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
- 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
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
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• 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…)
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?
• friX • says
Well, all I’ve found is that sorghum is called “Kafferkoren” in Dutch, but it isn’t grown around here…
betty r says
Yum yum these hot cross buns look wonderful, Jeanine. So glad you can find a way to enjoy all your faves!
gıda güncesi says
Tasty Eats At Home says
Wow these are gorgeous. And I can imagine how lovely they are with that cardamom. Yum.
Jeanine - The Baking Beauties says
@Tasty Eats At Home, Thanks Cinde! I don't seem to have enough uses for cardamom, my bottle will last me for a while. 🙂
One of TwoIntolerant Cooks says
Made today with the flour mix you suggest with a sub of urad dal flour for the garfava.
Softest, squiggliest batch of hot cross buns made to date.
Second batch is just rising nicely. Thanks!
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
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
Hi just wondering if we REALLY need the Egg Replacer? I don’t have any and not wanting to buy unless it’s essential…
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.
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!
Jeanine Friesen says
I haven’t tried that, Mary, but I think it should work. Just give them enough time to rise the next day, and it shouldn’t be a problem.
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!
Jeanine Friesen says
The dough is very wet, you spoon it into a pan, then you can use wet fingers to smooth out the tops. Large cookie or ice cream scoops work great for this.
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.
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.