Unlike other gluten free buns, you will get the nice chewy texture of regular buns. No powdery crumbly buns here! Plus the added bonus of protein rich besan flour making this a nourishing snack instead of the typical high starch gluten free foods on the market. The dough is not sweet but you can add in the sugar to make it more so.
Best eaten on day of cooking as they become more dense with time, however will still toast well (which is how most of us like hot cross buns anyway!) Buns will freeze well.
This mixture is thick enough to dollop onto your tray.
Give them plenty of room because they will spread amaaaazingly!
Gluten Free Hot Cross Buns
INGREDIENTS.
Dry:
3 cups Besan flour (chickpea flour)
3 cups Tapioca flour (arrowroot flour)
6 tsp baking powder
6 tsp xanthum gum*
4 tbsp brown sugar (optional)*
2 -4 tsps cinnamon powder
1-2 tsp mixed spice
Wet:
2 eggs
1 1/3 cup oil
2 cups milk or milk alternative
1 cup soda/ mineral water
Fruit:
1 cup sultanas (preservative free)
½ cup dried mixed peel (optional, substitute with more sultanas) *
METHOD
- Combine all dry ingredients well, Besan flour, Tapioca flour, baking powder, xanthum gum. Using a whisk for this is ideal.
- Add eggs, oil, milk/ milk alternative and soda water and mix well with a wooden spoon. Mixture will start to puff up with the addition of the mineral water.
- Mix through the sultanas and peel.
- Using a large serving spoon, scoop 1 or 2 spoonfuls onto tray. Mixture will double in size while baking so allow room to spread.
Bake at 180C for approx. 30- 40 mins or until brown in colour and hollow when tapped.
Mixture makes approx. 12 large buns or 18 regular sized buns.
*Xanthum gum is available from Coles and health food stores. It provides the gluten texture to breads.
* The sugar is not really necessary as the dried fruit makes it sweet enough
* It is difficult to find preservative free mixed peel. You may prefer to leave this out.
Variation: Substitute Sweet William choc chips for sultanas. Note: this recipe is an adaptation of gluten free buns. The original recipe was passed on to me by a co-worker a few years ago. Thankyou to the creator of this recipe.
