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One a penny, two a penny, dairy, egg and guten free Hot Cross Buns…

May 15, 2012

During the vast lapse in time since my last post I have had twenty, yes TWENTY weeks of morning sickness, followed by two weeks chest infection, a month of the builders doing our bathroom and relegating me out of home followed by two weeks of gastroenteritis circulating around our household, I’ve developed varicose veins and grown into comedy sized proportions and taken on far too much work…so that just about fills the gap quite snugly!

But enough excuses lets talk treats. Baking bready type recipes has proved tricky. But these hot cross buns have been a huge success. Okay they don’t go the golden brown you’d expect but I have a crappy oven and also, I have realised, free-from cooking, just well, doesn’t.

I spotted the recipe over at Pig In the Kitchen – a constant source of inspiration and recipe ideas.

you need…

150g cornflour
100g rice flour
1.5tsp dried yeast
0.5 tsp xanthum gum
2.5tbsp sugar
0.5 tsp salt
1 tsp mixed spice
0.25tsp ground cinnamon
zest of 1 lemon
zest of 1 orange
50g Pure Sunflower dairy free butter
225ml tepid water
100g raisins

Preheat the oven to 180 gas mark 4.

Whisk together the flours, yeast, xanthan gum, spices, sugar, salt and grated zest of the orange and lemon.

Add about 180ml of water, mix, then slowly add the rest so it looks like gloopy cake mix.

Add the butter and beat with a wooden spoon so all the lumps have disappeared.

Add the raisins, then place the bowl in a warm place (on top of the oven, perhaps) and leave for 10 minutes to prove

Spoon dollops of the dough mix onto a lined baking tray. Pile them as high as you can – you should get about 6-8 out of this amount.

Leave the buns to prove in a warm place for another 5 minutes, then place them into the oven

They take about 15 minutes but tap the bottom to see if it sounds hollow. Leave to cool on a wire rack.

ADDED EXTRAS

GOOEY GLAZE: To get a gloopy, tasty, sticky glaze on top, warm a couple of tablespoons of Golden Syrup and brush over the buns either at the end of the cooking time or when they need a few minutes more. This gives them a bit of colour too.

HOT CROSS: 4tbsps rice flour
1.5tsps cornflour
a pinch of xanthan gum
1.5tbsps sugar
60ml water

Mix all the dry ingredients then slowly whisk in the water until you have an icing. Pop in a piping bag and pipe thick cross shapes across the buns before cooking them.

TOP TIP: Once cooled, cut in half an pop in a toaster – it gives them the much desired golden colour plus taste delicious with jam and spread!

 

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One Comment leave one →
  1. May 23, 2012 11:52 pm

    Hi Victoria I met you at britmums last year through Huggins and just stumbled across your new blog. Congrats on your third bun in the oven! I have just popped out number two

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