Gluten Free Hot Cross Buns
Wet weather just makes me want to bake. And Queensland certainly has had its fair share of rain recently! Even though it's not cold here, there is something about rain that conjures up images of cosiness, and freshly baked bread from the oven just completes the picture.
Easter is often rainy here and while we are bombarded with cheap hot cross buns at supermarkets and bakeries, hardly any are gluten free (and the GF ones are not cheap!) This, as well as the gloomy weather, can make Easter a bit depressing for a Coeliac. Which is why I'm going to share this gluten free Hot Cross Buns recipe with you which I found in an old Coeliac Australia cookbook. The best part about it, is that all the ingredients can be found in a regular supermarket and they are super easy to make.
Although these GF Hot Cross Buns taste like the real deal in flavour, I was disappointed with the texture. The texture is more like a dense crumbly cake, rather than the squishy dough-like texture of your non-GF hot cross bun. It could be just the GF bread mix I used (Easy Bakers) that made them crumbly and dry like this, without retesting using a different bread mix it's hard to know. If you have better luck with another brand, let me know! Gluten Free Hot Cross Buns
Here's what you'll need...
- 4 cups GF bread mix (found in the health food aisle in the supermarket)
- 1/3 cup sugar
- 2 tsp mixed spice
- 2 tsp cinnamon
- 1/2 tsp salt
- 310ml water
- 3 large eggs, beaten
- 1 cup sultanas and/or currants
- 1/2 cup mixed peel
- 1/4 cup GF plain flour
- 2 Tbsp sugar
- 2 Tbsp boiling water
- 1 tsp gelatine
And here's how to make it...
- Preheat oven to 190 degrees Celsius. Line 20cm square cake tin with baking paper.
- Combine dry ingredients in mixer bowl, add 250ml water and beaten eggs and mix for 2 to 3 minutes. This makes a rather stiff batter. Stir in fruit and mixed peel with spoon.
- Spoon mixture into prepared cake tin. With a knife dipped in water, mark mixture into 9 squares. Mix plain GF flour and remaining water together. Pipe a cross on each bun.
- Bake in preheated oven for 40 minutes until well browned and a skewer, when inserted, comes out clean.
- Mix together sugar, water and gelatine and brush tops of buns, while hot, with this mixture.
- Allow buns to cool in tin for 5 minutes, before removing and cooling on a rack. Break buns apart to serve.
Makes 9 buns, preparation and cooking time 1 hour.
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