Braided Coffee Cake

Combine in a mixing bowl:
3 1/2 cups gluten free flour blend (one that contains xanthan gum)
1 Tablespoon yeast
1/3 cup sugar
1 teaspoon salt

Add the following to the mixing bowl with the flour mixture:
1 egg
4 Tablespoons oil
1 1/2 cups warm milk ("Warm" should be just warmer than body temperature or around 115 degrees if you want to be technical.)
(Side note: if you can't have milk use water--it will be just fine!  I used water for mine because I can't have any dairy.)

Combine all of the ingredients using a paddle attachment of your mixer.  The dough should come together and be kind of like play-do so you may have to add a little more flour to get to this consistency.  It will be pretty sticky still though so don't add too much flour.  Allow to rise for about an hour.

Divide dough into two pieces.  Grease a cookie sheet or jelly roll pan (12 x 18 inches).  Place one piece of dough on the pan and pat out to almost fill the whole pan (you should have 1/2 inch-1 inch of space around all the edges).  You will have to flour (gluten free of course) your hands so you don't end up with a sticky mess.  The dough will be soft.  Your finished patted dough should look like this:

Cut strips 1 inch apart on either side of the dough--about 1/3 of the way across--see picture below.

Spread one can of prepared pie filling down the center of the dough.  I used peach filling for mine and then topped with some frozen raspberries.  Check the label on the pie filling to be sure that it is gluten free--Duncan Hines/Comstock claimed to be gluten free.  I was able to find a local store brand that was gluten free.  The frozen raspberries were just something I added for fun--not necessary.  Use your imagination--apple, blueberry, cherry, peach, blackberry, etc.--or combine a couple for some fun flavors.

Starting at one end, bring one strip carefully over the filling.  Remember the dough is really soft and sticky so you have to be very careful.  You may need to use a spatula to pull the dough up from the pan.  Bring a strip from the opposite side over the filling and repeat, alternating sides to create a braid all the way to the end.  If a strip breaks, just "squish" it back together and keep going--it will be okay!

Repeat for remaining dough.  Bake in a 350 degree oven for 25-30 minutes or until top is golden brown (may take longer depending on your oven).  Allow to cool.  If desired, make a glaze with 1 cup powdered sugar and about 1 tablespoon milk or water (more or less water to desired consistency).  Drizzle over cooled coffee cake.  Enjoy!!  :o)