Comments on: Gluten Free Recipe Reviews: Bette Hagman’s Cinnamon Pecan Sticky Buns http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html Yummy Adventures in Gluten Free Cuisine Tue, 07 Feb 2012 05:33:37 +0000 http://wordpress.org/?v=abc hourly 1 By: yum http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-125177 yum Mon, 06 Sep 2010 16:54:02 +0000 http://www.bookofyum.com/blog/?p=480#comment-125177 Debbie, Thank you for helping Denise out! I did mention the title in the post, but I didn't provide a hotlink as I do sometimes and it was probably easy to overlook. Denise, happy baking! If this recipe contains eggs (as it probably does as written) you can substitute Ener-g Foods Egg Replacer. Good luck, Sea Debbie, Thank you for helping Denise out! I did mention the title in the post, but I didn’t provide a hotlink as I do sometimes and it was probably easy to overlook.

Denise, happy baking! If this recipe contains eggs (as it probably does as written) you can substitute Ener-g Foods Egg Replacer.

Good luck,
Sea

]]> By: debbie http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-124890 debbie Mon, 06 Sep 2010 04:19:07 +0000 http://www.bookofyum.com/blog/?p=480#comment-124890 Denise- The recipe is found in her book titled "The Gluten-Free Gourmet Bakes Bread". Your local library may carry it. If not, it can be ordered from Amazon. Denise- The recipe is found in her book titled “The Gluten-Free Gourmet Bakes Bread”. Your local library may carry it. If not, it can be ordered from Amazon.

]]> By: denise http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-124689 denise Sun, 05 Sep 2010 21:52:02 +0000 http://www.bookofyum.com/blog/?p=480#comment-124689 where do i find a copy of bette hagmans pecan sticky cinnamon bun recipe. I have a little boy that is nut allergy egg allergy and wheat flour allergy but these sound really good to try where do i find a copy of bette hagmans pecan sticky cinnamon bun recipe. I have a little boy that is nut allergy egg allergy and wheat flour allergy but these sound really good to try

]]> By: Monica I. http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-113313 Monica I. Wed, 21 Jul 2010 01:40:42 +0000 http://www.bookofyum.com/blog/?p=480#comment-113313 Hi Dianne. Potato Starch and potato flour are two different critters. The Potato Buds that Bette calls for can also be known by the name of instant flaked potato. If you are buying it, it has to be flaked like fish food, not the gritty powder like cornmeal. The potato flakes have been in use in my house in quite a few things. I've tossed them in to recipes that I wouldn't have thought, but it helps give substance and get something to stick together without making goo (fish cakes are a good example). Good luck! Monica in Canada Hi Dianne.

Potato Starch and potato flour are two different critters. The Potato Buds that Bette calls for can also be known by the name of instant flaked potato. If you are buying it, it has to be flaked like fish food, not the gritty powder like cornmeal. The potato flakes have been in use in my house in quite a few things. I’ve tossed them in to recipes that I wouldn’t have thought, but it helps give substance and get something to stick together without making goo (fish cakes are a good example).

Good luck!

Monica in Canada

]]> By: yum http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-91545 yum Thu, 04 Feb 2010 22:32:01 +0000 http://www.bookofyum.com/blog/?p=480#comment-91545 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 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 http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-91537 Dianne Thu, 04 Feb 2010 20:37:02 +0000 http://www.bookofyum.com/blog/?p=480#comment-91537 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 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 http://www.bookofyum.com/blog/gluten-free-recipe-reviews-bette-hagmans-cinnamon-pecan-sticky-buns-480.html/comment-page-1#comment-71079 Lori Wed, 15 Jul 2009 14:26:58 +0000 http://www.bookofyum.com/blog/?p=480#comment-71079 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 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

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