Comments on: Cinnamon Buns with Timtana flour

By: janice

janice — Tue, 09 Feb 2010 05:45:17 +0000

The texture should be like a thick muffin batter — thicker than regular gluten-free bread dough, but not as thick as wheat-based bread dough. I’ve had best success rolling out the dough on a gluten-free flour dusted silpat mat, with a piece of parchment or plastic wrap on top. I just use the silpat (kind of like rolling up a jellyroll using a teatowel) to help roll it all up. Sometimes I need a spatula to nudge sections into place. Just don’t try and hurry!

By: Reginald Beck

Reginald Beck — Mon, 08 Feb 2010 23:50:12 +0000

Is the texture a little thicker than typical gluten free bread dough which is like thick pancake batter? Any tricks to rolling like a jelly roll when the dough is like batter? Thanks

By: janice

janice — Sat, 06 Feb 2010 00:27:36 +0000

Not at all. The Buckwheat flour I have is quite finely milled, and the Timtana flour has more of a fluffy texture — I think the texture helps retain the moisture in the final product. In my experience, the gritty texture often comes from the coarser grinds of rice flour, sometimes sorghum and millet.

By: Elizabeth

Elizabeth — Fri, 05 Feb 2010 23:23:08 +0000

Those are amazing!! I can’t get over the loft on them. Do they have any of that slightly sandy texture that gluten-free baking so often has?

By: YeastSpotting February 5, 2010 | Wild Yeast

YeastSpotting February 5, 2010 | Wild Yeast — Fri, 05 Feb 2010 08:04:26 +0000

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