Biotest

Healthy Cinnamon Roll


#1

I am trying to make a healthy cinnamon roll. I am an ffb and i have always loved cinnamon so i was going to try and construct one an ffb could enjoy on a consistant basis. I was looking a good flour sub that rises easily, i came across this in the grocery store
http://www.hodgsonmillstore.com/en/Bread-Mixes/Gluten-Free-Bread-Mix/71518-02120-001_Group.aspx … I was wanting to know what you guys and Chris thinks of the ingreds in this.

I am also looking for a good butter substitute as well… a little brown sugar might be used but no more than a tblspoon…i think i will use Chris’s goop recipe for icing mixed with a little lean dessert cinnamon roll protein powder.


#2

Or what about this flour

http://www.hodgsonmillstore.com/en/Gluten-Free-Flour/Gluten-Free-All-Purpose-Flour/71518-02180-001_Group.aspx


#3

[quote]Chaos6060 wrote:
Or what about this flour

http://www.hodgsonmillstore.com/en/Gluten-Free-Flour/Gluten-Free-All-Purpose-Flour/71518-02180-001_Group.aspx[/quote]

this one is the less crap or the two.


#4

Also- why a butter substitute? Just use Kerry Golds, butter isn’t bad for you unless you’re eating it by the stick.


#5

I either use almond flour or coconut flour (sometimes manioc flour) instead of these frankestein-ian flours that come in box/bag.

You could do something similar to this: http://www.elanaspantry.com/cinnamon-bun-muffins/

I would use local-source honey instead of agave nectar, but that’s just me.

As corstijeir said, use real food, not substitutes unless you have to. Kerrygold is the shit. I usually eat a tbsp of it plain, it’s that fricken good.


#6

I also found a couple of recipes that use spelt wheat flour and coconut flour…what do you think about those? I also was planing to use coconut sugar to substitute for the little sugar i do use. As for butter i think that the natural butter is the way to go, but maybe substitute half with grapeseed oil and applesauce…as or the icing the goop with a little cinnabun trutein mixed in works great…just need to get the dough to rise


#7

Coconut sugar is still sugar; I’d avoid it.


#8

Yeah ur prolly right, xylitol is almost identical to sugar in taste and texture, great stufff…well what do u think about using spelt flour?


#9

[quote]Chaos6060 wrote:
Yeah ur prolly right, xylitol is almost identical to sugar in taste and texture, great stufff…well what do u think about using spelt flour?[/quote]

Spelt is listed as a no-no in the book “Wheat Belly.” Author says it’s gluten-containing, though I see it pop up in wheat-free foods. Probably best limited.


#10

Here is a recipe I have found in my low-carb recipe searching. I haven’t tried it yet so I can’t personally comment on the taste, but the recipe looks to be what you are looking for.