Here is a recipe I meant to post a few days ago. This recipe is for gluten-free Hot Cross Buns. I added raisins to mine, and they were fantastic. However, like all baking, best when they were fresh. By day 2, they needed to be zapped in the microwave for a bit to get back their freshness. The flavour was really good though. This was my first attempt using one of Bette Hagman’s recipe blends, and it was pretty successful, I must say. Quite impressed!
- 2 cups Four Flour Bean Mix (see Note)
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon unflavoured gelatin
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon Egg Replacer
- 2 tablespoons almond meal, dry milk powder, or nondairy substitute
- 2 large eggs
- 2 tablespoons butter
- 3/4 teaspoons apple cider vinegar
- 2 1/4 teaspoon rapid rise yeast
- 3/4 cup warm water
- 1/3 cup raisins, dried cranberries or citron (or a combination)
- 3/4 cup Confectioners’ (icing) sugar
- 1 to 2 tablespoons orange juice or milk
- Grease an 8″ square pan. Dust with rice flour.
- In a small bowl, combine the dry ingredients. Set aside.
- In the bowl of a heavy-duty mixer, place the eggs, butter (cut into small chunks), and apple cider vinegar. Beat at medium speed until the eggs are frothy.
- Dissolve the yeast in the water and add to the egg mixture. With the mixer on low, spoon in the dry ingredients. Beat on high for 2 minutes. Stir in the fruit and spoon into the prepared pan in round, bun-shaped spoonfuls. Make 3 rows of 3 buns.
- Cover and let rise about 35 minutes for rapid-rising yeast or about 60 minutes for regular yeast, or until almost double in bulk.
- Bake in a preheated 380 degree F oven for approximately 28 minutes. For a finishing touch, combine the confectioners’ sugar and orange juice and pipe the icing in the form of a cross on each bun when slightly cool.
“This combination may revolutionize gluten-free baking. Not only does this exchange cup for cup with wheat flour, but it has enough protein so that it many cases you can take your regular cake or cookie recipe and not have to make any changes or additions except for some xanthan gum.”
For 9 cups
2 cups Garfava Bean Flour (2/3 part)
1 cup Sorghum Flour (1/3 part)
3 cups Cornstarch (1 part)
3 cups Tapioca Starch (1 part)
Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman