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Quinoa Sticky Buns (GF)




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




Topping
1/4 cup Margarine
1/4 cup Brown Sugar
1 tsp Cinnamon
1/2 cup chopped Walnuts or pecans

Quinoa Flour Mix
1 cup quinoa flour
1 cup tapioca flour
1 cup cornstarch
1 tsp potato flour (granules)

Blend well in a large container or place ingredients
in a strong 'Ziploc' bag and tumble to mix.

Dry Ingredients
2 cups Quinoa Flour Mix
1 1/4 tsp Xanthan Gum
1/2 tsp Salt
1 tsp Unflavored gelatin
1 tsp Egg replacer
1/3 cup Sugar
3 tbsp Dry Milk Powder
2 1/4 tsp Fermipan Instant Yeast

Wet Ingredients
2 tsp Potato Flakes
1 cup Warm water
1/3 cup GF Butter Sub
½ tsp Vinegar
2 tsp Honey
3 Eggs


Recipe



Prepare your muffin tins by dividing the margarine
into the cups and adding the brown sugar blended with
the cinnamon. Sprinkle on the nuts. Set aside.

In the bowl of your mixer, place the dry ingredients
and blend with the mixing blade. Blend the potato
flakes with the water. Add to the dry ingredients with
the margarine, vinegar, and honey and blend. Break in
the eggs and beat on high for 21/2 minutes.

Divide the soft dough into the prepared tins. Let rise
about 20 minutes, or until doubled in size. Bake in a
preheated 375 F oven for 20 minutes. Turn out from the
pans while still warm. Serve warm or cold.