Low FODMAP and gluten-free Kanelbullar

*New recipe*

About a week ago I posted a delicious kanelbullar, or cinnamon roll, from IKEA on my instagram page ( @learningtolovelowfodmap ). Normally I wouldn’t eat the gluten in case I get a flare up but I can never resist the kanelbullar! Its my will power’s one downfall. Luckily for me being on a low FODMAP diet and not stricty gluten free, I did manage to enjoy my tasty treat without much of a problem! RESULT!

But after so many people commented on my post asking where I’d finally managed to find a gluten free kanelbullar from, I thought it was time I tried to make my own gluten free and low fodmap friendly version.

To do a bit of a comparison, I made two different batches. One that was gluten free and low FODMAP for me, and then a ‘normal’ version for the rest of my family. Safe to say that gluten free ones aren’t amazing to look at or in texture in comparison, but they do still taste yummy! Because they’re so much smaller, it gives me a good excuse to have 2 at once (haha!).

The recipe I used as a template was the one from @dinnerwithjulie on her amazing recipe website. To adapt it to be suitable from low FODMAP and gluten free, the main difference was using gluten free flour and xanthum gum instead of the normal wheat flour and substituting the milk for lactose free milk. It sounds easy but the substitution of gluten free flour makes a huge difference!

This recipe is by no means perfect yet and I will keep trying to improve it because if nothing else it gives me a good excuse to make more kanelbullar (haha!) but I thought I’d post it on here anyway for you guys to try considering so many people asked for it!

Low FODMAP and gluten free Kanelbullar (cinnamon rolls) – makes roughly 15 buns

You’ll need:

For the dough

• 250ml lactose free milk
• 1 sachet activated dry yeast
• 360g gluten free plain flour
• 2 tsp anthem gum
• 75g butter, softened (dairy free if necessary)
• 70g sugar
• 1 egg
• 1tsp vanilla extract
• 1/2 tsp salt

For the cinnamon filling

• 110g butter, softened (dairy free if necessary)
• 100g brown sugar
• 1 1/2 tbsp cinnamon powder
• 1 egg, beaten
• Pearl sugar

Method:

1. In a small pan, heat the milk until just warm. Add in the yeast and allow to sit for 5-10 minutes until foamy showing the yeast has begun to work.
2. In a large mixing bowl, combine the gluten free flour, xanthum gum, butter, sugar, egg, vanilla essence and salt. This will make a breadcrumb type consistency.
3. Make a well in the flour mix and pour in the milk. Mix until a dough like consistency forms. It should not be too sticky but will remain tacky to the touch. Shape into a ball and allow to prove for about 45 minutes.
4. Once risen, roll your dough out onto a lightly floured surface to make a 20cmx30cm rectangle and spread the softened butter over the dough.
5. Now heat the oven to 175*c and line a baking tray with greaseproof paper.
6. In a small bowl, combine the brown sugar and cinnamon before sprinkling over the buttered dough.
7. Gently roll the dough along the long side to create a log shape. The dough is likely to crack but don’t worry too much.
8. Using a sharp knife, cut the log into rounds of about 3-4cm in thickness and place each on a pre-lined baking tray a few centimetres apart.
9. Beat an egg and use this to egg wash each kanelbullar. Sprinkle over a few pieces of pearl sugar.
10. Bake the kenelbullar in the oven for around 20-25 minutes or until golden brown.
11. Enjoy warm or cold!

Thanks for reading my latest post and I hope you really enjoy making your very own low FODMAP and gluten free Kanelbullar (cinnamon rolls)! If you do give these a try, please show me your tasty creations by tagging me on Instagram using @learningtolovelowfodmap.

Amy xx