Making gluten-free cinnamon rolls presents unique challenges, particularly due to the absence of gluten which provides elasticity and binding. Pastry chef Alysha Dinatale emphasizes the need for thicker dough and the importance of allowing it to rest before baking. These adjustments help retain the shape and texture of the rolls, avoiding disappointing results. By implementing these techniques, bakers can achieve delicious and visually appealing gluten-free pastries, turning what can often be a frustrating endeavor into a successful baking experience.
"Gluten-free doughs don't have the same stretch as regular dough, so rolling them thicker helps them hold their shape without falling apart."
"Don't forget to rest your dough either. It helps them keep their shape and rise more evenly, so you're not disappointed with the final product."
Collection
[
|
...
]