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Love this recipe, the rolls are also great the next …

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Comment on Gluten-Free Sourdough Cinnamon Rolls by Kelly Pearson.

Love this recipe, the rolls are also great the next day slightly reheated. Have you frozen gluten free dough before baking. Just wondering as they are so beautiful fresh and a whole batch is way to much to eat for my family. Was considering rolling up rolls in smaller portions then freezing, cutting and baking once defrosted, any thoughts?

Recent Comments by Kelly Pearson

Simple Sorghum Sourdough
Hi Chantal, if turned out to be a beautiful loaf. I will definitely not add flour to the dough when I make another loaf, also will let it rise for longer. Just having it with nuttalex and Vegemite for breakfast now! Thanks so much for all your guidance 😊 Now to try another recipe with my sorghum starter!!


Simple Sorghum Sourdough
H Chantal, finally my sorghum starter is ready YAY! I am up to step 5 but my dough was very sticky I added some sorghum flour to the dough as I mixed in the starter with my hands. I am hoping adding this extra flour will not affect the outcome. Not sure if it is sticky because I added 1 1/2 cups of water to mix in step 1? The dough is now resting, fingers crossed 🤞🏻


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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.