Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 Maureen No, " regular " all purpose flour has not got baking powder in it. It may make a difference but it depends what the modifications are you are making that may be accounting for the issue. If you email the recipe and what you did I can try to help you, Jay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 No, only self rising flour has baking powder in it. What kind of flour are you using for this recipe? a > I need help. I am trying to modify a cinnamon roll recipe to get it > GFCF. It has the potential to be awesome! But, I can't get it to rise > like it should. Does anyone know if " regular " all purpose flour has > baking powder in it? It seems to me that maybe it does? I can't > remember but I seem to recall needing to add stuff if I was using self > rising vs. general all purpose flour. And, do you think baking powder > would make a difference? Even though this is a yeast recipe? The dough > rises but after you punch it down, it doesn't rise again while baking. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 Jay wrote: > Maureen > No, " regular " all purpose flour has not got > baking powder in it. It may make a difference but it depends what the > modifications are you are making that may be accounting for the issue. If > you email the recipe and what you did I can try to help you, > Jay > Ok here goes. 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110 to 115 degrees) 3/4 cup warm milk (110 to 115 degrees) 1/4 cup sugar 3 tablespoons vegetable oil 2 teaspoons salt 3-1/4 to 4 -1/4 cups all purpose flour Filling: 1/4 cup butter or margarine softened 1/4 cup sugar 3 teaspoons ground cinnamon In mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil salt and 1-1/4 cup flour. Beat on medium speed for 2-3 minutes until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface an knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turing once to grease the top. Cover and let rise until doubled, about an hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 18 inch by 12 inch rectangle. Spread with butter to within 1/2 inch of the edges. combine sugar and cinnamon, sprinkle over butter. Roll up, jelly roll style, starting with the long side. Pinch seam closed. Cut into 12 slices. Place into a greased pan, cover and let rose until doubled, about an hour. Bake at 350 for 30-35 minutes or until well browned. Cool for one minute before serving. I substituted Bette Hagman's mix for the flour and Vance's Dairy free for the milk. I used Fleishmans margarine. I did get the dough to be smooth and elastic, at least as smooth and elastic as you can expect this flour to get. It did rise, maybe not quite double. It rolled out great and I got a nice roll. I cut up the 12 slices not problem. But, the dough never rose again very well. I cooked them any way and they were doughy. Not bad bu not great. I also added about 3 teaspoons Xantham gum. I used about 3 1/4 cups flour total but probably needed another 1 /2 cup to knead the dough for 6 minutes. Any ideas? Maureen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 Sessing wrote: > No, only self rising flour has baking powder in it. What kind of flour are > you using for this recipe? > > a > I'm using Bette Hagman's mix with some Xantham gum added. The original recipe doesn't call for self rising, just all purpose. And, it doesn't call for baking powder but it does have yeast. Jay at Miss Roben's said that they would take a look at it for me. Maureen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 Yeast is the rising agent in yeast recipes. I've never used both yeast and baking soda or powder, but I don't suppose it would hurt. Yeast makes more of a rise than baking soda or powder, so I'm not sure if adding the soda or powder would do enough to notice. Lolita >I might be wrong, but I think that baking powder is required in ANY recipe >that is to rise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 jim wrote: > If you ever do get this perfected, please let us know! I'd love a > cinnamon roll! > > The dough tastes good so it's just a matter of the rise. I'm going to try again this weekend and I'm also going to freeze half. It would be nice to be able to have some frozen. Maureen Quote Link to comment Share on other sites More sharing options...
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