AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 2 tbsp yeast
 ½ cup warm water
 1 cup shortening
 ¾ cup sugar
 2 tsp salt
 4 tsp honey
 4 eggs
 2 ½ tsp xanthan gum
 1 tsp egg replacer
 1 tsp gelatin
 2 cups hot water
 ½ cup margarine
 1 ½ cups white sugar
 2 tbsp orange peel zest
1

Dissolve yeast in 1/2 cup warm water. In a medium bowl, combine Eating Gluten Free All-Purpose Flour, xanthan gum, egg replacer, and gelatin. In a large mixing bowl, cream, and sugar. Add eggs, salt, and honey. Mix well. Slowly mix the yeast water into the creamed mixture. Then alternately add flour mixture and the 2 c. warm water, mixing each addition well. Beat on high 2-3 minutes.

2

Spray a bundt pan or angel food cake pan with cooking spray. Melt 1/2 c. margarine. Brown sugar and cinnamon (or white sugar and orange peel zest). Spread 2 Tbs. melted margarine on the bottom of the bundt pan. With a spoon or cookie scoop, make one layer of little balls of dough. Leave some space between each ball. Drizzle with margarine, then sprinkle with cinnamon (or orange) sugar. Add more layers of dough, margarine, and sugar. Continue until the pan is 3/4 full. Let rise for about one hour.

3

Bake at 375º for approximately 40 minutes. Top with cream cheese frosting.

Ingredients

 2 tbsp yeast
 ½ cup warm water
 1 cup shortening
 ¾ cup sugar
 2 tsp salt
 4 tsp honey
 4 eggs
 2 ½ tsp xanthan gum
 1 tsp egg replacer
 1 tsp gelatin
 2 cups hot water
 ½ cup margarine
 1 ½ cups white sugar
 2 tbsp orange peel zest

Directions

1

Dissolve yeast in 1/2 cup warm water. In a medium bowl, combine Eating Gluten Free All-Purpose Flour, xanthan gum, egg replacer, and gelatin. In a large mixing bowl, cream, and sugar. Add eggs, salt, and honey. Mix well. Slowly mix the yeast water into the creamed mixture. Then alternately add flour mixture and the 2 c. warm water, mixing each addition well. Beat on high 2-3 minutes.

2

Spray a bundt pan or angel food cake pan with cooking spray. Melt 1/2 c. margarine. Brown sugar and cinnamon (or white sugar and orange peel zest). Spread 2 Tbs. melted margarine on the bottom of the bundt pan. With a spoon or cookie scoop, make one layer of little balls of dough. Leave some space between each ball. Drizzle with margarine, then sprinkle with cinnamon (or orange) sugar. Add more layers of dough, margarine, and sugar. Continue until the pan is 3/4 full. Let rise for about one hour.

3

Bake at 375º for approximately 40 minutes. Top with cream cheese frosting.

Gluten Free Orange Pull Aparts