Hot Cross Buns

Free From; Milk, Eggs, Wheat and Gluten

Ingredients

2 ½ cups of water
1/3 oil
1 teaspoon cider vinegar
½ cup brown rice flour
½ cup chick pea flour
2 cups rice flour
1 cup arrowroot
4 teaspoons xantham gum (or guar gum)
4 tablespoons sugar
4 tablespoons brown sugar
4 teaspoons cinnamon
4 teaspoons mixed spice (optional)
Pinch of salt
2 teaspoons gluten free baking powder
6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by ¾)
½ cup soya milk powder
 2 ½ teaspoons dried yeast granules
1 cup, up to 1 ½ cups sultanas or mixed dried fruit
 

Cooking Temperature

180 °C (350 °F) Gas Mark 4
 

Cooking Time

35 minutes. Makes 12 buns.
 

Method

  1. Sift and mix the dry ingredients except the egg replacer powder (or eggs).
  2. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add the remaining wet ingredients (withholding about ¼ or ½ a cup of water).
  3. Add wet ingredients to dry ingredients and stir slowly. When combined beat until mixture is smooth, adding more water slowly if required.
  4. Add the sultanas at the very end of mixing.
  5. Spoon into a bun tray, smooth the top with a spoon, and glaze with a mix of soya milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
  6. Cover with cling film and place in a warm, draught free place to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used).
  7. Remove cling film, and bake at 180°C (356°F) or Gas Mark 4 for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
 
 
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