2 1/2 Cups Doves Farm Gluten Free White Bread Flour
1 Cup Soya Flour
1/2 Cup Potato Flour
1 TSP Salt
2 TSP Dry Quick Yeast
1 TSP Xanthan Gum
1 TSP Chia Seeds
1/4 Cup Brown Rice Syrup (or Agave)
2 Cups Soya Milk
1/4 Cup Hot Water
1/2 Cup Brown Sugar
4 TBSP Vegan Margarine
4 TSP Cinnamon
Icing Sugar to glaze
I make the dough in my bread maker. It's easy this way and I find it's better at getting gluten free ingredients to rise than I can myself. It might be different in your machine, but I add wet ingredients first then dry on top.
You may need to sprinkle in a touch more Doves Farm flour if it's not forming nicely into a dough ball once the machine starts mixing.
Cover a large chopping board with cling film and turn out your dough on to it. Roll out into a large rectangle about 1 1/2 cms thick.
Spread your cinnamon, sugar and melted margarine mixture evenly across the dough.
Using the cling film roll up the dough so you have something that resembles an artic roll.
Cut your dough sausage into about 12 even pieces and lay out on baking sheets lined with baking paper.
Leave to rise again covered lightly in a warm place for about 20 minutes.
Bake at 180 C for 20 minutes.
Once they are cooked and thoroughly cooked make up your icing and drizzle across the tops of the rolls. Once set - enjoy!!