- 1 c. sorghum flour
- 1 c. potato starch
- 1/2 c. brown rice flour
- 1/2 c. tapioca starch
- 2 tsp. xanthan gum
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 2 1/4 tsp. instant yeast
- 1/4 c. brown sugar
- 2 eggs
- 3 Tb. Earth Balance Buttery Sticks or butter
- 1 tsp. vinegar
- 1 c. warm water (105° - 115°)
- 1/4 – 1/2 c. raisins and/or dried cranberries
- 1 c. powdered sugar
- 1 – 1 1/2 Tb. almond milk, regular milk or other milk substitute
Grease a 9 x 13 inch baking pan.
In a medium bowl, whisk together the dry ingredients.
In the bowl of your mixer, beat together the eggs, butter cut into chunks, and vinegar for 3 minutes on medium high speed.
Add the water and dry ingredients. Beat on high for 2 minutes.
Stir in the raisins and dried cranberries.
Spoon the dough into the pan to make 12 rounded rolls. You can smooth the rolls by dipping a large metal spoon into cold water then rubbing the back of the spoon over the top of the roll. Dip the spoon into the cold water between smoothing each roll.
Cover the pan with a piece of plastic wrap and let rise in a warm place for 30 minutes. I put mine in a warm oven for 20 minutes, then put the pan on top of the stove for 10 minutes while the oven preheated.
Bake at 375° for 30 minutes. Allow to cool until warm but not hot.
Combine the powdered sugar and milk, adding just enough milk to make the glaze the right consistency. Put the glaze in a zip lock bag with the corner cut off and squeeze it onto the buns in a cross shape or drizzle it on with a spoon.
Recipe from www.glutenfreehomemaker.com