Thank you so much, Emily 😍😍

@@LetThemEatGlutenFreeCake where do you get the gluten-free flour blend for this recipe or can I substitute it with something else

@@christinejohnson7304 she makes it herself. The recipe is on her blog.

GOOD!! ITS BEEN SO FLIPPING DIFFICULT!!!​@christinejohnson7304

Awe, thank you so much for your kind words! I'm thrilled that you are enjoying my recipes 😍😍

@@LetThemEatGlutenFreeCake Hi Kim - Wanted to let you know I have now made this recipe in a double batch 10 times. Have even let non-gluten free friends and family try it, they couldn't even tell the difference! What an AMAZING recipe that I will continue to make literally forever. Thanks so much again!

Can you eat ghee?

Awe, yay!!!! Thank you so much! I'm thrilled your hubby was able to enjoy a great cinnamon roll again 🥰🥰🥰

Awe, you're too kind! Thank you so much 😍😍

Awe, you are so sweet! Thank you so much for your kind words 🥰🥰🥰

That's awesome! I'm thrilled you liked them 🥰

I'm so glad you enjoyed them! They truly are one of the best recipes on my blog 🥰

Awe, you're so sweet!! It is my absolute pleasure to share whatever I can 🥰🥰

Thank you so much 😍😍

It's my pleasure! Hope you enjoy!!

Awe, so glad you like them 🥰

Same here, they’re just sooooo good ❤️

You are so sweet! Thank you very much for your kind words 😍😍

First of all, you're way too kind! But I'm absolutely thrilled your son was able to have a yeast donut for the first time! Thanks so much 🥰

thank you!!

My pleasure 😊

Thank you so much!

Glad you like them!

Hope you enjoy!!!

Awesome!!

Gyoza? Wow!! That is awesome!!! I generally say no more than 3-4 days. However, I've left mine in the fridge for up to 5 days with no problems. I will say that the longer it sits in the fridge, it ferments a little more than I would like (and takes on somewhat of a sourdough flavor).

Thanks so much 😍😍

I had the same problem the dough was nothing like the picture and I needed to add a lot of flour. I’ve made this recipe three times. Not the most polite person that replies either quite rude. I’ve spent £20 on ingredients for this recipe hopefully I can use the flour and husk for another recipe.

Thank you so much!

Awe, thank you so much!!! I'm so glad you're enjoying the flour blend and recipes 😍😍

I completely agree with you about the music!! It's distracting and also very hard (for me at least) to edit in, but for whatever reason I thought it was something I was supposed to include for more "pro" videos. I prefer no music and I'm glad to hear that others do, too! Thank you so much 🤗

@@LetThemEatGlutenFreeCake Well, it does seem a little bit more professional I guess with the music, but maybe it’s just the intensity of the “oh hey” song? There was one you had used for the Hawaiian rolls background music that was really nice and there was also a different one sounded almost like vacation music that was really nice also. I think the most important thing is your voice and what you’re doing on camera. The way you shoot your videos is really thought-out and professional! I am no expert on editing at all - just seems like the music was trying to take center stage instead of your message. You are such a blessing to so many people!!!! Thank you for spending your time making these GF items better!!!!!

@@lmullens75 you are too kind! Thank you so much 😍

@@LetThemEatGlutenFreeCake Well, it took me a year, but I finally made the cinnamon rolls!!! We didn't add any of the frosting, and they are still SOOOO amazing! I used coconut oil (unrefined) instead of butter in the bread recipe, but did use butter in the cinnamon/sugar filling. I need to be watching my calories before trying to fit into vacation clothes, so maybe after our trip, I'll make this a monthly routine. ;-)

You're so sweet!! Thank you so much!

I'm so thrilled you liked them!!! Thank you 😍

Thanks so much!!

It definitely has changed and I don't think for the better. It's a shame that so many jobs are being replaced by either overseas or technology. I really enjoyed the actual job of transcribing, but didn't like how I seemed to be "on call" all the time with someone always needing something from me at all times of the day. When I was able to finally bake as my profession, I feel like I haven't worked a day since because I absolutely LOVE what I'm doing so it's not like a job. 😍

This is going to be the first I try.

Sending good gluten free baking vibes your way!

Awe, thank you so much!!!

Thank you so much for your prayers! I tried to see if the Bulk Barn had a superfine white rice flour, but couldn't find anything about the flour's texture. If it's at all gritty, it's not fine enough. If you can't get your hands on superfine white rice flour, try putting yours through a food processor or a high-powered blender to see if that makes it more fine. When it's superfine without any grit to it, it will soak up more of the liquid in the recipe and make the dough perfect to work with and not a sticky mess.

@@LetThemEatGlutenFreeCake I'll give it a try! Thank you!

It shouldn't. I haven't done it, but I believe some of my readers/subscribers have without consequence.

I find that most gluten free recipes are not sugar free and most sugar free recipes are not gluten free. Luckily it's easy to substitute palm sugar for either white or brown sugar. I also find that a lot of recipes that claim to be gluten free have oats. Oats contain gliadin which is the main major component of gluten. There is no such thing as gluten free oats.

@@ted458 palm sugar is still sugar. It's not "sugar free". It's very tough to make yeasted recipes entirely sugar fr e, because the yeast needs sugar and/or carbs to feed on. Yeast can be fed with inulin, but you'd need to use something like erythritol to sweeten these and even then, it's going to throw off the sugar/yeast ratios here.

@@ted458 Yes, I buy gluten free oats all the time (Ontario, Canada) (Bulk Barn store) and it works great... I'm sure you can find it on-line...

@@annekennedy8127 When oats are labeled as "gluten free" it just means that they weren't grown near wheat or where wheat was previously grown so they have no cross contamination. It doesn't change the fact that oats contain gliadin. Gliadin makes up 70% of the proteins in gluten and it is the part of the gluten that causes all of the problems. When companies claim that their oats are gluten free it is just a word game (since technically the oats don't have "compete" gluten). But all oats have gliadin which is the "bad" part of gluten. To be truly gluten free means no wheat, barley, rye or oats!

@@OrthodoxBeards I probably should have said free of refined (cane or beet) sugar. Palm sugar does not cause the same kind of glycemic response as refined sugar. The lower glycemic response makes palm sugar an acceptable natural alternative for some people.

Awe, that's awesome! So glad you like them 😊

🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🪴🥀☘🌹🍀🍁🌲⚘

It's probably already too late to answer this, but yes, you could have baked them after that initial chilling time.

@@LetThemEatGlutenFreeCake no worries at all, I just appreciate you responding!! I’ve told several of my gluten free friends about your channel and shared your recipes!😍 I’ve already made your cinnamon rolls, apple pie, and currently proofing the Hawaiian rolls! I’ve been gluten free for over 2 years now and haven’t been this excited about baking in a while, so thank you soooooo much!!! ❤️ I used the same dough recipe including the psyllium husk that you used for the cinnamon rolls, to make the Hawaiian rolls. I can’t wait to taste them tomorrow for thanksgiving all buttered up!

Thanks a lot!!

You're too kind!

I'm shocked the Asian market rice flour is superfine! The last time I tried some from an Asian market, it was very gritty. I will have to revisit this and see if they've changed in my area. I did find some other superfine rice flours that are much cheaper than Authentic Foods (they have gone WAY up in price, more than I want to spend). So this is very promising to hear. Thanks for the tip!!

@@LetThemEatGlutenFreeCake They had several brands and some were definitely gritty looking. The two that I got to test are Sunlee and Erawan. Both feel silky smooth :)

Yes, it's very loose but it transforms once it's proofed and especially after chilling for a long period of time. I would liken it almost to buttercream frosting consistency at first.

@Alanna Gormley - how did yours turn out? My batter is looser than in the video, but I'm wondering if that is because the butter was added later to the dough in the video? My dough is just slightly thicker than cake batter...about the consistency of a prepared instant pudding. @Let Them Eat Gluten Free Cake, is that normal?

You should be able to without any problems. Just use non-dairy milk and butter 😊

Active dry requires activation in some of the liquid in the recipe, whereas instant yeast can be added directly in with the dry ingredients without pre-activating. The recipe is linked in the description box below this video 😋

I wouldn't prepare them more than 3 days in advance.

The recipe for the blends is on her website.

I just did the other day and they were AMAZING!!

The brand I use is linked in the flour blend chart. I would really suggest using unflavored, especially if you're making the flour blend for something other than these sweet rolls.

I don't have a recipe book, but I have a website/blog with all of my recipes listed. You can do a search for a specific recipe, or use the main menu to go through the recipe categories to see what's out there. I have plenty of recipes on there, much more than what are on KZfaq (but I'm working on getting them all on KZfaq eventually). My website is linked in the description box below the video.

I assume your own recipes are gluten-filled? If so, you may need to add a little more liquid to the gluten-free version. It really depends on what type of recipe, but generally when I convert non-yeast bread recipes to gf using my AP flour, I get the best results by adding about 1/4 cup more liquid. Yeast bread recipes need a LOT more work so I wouldn't recommend those.

@@LetThemEatGlutenFreeCake I have Celiac Disease so I only use gf flour but every blend is different when you make something so that’s why I asked about your flour. So far, I’ve only made your cinny rolls and they were total heaven for me. Your flour is complimentary to your recipes but I wasn’t sure if I needed to specialize my recipes with your flour. I will just have to play with them and see what’s best. I want to try everything on your website! I’m so thrilled I found your channel with your amazing flour blends!! My daughter in law is excited to use your flour blends as well. Like me, my son has Celiac Disease and she also is constantly looking for better ways to bake and cook. She and my son both LOVED your cinny rolls too. It’s so wonderful to find foods that can be a good as something made with wheat flour. Thank you so very much for sharing with people like us that don’t have the option to use wheat flour. It means so very much to us and we appreciate the kindness of what you do ❤️

@@Meta4icalme Awe, you're too kind! I'm so glad you and your son can find some enjoyment in my gluten free recipes! We're all in the same boat, so believe me when I tell you I completely understand how hard it is to find good gluten free food. I feel I have a unique perspective as someone who cannot eat gluten myself because I won't give up on trying to create the things that I miss most 😍😍😍

Thank you so much!! You could try to reduce the yeast, but I don't know without trying it myself whether it would work or not.

see the substitutions section of the flour blend recipe

Yes, you can! You will need to proof it before baking if you freeze it as a roll. What I would do is remove it from the freezer and try to cut the rolls while frozen or semi frozen. Place in pan, cover, and allow to proof until doubled (which will probably take longer because they are starting from frozen). Bake as directed and enjoy!

Have you substituted anything within the flour blend? That usually is the culprit, especially if you use a different type of white rice flour than a superfine or ultra fine blend.

At least 3 days. Because of the eggs, I wouldn't go much more than that.

Awe, thank you so much for your kind words!! I'm working on selling the flour blend. It's a huge process, but I hope to have it on the market by the end of this year, at the latest.

@@LetThemEatGlutenFreeCake Have you considered Shark Tank?

I'm sorry, almond flour won't work for this recipe.

I actually state the grams in the recipe. It's 169g :)

Correct. You will knead it once it's chilled considerably and that will basically do the same thing.

Yes, I do that all the time! See the post for info on freezing.

I don't have a video because it's simply just dumping different flour components together in one large bin and mixing it all up. But no, a different flour blend won't work, unfortunately. That's why I created my own, because there was nothing on the market that would create the texture that's so important in gluten free baking.

@@LetThemEatGlutenFreeCake I would love a video on all of your blends. I've never used a scale for measuring for cooking specifically. It would be so great to see it live with you!

Yes! Instructions are in the recipe linked below 😊