GF cinnamon roll coffee cake (improved with no dairy)

For the flour:  ACTUALLY this recipe isn't that good.NOPE---FOR GET THIS RECIPE!

1 & 1/4 cup of bean flour (soy or chickpea --I used soy flour)
1 cup of cornstarch
1 cup of tapioca flour
1 cup of white or brown rice flour

FOR MAKING THE COFFEE CAKE

4 cups flour (of the above flour mixture)
1 package active dry yeast
1 cup vanilla soy milk (or soy milk + vanilla)
1/4 cup unsweetened applesauce
1/3 cup honey
1/3 cup brown or unprocessed sugar
3/4 cup brown sugar
1 tbsp ground flax seed (can use a coffee grinder to grind it)
2 tsp cinnamon
1/2 cup raisins (actually , I used one of those little individual serving boxes)
1/2 cup chopped nuts
applesauce for top

Directions:
Stir 1 1/2 cup flour & yeast set aside.
Heat up some water (1/4 cup or so) and pour the ground flax seed into it, then set aside.
In saucepan, heat milk, 1/3 cup honey, 1/3 cup sugar, and dash of salt until warm (120-130 degrees) and the mixture is thoroughly mixed (no honey/sugar remains clinging to the bottom of pan when you tilt it)
In a bowl, combine the remaining flour, the heated mixture, and the flax-seed + water, the 1/4 cup of applesauce, then beat until very smooth.
Add the flour and yeast to the mixture, and stir with a spoon.
Cover and allow to rise until double the size (1 1/2 hour or so)
Spread into a glass baking pan. (7 by 12)
Sprinkle with the brown sugar, Cinnamon, raisins, and chopped nuts. Spread some applesauce lightly over the topping, mixing it slightly with a spatula.

Let rise for 30 to 40 minutes.

Bake in preheated oven at 350 F , until done (around 30 to 40 minutes--watch carefully)