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Low Fodmap Inspiration

Ideas and recipes for a happy, healthy gut

Cake, Recipes, Sweet · May 28, 2019

Gluten Free Cinnamon Buns

There seems to be a cinnamon bun hype on social media at the moment, so I’ve been keen to make my own! After a couple of attempts, I’ve come up with a simple recipe for tasty cinnamon buns with the most indulgent cream cheese topping. These only lasted two days as they were THAT good.

The first time I made these cinnamon buns I didn’t use yeast as I just couldn’t find any and they were very crumbly. The second batch, however, were lovely, and pretty much how I remember them (although it has been a while!) The recipe below makes between 7 – 9 cinnamon buns depending on the size of each bun.

Print Recipe

Gluten Free Cinnamon Buns

Ingredients

  • 375 g Gluten free self-raising flour
  • 2 tbsp Caster sugar
  • 70 g Butter
  • 1 Egg (and 1 yolk)
  • 175 ml Milk (Lactose-free)
  • 2¼ tsp Yeast

For the filling:

  • 1 ½ tsp Cinnamon
  • 100 g Soft brown sugar
  • 40 g Butter (melted)

Cream cheese topping:

  • 60 g Icing sugar
  • ½ tbsp Cream cheese
  • ½ tbsp Butter
  • 2 tbsp Water

Instructions

  • Heat the milk in a microwavable bowl for 40 seconds.
  • Add the yeast, sugar, eggs and melted butter.
  • Stir in the flour and knead the dough (I used a dough hook in a free-standing mixer). If the dough is sticky, add an extra tbsp of flour.
  • Place the dough in an oiled bowl for an hour or so.
  • Roll out the dough on a floured surface and make a large rectangle.
  • Mix together the filling and spread this onto the dough.
  • Roll and cut into buns (should make between 7 – 9 buns depending on size).
  • Grease and line a cake tin and fill with the cinnamon rolls.
  • Cover for a further 30-45 minutes.
  • Preheat the oven to gas mark 4 or 180 degrees.
  • Brush the cinnamon rolls with milk and bake for 20-25 minutes.
  • When the buns come out of the oven, make the topping and spread over the buns.

I hope you enjoy baking these cinnamon delights! I love seeing you creating my recipes, please share your images with me on Instagram or send via email.

If you’ve enjoyed this recipe, you may like to try some of my other bakes, such as my Carrot & Orange Cupcakes or these Red Velvet Cupcakes.

Happy bun baking,

Alice x

Posted In: Cake, Recipes, Sweet · Tagged: Cinnamon, Cinnamon buns, Cinnamon rolls, Gluten Free, Gluten Free Cinnamon Buns, Gluten Free Recipe, Lactose Free, Lactose Free Recipe, Low FODMAP, Low FODMAP Food, Low FODMAP Recipe

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I'm Alice, a food blogger in the UK. I follow a low FODMAP diet (gluten free, onion free, garlic free and low lactose) for IBS. Check out my latest posts for tips on eating out, product reviews and recipes.

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Alice | Low Fodmap Inspiration

lowfodmapinspiration

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Lunch - Tuna salad made with leftover roast potatoes, lettuce, tomato, cucumber, radish, tuna mayonnaise and a boiled egg. I try and ensure lunches are high in protein to keep me satisfied for longer. I always add potato or rice to a salad as I find this more digestible. 

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Snacks - I usually have a green-ish banana or the odd unhealthy snack like a couple of biscuits, a bar of chocolate or a packet of crisps etc. during the working day. 

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How does your day compare to mine? Let me know in the comments. #gutready #gutreadywithme #ibsawarenessmonth #ad
This IBS Awareness Month I’ve teamed up with @pr This IBS Awareness Month I’ve teamed up with @precisionbiotics to share the importance of the gut-brain axis. Stress is linked to poor gut health, so it’s important to eat food that is not only low FODMAP and gut friendly, but food that also supports brain health. This Mediterranean Salmon Rice incorporates oily fish which contains Omega 3 Fatty Acids, as well as spinach which is high in Vitamin B, and turmeric which in some studies has been linked to increased cognitive function. 

This recipe can be made in one pot, which makes it a quick and easy dinner for a busy weeknight. The recipe serves 4. 

Ingredients:
4 salmon fillets
200g long grain rice
1 tbsp garlic-infused oil
1 green pepper
1 red pepper
500ml chicken stock 
1 1/2 tsp turmeric
1 1/2 tsp paprika
1/2 tsp asafoetida
80g green beans 
60g spinach
zest & juice of 1 lemon

Method:
In a large pan, heat the garlic-infused oil and add the salmon fillets skin-side down. Pan fry for three minutes or so or until the skin is crispy, then turn over for a further minute.
Remove the salmon and set aside. 
In the pan, fry the peppers. Once softened add the long grain rice, chicken stock, turmeric, paprika, asafoetida, lemon zest and green beans. Season to taste. Place the salmon fillets on top, and simmer for 15 minutes or until the rice is cooked. 
Add the spinach, lemon juice and parsley and cook for a further minute until the spinach has wilted. 
Serve immediately with a slice of lemon. 

Let me know if you give this recipe a try, it’s perfect for the sunny spring weather. 

#gutready
#gutreadywithme
#IBSawarenessmonth
#ad
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Top tips for following a low FODMAP diet and enjoying meals like this: 
- use the green tips of spring onions for added flavour
- use garlic-infused oil to add garlic flavour without the FODMAPS
- add plenty of herbs and spices to your cooking 
- there is a chilli sauce in Sainsbury’s that doesn’t contain garlic @linghamsuk 
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Let me know if there’s anything I’ve missed!
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