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Gluten Free Hot Cross Buns Recipe


Icing Ingredients

1-2 teaspoon warm water
1 teaspoon butter, room temperature
1/4 cup powdered sugar

Hot Cross Bun Ingredients
Makes 18 buns

2 tablespoons of water (for brushing)
2/3 cup tapioca flour
1/3 cup potato starch
1/3 cup sugar + 2 teaspoons
2/3 cup Non-Fat dry milk powder
3-1/2 teaspoon xanthan gum
1-1/2 teaspoon sea salt
2 teaspoon ground Saigon cinnamon
1-1/2 teaspoon active dry yeast
1-1/2 cups warm water (110 degrees)
1/4 cup vegetable shortening
3 large eggs
1 teaspoon apple cider vinegar
1 cup raisins
1 egg yolk (for brushing)
2 cups white rice flour

Directions
Sift together white rice flour,tapioca flour and potato starch in the bowl of a mixer. Stir in 1/3 cup sugar, powdered milk, xanthan gum, salt, and cinnamon in bowl of mixer.

Heat 1/2 cup water to 110 degrees, add 2 teaspoons of sugar and let dissolve. Sprinkle with yeast let set until needed.

Heat 1 cup of water in a saucepan and place in shortening. Pour melted shortening water into dry ingredients and blend with a mixer. Slowly add eggsone by one and beat for a few seconds. This mixture should be slightly warm to the touch. Mix in the dissolved yeast and vinegar. Beat with mixer at highest speed for 2 minutes then mix in raisins by hand.

Cover the mixing bowl with plastic wrap and a couple of tea towels or baking towels and place in warm place, let rise until doubled this will take an hour to an hour and a half.

When the dough has raised mix it on the mixer for about three minutes.

Prepare 18 muffin cups by greasing and lightly flouring with rice flour.

With greased hands pinch up dough enough to make a bun about 2-1/2" around and 1-1/2" high. Dough will be sticky, but form it into rolls. When rolls are formed, brush with a mixture of egg yolk and water. Let buns rise again, about 1 hour.

Bake in a preheated 375 degree oven for approximately 35 minutes. While still slightly warm, ice a cross on top with frosting.

Frosting Directions

1/4 cup powered sugar
1 tsp butter
Cream together the ingredients until you reach the desired consistency.

Makes 18 buns.
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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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