Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
• friX • says
April 11, 2009 at 7:54 am
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…)
April 11, 2009 at 8:09 am
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?
April 11, 2009 at 8:36 am
Well, all I’ve found is that sorghum is called “Kafferkoren” in Dutch, but it isn’t grown around here…
betty r says
April 11, 2009 at 11:07 am
Yum yum these hot cross buns look wonderful, Jeanine. So glad you can find a way to enjoy all your faves!
gıda güncesi says
April 15, 2009 at 1:50 am
Tasty Eats At Home says
April 22, 2011 at 8:02 am
Wow these are gorgeous. And I can imagine how lovely they are with that cardamom. Yum.
Jeanine - The Baking Beauties says
April 23, 2011 at 10:01 am
@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
March 4, 2013 at 4:22 am
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!
March 6, 2013 at 8:12 am
April 6, 2014 at 6:41 am
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
April 8, 2014 at 6:36 pm
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
April 13, 2014 at 9:05 pm
Hi just wondering if we REALLY need the Egg Replacer? I don’t have any and not wanting to buy unless it’s essential…
April 13, 2014 at 9:55 pm
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.
April 14, 2014 at 11:21 am
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
April 17, 2014 at 6:52 am
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.
April 16, 2014 at 10:47 pm
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!
April 17, 2014 at 6:51 am
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.
April 20, 2014 at 12:48 am
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.
May 2, 2014 at 7:19 am
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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