Thursday, 22 September 2011

Cinnamon Scrolls (with egg free and milk free suggestions)

Low-Oxalate, Gluten and Lactose/Dairy free Cinnamon Scrolls
My friend Kathy made home made cinnamon scrolls today, and I was so damn impressed with them (and her) that I went home to see if there was a gluten free alternative. I found this recipe but I made a few adjustments so I thought I'd add it to the blog.

Pastry Ingredients:

  • 2 Tablespoons of Butter or Margarine (I use lactose free butter that I have made at home, by turning cream lactose free using Lactase drops, then churning butter in my Thermomix)
  • 1/3 cup of castor sugar
  • 2/3 cup of milk at room temperature (I used lactose free buttermilk, left over from making all that butter. Could easily substitute with soy milk)
  • 1 table spoon of yeast
  • 1 egg (optional, others have tried this successfully with no egg)
  • 1/2 cup olive oil
  • 1/2 cup of potato starch (potato starch is amazingly low in oxalates due to the process undertaken to create it)
  • 1 cup of Tapioca Flour or Arrowroot Starch
  • 2 heaped teaspoons of baking powder (I use Bob's Red Mill Gluten Free Baking Powder)
  • 2 1/2 teaspoons xanthum gum
  • 1/2 teaspoon salt
  • 1 teaspoon Vanilla
  • 3/4 cup of brown sugar
  • 1 teaspoon of cinnamon
  • 1/3 cup of icing sugar
  • 1 tsp vanilla
  • Milk to thicken

Okay folks, hold onto your hats, here is where it gets a bit complex. Now I made my first batch of these in the Thermomix and to be honest they came out a bit wet and difficult to work with, so I suggest only using your super expensive blender for the first step, and to make icing sugar, and do the rest by hand. 
  1. Pre-heat oven to 180 degrees celsius.
  2. Cream the butter/shortening and the sugar. 
  3. Proof the yeast in the room temperature milk, then whisk it through. 
  4. Add the milk, and the rest of the ingredients to the creamed butter and sugar. Mix well to remove any lumps.
  5. Lay out some cling wrap on the bench, so that it is about 33 cm by 33 cm (perhaps a bit longer) and lightly flour with the potato starch then sprinkle with about 2 tablespoons of castor sugar.
  6. Dollop the dough onto the clingwrap and using powdered hands make into a ball. Lay another sheet of cling wrap, the same size over the top and press into a square with your hands. Then use a rolling pin to flatten so that the dough is also about 33 cm, by 33 cm. This step is quite tricky, and you'll have to work hard to keep the dough from getting caught under the plastic wrap, or spilling out the sides. 
  7. Mix filling up with your fingers, remove top layer of plastic wrap, then sprinkle evenly on the dough, leaving 2 cm's sugar free on the edge closest to you.
  8. Now, using the plastic wrap, slowly roll the scroll up, removing the plastic as you go. Once you have a cinnamon log, cut into 3 cm slices, and using  a spatula (it is quite a wet mix) flip into a greased casserole dish/glass pie pan.
  9. Cook for 20-30 minutes, until brown and scroll like.
  10. Meanwhile, mix icing sugar and vanilla together, adding milk to your desired thickness.
  11. When scrolls are ready, remove from oven and pour glaze over in a pretty pattern. Leave them to cool down for ten minutes, then serve still warm.
This makes for a very soft, light and fluffy delight. Very sweet, the original recipe suggested 1 cup of brown sugar for the filling, but I think you could use as little as half a cup and it would be fine. Adding stewed red apple might also be nice. (Or an onion/capsicum and sweet chilli sauce for a savoury scroll) You can leave the pan in the fridge over night before you bake it, making this a very portable, tasty treat that can be cooked up at your convenience. Makes quite a large scroll, so splitting into two servings works well. Enjoy!


  1. They look delicious bit I have just read that according to recent testing cinnamon is high in oxalates :-(