Accepting the challenges in creating a gluten free household

Hot Cross Buns

It is Easter weekend.  We were invited to bring Paska (Ukranian Easter Bread) or Hot Cross Buns for a coffee time after church tomorrow.  I tried a GF Paska recipe last week, and though it smelled delicious (even tasted good according to my hubby) – it looked awful.  It fell as it cooled, so the inside was rather gooey-looking.

I also had a Hot Cross Buns recipe to try, so this morning I made them, and put them confidently into the oven.  So far, so good.  But I didn’t watch them carefully enough and they got too brown.  Which made them very thick-crusted.  The insides looked wonderful.  That was enough encouragement to try again.  I knew exactly what I’d done wrong.  I tried again.  Success!!  Here’s the Hot Cross Bun recipe I used, the way I made them.  The recipe is based on one by Rebecca Reilly, author of  Gluten Free Baking.  I love the flour blend.  The original recipe is here: http://www.livingwithout.com/recipes/gluten_free_hot_cross_buns-2000-1.html

1 cup bean flour
2/3 cup tapioca starch
2/3 cup brown rice flour
2/3 cup arrowroot starch
⅓ cup sugar
2 tablespoons rapid-rise yeast
½ cup skim milk powder
1 tablespoon xanthan gum
1 teaspoon salt
1 tablespoon cinnamon
1 cup warm water
¼ cup light olive oil
3 eggs, lightly beaten
1 teaspoon vinegar
1 cup raisins
Grated lemon zest from 1 lemon
3 tablespoons melted butter, for brushing

Preheat the oven to 375 degrees. Lightly grease a cookie sheet.

Mix dry ingredients in mixing bowl.  Add grated lemon zest.

In a smaller bowl, mix water, oil, eggs and vinegar, add to dry ingredients and beat for 5 minutes.  Mix in raisins.

Using an ice cream/cookie scoop, scoop out dough and place on cookie sheet with a bit of space between each bun.  Brush the buns with melted butter and cut an X into the top of each bun. Cover with a piece of plastic wrap and let rise in a warm, draft-free spot for 20 to 30 minutes.

Place buns in preheated oven and bake for 20 minutes until golden brown. Remove from oven and cool on a rack. When the buns are cool, drizzle icing over the scored X.   Makes 15 buns.

Icing:
1½ cups powdered sugar, sifted
2 tablespoons milk
¼ teaspoon vanilla

Whisk powdered sugar, milk and vanilla together until smooth. Add more milk if icing is too thick.

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Comments on: "Hot Cross Buns" (1)

  1. A comment before you make these – eat the first day… they were good the first day, but weren’t as impressive on day 2.

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