Gluten Free Chimney Cakes
A recipe for Gluten Free Chimney Cakes (!)
I’m surprised every time I succeed with gluten free pastries, and even more so when implementing my methods time and time again.
Today I’m happy to share with you a super simple recipe for gluten free chimney cakes, that doesn’t require proving, and is so much like the real thing.
In order to shape the chimney cakes, I’m using the cardboard paper towel centers, so I hope you kept a few of them in your kitchen.
This recipe yields two individual pastries, but feel free to double the recipe.
I’m also adding a few key points that should be considered when making this bread:
- Ensure that you’re using super finely milled flours (whether they are storebought or whether you mill them at home).
- In all my gluten free bread recipes I’m calling for ground whole psyllium husk. If opting to use psyllium husk powder (which is a lot finer and white in color), you should use only 84% the amount of psyllium called for in the recipe, as it tends to be more absorbent.
First published:
Last modified:
Gluten Free Chimney Cakes:
Equipment: Paper towel cardboard logs
Recipe: Two Chimney Cakes
Flour mixture:
| Ingredient | Amount (g) |
| Millet Flour | 75g |
| Sorghum Flour | 40g |
| Tapioca Flour | 85g |
The Dough:
| Ingredient | Amount (g) |
| Whole Psyllium Husks | 10g |
| Milk | 200g |
| Eggs | 25g |
| Salt | 6g |
| Softened Unsalted Butter | 30g |
| Vanilla Sugar | 10g |
| Honey | 10g |
| Xanthan Gum | 3g (3/4 tsp) |
| Dry Yeasts | 6g (1 + 1/4 tsps) |
Cinnamon Sugar Mixture:
| Ingredient | Amount (g) |
| White Granulated Sugar | 70g |
| Cinnamon | 7g |
Simple Syrup:
| Ingredient | Amount (g) |
| White Granulated Sugar | 40g |
| Boiling Water | 40g |
Preparation:
- In a medium sized bowl, thoroughly mix the psyllium husks with the milk, honey and eggs. Set it to the side until it forms a gel.
- Into a standing mixer bowl, fitted with the paddle attachment, mix the rest of the dough’s ingredients: flour mixture, salt, sugar, xanthan gum and dry yeasts.
- Add in the psyllium gel and the butter, and mix on low to medium speed for 3 minutes. Occasionally stop the machine to use a rubber spatula, and scrape the dough from the sides of the bowl and paddle attachment.
- Refrigerate the dough for 10 to 15 minutes of rest- in the meantime, prepare the paper towel cardboard logs- wrap each one with a large piece of parchment paper, pushing the edges in the holes at each end of the log.
- Transfer the dough to a lightly floured counter. Dust the dough and roll it to a rectangle sized 30cm (l) x 20cm (w). It should be 1/2 cm thickness.
- Preheat the oven to 190C, fan mode off, placing the baking rack at the lowest shelf inside the oven.
- Using a pizza cutter, cut long strips, 2cm wide each (total 10 strips).
- Start folding each strip around the cardboard log, in a manner that they are close to each other, but not too tightly. When you get to the end of the strip, attach the next strip to it, and keep folding it around the cardboard log (4 strips are sufficient for each log, but you may also use the fifth).
- Roll the chimney cake log on the counter so the dough gaps are filled.
- Sprinkle the cinnamon sugar mixture on a long tray. Spray the chimney cakes with some cooking oil, and roll each one in the cinnamon sugar mixture.
- Place the logs on a baking sheet lined with parchment paper, and bake them for 15-20 minutes (mine were done after 15 minutes).
- As soon as they come out of the oven, brush them with the cold simple syrup, and sprinkle some more of the cinnamon sugar mixture on top. Unmold from the paper towel cardboard logs, and after they cool down slightly, you can even spread the inside with Nutella (which makes it all even better!)
It is highly recommended to eat these while they are fresh out of the oven, but you could microwave them for a few seconds in case they get cold.
