Hot cross buns - wheat free recipe
Hot cross buns are traditional during the Easter holiday period. However there are not many manufacturers that make wheat or gluten free versions. So if you want them, often the only solution is to make your own.
We won't try to persuade you that making these hot cross buns is an easy task, it takes time and unless you have a heavy duty mixer, a lot of elbow grease. But consider it a good workout and you won't feel so guilty when you have a second, or third...
A word of caution though. We ruined an expensive food processor making these, you really need a heavy duty mixer for the job, or be prepared to beat the mix with a wooden spoon until you're on the verge of collapse.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
|
makes 12
buns:
| 1 | cup | cornstarch |
| 1 | cup | tapioca flour |
 |
cup | garfava bean flour |
 |
cup | sorghum flour |
| 4½ | tbsp | brown sugar |
| 3 | tbsp | dry milk powder |
| 2¼ | tsp | xanthan gum |
| 1¾ | tsp | ground cinnamon |
| 1½ | tsp | vegetarian gelatine, unflavoured (agar flakes will substitute) |
| ½ | tsp | salt |
| 3 | large | eggs |
| 3 | tbsp | butter or margarine |
| 1¼ | tsp | vinegar (or dough enhancer) |
| 1 | cup | + 2 tbsp warm water |
| ¾ | tsp | sugar (granulated or caster) |
| 3½ | tsp | dry yeast granules |
| ¾ | cup | raisins or sultanas |
| 1 | whole | finely grated lemon rind |
icing:
| 1 | cup | icing (confectioner's) sugar |
| small | amount | cold water to mix |
near to end of rising stage preheat oven: 190°C,170°C fan, 375°F, Gas 5
| 1. | Line a large baking sheet with baking parchment. |
| 2. | Put the cornstarch, tapioca, garfava & sorghum flours in a bowl with the brown sugar, milk powder, xanthan gum, cinnamon, gelatine & salt and mix well. |
| 3. | In a small bowl put the warm water (approx. 110°) and the sugar, mix to dissolve the sugar. Sprinkle the yeast granules on top and leave to go foamy. |
| 4. | In the bowl of a mixer (note our comments above about mixers), put the eggs, butter and vinegar (or dough enhancer). Beat until the eggs are frothy. |
| 5. | Add the yeast mix to the egg mixture and beat for a few seconds. |
| 6. | Set the mixer to a low speed and slowly spoon the dry ingredients into the bowl. This is the point where mixers not designed for bread making will experience problems. Once all the dry ingredients are added beat on high for 2 minutes. If you are beating the mix by hand then you need to beat the mixture aggressively for approximately 10 minutes. |
| 7. | Stir in the raisins or sultanas and the grated lemon rind. |
| 8. | Divide the mix into 12 pieces and quickly but gently shape them into smooth bun shapes. Place on the baking sheet allowing for the buns to double in size, so don't place them too closely together. |
| 9. | Loosely cover immediately with a large plastic bag or cling film and place somewhere warm and draughtfree for the yeast to start working. Leave for 30 minutes (rapid rising yeast) - 60 minutes (regular yeast). Or a good measure is to leave them until they have doubled in size. |
| 10. | Towards the end of the rising time preheat the oven. When the buns have risen place in the centre of the oven for 25-30 minutes. When cooked the hot cross buns should be firm but springy, don't let them overcook or they will go hard on the outside. |
| 11. | Remove from oven and place the buns on a wire cooling rack. |
| 12. | When the buns are cool if you wish to add a traditional cross on the top then make up the icing sugar with the water to a stiff mix. Pipe it across each bun and leave to set. |
If you wish to add different dried fruits to the mix then make sure that you substitute for the same quantity of raisins. Traditional hot cross buns also have pieces of candied peel in them, we left this out and substituted with finely grated lemon rind as we're not fans of candied peel, but you can of course alter to your taste preferences.
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