Comments on: Gluten Free Recipe Reviews: Bette Hagman’s Cinnamon Pecan Sticky Buns

By: yum

yum — Thu, 04 Feb 2010 22:32:01 +0000

Sorry to hear the recipe didn’t work for you. First, does your oven run hot? Some of Bette’s recipes are written a little “hot”- I often decrease oven temperature by about 50F. Also, I would definitely not substitute amaranth flour for rice flour- they are very different in protein and texture. I find Amaranth flour to be very tricky to work with- it would not be my choice as a base flour. First, if you can I would try rice flour, either brown or white. If you are allergic to rice, then sorghum or millet flour would probably be a better substitute. The potato buds probably aren’t that important, depending on the quantity used. From memory it seems like a small quantity, but I could be wrong. You might try decreasing the butter/sugar/spice mixture in the bottom, but oven temperature is more likely to be the culprit. With rising issues, the problem could be rising ingredient. Is this a yeast recipe? can’t remember- if so water temperature and freshness of the yeast can make a big difference.

Hope these tips help! Good luck!

-Sea

By: Dianne

Dianne — Thu, 04 Feb 2010 20:37:02 +0000

This recipe was a resounding Flop! I was so disappointed- I did change a few things though- I used amaranth flour instead of rice and I did not use the potato buds but used some potato starch- the butter in the bottom rose up and burned all over the bottom of the oven and the house was filled with smoke- they did not rise up nicely like my English muffins do either. Are the potato buds and rice flour really that important? Or did I just put too much butter in the bottom of the muffin tin? I’d really like to try this again- the bundt ones look gorgeous! Gotta get a tin like that! Any suggestions would be appreciated.
Dianne

By: Lori

Lori — Wed, 15 Jul 2009 14:26:58 +0000

I will be making your sticky bun recipe on Friday, July 17, 2009. I have a small baking company. We try to make a few items each week for our gluten free customers. We keep our gluten free ingredients quarantined and do our gluten free baking first thing, when the bakery has been idle for a few days, and we package right away.

Even so, we tell those highly allergic to gluten to abstain from our products because we can’t be sure of anything airborne. We cater to people making dietary changes for reasons other than celiac or the severely allergic.

One of our customers (and fellow vendors) recently asked us for some sticky buns. Poor Barb drools weekly over the conventional sticky buns we make for our regular customers.

We will be making these gluten free beauties with our signature pecan studded honey & maple syrup glaze. I’ll let you know what Barb’s reaction is. We’re going to double the recipe and stick half of the buns in the freezer, making 24 giant buns instead of 16-18.

Here’s hoping everything turns out!

Lori

By: yum

yum — Mon, 31 Dec 2007 18:09:00 +0000

Hi GL Soda,
I mentioned in the post that you can find the recipe on page 230 of â€œThe Gluten Free Gourmet Bakes Breadâ€ book by Bette Hagman. Enjoy!
-Sea

By: gl sodamann

gl sodamann — Tue, 18 Dec 2007 04:48:03 +0000

The recipe for these can be found, where?

By: MsRebecca

MsRebecca — Fri, 13 Jul 2007 17:08:16 +0000

Oh great! Why on earth did I click here.. I’m starving.. now..
*mouth watering*.. I decided to forego my lunch today in order to leave early.. Now.. I’m going to stay until my regular time.. and eat something yummy.. and it’s all your fault.. :o)

By: naomi

naomi — Tue, 03 Jul 2007 04:29:49 +0000

cinnamon buns and sticky buns are a family favorite here — we love to have them with some nice hot chocolate on a cold winter morning.

beautiful pics!