With Easter approaching, we have have found that our Plain Bread Mix works really well for Gluten Free Hot Cross Buns. In fact you can make these into just plain fruit buns all year round! If you are trying to have less sugar in your diet, you can always omit the added sugar to the mix. There is a very small amount in the mix itself, but is there to activate the yeast, so it doesn't really sweeten the mix that you would expect from Hot Cross Buns. You can always use the Paleo Bread Mix, as well. It might pay to add a tablespoon of Psyllium to the mix, as it will help with tightening the mixture for forming into rolls.
MIX TOGETHER:
3tsp Cinnamon
2 tsp Mixed Spice
100g Sultanas
2 Tbsp sugar for sweetness (if you are trying to avoid sugar you can omit this)
PLACE IN A MIXING BOWL THE FOLLOWING:
450ml warm water
2 tsp instant dry yeast
45ml vegetable oil
1tsp cider vinegar
Give mixture a stir and leave for 2 minutes so yeast activates.
Add dry ingredients to mixing bowl
Mix on Slow to Medium speed for 4 minutes.
PRE HEAT OVEN TO 180C
Using oiled hands take large spoonfuls of dough and roll into a ball. Place on baking tray and leave them to rise till double in size.
When risen pipe the cross on the top and bake for 25 minutes.
FOR THE CROSS:
Mix 2 tbsp rice flour, 1/4 tsp baking powder and 1/4 tsp xanthan gum with enough cold water to make a paste. Pipe onto buns.
While hot, brush with a sugar glaze. For the glaze bring to the boil 2 tbsp of sugar and 2 tbsp of water.
Our bread mix does contain a small amount of sugar which is there to activate the yeast. But as this is not a sweet mix, adding the sugar will give the buns the sweetness that you would expect from a hot cross bun. However you can easily leave out the extra sugar if you wish too.
TIPS: Use well oiled hands to form the rolls, by turning from one hand into the next until it forms.
Use Gluten Free Store Paleo Bread Mix for a grain free option. Add a tablespoon of Psyllium
to the mix to help "tighten" it when forming the rolls.
