Difference between revisions of "Gluten Free Hot Cross Buns"

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(Created page with "{{recipesummary|Image=350px|}} ==Description== Gluten Free Hot Cross Buns <ref>{{cite book|last=Berriedale-Johnson|f...")
 
 
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==Procedure==
 
==Procedure==
 +
# Mix together flours, 1/3 cup sugar, powdered milk, xanthan gum, salt and cinnamon.
 +
# Pour 1/2 cup lukewarm water in a bowl, sprinkle yeast and 2 tsp of sugar leaving to dissolve.
 +
# In a pan melt shortening and 1 cup of water.
 +
# Pour shortening and water into flour mixture, blending well.
 +
# Include eggs, by beating in.
 +
# Include dissolved yeast and vinegar.
 +
# Mix on high for ~2 min.
 +
# Gently stir in raisins.
 +
# Cover bowl tightly with plastic wrap and cover with towel in a warm place, let rise for ~1.5 hours.
 +
# Mix again for ~ 3 min.
 +
# Grease pan, either a square baking pan or a muffin cup pan.
 +
# Grease hands.
 +
# Pinch dough to make abun 2.5" around and 1.5" in height (about 9 to a square pan).
 +
# Brush buns with the egg yolk and water mixture.
 +
# Leave buns to rise for ~1 hour.
 +
# Warm oven to 375 degrees F.
 +
# Bake for ~35 min.
 +
# When buns are slightly warm ice a cross on top with icing (1/4 cup powdered sugar, 1 tsp butter, cream to desired consistency).
  
  

Latest revision as of 07:49, 31 August 2012

Gluten Free Hot Cross Buns
Hot Cross Buns in black bakeware on counter.jpg

Description[edit]

Gluten Free Hot Cross Buns [1] [2] are widely known from Easter at bakeries to represent the cross, but in general are just a delicious cinnamon treat.

Ingredients[edit]

  • 2 cups white rice flour
  • 2/3 cup tapioca flour
  • 1/3 cup potato starch flour
  • 1/3 cup plus 2 tsp sugar
  • 2/3 cup dry powdered milk or baby formula
  • 3 1/2 tsp xanthan gum
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 yeast cakes or 1 1/2 tbsp dry yeast granules
  • 1 1/2 cups water
  • 1/4 cup shortening
  • 3 eggs
  • 1 tsp vinegar
  • 1 cup white raisins
  • 1 egg yolk for brushing
  • 2 tbsp water for brushing

Procedure[edit]

  1. Mix together flours, 1/3 cup sugar, powdered milk, xanthan gum, salt and cinnamon.
  2. Pour 1/2 cup lukewarm water in a bowl, sprinkle yeast and 2 tsp of sugar leaving to dissolve.
  3. In a pan melt shortening and 1 cup of water.
  4. Pour shortening and water into flour mixture, blending well.
  5. Include eggs, by beating in.
  6. Include dissolved yeast and vinegar.
  7. Mix on high for ~2 min.
  8. Gently stir in raisins.
  9. Cover bowl tightly with plastic wrap and cover with towel in a warm place, let rise for ~1.5 hours.
  10. Mix again for ~ 3 min.
  11. Grease pan, either a square baking pan or a muffin cup pan.
  12. Grease hands.
  13. Pinch dough to make abun 2.5" around and 1.5" in height (about 9 to a square pan).
  14. Brush buns with the egg yolk and water mixture.
  15. Leave buns to rise for ~1 hour.
  16. Warm oven to 375 degrees F.
  17. Bake for ~35 min.
  18. When buns are slightly warm ice a cross on top with icing (1/4 cup powdered sugar, 1 tsp butter, cream to desired consistency).


References[edit]

  1. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 160-161. ISBN 1-55263-131-1. 
  2. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 208-209. ISBN 0-8050-1210-9.