Here is a recipe I meant to post a few days ago. This recipe is for 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!
Yields 9 buns
Ingredients:
- 2 cups Four Flour Bean Mix (see Note)
- 1 1/2 tsp Xanthan gum
- 1 tsp unflavoured gelatin
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp Egg Replacer
- 2 Tbsp almond meal, dry milk powder, or nondairy substitute
- 2 eggs
- 2 Tbsp margarine or butter
- 3/4 tsp dough enhancer or vinegar
- 2 1/4 tsp dry yeast granules
- 3/4 cup warm water
- 1/3 cup raisins, dried cranberries or citron (or a combination)
- 3/4 cup Confectioners’ sugar
- 1 to 2 Tbsp orange juice or milk
Directions:
- 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, margarine (cut into small chunks), and dough enhancer. 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.
NOTE: Bette Hagman’s Four Flour Bean Mix
“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
I’m telepathic ! I came by just as you had posted this
The buns certainly look great. However, I can’t get my hands on garfava bean flour (though I think I could substitute that with just chickpea flour ?) nor sorghum flour (and I have no idea what I could substitute that with…)
Ha! You must have been waiting for a new recipe too, to be here right when I posted.
Cool!
Well, from my reading, the Garfava flour (which I’ve never used before) is a combination of garbonzo beans (chick peas) and farva beans. I’m not sure how it would work with just a bean flour, I’ve never used a straight bean flour before either.
I’m lucky enough to find the sorghum flour locally. I wonder if it is not sold overseas? Does anyone know?
Well, all I’ve found is that sorghum is called “Kafferkoren” in Dutch, but it isn’t grown around here…
Yum yum these hot cross buns look wonderful, Jeanine. So glad you can find a way to enjoy all your faves!
very beautiful
Wow these are gorgeous. And I can imagine how lovely they are with that cardamom. Yum.
@Tasty Eats At Home, Thanks Cinde! I don't seem to have enough uses for cardamom, my bottle will last me for a while.
Made today with the flour mix you suggest with a sub of urad dal flour for the garfava.
Softest, squiggliest batch of hot cross buns made to date.
Second batch is just rising nicely. Thanks!
Awesome!!