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HOT CROSS BUNS – Happy Good Friday 2013

March 29, 2013

Gluten free hot cross yumminess!

Gluten free hot cross yumminess!

It’s that time of year again! HOT CROSS BUN time!!

We have a standard attitude of disapproval when the hot cross buns go on sale a week into January, straight after the bedlam and excesses of the previous festive season. And that you can buy them, continuously, for the preceding months up to Easter whether it falls early or late in the new year! Hot cross buns are special, NOT everyday, and tradition says that they should only be eaten on Good Friday. I am not particularly religious but I do like the notion of tradition, it makes things worth waiting for!

My husband holds me in high esteem when it comes to making hot cross buns! Unfortunately, for him, now that I follow a Paleo diet, he doesn’t get to see much bread making action in my kitchen anymore! Such is my love and complete adoration for him, I made a special batch of gluten-laden buns today which were demolished by the household in seconds! There is nothing more alluring than the smell of yeast baking mixed with cinnamon & spices emanating from the kitchen. I know, first hand, that there are people with allergies out there suffering today having been weakened by that smell!!

Me? I resisted the traditional batch but was inspired to make my own gluten free version. This recipe is so good that even my gluten skeptic husband approved!  They are lovely and soft & moist – not grain free, but a little buckwheat and rice won’t hurt me once in a while…..better than a gluten causing tummyache!!

gfhotcross

120g brown rice
1/2 vanilla pod, chopped
1 piece lemon rind
140g buckwheat
160g tapioca starch
1 scant tablespoon instant yeast
2 rounded teaspoons of xantham gum or guar gum
1 tablespoon cinnamon
1 teas mixed spice
1/2 teas ginger
1/2 teas salt
2 eggs, room temperature
340g warm water
50g butter
1 tablespoon honey
1 1/2 cups of dried mixed fruit (I used sultanas, chopped dates & figs & cranberries)
handful of chopped walnuts (optional)
 
Mill the rice with the rind & vanilla for 1 minute on SP 9 , put aside. Mill the buckwheat for 1 minute on SP 9. Add the ground rice, gum and tapioca, yeast, spices & salt and mix for a few seconds, SP 6.
 
Add the eggs, butter, water & honey and mix on SP 4 until well combined. add the fruit and mix on REVERSE for  5 seconds SP 4. The dough will be very wet and sticky.
 
With wet hands and a wet spoon, form plum sized balls and place on a tray to rise for 45 minutes or until doubled in size. Smooth the tops with a wet hand. Make a paste of flour & water and pipe crosses on the buns before baking in a moderately hot oven 180ºC for 15 – 20 minutes.  When they are done, remove to cool and spray with a water spray to soften up the crust. This partially steams them too – I do this with all of my bread.
 
Make a  glaze of 2 parts honey (or coconut nectar) and 1 part water and brush on for a shiny finish.

 

5 Comments leave one →
  1. Anonymous permalink
    March 13, 2015 6:19 am

    Could I use rice and buckwheat flour instead of milling?

  2. March 31, 2013 9:24 am

    Great recipe, Sarah! I used jowar/juwar/sorghum instead of the brown rice. However, my dough was almost too sticky to handle, so used muffin cups instead and although light and fluffy on the inside, my ‘tops’ still had texture. Yummy though, but I’m so envious of your glossy ‘normal’ looking ones!!!!

    • March 31, 2013 9:51 am

      Did u use sorghum for any Particular reason apart from having it in ur cupboard? I’m curious as I don’t use it much, I find it a bit heavy. Glad to know it worked tho!!

      • March 31, 2013 10:04 am

        I’d seen a comment elsewhere about using sorghum, so thought I’d give it a go, as my brown rice is getting low …

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