Gluten-Free Hot Cross Buns

Gluten-free Hot Cross Buns | The Baking Beauties

 

Here is a recipe I meant to post a few days ago. This recipe is for gluten-free Hot Cross Buns. I added raisins to mine, and they were fantastic. However, like all baking, best when they were fresh. By day 2, they needed to be zapped in the microwave for a bit to get back their freshness. The flavour was really good though. This was my first attempt using one of Bette Hagman’s recipe blends, and it was pretty successful, I must say. Quite impressed!

 

Gluten-free Hot Cross Buns | The Baking Beauties

 

Gluten-Free Hot Cross Buns
Author: 
Serves: 9
 
Ingredients
  • 2 cups Four Flour Bean Mix (see Note)
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon unflavoured gelatin
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom
  • 1 teaspoon Egg Replacer
  • 2 tablespoons almond meal, dry milk powder, or nondairy substitute
  • 2 large eggs
  • 2 tablespoons butter
  • 3/4 teaspoons apple cider vinegar
  • 2 1/4 teaspoon rapid rise yeast
  • 3/4 cup warm water
  • 1/3 cup raisins, dried cranberries or citron (or a combination)
  • 3/4 cup Confectioners' (icing) sugar
  • 1 to 2 tablespoons orange juice or milk
Instructions
  1. Grease an 8" square pan. Dust with rice flour.
  2. In a small bowl, combine the dry ingredients. Set aside.
  3. In the bowl of a heavy-duty mixer, place the eggs, butter (cut into small chunks), and apple cider vinegar. Beat at medium speed until the eggs are frothy.
  4. Dissolve the yeast in the water and add to the egg mixture. With the mixer on low, spoon in the dry ingredients. Beat on high for 2 minutes. Stir in the fruit and spoon into the prepared pan in round, bun-shaped spoonfuls. Make 3 rows of 3 buns.
  5. Cover and let rise about 35 minutes for rapid-rising yeast or about 60 minutes for regular yeast, or until almost double in bulk.
  6. Bake in a preheated 380 degree F oven for approximately 28 minutes. For a finishing touch, combine the confectioners' sugar and orange juice and pipe the icing in the form of a cross on each bun when slightly cool.
Notes
Bette Hagman's Four Flour Bean Mix
"This combination may revolutionize gluten-free baking. Not only does this exchange cup for cup with wheat flour, but it has enough protein so that it many cases you can take your regular cake or cookie recipe and not have to make any changes or additions except for some xanthan gum."
For 9 cups
2 cups Garfava Bean Flour (2/3 part)
1 cup Sorghum Flour (1/3 part)
3 cups Cornstarch (1 part)
3 cups Tapioca Starch (1 part)
Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman

 

Comments

  1. • friX • says

    I’m telepathic ! I came by just as you had posted this 😛

    The buns certainly look great. However, I can’t get my hands on garfava bean flour (though I think I could substitute that with just chickpea flour ?) nor sorghum flour (and I have no idea what I could substitute that with…)

  2. Jeanine says

    Ha! You must have been waiting for a new recipe too, to be here right when I posted. :) Cool!

    Well, from my reading, the Garfava flour (which I’ve never used before) is a combination of garbonzo beans (chick peas) and farva beans. I’m not sure how it would work with just a bean flour, I’ve never used a straight bean flour before either.

    I’m lucky enough to find the sorghum flour locally. I wonder if it is not sold overseas? Does anyone know?

  3. • friX • says

    Well, all I’ve found is that sorghum is called “Kafferkoren” in Dutch, but it isn’t grown around here…

  4. Debbie says

    Have made with great success using a two third chickpea floue(besan flour in Aust) and one third white bean four made from navy beans as a substitute for Garfava bean flour(not available in Aust) they were great. thank you

    • Klara says

      Hi Debbie,

      I have found Garfava bean flour in healthfood store in Newtown (Sydney).
      Can I just ask, what did you use as an alternative to rapid rise yeast? thanks
      Klara

  5. Munchie says

    Hi just wondering if we REALLY need the Egg Replacer? I don’t have any and not wanting to buy unless it’s essential…

    • Klara says

      Hi Munchie,

      I thought the same, but in the end went and bought it.
      It’s $5 and replaces up to 60eggs so doesn’t sound like too bad investment.

      Cheers,

      Klara

  6. Mary says

    Jeanine, would I be able to make these ahead of time and refrigerate overnight and bake the next day? I’d love to bring them to an Easter dinner and bake them at the hosts home right before sitting down to eat!

  7. Munchie says

    I’ve tried this recipe twice and both times I was unable to shape the dough into any shape! It was quite a wet batter. Did I do something wrong? It’s Easter this weekend!

  8. Munchie says

    Hi Jeanine sorry it’s me again! The recipe mentioned to “dissolve the yeast in the water and add to the egg mixture”. Is there therefore no need to activate the yeast in the water first (with small amount sugar)? I’m using Instant Dried Yeast. I’ve tried it unsuccessfully 6 times now and I think it must be the yeast. But I have faith that it will all work out really soon! Thanks for the recipe.

    • says

      Hi Munchie – sorry for the delayed response. If your yeast isn’t getting bubbly, then I’d suggest purchasing some new yeast. You can try adding 1 tsp of sugar to the mixture to see if that will help. But if your yeast isn’t bubbly, it won’t get your buns to rise.

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