In the bowl of a stand mixer, combine the gluten-free flour, granulated sugar, instant yeast and salt. Mix to combine.

With the mixer running on low, slowly add the water and oil. Increase the speed to medium-high and beat for 5 minutes.

Using an oiled spatula, scoop the dough into a medium-sized oiled bowl. (I usually rub a tablespoon of oil on the side and bottom of the bowl so the dough doesn’t stick while it rises.)

Cover and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.

Meanwhile, place a pizza stone in the oven and preheat the oven to 475F. Let the pizza stone preheat for at least 20 minutes.

Spray a large piece of parchment paper (about the size of a baking sheet) with cooking spray. Using oiled or wet hands, press the dough into a long rectangle that is ⅓ inch thick. Let rise for another 10 minutes.

Slide the parchment paper on the pizza stone and bake for 10-15 minutes. Remove the parchment paper/dough from the oven and spread the melted butter over the dough. Sprinkle the sugar and then the cinnamon over the butter.

Slide the dough off the parchment paper onto the baking stone and cook for another 5-10 minutes, until golden brown and crisp on the bottom.

Let cool for 5 minutes then slice in half the long way, and then into 1 to 1 ½ inch strips.

Whisk together the ingredients for the glaze. Drizzle or serve with the glaze for dipping. Enjoy!