Now is the time to start baking Hot Cross Buns. This recipe can be changed for a double chocolate variety.
2 cups white rice flour
1/3 cup potato flour
2/3 cup arrowroot
2/3 cup dried powdered milk
1/3 cup sugar
1 tablespoon xanthan gum (http://www.sci-toys.com/ingredients/xanthan_gum.html)
1 tablespoon cinnamon
1 teaspoon salt
5 teaspoons dried yeast
¾ butter
1 ½ cups hot water
3 large eggs
1 teaspoon cider vinegar gluten free
1 ½ cups sultanas or currants
½ cup mixed peel
1. Pre-heat oven to 190C/400F
2. Sift and combine flours, powdered milk, xanthan gum., cinnamon, salt into and electric mixing bowl.
3. Add yeast and sugar
4. Melt butter in the hot butter until it becomes liquid
5. Add slowly to flour mix and blend with mixer
6. Add eggs one at a time and continue beating at medium speed
7. Add vinegar and beat on high speed for 2 minutes
8. Stir in sultanas/currants and peel
9. Place a hot wet tea towel (squeezed dry) over bowl and leave in a warm place for 1 ½ hours
10. Return dough mix to beater and mix for 2 minutes on low
11. Prepare muffin pans/trays – spray oil and lightly sprinkled with rice flour
12. Place even size scoops into pans
13. Let buns rise for 1 hour
14. Bake for 35-40 minutes
15. Buns can be glazed or iced when cooler or cold.
For a double chocolate variety, substitute the dried fruit for chocolate chips. Add 1/2 cup sifted coacoa powder to the flour mix and 1/4 cup extra hot water. For extra taste, add 10 ounces of grated dark chocolate.
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About Chrissy Siggee
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