1 cup brown rice flour
1 /2 cup potato flour
1/2 cup tapioca starch
1/2 cup oat flour
1 1/2 Tablespoon xanthan gum
1 Tablespoon rapid rise yeast
3 Tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsalted butter
1/4 cup water
2 large egg, room temperature
3/4 cup milk
2 Tablespoons light flavoured oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
• Mix yeast with 1 teaspoon sugar and warm water and let rise 8 ish minutes
• Mix all dry ingredients in kitchen aid mixer
• Melt butter in microwave and add to milk -stir
• Add eggs to milk and butter mixture
• Add oil, vinegar, vanilla extract and water to milk mixture
• Pour yeast and milk mixture over flour mixture and using paddle attachment, mix for 3 minutes
• On large cookie sheet, line with parchment paper.
• Place dough on lined cookie sheet and with additional piece of parchment, spread dough to 8 x 16 as best you can.
• Cover with the spare parchment and let rise for 50 minutes
• Butter one round 10 inch cake pan,
• Press down, and add one softened stick of butter and spread evenly on dough
• Spread light layer of brown sugar on top of butter
• Sprinkle generously with cinnamon
• Using parchment paper for extra support, roll dough into pinwheel
• Cut into 1 1/2 inch pieces and place in buttered pan
• Let rise for additional 40 minutes. Preheat oven to 350
• Brush dough with milk
• Bake 25 minutes
• Let sit in pan for 10 minutes before inverting.
• Spread with glaze (1 cup powdered Sugar whisked with 1/4 cup hot water, 2 tablespoons melted butter and 1 teaspoon vanilla extract
kitchenkimmi 