Hot Cross Buns
Makes 12 buns
This perfect gluten-free Easter recipe is also corn, nut and soy free.
- 1¾ cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon guar gum*
- 1 teaspoon sea salt
- ½ cup granulated sugar
- 1 packet active dry yeast**
- 1 teaspoon baking powder***
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup melted butter****
- 2 large eggs
- 1 cup milk, warmed to 110 degrees
- 1 tablespoon finely grated orange zest
- ¼ cup raisins, pre-soaked for 10 minutes in hot water, then drained
- ROYAL ICING
- ¾ cup corn-free powdered sugar*****
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon melted butter****
Line a muffin pan with 12 paper liners.
Place the rice flour, tapioca starch, potato starch, guar gum, salt, sugar, yeast, baking powder and spices in the bowl of your stand mixer, fitted with a paddle attachment. Mix briefly on low to combine.
Add the melted butter, eggs and milk. Mix for 2 minutes on medium speed.
Add the orange zest and raisins and mix on low to distribute.
The dough will be sticky and thick, so use a muffin scoop to evenly divide the dough to place it in the muffin cups. Cover lightly with oiled plastic wrap and allow to rise in a warm (80˚ F) spot for approximately 1 hour or until the buns have almost doubled in size.
Preheat the oven to 375˚ F. Bake the buns for 20 minutes or until the tops are golden brown.
While baking the buns, prepare the royal icing by mixing the corn-free powdered sugar, orange juice and melted butter in a small bowl until smooth.
Cool on a rack and then frost with royal icing in traditional cross pattern.
Nutrition Analysis: (per bun, with unsalted butter and 1 percent milk): 250 cal, 7 g fat, 45 mg chol, 250 mg sodium, 45 g carbs, 2 g fiber, 19 g sugar, 4 g protein.
*Xanthan gum may be used instead if well-tolerated.
**Make sure it is a corn-free product such as Red Star Active Dry Yeast in packets. Active dry yeast products may have corn-derived preservative in the ingredients.
***Make sure it does not contain cornstarch.
****Always read labels to make sure that your butter does not contain “natural flavors,” which are typically corn-derived.
*****Wholesome Sweeteners brand Organic Powdered Sugar is made with tapioca starch instead of cornstarch. Always double-check labels.
Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at freeeatsfood.com.
Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/hot-cross-buns/
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