Hands-on Time
28 Mins
Total Time
2 Hours 18 Mins
Yield
Serves 15 (serving size: 1 roll)
Photo: Oxmoor House

How to Make It

Step 1

Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until a thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.

Step 2

Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, 1 tablespoon butter, 1 teaspoon vanilla, egg whites, and egg; beat at low speed until dough pulls away from sides of bowl.

Step 3

Turn dough out onto parchment paper dusted with tapioca flour. Cover with an additional piece of floured parchment. Roll dough, still covered, into a 15 x 10-inch rectangle. Remove top sheet of paper; brush dough with remaining 2 tablespoons melted butter.

Step 4

Combine brown sugar, remaining 1 tablespoon granulated sugar, and 1 teaspoon cinnamon in a small bowl, stirring with a whisk until blended. Sprinkle sugar mixture over butter. Sprinkle raisins over sugar mixture.

Step 5

Beginning at short side, roll up dough tightly, jelly-roll fashion, while peeling away paper; pinch seam and ends to seal. Cut dough into 15 (1-inch) slices. Place slices in muffin tins coated with cooking spray. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough has risen to top of tins.

Step 6

Preheat oven to 375°.

Step 7

Bake at 375° for 20 minutes or until golden brown.

Step 8

Combine powdered sugar and remaining ingredients; stir with a whisk until smooth. Remove rolls from muffin tins; drizzle with glaze. Serve warm.

Step 9

 

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

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