Charles’ Gluten Free Cinnamon Buns3/

Mix 3/4 cup of warm water and 1 teaspoon of sugar and 2 Tablespoons of yeast

In mixer with paddle, whisk together….
1 tablespoon of sugar
1/2 cup of skim milk powder
1/4 cup of White rice flour
1 cup of sweet rice flour
1/2 cup of potato starch
1/4 cup of psyllium husk
1 cup of tapioca starch
1 cup of arrowroot flour
4 teaspoons of xanthum gum
2 teaspoons of baking powder

Add 41 grams of melted butter and yeast mixture to dry ingredients and mix well into a dough ball.
Add water until the dough is slightly sticky.

Place in a greased bowl, cover with plastic wrap and let rise in a warm place (proofing drawer) for 50 minutes.

Filling
1/2 cup of coconut sugar
1/2 cup of demerara suagar
2 teaspoons of sugar
1/2 teaspoon of salt

On a silicon baking mat, roll out dough to make a 14×17 inch rectangle. Spread 1/4 to 1/3 cup sour cream (or more melted butter) in a thin layer over the rectangle – leaving lip clean along one long edge in order to seal it with water.
Sprinkle filling evenly on sour cream.

With finger, wet long edge of rectangle of dough with water. Use silicon mat to assist in tightly rolling from opposite long edge to wetted edge.

While rolled in mat, even out the cylinder of rolled dough. Open mat. Slice roll into 16 to 18 even pieces and place on a greased non-stick cookie sheet (parchment paper is a good idea). Bake for 14 to 16 minutes. Allow to cool on pan for 5 minutes. Spoon or push caramel that has spread around base back onto tops of rolls.