I bet this would be easy to make gluten free by substituting buckwheat flour for the whole wheat and perhaps a
tsp of xantham gum or a tbs or 2 of ground flax to increase protein content.
* If you're gluten free, just add 1 teaspoon
of xantham gum if it's not in the gluten free powder mix.
I might try a little less cream and / or a
bit of xantham gum to aim for more of a caramel texture, but that's just me having fun, the recipe is fantastic.
I added 1/2
tsp of xantham gum, 1 / 2tsp more yeast (I may try a full tsp extra next time), 1 tbsp of brown sugar.
I heard you can add 1 / 2teaspoon
of xantham gum to make icing set.
I would also add about 1 1/2 tsp
of xantham gum to the dough and maybe even a flax egg to help with the binding.
I used a tad bit more tapiocha powder and two heaping teaspoons of gelatin, instead
of xantham gum.
of xantham gum (avail in health food stores - necessary for breads / cookies) will solve it.
I used a teaspoon
of xantham gum and agave instead of honey today at 6 am: it is absolutely impossible to stop eating the golden cake (still wondering why so golden) that was out from the oven!