April 15, 2022
Archie Watson
Gluten Free Hot Cross Buns Recipe
Ingredients
- 1 cup warm Water 105-110°F (237 mL)
- 4 tsp Active Dry Yeast (13 g)
- ½ cup Sugar, divided
- 3 cups Gluten Free All Purpose Baking Flour (408 g)
- 1 Tbsp + 2 tsp Xanthan Gum (15 g)
- 2 tsp Baking Powder
- 1 ¾ tsp Salt
- 1 tsp Cinnamon
- ¼ cup Gluten Free Egg Replacer (40 g) (prepared according to package directions) or 4 Whole Eggs (if using whole eggs, watch the dough to see how much liquid you need to add in the end if any)
- ¼ cup Olive Oil (60 mL)
- 1 Tbsp Apple Cider Vinegar
- ¼-1 cup warm Water, as needed
- ½ cup Raisins
Glaze (optional)
- 1 Tbsp Milk or Dairy Free Milk
- 1 tsp Honey, Maple Syrup, or Agave Syrup
Icing
- 1 ½ cups Powdered Sugar (195 g)
- 1-2 Tbsp Milk or Dairy Free Milk
Instructions
- Evenly spray a 9 x 11, 8 x 9 or 9-inch round baking dish with oil. Alternatively, line a sheet pan with parchment paper to make free form rolls.
- Place warm water, yeast and 1 tsp sugar in a small bowl; let sit for 5 minutes or until active and bubbly. If using egg replacer, prepare according to package directions. While waiting, prep dough ingredients.
- In a large bowl of a stand mixer, combine the flour, xanthan gum, baking powder, salt and cinnamon. Whisk to combine. Next add the yeast mixture, eggs or egg replacer, oil, and apple cider vinegar to the flours. Blend on medium speed using a dough hook.
- Add the raisins and additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes. The dough should be sticky to the touch. While mixing, it will stick to the side of the bowl while also form a loose ball on the dough hook.
- Add the raisins and additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes. The dough should be sticky to the touch. While mixing, it will stick to the side of the bowl while also form a loose ball on the dough hook.
