Gluten Free Hot Cross Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Fruit Mixture:½ cup raisins¼ cup currants¼ cup craisinsJuice and zest of 1 orange¼ cup hot water1 tbsp vanilla---Buns:½ tbsp instant yeast1 tbsp baking powder 1 ¼ cups sorghum flour1 cup rice flour¼ cup chickpea flour¼ cup chestnut flour½ cup tapioca starch1 tsp guar gum1 tsp ground allspice1 tbsp ground cinnamon½ tsp freshly grated nutmeg1/2 cup jaggery or coconut sugar¼ cup diced candied fruit (optional)1 tsp sea salt¼ cup canola oil1 egg, beaten---Cross:1/3 cup rice flour1 tsp sugar1/4 cup water2 drops almond extract (optional)---Glaze:3 tbsp honey, warmed until runny
Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
Combine yeast, baking powder, 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 10 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 400F.
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.
These don’t stay moist for too long, but leftovers are excellent toasted with honey!
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine yeast, baking powder, 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 10 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 400F.
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.
These don’t stay moist for too long, but leftovers are excellent toasted with honey!
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 328.9
- Total Fat: 7.2 g
- Cholesterol: 18.6 mg
- Sodium: 245.0 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 4.0 g
- Protein: 4.9 g
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