gluten free
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[RECIPE] Gluten free sticky cinnamon bun

 Cinnamon buns are one of my favorite go-to comfort food, and it isn't easy to come up with a gluten free recipe that gives it enough structure and softness without falling apart when it is being rolled out. The secret ingredient here is tapioca flour! But don't overuse it because it becomes gluey if you add too much to it the dough mix. I hope you have all the success with this recipe and would love to hear back on your results! Enjoy! 







Ingredient 

1 1/2 cup Rice Flour (If you have tapioca flour, feel free to switch out 20g of it) 
1/2 cup Tapioca Flour    
1/2 cup Psyllium Husk 
2 tablespoons of cream 
2 tablespoons of oil
2 tablespoons of sugar 
1 tsp of salt
177ml of warm milk (40celsius), with yeast mixed into it

Filling 1

2-3 tbsp cinnamon 
80g of melted butter 
1/2 cup brown sugar
vanilla essence (optional) 

Filling on top 

2-3 tbsp cinnamon 
1/3 cup of brown sugar 
120ml of whipped cream 
30-50ml of maple syrup 
crushed pecan 

Instructions 

1. Crush up pecans into smaller bits, bake in oven until slightly crispy. 
2. Preheat oven at 160 celsius 
3. Add yeast to warmed milk, make sure milk is not overheated and wait until the yeast starts to bubble a little 
4. Combine dry ingredients with wet ingredients
5. Roll dough out into a rectangular shape, keep thickness at less than 0.4cm for better taste 
6. Combine filling 1 and spread it evenly onto the flat dough 

7. Start from the short end and roll up the dough like a sushi roll 
8. Gently cut the rolled dough into 12 pieces, and place it faced down in a flat baking tray
9. Pour over the filling on top along with the crushed pecans 
10. Bake for 27-30mins at 160 celsius 


[RECIPE] Gluten Free Bagel


The one thing that I missed the most about a normal diet is having a bagel for breakfast. Whether it is slicing some avocado with a semi-cooked egg or with smoked salmon, bagels is my necessity. I'd always remember those college years where I would order a blueberry bagel with cream cheese to get through my afternoon studies at the library. 

As a baker, I've come to the understanding that gluten-free recipes will never get as close to as a normal recipe. But being a scientist at heart and a chemist at soul, I've gone down the path of different permutation and combinations, iterative testings and finally, a recipe that I can feel proud to present. 

I hope you enjoy this recipe as much as I do. A gluten free diet does not mean needing to give up on a good wholesome bagel!

Ingredient 

420g Rice Flour (If you have tapioca flour, feel free to switch out 20g of it) 
50g Quinoa Flour    
20g Soy Flour 
2 tablespoons (25 g) granulated sugar
1 1/2 teaspoons (9 g) kosher salt
1 cup + 1 tablespoon (8 1/2 fluid ounces) warm water (about 95°F)
6 tablespoons (84 g) olive oil 

Egg wash
2 teaspoons (6 g) instant yeast
Seeds, for sprinkling (optional)

Instructions 

1. Preheat oven at 180c (400F approximately) and start a water bath in a flat pan. If you don't have molasses, I've used brown sugar powder and it works just fine. 
2. Mix yeast into the warm water, stir well and add in the sugar as well. Leave it out for 5-10mins so you start seeing some bubbling 
3. Add in all the dry ingredients (all flour, salt) and add in the olive oil and yeast mixture into the mixer. Mix first at low speed to combine, and then at medium speed until the dough is soft and smooth (Approximately 5-10mins). If the mixer is having the hard time combining the mixture because it is too dry, knead with hand instead. 
4. Divide the dough using a bench scraper into 8 equal parts or 12 if you prefer mini-bagel. The dough should weight about 63g for each portion for the mini-bagels. 
5. Shape the dough into round balls and gently press it into a round disk. Using a chopstick or your finger to press through the center to create a hole. 
6. When the water bath is heated, gently place the dough into the water bath and cook it for 40sec on each side. Drain the water and brush the top and bottom of the bagel with egg wash. 
7. Place the bagels into the oven and bake for 20mins or until golden brown. 


Final Words: 
I hope you enjoyed it, please let me know your comments if you tested it out!









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