Evelyn and Anne: Cinnamon Buns...take one

Technically, these are not the first cinnamon buns I have tested. They are about the 10th. But, they are the first ones I am about 80% happy with. I think the dough still need some work, which I plan to do Sunday morning, but the filling and glaze are perfect, if I do say so myself. Through research on cinnamon buns I have found many recipes that call for using potatoes saying it helps texture and moisture to doughs. Geez! Too things that gluten free baking can lack. So I went in that direction. After numerous attempts, I am finding that the potato is making the dough too dense. I think this is because gluten free flours have a tendency to make things dense, so combined with the potato made for a heavy dough. That said, I am still happy with these buns...for now. I have noticed these buns are best eaten straight from the oven, otherwise they become dense. Okay for home baking but not at a bakery.

Now, I realize a cinnamon bun isn't suppose to be healthy. They are a special treat. But I couldn't help but want to make these with agave nectar. Here is some info on this new sweetener taking over! The agave plant is grown in Mexico and looks very similar to a cactus plant. The agave plant also helps produce tequila! It's wonderful in tea, oatmeal, or drizzled on toast. Agave Nectar is also great since it has a low glycemic index. The lower a foods glycemic index is the slower the food is processed and thus there will be smaller fluctuations in your blood glucose and insulin level. Foods fall into this range when their glycemic index is below 55. Most agave nectar has a glycemic index between 19 and 39, depending on brands. Honey is between 35 and 64, pure maple syrup is about 54, and refined white sugar is close to 65. Of course agave nectar, like everything else, should be consumed in moderation.

There are many different types of agave nectar sold. The ones I have seen the most are light and dark agave, but amber and raw varieties are available as well. I prefer the light agave nectar because it has a more mild taste and is not overpowering. Agave nectar is very similar to honey in its appearance as has a light floral flavor. Because it is considered a wet ingredient in baking, agave adds moisture and extends the shelf life of baked goods.

There are some important things to know when baking with agave nectar. Items with agave nectar have a tendency to brown faster than items with white sugar. It is a good idea to reduce the oven temperature, usually by 25 degrees. Some people find it surprising that agave nectar is actually sweeter than regular white sugar. Less is more!! Generally you should use 25% less when replacing sugar with agave. So for example, if you have a recipe that call for 1 cup of sugar, use 3/4 cup of agave nectar. Since the agave will add moisture it is important to reduce all other liquids by 1/3.

Back to the cinnamon buns! The dough consisted of yeast, warm water, potato, agave, salt, earth balance, and my flour mix. Next try I will omit the potato and possibly reduce my xanthan gum amounts.

As for the filling, I will make no changes. Earth balance, agave nectar, cinnamon, flour mix, toasted pecans, and raisins. Pictures!