As requested by Steve, Cinnamon Buns gluten-free vegan style.
Ingredients: arrowroot starch, millet flour, sorghum flour, psyllium husk, baking powder, instant yeast, cane sugar, tapioca starch, xanthan gum, pink salt
Ucopia is about bringing back food favourites. Finding the right bread that meets all your dietary needs is no easy task, and those that you do find are often frozen and not the tastiest.
Cinnamon Buns fresh from the oven may cause you and your family to never want to go back to the frozen aisle.
This recipe calls for vegan condensed milk, oat or coconut work well. It works with heavy coconut milk, but it isn't as good as when it is made with vegan condensed milk.
Check out our instructional video
See how we turn it into a thick pizza crust here!
1-1/2 cup warm water
3/4 cup warm vegan milk
1/3 cup cool melted vegan butter
1/3 cup vegan condensed milk
Needed for Filling (not included in package)
1 cup sugar (brown or cane sugar work well)
1 tbsp ground cinnamon
1/4 cup cool melted vegan butter
1 thinly sliced apple (*optional)
Step 1: Pre-heat oven to 120-170°F on a warm setting (if available)Â
Step 2: Prepare the chewy-gel - Combine the non-flour psyllium husk section of the bag with warm water; allow to gel for 5 minutes. Then add rest of wet ingredients
into bowl and mix well.
Step 3: Stir package dry mix into wet ingredients.  Muscle it into a dough or use a mixer with a dough hook.
Step 4: Gently roll-out or pull between 2 sheets of plastic wrap in a large rectangle shape. Remove top plastic layer.
Step 6: Roll long edge to long edge. Cut with a sharp knife. Remove plastic wrap.
Step 7: Place into greased metal baking pans; cover with plastic wrap. Allow to rise 1 hour in warm oven.
Step 8: Remove from oven while increasing temperature.