Easter is all about Hot Cross Buns and for years we have had to endure hard lumps commercially made to look like a hot cross bun. Last year I experimented with my Mother’s traditional Hot Cross Bun recipe and created it gluten free. When fresh out of the oven they pass for wheat ones, hot soft and crunchy on the outside. Mmmmm!! (My son was convinced I had used wheat flour)
I use coconut sugar to help the yeast grow as it also gives the buns a nice caramel flavour and colour. I also find baking them in a silicone muffin pan gives them a crunchy outside, if you don’t have one patty papers are fine. This is not a hand shaping dough like wheat, it is runny so you must use muffin pans of some sort.
Maple Glazed Hot Cross Bunsmakes 12 muffin size
250ml tepid water
100ml tepid milk (rice, soy, almond, cow)
3 tablespoons coconut sugar
1 tablespoon yeast
40g almond meal
100g tapioca flour
200g white rice flour
1 tablespoon mixed spice
1 teaspoon cinnamon powder
1 cup organic sultanas
Batter for crosses
1 teaspoon almond meal
3 tablespoons white rice flour
1 tablespoon tapioca flour
1 teaspoon baking powder
4 tablespoons milk (rice, soy, almond, cow)
2. Add yeast and allow to sit covered until a foam breaks through.
Lasts in the fridge for a about four days. (if they are not eaten before this)
After day one they are best reheated in a warm oven or cut and toasted.