Ingredients

The following ingredients have 7 Servings
  • 2 1/2 Cups Gluten-Free All Purpose Flour
  • 1/2 Cup Millet Flour
  • 1/4 Cup Buckwheat Flour
  • 1/4 Cup Arrowroot Starch
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Psyllium Husk Powder
  • 2 TB Granular Erythritol
  • 1 Tsp Cinnamon
  • 1 1/4 Cup Unsweetened Almond Milk (or non-dairy milk of choice)
  • 1 1/2 TB Apple Cider Vinegar
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Tsp Butter Extract
  • Filling:
  • 1/3 Cup Unsweetened Applesauce
  • 2 TB Granular Erythritol
  • 2 Tsp Cinnamon
  • Drizzle:
  • 3 TB Powdered Erythritol
  • 1 TB Unsweetened Almond Milk (or non-dairy milk of choice)

Instruction

  • Preheat the oven to 425°F.
  • In a small bowl, combine the almond milk and apple cider vinegar, let sit for 5-10 minutes to create "buttermilk".
  • In a stand mixer or large mixing bowl, combine all dry batter ingredients and mix together. Then add in the "buttermilk" and extracts. Mix again until sticky batter is formed.
  • Scoop and roll the dough out on a well floured flat surface (I used my Silpat and made the dough about that size and 1/4 inch thick).
  • Mix together the applesauce filling in a small bowl and then coat the rolled out dough with the filling.
  • Now, roll the coated dough into a cylinder (this can get messy), then cut into 6-8 rolls/buns.
  • Place the rolls flat side down in a well greased cast iron skillet. Bake in the oven for 25 minutes.
  • Mix together the drizzle ingredients and drizzle over the tops of the buns once cooled.