While I used some oat and rice flour in this recipe, I provide additional flours that you can use instead. Millet is one of my other favorites. So, be sure to read the tips section. I bet your gluten-eating friends will rave about these gluten free sticky buns!
To learn how to roll the dough, watch the video on this page.
Glass Baking Dish or Metal Pan?
I made this recipe using a Pyrex glass baking dish. If you only have a metal pan, you will need to adjust the baking temperature and time accordingly. Glass baking dishes take quite a long time to heat up compared to metal, but once they do, they retain the heat. Therefore, baked goods cook faster. So, increase the temperature by 25ºF when using metal and you may have to bake the rolls longer.
Remove the rolls from the oven. For a soft bottom to your buns, melt 1 tablespoon butter and baste the tops of each bun. Using a butter knife, loosen the sticky buns from the sides of pan and immediately invert onto a serving tray and serve warm.
Freeze leftovers in a single layer, uncovered. Once frozen, store in a resealable storage bag. Defrost at room temperature and microwave on low to reheat. If you plan on consuming them within a couple of days, as long as your kitchen isn't over 80 degrees F, you should be able to leave them tightly covered on the counter. However, gluten free baked goods do stale quickly due to the lack of preservatives.
*Kite Hill is available at Target stores. You can even use the vanilla flavored one.
If you enjoy more of a crunchy bottom to your buns, omit the basting step after they bake.
Flour: While you can surely stick to the suggested flours in this recipe, you can exchange the oat flour out for other similar flours such as millet or sorghum. They weigh and act about the same in baked goods.
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These look delicious. But, I'm confused - there is no warm liquid to help the yeast rise if the yogurt is cold. Suggestions to get the yeast to rise?
Carolyn, the warmth of the environment allows the dough to rise. It just works.
Enjoy,
Carla
I am making these for tomorrow,
Should the yogurt be room temperature?
And, the butter, should it be room temperature or melted?
Thank you.
Cynthia,
I use cold yogurt right out of the refrigerator.
The butter should be at room temperature. If it’s not at room temperature, you can beat it by itself until it is.
Enjoy!
Carla