3 cups gluten free flour blend (I use 1:1 ratio of tapioca starch and rice flour)
2 tsp. salt
6 tsp. sugar
1 tsp. xanthan gum.
1 T. rapid rise yeast
Mix dry ingredients. Add to this:
1/4 cup oil (I used sunflower seed oil)
2 or 3 cups warm water
Stir together, and then beat with a mixer until batter is smooth. this is pretty much just like my gluten free bread recipe up to this point, just w/ smaller quantities.
When batter is smooth, gently shake in some gluten free instant mashed potato flakes, and mix them in, a little bit at a time. Do this in small amounts and slowly...don't get the batter too stiff. Stop adding potato flakes when batter is sticky but not completely stiff.
Add a tiny bit more flour (about half a cup) and mix it in, so the batter is now a dough and forms a ball.
put some flour on your rolling mat/surface and pat this dough out so that it is a large rectangle, less than 1/2 thick.
spread melted butter or oil on the dough and sprinkle liberally with sugar and cinnamon. Roll up, then cut 3/4 inch slices and place in oiled 9x13 pan.
Allow to rise in a warm place between 30 minutes and an hour. It doesn't rise very much, but will a little bit. Bake at 350 for about 35 minutes.
I apologize for the loosy-goosy nature of this recipe. Tis how I cook.