Excess gas from cinnamon rolls: is it the added gluten, or maybe the yeast?

[destrekor]

Reason I wonder about the yeast is because I had to refrigerate the recipe over night as opposed to getting up hours earlier than breakfast that day (this was awhile ago). I think I saved the final rise for the morning, taking out the rolls and putting them in a warm oven for a little while to help coax the yeast to finish up.

I think they reached final size, and figured overnight in the fridge might have been enough time for the final rise once assembled versus an hour or so without refrigeration.

I don't know if some yeast didn't finish their job in the dough, and if that can cause excess gas post-consumption, or if it was entirely due to the vital wheat gluten that was added to the dough. Reason for the gluten? t=They were so chewy and delicious, just like Cinnabon. (take that anti-gluten normal people! so sorry for the people who really have to avoid gluten )

I think I was fine, never heard from my sister about it (made them while she was in town), but my folks complained about excess gas throughout the day.

(note: added 1tbsp of gluten for a batch that made 12 large rolls)

These things were absolutely terrible for you, between the flour dough, added gluten, and all the sugar in the cinnamon brown sugar mix, not to mention the cream cheese powdered sugar frosting. But they are so worth it. :awe:

Just curious if anyone has any thoughts on the matter.

(recipe here - so, so worth it. note: I used Watkins cinnamon because it is Korintje, just like Cinnamon's trademarked Makara cinnamon)

 

[lxskllr]

Yeast should be dead after cooking. Assuming you used processed flour, I guess gluten. I've never had gluten issues, but nothing else in there should be fartarific.

 

[Jaepheth]

Did you have a glass of milk with them?

You could also be developing a lactose intolerance.

Have no fear, Science can help! Conduct the following experiment:
Day 1: Have a quart of milk for breakfast
Day 2: Have a bowl of Cream of Wheat made with distilled water, with an extra spoonful or two of vital wheat gluten
Day 3: Drink two pints of beer with fresh made rolls for breakfast.

Still alive? Then your issue was something else.

 

[nakedfrog]

They must be allergic to love. I assume you put love into them when you made them.

 

[futurefields]

its a cinnamon roll bro

tons of sugar and fast burning carbs

i'd be more worried if i DIDN'T fart after eating that

 

[destrekor]

Yeast should be dead after cooking. Assuming you used processed flour, I guess gluten. I've never had gluten issues, but nothing else in there should be fartarific.

Kinda figured that. I wonder if excess gluten could cause trouble for some people even if they are generally not effected?

They must be allergic to love. I assume you put love into them when you made them.

:biggrin:

its a cinnamon roll bro

tons of sugar and fast burning carbs

i'd be more worried if i DIDN'T fart after eating that

I mostly figured that was basically what it was, and my parents' aren't used to that much at once.



FWIW: I don't recall having any problems, but if I had excess gas, it didn't stand out. I tend to be rather efficient at producing gas.

 

[kage69]

tons of sugar and fast burning carbs

Yep, that. Insane amount of sugar in even a small one.

 

[Kaido]

Ever tried a no-knead recipe? Just uses yeast & bread flour:

http://iamafoodblog.com/the-best-no-knead-cinnamon-bun-recipe/

 

[OverVolt]

Its generally not even the yeast OR the gluten.

Its actually that we do a bad job preparing modern grains, from what I understand. I'm more curious about the source of the dough.

 

[lxskllr]

Its generally not even the yeast OR the gluten.

Its actually that we do a bad job preparing modern grains, from what I understand. I'm more curious about the source of the dough.

Whole grains give me the farts. No problem with processed flour; or beans for that matter.

 

[Jeff7]

They must be allergic to love. I assume you put love into them when you made them.

Dude, gross. That's frosting on top of the rolls.

Definitely frosting.

Handmade, fresh.

 

[destrekor]

Yep, that. Insane amount of sugar in even a small one.

Welcome to a gooey Cinnabon roll.

Ever tried a no-knead recipe? Just uses yeast & bread flour:

http://iamafoodblog.com/the-best-no-knead-cinnamon-bun-recipe/

Gluten has an important role in the recipe I used, and I very much suspect it is used (or a high-gluten flour) in Cinnabon's recipe. I wanted the firm/stiff outer crust but still light colored and chewy throughout. I might try that recipe sometime, but I suspect I'll be cherishing the one I have tried and tested. I might as well be a Cinnabon connoisseur, almost made myself sick of them at one point. :awe: And I'd love to do a taste test with a real one and the recipe I used - it seemed very very much on point.


However, I suspect the use of Bread Flour is what helped that recipe - that will have more gluten than an All-Purpose flour.

I could try using a flour with a higher gluten content from the get-go and see how that fares in the recipe I used.

Its generally not even the yeast OR the gluten.

Its actually that we do a bad job preparing modern grains, from what I understand. I'm more curious about the source of the dough.

King Arthur All Purpose Flour

 

[skyking]

It's the cinnamon. That shit is just below challenge levels in most rolls.
https://www.youtube.com/watch?v=KZ6bzrqjo4M

 

[dullard]

It is the fat content. With nothing in there to help you digest that large dose of fat (the sugars will be gone quickly leaving your poor intestines with a large lump of fat all at once), it reacts that way. The gas effect of fats gets worse as you age (at least in my experience and in the experience of my friends/family). Dough = egg + butter + milk, filling = butter, frosting = cream cheese, all of this is one large dose of fat.

 

[CraKaJaX]

its a cinnamon roll bro

tons of sugar and fast burning carbs

i'd be more worried if i DIDN'T fart after eating that

lol :awe:

Cinnabon is so delicious. I have it maybe once a year .... usually in airports for some reason. I still have yet to make my annual trip this year.... :hmm:

 

[destrekor]

It's the cinnamon. That shit is just below challenge levels in most rolls.
https://www.youtube.com/watch?v=KZ6bzrqjo4M

I don't think cinnamon challenge produces gas. Or you may be doing it wrong. D:

 

[mikeymikec]

Whole grains give me the farts.

This is completely normal. Whole grain / wholemeal foods constitute roughage (insoluble fibre) for the gut, which is good for keeping stuff flowing through it and thus avoiding constipation and other side effects resulting from stuff overstaying its welcome.

 

[Kaido]

lol :awe:

Cinnabon is so delicious. I have it maybe once a year .... usually in airports for some reason. I still have yet to make my annual trip this year.... :hmm:

lol yeah, Cinnabon + airports is a winning combination

 

[Kaido]

Yep, that. Insane amount of sugar in even a small one.

I had a purple Fanta at lunch yesterday...no joke...bottle said 81 grams of sugar. I've never seen a soda with such a high sugar content

 

[skyking]

I don't think cinnamon challenge produces gas. Or you may be doing it wrong. D:

It's a sneaky delayed reaction. It is mixed with other things so it can get into the vowels and wreak havok.

 

[cbrunny]

Since when is gluten bad for you?

 

[Jeff7]

It's a sneaky delayed reaction. It is mixed with other things so it can get into the vowels and wreak havok.

I hear ya. Depending on what I've eaten, I too might make a sound like "aeiou" in the bathroom.

 

[NikolaeVarius]

Since when is gluten bad for you?

Since people started believing it was.

 

[baydude]

Since when is gluten bad for you?

http://paleoleap.com/11-ways-gluten-and-wheat-can-damage-your-health/

 

[destrekor]

http://paleoleap.com/11-ways-gluten-and-wheat-can-damage-your-health/

Here's a problem I have with those kinds of articles: they only point out the potential harms from a specific food item or food group. But they ignore all the potential harms for the other foods that are most likely necessary to survive when avoiding those they suggest you avoid.

Basically everything we eat hurts us in little ways. That is why it is important to get certain crucial micronutrients, limiting others (more Omega 3s to include EPA/DHA, less Omega 6s which promote inflammation. A 1:1 or 1:2 ratio of 3 to 6 intake is best, not the typical American's 1:6 - 1:12 ratio).

Which, a lot of grains do indeed have higher Omega 6 ratios or not enough Omega 3s (because our body is bad at converting ALA to EPA and DHA, you really don't get enough if you don't get EPA and DHA from any other source), so that isn't helping.

But if you don't get enough Omega 3s, and don't get enough key phytonutrients which lend anti-oxidant properties, then you can get issues.

You can have health issues on a normal diet, on a paleo diet, on a vegetarian or vegan diet, etc. You must balance your intakes or, if not consuming from all food groups, hunt down the best supplements to make up for what you lack in your natural diet. The right strategy will result in a minimal impact on bodily health.

Animal bodies react to just about every single food item we eat and promote potential health-damaging side effects. The key is moderation and careful diet management, not any particular approach to dietary concerns. Everything can potentially cause serious harm in the long run if you don't take care of your body. And simply being active can help the body strengthen its own defenses against some other aspects of our life and diet.