GLUTEN FREE CINNAMON STICKS

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Ingredients

For the Dough:
• 1 heaping tsp active dry yeast*
• ½ tsp granulated sugar
• ½ C milk (I used unsweetened coconut), heated to 110-115 degrees
• 1/3 C + 1 Tbsp white rice flour
• 1/3 C + 1 Tbsp brown rice flour
• ½ C arrowroot starch
• ¼ C tapioca flour
• 1 ½ tsp xanthan gum
• 1 tsp aluminum free baking powder
• 1/8 tsp baking soda
• ½ tsp fine sea salt
• ¼ C granulated sugar
• 3 Tbsp avocado oil (or canola)
• 1 large egg, room temperature
For the Topping:
• 2 Tbsp melted palm shortening, melted
• ¼ C granulated sugar
• 1 ½ tsp ground cinnamon
For the icing:
• 4 oz. dairy free cream cheese
• 2 Tbsp palm shortening
• 2 tbsp vegan butter
• 1 ½ C powdered sugar
• ½ tsp vanilla extract
• 1-2 Tbsp coconut milk (more or less to reach desired thickness)
• Instructions
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Add the yeast and ½ tsp granulated sugar to the bowl of a stand mixer. Gently pour in the warm milk and let sit for 15 – 20 minutes.
3. While the yeast is proofing, add the white rice flour, brown rice flour, arrowroot starch, and tapioca flour to a medium bowl and whisk together. Whisk in the xanthan gum, baking powder, baking soda, and salt. Set aside.
4. When the yeast has proofed for 20 minutes, add the remaining ¼ cup granulated sugar, avocado oil, and egg to the yeast. Mix on low and gradually increase the speed to medium to mix.
5. With the mixer off, add the dry ingredients then mix on medium-low speed to incorporate. Mix until combined then let the mixer run for 1 minute.
6. Scrape down the bowl and form the dough into a ball in the center of the bowl. **Dough will be sticky but you should be able to form a ball like soft cookie dough.
7. Sprinkle the prepared parchment paper with gluten free flour (all-purpose is ok for dusting) and transfer the dough to the center of the parchment paper. Sprinkle the top of the dough with flour then cover it with plastic wrap. Use a rolling pin to roll out the dough into a rectangular/oval shape until its ½ and inch thick.
8. Coat a pizza cutter with flour and cut the dough into strips, leaving it in place. Cutting it ahead of time will make for easy pull-apart pieces after baking. Bake the breadsticks at 350 degrees on the center rack for 15 minutes. Make the icing while the breadsticks are baking.
9. To make the topping, mix together the ground cinnamon and ¼ cup granulated sugar together in a small bowl. When the dough comes out of the oven, liberally brush it with the melted shortening and then sprinkle on the cinnamon and sugar – you don’t have to use all of it. Serve with the icing while the breadsticks are still warm out of the oven.
To make the icing:
10. Add the cream cheese, shortening, and vegan butter to a large bowl. Use an electric mixer to beat until smooth. Add the powdered sugar, vanilla, and coconut milk and beat until smooth. Use more milk for a thinner, runnier icing. Use less for a thicker frosting.
• Source>>GLUTEN FREE CINNAMON STICKS@whattheforkfoodblog

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