|Gluten Free Hot Cross Buns
Gluten Free Hot Cross Buns   are widely known from Easter at bakeries to represent the cross, but in general are just a delicious cinnamon treat.
- 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
- 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).
- ↑ Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 160-161. ISBN 1-55263-131-1.
- ↑ Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 208-209. ISBN 0-8050-1210-9.