Cinnamon bun mix

This is adapted from a great recipe we found at http://iamglutenfree.blogspot.com/2007/03/cinammon-roll-of-your-dreams.html. A few adjustments we made were to use soy milk for all of the milk, flax for the egg, and tapioca/arrowroot starch instead of cornstarch to keep the salicylates low. We also used a bit less sugar since these are really sweet. Note that if you're avoiding salicylates, you should leave out the cinnamon at least for the person who can't have it.

We have brought this to a few school potlucks with great success.

The mix:
6 cups tapioca and/or arrowroot starch
3 cups potato starch
1 1/2 tsp baking soda
4 Tbsp xanthan gum (or a bit more-it's a balance between keeping the dough together and becoming too gummy)
4 Tbsp baking powder
1 Tbsp salt

To make 1 pan of buns:
Combine 1 Tbsp yeast with 2/3 cup warm soy milk and part of 1/4 cup sugar; let this get poofy.

Combine:
2 Tbsp margarine
The remainder of the 1/4 cup sugar
1 egg, egg replacer, or 1 Tbsp ground flax + 3 Tbsp warm water (let it sit for a few minutes)
1/4 cup canola oil
1 1/2 cups dry mix
1 tsp vanilla
The yeast mixture

This mix will be pretty soft and gloppy.

Sprinkle some white sugar on a large piece of plastic wrap, put the dough in the center, and cover with another piece of plastic wrap. Pat or roll to make a 13" square of dough, then remove the top layer of plastic wrap and sprinkle on 3/4 cup brown sugar plus 1 1/4 tsp cinnamon (see note about about salicylates). Carefully roll the dough into a long cylinder, slice into about 9 or 10 pieces, and arrange the slices in a baking dish.

Bake at 375 for 20 minutes.

After baking, drizzle the buns with a mix of 3/4 cup powdered sugar, 1 tsp vanilla, and soy milk.

Enjoy!