Gluten Free Pecan Sticky Buns

Topping

¼ cup melted margarine

¼ cup brown sugar

1 tsp cinnamon

½ cup chopped pecans

Dry ingredients

2 cups GF all purpose flour mix

1 ¼ tsp guar gum

½ tsp salt

1 tsp geletin

1 tsp egg replacer

1/3 cup sugar

3 tbs ground almond

2 ¼ tsp yeast

Wet ingredients

2 tsp. instant mashed potato flakes

1 cup warm water

1/3 cup melted margarine

½ tsp vinegar

2 tsp honey

3 eggs

DIRECTIONS

Divide the margarine into 12 muffin tins.

Blend brown sugar and cinnamon and sprinkle on margarine.

Sprinkle on the nuts.

In a mixer bowl, blend the dry ingredients.

Blend potato with water and add to dry ingredients.

Add remaining wet ingredients.

Beat on high for 2 ½ minutes.

Divide the dough into prepared pans and let rise in warm kitchen for 25 to 35 minutes.

Bake at 375°F for 20 minutes.

Turn out of pans while still warm.

About these ads