Bury Wholefoods Gluten Free Hot Cross Buns
Why not try our recipe for Gluten free diary free hot cross buns this Easter.
- 64g organic currants or raisins
- 300g gluten-free flour blend
- 1 1/4 tsp. xanthan gum
- 2 tsp. SAF instant yeast
- 30g sugar
- 1 tsp. salt
- 1/4 tsp. organic allspice
- 1 tsp. organic cinnamon
- 1/8 tsp. organic nutmeg
- 1/2 cup warm brown rice milk or other alternative non- diary milk
- 3/8 cup warm water
- 2 tbsp. coconut oil
- 1 egg
- 1 tsp. cider vinegar
- 1/2 tsp. pure vanilla extract
- 150g icing sugar
- 1/2 tsp pure vanilla extract
- pinch of salt
- 1 tbsp brown rice milk or alternative non-dairy milk
In a mixing bowl, mix together the flour, xanthan gum, instant yeast, sugar, salt, cinnamon, allspice, and nutmeg.
Continue to mix whilst adding in the water, milk, melted coconut oil, egg, cider vinegar, and vanilla extract. Mix for a further 2 minutes.
Add in the currants and mix for a further minute.
Grease a pan and using 1/3 cup measuring cup, scoop dough into 10 mounds in the pan.
Smooth over the tops of the rolls with a wet spatula.
Cover with a dry towel, place in a warm area and leave for 45 minutes to 1 hour.
Preheat oven to 400°.
Bake in the oven for 25-26 minutes. The tops of the rolls should be golden brown
Once cool, remove from pan onto serving plate.
Once the rolls are cool, whisk together all the icing ingredients, adding additional non-dairy milk if needed until the icing is thick and you can pipe it on.
Scoop into a decorating bag fitted with a skinny circle tip. Pipe crossed lines onto each cooled bun.
To serve, place for 15 seconds in the microwave it soften the dense dough.
Store buns in an airtight container for 2 days.