Gluten Free Sticky Honey Buns
1 1/2 Cups All purpose GF Flour ( I used Betty Crocker GF and Tom Sawyer GF mixed, with xanthan gum already added)
1/2 Cup packed Dark brown Sugar
2 Teaspoons GF Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Pure Applesauce (or crushed pineapple with juice)
1/2 Cup Fat Free Greek Yogurt
1/4 Cup Pure Honey
I medium size mixing bowl, whisk together flour, sugar, baking powder, baking soda, and sugar. Then add eggs, applesauce and yogurt. Mix until well blended and smooth. Let batter rest to absorb liquids, for about 15 minutes.
Preheat oven to 325*F.
When ready to bake pour ¼ cup of batter into greased and floured mini loaf pans. Tip: Instead of GF flour, I like to dust the pan with Powdered Sugar, for these buns. ( I used the 2 ½ x 4 inch size, this is the kind that is 1 pan with 9 loaves). I also use a triggered Ice cream scoop (the ¼ cup size) to fill each loaf. Bake for 20 – 25 minutes or until loaves are set in the center and brown and pulling away from the edge. Remove from oven let cool for about 5 minutes, invert loaves onto cooling rack or parchment paper, and glaze with recipe below. These make great snacks or a quick breakfast bun!
1 Cup Pure additive free powdered sugar
3-4 Tablespoons water( depending on how thick you want your glaze)
In small bowl whisk together powdered sugar and 1- 2 tablespoons water then add a tablespoon at a time until glaze is smooth and you have the consistency you want. Then drizzle glaze over buns, as thick as you prefer. Enjoy!
Variation: Instead of applesauce you can use the same amount, only use crushed pineapple with the juice. I have also used pitted chopped cherries and juice.
Also instead of plain glaze, you can add cinnamon and nutmeg. Or dust with just plain powdered sugar.
NOTE: If you use Bob’s red mill, or Pillsbury GF flour, then you will need to let the liquids and flour rest a while longer, the flours that are not ground as fine, take longer to absorb liquids.