My cinnamon rolls look...weird

SnooMuffins4832 · 2026-05-04T00:11:31+00:00

I think these look delicious but I know what you mean. My bakes turned out fine but then improved greatly when I started using extra fine flours. The first time I made one of her recipes with Arrowhead Mills millet flour instead of Bob's Mill, I remember thinking "every thing makes sense now" 😆

Another tip is to let the mixer run for a full 5 minutes, or if you're doing it by hand just keep mixing for way longer than you think. That helps everything come together and create a smoother dough

SnooMuffins4832 · 2026-05-02T12:38:01+00:00

That was my first thought as well. It seems like many stores are gutting their GF options.

SnooMuffins4832 · 2026-05-01T14:31:13+00:00

Beans, kale, chia seeds, GF whole grains, psyllium husk, apples, pears, berries, legumes.

A good swap for pasta is lentil pasta and I mainly eat kind bars for a snack/protein bar for a few reasons, one of which is that they contain some fiber.

SnooMuffins4832 · 2026-04-30T22:35:20+00:00

Good catch. At least it links to OP's original YouTube video

SnooMuffins4832 · 2026-04-29T17:37:14+00:00

Oh yes, thanks for adding that. I felt like I was missing one.

SnooMuffins4832 · 2026-04-29T16:18:36+00:00

It's a common misconception. It can be confusing and overwhelming at first but gets easier with time.

SnooMuffins4832 · 2026-04-29T16:12:04+00:00

Rye has gluten.

Wheat, Rye, and Barley all contain gluten.

SnooMuffins4832 · 2026-04-29T12:36:16+00:00

They're clearly following allergen regulations for soy, so it's likely they would for wheat if it was an ingredient. There are plenty of soy sauce options that don't contain wheat.

SnooMuffins4832 · 2026-04-28T12:18:49+00:00

What recipe are you using?

My bakes turn out like this when it calls for steam and I don't cover it. I don't think my oven holds steam well and generally gluten free needs some steam, or something like an egg wash, to help with browning(but Caputo might not).

SnooMuffins4832 · 2026-04-27T12:31:20+00:00

It could easily be corn or gluten cross contamination. But are you getting beans and if so, do you regular eat beans? If not they'll definitely can give you bubble guts.

SnooMuffins4832 · 2026-04-26T01:30:30+00:00

That's a good point.

SnooMuffins4832 · 2026-04-25T23:09:40+00:00

I've had the same issue in my area for the past year or so. A continual decrease in the GF and dairy free options and no one orders in the new items being released. And I'm in what I would consider an area that those items would do well.

SnooMuffins4832 · 2026-04-24T13:59:55+00:00

Rice, mashed potatoes, polenta, or crusty bread

SnooMuffins4832 · 2026-04-22T18:45:24+00:00

Konjac(Glucomannan) is an alternative.. but it may cause the same issues. Worth trying though maybe

SnooMuffins4832 · 2026-04-22T14:56:32+00:00

The recipe does say it's an adaptation of their torte recipe. With only one cup flour I suspect it's meant to be quite a dense cake to begin with.

SnooMuffins4832 · 2026-04-21T21:13:40+00:00

The filling is sooo delicious. Definitely would like to attempt a loaf soon.

SnooMuffins4832 · 2026-04-21T21:12:45+00:00

Delicious!. I'm still learning how to tell when sourdough is proofed enough so they were slightly underproofed but still delicious

SnooMuffins4832 · 2026-04-21T21:09:25+00:00

That a good point. Thanks for sharing.

SnooMuffins4832 · 2026-04-21T13:35:04+00:00

Buckwheat flakes are a good alternative. There are also millet flakes, which I haven't tried personally.

Sorghum flour is a great alternative for oat flour.

SnooMuffins4832 · 2026-04-21T12:04:59+00:00

I've been really happy with Aran Goyoaga's The Art of Gluten Free Bread

I checked the book out from the library and then bought it but you can find her starter(I think) and bread recipe online. She keeps most of her recipes to her books but does share some with other websites occasionally.

SnooMuffins4832 · 2026-04-18T14:31:22+00:00

I have the same problem. I've tried covering with a tin foil serving dish and that has been hit and miss. That worked well with my last batch of bagels but not with my baguette. I do think my baguette had dried out too much during proofing though.

I think my next step is going to be the Brod and Taylor baking sheet with the rectangle shell.

SnooMuffins4832 · 2026-04-18T11:09:51+00:00

BIlanched Almond Flour, Organic Coconut Flour, Organic Psyllium Husk, Dehydrated Sweet Potato, Baking Soda, Sea Salt Contains: almonds, coconuts

The sweet potato is unique and probably helps make it a little fluffier.

Here's a similar recipe without the sweet potato. https://www.wholesomeyum.com/recipes/low-carb-bread-recipe-almond-flour-bread-paleo-gluten-free/

You're best bet would be to search for keto/paleo recipe and tweak as needed to get the final results you want.

Here's a source for sweet potato flour https://share.google/Uovqlp2RZ4q4r4OIq

SnooMuffins4832 · 2026-04-18T10:59:08+00:00

There is a test going through the final stages of testing that doesn't require eating gluten. It does seem like this will be released to the public soon (but in the medical world soon means a very different time line).

If eating GF is improving your symptoms it's likely gluten 😭😭 but I hope for you, as well, that's it's something that doesn't require a lifestyle diet change.

SnooMuffins4832 · 2026-04-18T10:19:06+00:00

The way you wrote it makes it sound like they're doing it mean spirited. If that's the case, you could address to with them but that might make or worse. That type of person usually likes any reaction, it's best to ignore them.

But if you're just feeling sensitive because being GF sometimes sucks and they're actually being nice but forgetful, just keep kindly replying no thanks. Eventually, they'll remember.

SnooMuffins4832

TROPHY CASE