When the croissants have had at least an hour in the fridge, heat the oven to 200'C / Fan 180'C / Gas Mark 4. Freshly baked they make the most perfect gluten free breakfast or brunch treat and best enjoyed with lashings of butter and jam. I haven't tried a dairy free version but imagine it would substitute fairly well with a dairy free milk and dairy free spread instead of butter. When the dough has proved, preheat the oven to 180'C / Gan 160'C / Gas Mark 4. Remove the clingfilm and bake the cinnamon rolls for 20-25 minutes until golden on top.

If you're doing this in batches, I cover over the boiled bagels with a damp tea towel to ensure they don't dry out too much while the others are cooking. Baking your bagels If you haven't made gluten free cinnamon rolls before then you absolutely must drop everything right now! But before you run out to buy some sub-standard gluten free croissants from the free from aisle, look at it this way. I cook them for 40-60 seconds on one side, then use a slotted spoon to turn them over and cook for another 40-60 seconds. The best way to take on this gluten free croissant recipe is by enjoying it for the leisurely activity that it is.Storage: this bread should keep well for up to four days, wrapped in cling film or stored in an airtight container, in a cool climate. First things first, you'll need to shape the dough into a rough, flat rectangle with your hands, like this: It's easier to explain this in pictures, which is also why I filmed a video on how to make these too!

Once rolled out, melt the butter for the filling. Take off the top layer of clingfilm and brush the butter all over the dough in an even layer. Mix the brown sugar and cinnamon together in a bowl and then sprinkle liberally and evenly to completely cover the dough. The pictures below demonstrate these folds, in case the above is hard to visualise! Chill, chill and CHILL!

Can I Slice and Freeze It?

Please also read my notes section, in case your breadmaker pan size is smaller than mine – if so you will need to adjust the loaf size. Dried Active Yeast is simply compressed yeast from which the moisture has been removed. It must therefore be activated with water before use. Dried Active Yeast is the yeast often preferred in traditional home baking methods. It depends on the kind of yeast and the other ingredients in the bread. Bread made with baker’s yeast is gluten-free so long as the other ingredients used are also gluten-free. Many gluten-free breads are made with yeast and are safe for people with celiac disease to eat. What is Spent Brewer’s Yeast?