Gluten Free Sourdough Cinnamon Rolls

This has become my go to weekend breakfast staple! This recipe was probably the hardest thing I have created so far. The first few times I tried to make gluten free cinnamon rolls, they didn’t really rise, then the dough fell apart when I made them, and they were too dry and chalky tasting. Long story short, making dairy free and gluten free cinnamon rolls was hard.

To be perfectly honest with you I still haven’t mastered a good dairy free, refined sugar free frosting/glaze for these. I actually just sweeten coconut, goat, or Greek yogurt with a little maple syrup and that’s my topping. Honestly it makes me feel better about eating 4 at a time when they just have yogurt on them.

This recipe is best made in a cast iron skillet. If you don’t have one of those, I recommend using a greased glass dish or a casserole dish. You also need to start this recipe the night before so that the dough has time to rise! So you have to be proactive….which sometimes is a huge fail for me. Also check out my Gluten Free Sourdough Starter recipe if you don’t already have one.

Gluten Free Sourdough Cinnamon Rolls

  • Servings: 4-6
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Prep Time: 10 minutes night before and 30 minutes next morning

Cook Time:  35 minutes

Servings: 4-6 servings


2 ½ cups Gluten Free Flour and extra for dusting (xanthan gum free) 

3 TBSP Physsilium husk powder

½ cup sourdough starter (active bubbling)

½ cup cold butter cut into small chunks (use miyokos or earth balance)

1 cup almond milk plus 2 TBSP

1 TBSP maple syrup

1 tsp baking powder

¾ tsp salt

½ baking soda

Cinnamon Filling

4 tablespoons ghee melted

¾ cup coconut sugar


Night Before:

  1. Cut the cold butter into 2 ½ cups of flour and physllium husk powder.
  2. Add sourdough starter, milk and maple syrup. Mix into a sticky dough.

Morning: Preheat oven to 350 degrees and grease a cast iron skillet.

  1. Mix salt, baking powder, and baking soda in a small bowl.
  2. Using a rubber spatula kneed the baking soda mix into the sticky dough.
  3. With GF flour on your hands, kneed the sticky dough into a ball.
  4. Sprinkle a piece of parchment paper with GF flour and place ball on parchment, place another sheet of parchment paper on top of ball, roll out dough into a rectangular shape.
  5. Prepare the Cinnamon filling by mixing all the ingredients together.
  6. Remove the top piece of parchment paper and spread the filling on the rectangular dough.
  7. Very carefully use the bottom piece of parchment paper and roll the dough into a tight log.
  8. With a wet blade cut the dough into 1 ½ to 2 inch pinwheels. Wet the knife between each cut for clean cuts.
  9. Arrange pinwheels face up in a greased cast iron skillet with a little room in-between them for expansion.
  10. Bake at 350 degrees for 35 minutes. Let cool for 15 min before icing or eating.

Notes about this recipe

I purposefully didn’t make a frosting for this recipe. I don’t like paleo icings or frostings I feel like they never turn out very good. The filling in the middle is so sweet that I like to balance it out by adding plain yogurt on top as the icing. I use either plain Coconut Cult yogurt or Redwood Hill Farms plain goat yogurt.

Gluten Free Sourdough Starter

Yes, Yes I know I fed into the sourdough craze of quarantine. At the beginning of quarantine I could not find yeast anywhere so I thought “screw it why not sourdough?” Funny enough I still can’t find yeast at any store. My sourdough has been going strong for the last couple months even when I totally forget to feed it for 3 weeks (like i just did whoops). It is truly a labor of love and takes about a week to get started. The nice thing is that you can store it in your fridge once it is active and feed it once a week.

Gluten Free Sourdough Starter

  • Servings: 1 1/2 cups
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Prep Time: 7 days

Servings: Makes about 1 ½ cups


1 Cup Gluten Free Flour Blend ( I used Bob’s Redmill 1:1 flour)

¾ Cup Distilled Water (or filtered)

Day 1: Mix ingredients and cover with a clean cloth. Set in a warm place.

Day 2: Discard ½ cup, add ½ cup flour and 3/8th cup distilled water.

Day 3: Repeat Step

Day 4: Repeat Step (at this point you should be able to use the discard in a recipe)

Day 5: Repeat feeding step from day 1

Day 6: Repeat feeding step from day 1

Day 7: Repeat feeding, use discard in my Gluten Free Sourdough Cinnamon Roll recipe.

Put the active sourdough starter in your fridge in a clean glass jar. Once a week take it out and feed it! If you want to use it before then just take it out, feed it, and bring it to room temperature.

If you forget to feed it for a while and it develops a colored liquid that’s ok. That is called the hooch, if it is not moldy, dump off the hooch and discard the top ¾ of the starter. Feed the bottom ¼ of the starter to start anew.

Gluten Free Raspberry Lemon Muffins

It’s berry season! The summer always means berries in my household. Ever since I was a little kid I have been obsessed with berries. I grew up surrounded by berry farms my whole life which led to my obsession with picking berries myself and supporting local farmers. I truly feel that the closer you are from the source of the berries the better they taste.

I have this bad habit of going to the berry U-Pick and picking 20 pounds of berries. Every year I have to come up with creative ways to use the 20 pounds. Currently my moms garage freezer is full of my smoothie berries because I have no room in my own. Along with freezing them, I like to store them in a container lined with paper towels (this soaks up some of the moisture). This way I have fresh berries to eat and use in recipes.

This recipe for Raspberry Lemon Muffins came to me when I was at a local bakery. I saw all these amazing looking muffins, which of course were full of gluten, dairy, and refined sugar, and I suddenly thought “how good would Raspberry Lemon Muffins be”. After several not so great attempts, I finally got the ingredient ratios down. I truly hope you enjoy this recipe! It was a labor of love.

Gluten Free Raspberry Lemon Muffins

  • Servings: 12 muffins
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Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: Makes 12 muffins


Zest of one lemon

½ cup coconut melted (cooled to room temperature)

¾ cup coconut sugar

2 eggs (room temp)

1 teaspoon vanilla

1 TBSP lemon juice

1 ¾ cups Gluten Free Flour (I use Bob’s Red Mill 1:1)

2 tsp baking powder

½ tsp salt

1 ½ cups frozen raspberries

½ cup + 2 TBSP almond milk

Turbinado for decoration (optional)


  1. Pre-heat the oven to 350 degrees and line a muffin tray with baking cups.
  2. Add lemon zest, lemon juice, sugar, vanilla, eggs, and coconut oil to a small bowl and whisk together.
  3. In a large bowl combine GF flour, salt, and baking soda.
  4. Mix the frozen raspberries into the flour mixture.
  5. Add the wet ingredients into the dry ingredients and mix a few times.
  6. Add the milk into the batter and mix to combine all ingredients.
  7. Spoon batter into prepared baking cups, filling them ¾ full.
  8. Bake for 20 minutes, then pull muffins out of the oven and sprinkle turbinado sugar on top. If you are leaving the turbinado sugar off then bake for 25 Minutes.
  9. Let cool on a wire rack for 15 minutes.
  10. Store in the fridge for up to a week. To reheat put in the microwave for 30 seconds.