Over at the BePure Farm, Ben, Lynda and their two girls have gotten a head start on Easter with some gluten-free Hot Cross Buns. 🐰🍁We wanted to share this beautiful recipe so that you and your family can make and enjoy them too!
For the Buns:
- ½ C milk
- ½ C hot water
- 2 Tbsp butter or oil
- 2 tsp yeast
- ½ C raisins/currants and/or dried cranberries - soaked (optional)
- ¼ C chopped mixed peel (optional)
- 1 C brown rice flour
- ¾ C tapioca starch
- 1C ground Almonds
- 1 tsp guar gum
- ¼ C coconut sugar
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/8 tsp ground nutmeg
- 1 egg
- 1 tsp cider vinegar
- ½ tsp vanilla extract
For the Crosses:
- 1 Tbsp rice flour
For the Glaze:
- 1 Tbsp sugar
- 1 Tbsp water
- 1 tsp gelatine
- Place milk and water together in a small bowl. Dissolve 2 Tbsp of the sugar in the liquid and check it is about body temperature. Sprinkle in yeast and stir—set aside for 5 -10 minutes. It should start bubbling after a few minutes.
- Mix together dry ingredients in a larger bowl. Make a well in the middle of the flours and add raisins and peel, egg, cider vinegar, vanilla and milk/yeast mix. Stir well to combine. The mix will be very sticky—do not add more flour, you will not be kneading it.
- Line or grease a cake tin. Use a 1/3 C measuring cup to scoop dough into 9 or 10 mounds in the pan.
- Dip fingertip into warm water and use to smooth the tops of the rolls.
- Cover with a tea towel and let rise in a warm place 45 mins - 1 hour. They won’t rise as much as normal wheat dough. Preheat oven to 200ºC.
- Make the crosses by adding a few drops of water to the rice flour and mixing until it makes a soft paste. Scoop into a piping bag or similar and pipe crosses onto each bun.
- Bake for 20 - 25 minutes, tops should be nice golden brown.
- Glaze: Put all ingredients in a saucepan and heat until sugar and gelatine have dissolved, stirring constantly. Brush over warm buns.