Gluten Free Hot Cross Buns Recipes

GLUTEN FREE HOT CROSS BUNS

Steps:

• Prepare a 9 x 13 baking pan by spraying with cooking spray. Set aside.
• In a medium bowl, add the potato starch, sorghum flour, tapioca starch, brown rice flour, xanthan gum, salt, cinnamon, baking powder and yeast. Combine with a whisk. Set aside.
• In the bowl of stand mixer, or a large bowl for a hand held mixer, add the brown sugar, eggs and softened butter. Mix on medium for 1 minute.
• Add the vinegar and water and beat on high for 2 minutes.
• Add the dry ingredients and mix on high for 2 more minutes.
• Using a spatula, fold in the raisins and cranberries.
• Using a 1/3 cup measuring cup, portion out 12 lumps of batter in the prepared pan.
• Cover the pan with a piece of plastic wrap and let rise in a warm place for 30 minutes.
• Preheat oven to 375° F. Bake for 25 minutes or until the tops are browned.
• Remove from the oven and let the buns cool in the pan on a wire rack for a few minutes.

GLUTEN-FREE HOT CROSS BUNS

Steps:

• Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
• Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
• Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
• Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
• Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

GLUTEN FREE HOT CROSS BUNS

Steps:

• Mix together 1 tablespoon of brown sugar with 1/4 cup of warm water until the sugar dissolves, then add the dry active yeast and mix together
• Then cover the yeast and allow it to bloom. This may take up to 10 minutes
• Next in a large mixing bowl, combine the flour, ground cinnamon, grated nutmeg and salt.
• Next mix together well with a whisk and set aside
• Then add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms and set aside
• Then combine the warm evaporated milk, melted butter, egg and remaining sugar together and mix together well until the sugar dissolves
• Next add the bloomed yeast to the milk mixture and mix together well
• Then make a well in the center of the flour mixture and add the milk mixture and the blended fruits and mix together to form a very soft dough (I typically start the mixing off with a whisk, then when it gets to a pancake batter stage, I use my rubber spatula to bring the dough together)
• Just before letting the dough res, rub 1-2 teaspoons of oil over the top of the dough. This prevents the dough from crusting while proofing
• Next let the dough rest for about 45 minutes to 1 hour
• Then use your spatula to mix the dough for a minute or two (this is the equivalent of punching dough regular dough)