Gluten Free Hot Cross Buns
Ready In: 5 hrs 35 mins
Serves: 12
Yields: 12 rolls
Ingredients
Fruit Mixture
- 1⁄2 cup raisins
- 1⁄4 cup currants
- 1⁄4 cup craisins
- 1 orange, juice and zest of
- 1⁄4 cup hot water
- 1 tablespoon vanilla
Buns
- 1⁄2 tablespoon instant yeast
- 1 1⁄4 cups sorghum flour
- 1 cup rice flour
- 1⁄4 cup chickpea flour
- 1⁄4 cup chestnut flour
- 1⁄2 cup tapioca starch
- 1 teaspoon guar gum
- 1 teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 cup jaggery or 1⁄2 cup coconut sugar
- 1⁄4 cup diced candied fruit (optional)
- 1 teaspoon sea salt
- 1⁄4 cup canola oil
- 1 egg, beaten
Cross
- 1⁄3 cup rice flour
- 1 teaspoon sugar
- 1⁄4 cup water
- 2 drops almond extract (optional)
Glaze
- 3 tablespoons honey, warmed until runny
Directions
- Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
- Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
- Add the fruit mixture (along with any soaking liquid), oil and egg.
- Mix for 5 minutes dough will be stiff but slightly sticky.
- Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
- Grease a 9x13” baking dish.
- Divide dough into 12 pieces and roll into balls with lightly oiled hands.
- Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
- Heat the oven to 400°F.
- Whisk together the “cross” ingredients to form a smooth paste.
- Scrape into a small zip-top bag and snip the corner.
- Pipe the paste in a cross over the center of each bun.
- Bake for 30 to 35 minutes or until they sound hollow when tapped.
- Remove from the oven and immediately drizzle with honey.
- Return to the oven for 2 minutes.
- Cool in the pan for 5 minutes, then move to a wire rack.
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