Gluten Free Hot Cross Buns

Ingredients

Ingredients For Buns

1 ½ cups Buckwheat flour
1/3 cup tapioca flour
¼ cup Rice flour
3 Tbsp caster sugar
2 ½ Tbsp Psyllium husk
1 Tbsp cinnamon, ground
2 tsp mixed spice
2 Tsp baking powder
½ tsp Bi Carb Powder
1 tsp instant yeast
¾ cup sultanas
¾ cup almond milk
2 eggs, whisked
1Tbsp apple cider vinegar

Ingredients For Crosses

¼ cup buckwheat flour
3-4 Tbsp water

Choc Hazelnut Tub View product

Method

• 1 Combine all the dry ingredients in a bowl. Pour milk into a small saucepan and heat until the milk is just warm to touch. Remove from heat.
• 2 In a bowl whisk together the eggs and apple cider vinegar.
• 3 Make a well in the centre of the dry ingredients and pour in the warm milk and egg mixture. Stir with a wooden spoon to form a wet dough. It will be wetter than a typical bread dough, it should look like a very thick cake batter.
• 4 Place a tea towel over the bowl and set aside in a warm spot for 30mins.
• 5 Take a baking tray with high edges and line with baking paper. Once dough has risen use a tablespoon or cookie scoop to scoop dough and gently drop into a mound on the baking paper. Each hot cross bun will be about 3Tbsp of dough. Place then 1cm apart.
• 6 Wet your fingertips and use your fingers to smooth over the tops of the hot cross buns.
• 7 Set tray aside and let buns rise for another 30mins.
• 8 Preheat your oven to 190C. Then in a bowl combine the remaining buckwheat flour with water. Gradually add the water until it is of a thick but runny consistency. Place in a piping bag or zip lock bag with the corner cut off and pip crosses over the buns.
• 9 Bake buns in the oven for 25-30min or until golden brown on top.