Low FODMAP Gluten-Free Caramel Pecan Sticky Buns
Ahhh this recipe for Low FODMAP Gluten-Free Caramel Pecan Sticky Buns has been a long time in the making. Here we have extra-sticky maple caramel pecan topping with our yeasty-springy buns, rolled around a cinnamon brown sugar filling. Yes, they are rich, and you have to know your sugar and fat tolerances. But as an occasional indulgence, you will not find better gluten-free Caramel Pecan Sticky Buns that also happen to be low FODMAP!
Ingredients:
Sticky Buns:
- 3 cups (450 g) Better Batter Gluten-Free Flour; please do not substitute any other flour
- ½ cup (99 g) sugar
- 2 ¼ teaspoons instant or rapid-rise yeast, such as Saf-Instant Yeast
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 1 cup (240 ml) lactose-free whole milk
- ¼ (57 g)cup unsalted butter, at room temperature, cut into pieces
- 2 large eggs, at room temperature
- ¼ cup (60 ml) neutral flavored vegetable oil, such as canola
- 1 teaspoon apple cider vinegar
Filling:
- ¼ cup (57 g) unsalted butter, softened, cut into pieces
- ½ cup (107 g) firmly packed light brown sugar
- 1 tablespoons cinnamon
Sticky Pecan Topping:
- 2 cups (200 g) pecan halves
- 2/3 cup (165 ml) maple syrup
- ½ cup (120 ml) lactose-free heavy cream (or conventional)
- ¼ cup (54 g) firmly packed light brown sugar
- 1 cup (2 sticks; 226 g) unsalted butter, cut into pieces; divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Preparation:
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For the Sticky Buns: In the bowl of a stand mixer fitted with a flat paddle add the flour, sugar, yeast, baking powder and salt and mix on low speed briefly to combine.
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Heat the milk and butter to between 110°F to 115°F (43°C to 45°C) in a small saucepan on the stove, making sure butter is melted. Meanwhile, whisk together the eggs, oil and vinegar in a small bowl or measuring cup.
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Add the warm milk and the beaten egg mixture to the flour mixture and mix on medium speed until the dough comes together; it will pull away fairly cleanly from the sides of the bowl. Scrape down and keep mixing for about a minute or 2 or until the dough is soft, not sticky at all and can form a cohesive shape.
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Oil a large bowl, place dough in bowl, turn it round to coat with oil, cover with plastic wrap and a towel and place in a warm, draft-free location for about 1 hour or until it looks risen, soft and a bit spongy.
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Make the Filling: During the last few minutes of rising, make the filling. If your butter is soft enough you can do this by hand (beating vigorously with a wooden spoon or spatula; or begin by mashing with a fork as shown) but you can also do this with your mixer: cream the butter, brown sugar, cinnamon together until thoroughly blended and soft enough to spread.
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Assemble the Rolls: Position rack in center of oven. Preheat oven to 350°F (180°C). Coat the inside of a 13-inch by 9-inch (33 cm by 23 cm) ceramic or ovenproof-glass baking pan with nonstick spray or line with parchment as shown (in which case you can use a metal pan); spritz parchment with nonstick spray. Scatter the pecans all over the bottom of the pan in an even layer; set aside.
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Make the Sticky Topping: Stir together the maple syrup, cream, brown sugar in a deep saucepan, then add the butter pieces and salt. Heat over low-medium heat, stirring occasionally to help butter melt, and bring to a simmer. Simmer for 5 minutes, swirling the pot occasionally. Quickly stir in vanilla then pour over pecans in prepared pan.
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Lightly flour a large piece of parchment paper and place the risen dough in the center. Pat it down a bit with floured hands. Lightly flour a rolling pin and roll out the dough to about a 10-inch (25 cm) high, top to bottom, and 16-inch (40.5 cm) wide, side to side, rectangle. Spread the filling all over the dough – an offset spatula works wonders here – leaving about a ½-inch (12 mm) border along the long top edge.
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Starting at the bottom long edge, use the parchment paper to help you begin to create a tight roll. Continue to roll up the dough (without the parchment) into a firm jellyroll going all the way to the top. As you “finish” the roll use your fingers to help the bare edge adhere to the roll itself, using a bit of pressure. Pinching gently is fine.
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Place the roll seam side down on your work-surface and cut crosswise into 12 spiral buns. I find it helps accuracy to cut the log in half, then cut each half into half again, then into thirds to create even portions. Place the individual rolls, cut side up, in prepared pan on top of the sticky topping in a 3 by 4 grid.
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Bake for about 25 to 30 minutes or until very light golden brown. Meanwhile, get ready a rimmed platter that will be large enough to turn the entire pan of buns out onto.
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As soon as the buns come out of the oven invert on the platter. If any caramel or nuts stay behind, simply scrape them off of the bottom of the pan and press them onto the buns. These are messy but delicious! Serve warm and as soon as possible. They can be reheated, but they will never be as perfect as when still warm from the oven. If you must, they may be stored at room temperature overnight and reheated, but they will not be the same. Their texture becomes much firmer, less springy and cannot be compared to fresh.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Maple Syrup: Both Monash University and FODMAP Friendly have lab tested maple syrup. Monash says that maple syrup is Green light and low FODMAP in servings of 2 Australian tablespoons (50 g). FODMAP Friendly gives it a “Pass” at 2 tablespoons (53 g). These amounts are likely recommended due to Australian healthy eating guidelines; no upper limit is posted by either Monash or FODMAP Friendly.
- Pecans: Monash and FODMAP Friendly have both lab tested pecans. Monash says that a low FODMAP serving size is 10 pecan halves or 20g. The small print tells us that they are not High FODMAP until they reach a 100 g serving size, or about 40 halves. You might notice that on the FODMAP Friendly app the image is for pecans in the shell. We have asked FODMAP Friendly for clarification and they told us that the ¼ cup (30 g) low FODMAP serving size is for nuts OUT of the shell and is approximately 15 pecan halves.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.