Hot-Cross Buns
We have found the perfect treat, with a slight twist to the traditional hot-cross
bun recipe. They are very delicious and will leave you wanting for more.
Ingredients
2 ½ cups of water
1/3 oil
1 teaspoon cider vinegar
½ cup brown rice flour
½ cup chick pea flour
2 cups rice flour
1 cup arrowroot
4 teaspoons xantham gum (or guar gum)
4 tablespoons sugar
4 tablespoons brown sugar
4 teaspoons cinnamon
4 teaspoons mixed spice (optional)
Pinch of salt
2 teaspoons gluten free baking powder
6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by ¾)
½ cup soya milk powder
2 ½ teaspoons dried yeast granules
1 cup, up to 1 ½ cups sultanas or mixed dried fruit
Cooking Temperature
180 °C (350 °F) Gas Mark 4
Cooking Time
35 minutes. Makes 12 buns.
Method
- Sift and mix the dry ingredients except the egg replacer powder (or eggs).
- In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add the remaining wet ingredients (withholding about ¼ or ½ a cup of water).
- Add wet ingredients to dry ingredients and stir slowly. When combined beat until mixture is smooth, adding more water slowly if required.
- Add the sultanas at the very end of mixing.
- Spoon into a bun tray, smooth the top with a spoon, and glaze with a mix of soya milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
- Cover with cling film and place in a warm, draught free place to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used).
- Remove cling film, and bake at 180°C (356°F) or Gas Mark 4 for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
Enjoy and prepare yourself for a delicious treat!
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