Saturday, 30 March 2013

GF Hot Cross Buns

It's the Easter long weekend and I have been craving hot cross buns for the past month or more! (not quite as long as the supermarkets have had them stocked for).

Since discovering I am a coeliac I have tasted hot cross buns just twice! That's right twice in nearly 3 years! My friend brought me some GF hot cross buns 2 years ago from Coles and the same year my lovely sister in-law found some in Sydney for me. They weren't the same as the gluten filled hot cross buns, but they were still good to me.

I've looked around and haven't been able to find any gluten free hot cross buns anywhere.

So I searched the internet for some recipes to make my own hot cross buns. I mainly used three recipes, changing a few things, adding or removing some ingredients and making the recipe suit me. These are the recipes which I used as a guideline,15153

I know that you are meant to eat hot cross buns on Good Friday and today is Easter Saturday, but since when have hot cross buns ever been restricted to just one day a year!

Instead of mixed fruit I decided to use craisins and chocolate melts. I have to say this worked wonderfully! The craisins still gave it the taste and texture of a traditional bun without the fruit peel (not my favourite) and the chocolate just gave it that extra kick (and its Easter so you have to eat chocolate).

There is something therapeutic about kneading dough and watching the buns/bread rise. It's very satisfying.

These hot cross buns are rather tasty! Especially fresh from the oven!

GF Hot Cross Buns

1cup almond meal
1 1/2 cups rice flour
1 1/4 cups GF plain four
2tsp mixed spice
1 egg
275ml warm milk
50g butter melted
1 sachet of dried yeast
craisins and chocolate melts or drops to taste. I used approximately 100g of each.
3 tablespoons of honey+
1/4 cup GF plain flour
Sugar Glaze
1/4 cup caster sugar
1/4 cup water
Mix together all of the dry ingredients. Add the egg, melted butter, honey, gradually add the milk. Mix until the dough is smooth. Allow the dough to rest for 15 minutes. On a floured surface, knead the dough until elastic like. Roll the dough into round balls (about the size of a palm), I made 10. Place on a greased baking tray (spray tray with oil), cover with a damp tea towel and let stand for 40-45 minutes.

Preheat oven to 200 degrees Celsius.

Combine flour for the crosses, add water until you make a smooth paste (icing like consistency). Place paste in a piping bag and pipe a cross onto the top of each bun.

Remove tea towel and place buns in the oven for 20 minutes.

Place sugar in water in a small saucepan, mix together. Bring to the boil and simmer for a few minutes.

Remove buns from the oven, using a pastry brush, cover the buns in the sugar glaze. Allow the glaze to set for a few minutes.

Now these delicious GF Hot Cross Buns are ready to eat!

Note: The recipe I worked from for ingredients used xantham gum, I couldn't find any but the buns turned out great just the same.

The buns are best zapped in the microwave, as with most gluten free breads, they are hard and crumble if not heated.