Sunday, June 17, 2012

Gluten Free Peach Rolls

I started out making cinnamon rolls for fathers day but I decided to do something a little different, I had one peach left in the fridge so I decided instead of having a fight to the death between the kids about who gets to eat it I would chop it up and use it in the rolls!


1 TB yeast
1/2 cup warm water
3/4 cup warm milk
6 TB sugar( We prefer raw, white is fine though)
1 TB xanthan gum
1 tsp baking powder
1 cup superfine brown rice flour
6 TB potato starch
3/4 cup tapioca starch
2 TB corn starch
1 1/2 cup sweet sorghum flour
6 TB coconut oil, melted*
1 tsp vanilla extract
1 tsp pure peach extract**
1 egg
1 tsp cider vinegar


 3 TB coconut oil, melted*
1/4 cup raw sugar
1-2 fresh peaches, diced
sprinkle of cinnamon

1/4 cup sour cream
1/2 cup powdered sugar
1/2-1 tsp peach extract**

*if you don't have coconut oil, you can use butter
** you can use orange extract if you cant find peach, its not exactly the same, but it will do.

In a bowl combine yeast, milk, water and sugar. Allow to sit for 5-10 minutes until foamy.

While that is proofing in another bowl combine xanthan gum, baking powder, brown rice flour, potato starch, tapioca starch and corn starch.

When the yeast mixture is done proofing add in oil , extracts, egg and cider vinegar. Mix well.

Add in flour mixture, 1/2 cup at a time until fully incorporated.

I switch to my dough hook at this point, if you are using a kitchenaid mixer

Slowly add in sorghum flour 1/2 cup at a time until you get a dough that holds together well, it will still be sticky but you want to be able to handle it without making a gooey mess. You may need more or less flour to get it just right so add slowly.

Knead for about 3-5 minute.

Place dough into a greased bowl and allow to rise 30 minutes in a draft free location.

Turn dough onto a surface that has been lightly floured(you can used sorghum or rice flour, which ever you prefer)
Sprinkle the top with a little more flour and roll to a 9 x 12 rectangle

Spread the coconut oil to the edges of the rectangle, sprinkle the sugar evenly over the whole thing.

Spread chopped peaches out over 1/2 , making sure to extend to the ends(of the 12 inch side) so the end slices have peaches too, sprinkle ever so gently with cinnamon to your taste preference.

Roll carefully from the long side and press gently to seal.

Preheat oven to 350

Carefully slice depending on the size of rolls you want...I did about an inch wide and ended up with 11.

Allow to rise while the oven heats.

Place in the oven and bake for 25-30 minutes, this leaves them slightly underdone in the centers which is how we prefer our breakfast rolls, you can adjust baking time if you like, just watch so they dont burn on the tops.


Combine sour cream, powdered sugar and extract, mix until smooth and lump free.

When the rolls come out of the oven immediately frost with the topping. Allow to set 10 minutes then serve hot.

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