• Preheat oven to 350 degrees. Grease 9 x 13 pan with butter.
• In your blender or food processor add all ingredients except the pasta.
• In a large bowl, pour the blended mixture over the uncooked pasta. Mix until combined well.
• Pour mixture into your greased pan. The mixture will look pretty loose and watery, that's how it is supposed to be! The noodles soak up a lot of it.
• You can make this a day ahead and store covered in the fridge. Do not put the topping on yet, if you are storing it overnight or the topping will get soggy. Overnight, the noodles will absorb a lot of the creamy mixture. That is okay! It turns out perfectly this way:-)
• When ready to bake, evenly spread topping mixture on top. Bake for 45-60 minutes. It will be browned and puffed up a bit when it is done. Check part way through baking and cover it with aluminum foil if it is getting too browned.

Topping

• In a small bowl, mix sugar, flour, salt and cinnamon.
• Slowly add butter a little at a time, mixing to combine. Once it starts to look like damp sand and forms pea size crumbles it is good to go. You may not need all of the butter or you may need a little more, depending on the brand of gluten free flour you use.