**Note: I do not wish to violate any copyright laws. I am not trying to steal this recipe. I have given credit where credit is due and hope that anyone who reads this will be inspired to try out the recipe and BUY THE BOOK!** :D
1 cup rice milk
1/4 cup extra-light olive oil
1/4 cup xylitol
2 1/4 cups Basic Gluten-Free Flour Mix (the author has the mix all worked out nicely, but the only problem is that the Authentic Foods "Superfine Brown Rice Flour" that her mix calls for is REALLY hard to find in health food stores and REALLY expensive online. Our Whole Foods in La Jolla normally has it, but they've been out all this week and I didn't want to wait anymore to try this recipe. So, I used Authentic Foods "Bette's Gourmet Featherlight Rice Flour Blend." It worked fine.)
1/2 tsp xanthan gum
2 tsp double-acting baking powder
1/2 tsp salt
2 1/4 tsp SAF Instant Yeast
1/4 cup dairy-free, soy-free vegetable shortening (this stuff was easy to find in health food stores)
1/3 cup organic granulated coconut nectar/"sugar" (It's the perfect healthy substitute for brown sugar because it has a hearty molasses flavor to it.)
2 tsp ground cinnamon
*Again, most of the wording in the following directions comes straight out of Cybele Pascal's book which I've linked to. I've included my notes/alterations in red.*
1. Combine the rice milk, olive oil, and xylitol in a microwave-safe measuring cup or bowl. Heat for about 1 minute until warm, but not hot (115*F). If the liquid is too hot, it will kill the yeast, so be careful.
2. In a large bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and yeast.
3. Add the rice milk mixture to the dry mixture, and blend well. Cover with plastic wrap, and let rest for 10 minutes. Grease an 8-inch round pan.
4. Sprinkle your work surface and hands with ample gluten-free flour mix. Don't scrimp on the flour, or your dough will stick to the board. I usually use about 1/4 cup of flour mix. Turn out the dough onto the board, sprinkle with flour mix, pat down lightly, then flip.
5. Flour your rolling pin. Roll the dough into a long rectangle, 16 inches long and 9 inches wide (use your hands to coax it into shape, if necessary). It should be about 1/4 inch thick.
6. Soften the shortening by warming it in the microwave for about 30 seconds. Brush the shortening evenly over the top of the dough. Combine the coconut sugar and cinnamon, and sprinkle evenly across the dough. (This is where I added about a 1/2 cup of chopped walnuts and 1/4 cup of raisins, too).
7. Gently roll the dough lengthwise into a log. You may need to use a spatula to help coax it to turn at first (you should have a 16-inch log).
8. Cut the log into 12 pieces by first cutting the log in half, then into quarters, and then cutting each quarter into 3 pieces. Transfer the rolls to the pan. Cover tightly (I use plastic wrap, then put a rubber band around the top lip of the pan to secure the plastic). Place the pan in a dishpan and pour hot water to reach halfway up the sides of the pan (or just fill your kitchen sink basin). Let the rolls rise for 1 hour.
9. During the last 20 minutes of the rise, preheat the oven to 350*F.
10. Bake for 45 minutes, or until golden.
11. Drizzle pure maple syrup with a splash of vanilla mixed in over the top while still hot (be liberal for really sticky sticky buns). Let cool in the pan until room temperature. Serve at room temperature.
Unfortunately, all I have to show for my labors is that pathetic cell phone picture at the top of this post here. And already we were missing one little sticky bun because of an impatient toddler! :D There are currently only two of these left, destined to be mine and Dan's late-night snacks tonight as we watch yet another food documentary on Netflix and congratulate ourselves on three weeks now of happy, healthy eating.
UPDATE: We no longer use Xylitol in our home. See this post for more information.