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4 cups gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
3 teaspoons kosher salt
3 teaspoons baking powder
1 teaspoon baking soda
1 cup unsalted butter, cold and cubed
1 1/2 cups buttermilk
1 cup granulated sugar
2 teaspoons cinnamon
2 sticks unsalted butter
1/2 cup brown sugar
1. Preheat oven to 350 degrees F. Grease bundt pan and set aside.
2. Whisk to combine gluten free flour, kosher salt, baking powder, and baking soda. Slowly pour buttermilk into mixture until the dough forms a lumpy ball. The dough should be loose. Do not over mix.
3. Wrap dough in plastic wrap and let rest in refrigerator for 30 minutes.
4. After dough has been chilled, roll into balls.
5. Combine granulated sugar and cinnamon into 1 gallon zip bag. Shake to mix evenly.
6. Cut dough balls into quarters and put into gallon zip bag. Shake to coat in cinnamon sugar. Make sure dough is coated so that they don't stick together. Place dough in greased bundt pan.
7. Melt the two sticks of butter together with the brown sugar. Cook the mixture until the butter and sugar become one. Once it has become one color, pour over the dough.
8. Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it is finished cooking, remove from oven and let cool for about 15-30 minutes before turning over onto to a plate.
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