Cinnamon Raisin Buns

• 1/2 cup buckwheat flour
• 1/2 cup sorghum flour or brown rice flour
• 1/2 cup potato flour
• 1/2 cup sweet white rice flour
• 1/4 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• wets
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 2/3 cup rice milk
• 1 teaspoon vanilla extract
• 1 Tablespoon agave
• filling
• 1/3 cup raisin
• 1/8 cup coconut
• 1/2 teaspoon cinnamon
• 2 Tablespoons agave
• 1 Tablespoon canola oil

1. In a large bowl whisk together all the dry ingredients. Then using a spoon or spatula slowly a fold in the wet ingredients, one ingredients at a time. Continue to fold in the ingredients until there is no visibly dry dough.
2. Take the dough out of the bowl and form it into a smooth ball. Wrap it up in plastic wrap and let it rest in room temperature for about 10 minutes.
3. Meanwhile prepare your filling by adding all the ingredients into a small bowl and stir, then set it aside.
4. Now to roll out the dough. Place the dough in between two pieces of parchment paper and roll the dough out into a rectangle about 1/4 inch thick. Sprinkle on the filling and roll the dough up into a log.
5. Cut the log into 6 even pieces. Place them into a oiled muffin pan and bake for 25-30 minutes.
6. Allow the Cinnamon Raisin Buns to cool for about 10 minutes before serving or topping it off with a simple frosting.

buckwheat flour, sorghum flour, flour, sweet white rice flour, cinnamon, baking powder, baking soda, xanthan gum, salt, wets, canola oil, unsweetened applesauce, rice milk, vanilla, agave, filling, raisin, coconut, cinnamon, agave, canola oil

Taken from www.epicurious.com/recipes/member/views/cinnamon-raisin-buns-51880191 (may not work)