Strawberry Rhubarb Cinnamon Buns

imgae via P

You saw me make them on Instagram yesterday and were just as shocked as I was.

A gluten-free dough that successfully rises to turn out a doughy, yummy roll made of love?!

Fuck ya!!

I’m so jazzed to have concocted this recipe you have no idea. It only came to be from piecing all kinds of recipes together from here or there. A serendipitous moment of the right ingredients all in the right place at the right time!

You gfree Mom’s know what I’m talking about, right?

Like, it’s Thursday and I think I’ve been to the market 4 times already this week. Having all the things it takes to make a gluten free treat can be tricky; but having everything on hand to make it delicious and COMPARABLE TO A WHEAT-FILLED TREAT? Go buy a lottery ticket, because it must be your lucky day.

Here are the deets you need to know before you start.

  1. It’ll never be as good as mine because I used Grandma’s homemade Strawberry Rhubarb jam #sorrynotsorry

  2. Use thread to cut the rolls so you don’t squish them.

  3. Cornstarch can be Tapioca powder can be Arrowroot powder, so chill and substitute if you need to.

  4. Warm your oven to 200 for five minutes then turn it off. Let buns rise in warm-ish oven.

  5. Don’t be such a baby, they are not that much work!

xoxo,

karinasignature_transparent.gif