Recipe: Babycakes Wonder Buns

With the discovery of Kasjen’s food allergies, no more standard meals without exceptions, it would logically follow that I would begin to cook more. But usually that happens two ways. First way, I purchase every single ingredient ranging from $.40 to $12.99 and attempt to recreate a recipe for three hours that goes horribly array. The second way, is that I make it up on the fly, throwing together found objects in the kitchen cupboards and a sauce/crumb that I discover and the result is brilliant. The following recipe falls in the first category.

20150823_084135-02I checked out this adorable book from the library, noted my shopping list and baking tips, and set out for success on Saturday morning. Two hours later, I emerged from the kitchen with a tray of Wonder Buns. Each participant hesitantly grabbed one. And while no one died, only two of us went back for more. Given the feedback on the internet on the recipe, I consider this a #fail on my part. Luckily, I have $300 worth of ingredients to give it another try.

Try it yourself here



  • 1 1/4 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1/2 cup brown rice flour
  • 1/4 cup arrowroot
  • 1 3/4 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted refined coconut oil or canola oil
  • 1/3 cup agave nectar
  • 3 tablespoons vanilla extract
  • 1 cup warm water
  • 1/2 cup rice flour
  • 1/4 cup melted refined coconut oil or canola oil
  • 1/2 cup agave nectar
  • 3 tablespoons ground cinnamon
  • 1/2 cup raisins (optional)
  • 4 tablespoons Vanilla Icing


  • Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the gluten-free all-purpose flour, 1/2 cup of the rice flour, the arrowroot, xanthan gum, baking powder, and 1 tablespoon cinnamon. Add 1/4 cup of the coconut oil, 1/3 cup of agave nectar, and the vanilla and stir with a rubber spatula until a very thick dry dough forms. Gradually add 2/3 cup of the warm water and stir in more if needed until the dough is slightly tacky. Wrap in plastic and refrigerate for 20 minutes.
  • Turn the dough out onto the center of a surface dusted with 1/3 cup rice flour. Dust the top of the dough and a rolling pin with some of the remaining rice flour and roll out the dough into a 1/2-inch-thick rectangle with the short side facing you. Using a pastry brush, apply half of the remaining coconut oil all over the surface of the dough.
  • In a small bowl, combine 1/2 cup of the agave nectar and 3 tablespoons of the cinnamon. Brush the mixture onto the dough, covering it entirely. Sprinkle the raisins evenly over the mixture.
  • Beginning with the short side closest to you, gently roll the dough onto itself to form a log. Using a very sharp knife, cut the log into 1-inch-wide pieces to make 12 rolls. Place 6 rolls on each of the prepared baking sheets. Bake for 12 minutes, remove from the oven, and gently brush the top and sides of each bun with the remaining coconut oil. Rotate the baking sheets and bake for 5 minutes more, or until the edges are browned and the centers are slightly soft. Let cool for 10 minutes, then drizzle a teaspoon of Vanilla Icing over each bun before serving.

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