Total Calories: 4,724
Grease the side of a bundt pan or angel food cake pan.
Dissolve yeast in warm water. In a medium bowl, combine GF mix, Featherlight mix, xanthan gum, egg replacer, and gelatin.
In a large mixing bowl cream shortening and sugar. Add eggs, salt, and honey. Mix well. Slowly mix the yeast water into the creamed mixture. Alternately add flour mixture and the remaining 2 cups of warm water, mixing well after each addition. Beat on high 2 to 3 minutes.
Mix brown sugar and cinnamon. Spread 2 tablespoons of the melted margarine onto the bottom of the bundt pan. With spoons or a cookie scoop, drop one layer of 1-inch balls of dough. Leave some space between each ball. Drizzle with margarine, and then sprinkle with cinnamon sugar. Add more layers of dough, margarine, and sugar. Continue until the pan is 3/4 full.
Preheat oven to 375°F. Let dough rise in a warm place, for approximately 30 minutes. Bake for approximately 40 minutes.
ORANGE PULL APARTS:
Make recipe as above except substitute 1 1/2 cups white sugar and 2 tablespoons finely grated orange peel for the brown sugar and cinnamon.
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