Gluten-Free Hot Cross Buns
From peetabear 14 years ago
- 30 minutes to make
- Serves 9
I just got this recipe in my email ..and haven't tried it yet... I like the basic flour mix.. I have made breads with the chickpea flour and they have turned out great... so I am looking forward to making these..
Ingredients
- 3 cups Living Without's gluten-free High-Protein shopping list
- flour Blend shopping list
- ⅓ cup sugar shopping list
- 2 packages rapid-rise yeast shopping list
- ½ cup powdered milk of choice* shopping list
- 3 teaspoons xanthan gum shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon cinnamon shopping list
- 1 cup warm water shopping list
- ¼ cup light olive oil or melted coconut oil shopping list
- 3 eggs, lightly beaten shopping list
- 1 teaspoon vinegar shopping list
- 1 cup raisins shopping list
- ¼ cup diced candied lemon peel, optional shopping list
- ¼ cup diced candied orange peel, optional shopping list
- 3 tablespoons melted butter or shortening of choice, for brushing shopping list
- ....................................................................................................................... shopping list
- High-Protein flour Blend shopping list
- MAKES 4¼ CUPS shopping list
- 1¼ cups bean flour (of choice), chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
- Combine all ingredients. Refrigerate in a covered container until used. shopping list
How to make it
- 1. Preheat the oven to 375 degrees. Lightly grease a 10-inch cake pan.
- 2. Mix flour blend, sugar, yeast, powdered milk, xanthan gum, salt and cinnamon together.
- 3. Add water, oil, eggs and vinegar and beat for 5 minutes.
- 4. Mix in raisins and candied fruit peels, if desired.
- 5. Scrape dough out onto a floured cookie sheet. Cut the dough into 8 or 9 pieces and gently shape each into a ball. Place one ball of dough in the center of prepared cake pan. Loosely arrange the remaining balls around it, leaving room for buns to rise. Brush the buns with melted butter and cut an X into the top of each bun. Cover with a piece of plastic wrap and let rise in a warm, draft-free spot for 20 to 30 minutes.
- 6. Place buns in preheated oven and bake for 30 to 35 minutes until golden brown. Remove from oven and cool on a rack. When the buns are cool, drizzle icing over the scored X
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- Icing
- 1½ cups powdered sugar, sifted
- 2 tablespoons milk of choice (cow, rice, soy, hemp, almond)
- ¼ teaspoon vanilla
- Whisk powdered sugar, milk and vanilla together until smooth. Add more milk if icing is too thick
- .............................................................................................................
- *TIP For dairy-free rolls, try powdered rice milk, powdered potato milk or powdered soy milk
The Rating
Reviewed by 6 people-
Sounds like it will be light and delicious. Always looking for gluten free - thanks for the recipe!
lincolntoot
in Freehold loved it
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Looks and sounds wonderful peeta!
kimmer
in Dunedin loved it
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These sound yummy.
trigger
in loved it
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