Wednesday, 27 March 2013

Best Gluten free hot cross buns!

As you know (if you've been here before) Twolicious are on a mission to find the best gluten free bread ever.

Bread- Gluten free, store bought or recipe.

theGFCookie, twolicious hot cross buns
Gluten free, dairy free, egg free, soy free, hot cross buns. 

This is a great Hot Cross Bun recipe from Recipes for Living, a fellow Etsian. If you've been reading along with our bread reviews you will have already met Chris's bread. It's good stuff. And this recipe is no exception. It's good, it's pretty easy and so adaptable.

Actually I found it by accident. Just doing a search for gf hot cross buns. A regular occurrence about this time of year. I clicked onto this site, and found Chris' recipe. And to be honest, unless I knew the author of the recipe, I wouldn't have tried it. The pictures do no justice to the results you'll get. Or at least that I got. The response I got from the pics I posted on the FB page were pretty impressive too.

The best part about Chris's recipe is that not only is it gluten free, it's dairy free, grain free, easilyt made egg free, soy free, and tasteful, flavourful, delicious!
So try them, you'll be impressed too.


Here's a Temporary Link to Chris's original Gluten Free, Dairy free Hot Cross Bun Recipe. It's only available until the end of Easter, so go quickly. If you are gluten free and haven't tried a Recipe For Living, this is your chance to trial one and see the difference they will make on you outlook on gluten free bread.
Recipes for Living original recipe


So a few substitutions that I've made so far:

-Swapped buckwheat flour and tapioca flour for my GF flour mix- Light and fluffy, Lighter in colour and very close to flavour and texture of wheat flour HCB's.

-swapped out the 2 eggs for 1/4C ground flax seed mixed with 1/3C hot water and whisked until viscous( this may vary so please rely on the consistency, adding water as needed or heating for 10sec in the microwave to achieve that magma like viscosity)

- swapped 10g of gluten free flour for 1T of cocoa, and the fruit for chocolate chips.

-I'd love to swap out the choc chips for cacao nibs, but didn't have any on hand.

- made sugar free by swapping 2T of sugar with 1tsp of stevia (I used the natvia brand) and using 1tsp of gelatin in 3Tsp of cold water to bloom about 2min. heating for 30sec in microwave, stir, then 10sec, until completely dissolved. add 1tsp of stevia and 1T of cool water at a time to make a smooth consistency. Use this as the glaze to brush over your buns as you pull them out the oven.

-I'm also going to make a fruit free, sugar free (fructose friendly) recipe this weekend swapping the fruit for macadamias and using the sugar substitutions I tried with earlier batches (mentioned above)- can't wait!
:::Update on fructose free- Delicious, however not nearly as sweet as a regular HCB, you may like to up the stevia to 1Tblspn, or swap out the sugars for glucose or dextrose (keeping it a fructose friendly HCB).
The nuts were a nice surprise within the bun, and provided a slight sweetness and variance in texture also.



These are made with gluten free flour mixture, and ground flaxseed eggreplacer.

Gluten Free Hot Cross Buns


Ingredients:

375g or about 3C Gluten free flour mix (I have used White Wings gluten free flour with good results previously)
20g or 4 tablespoons psyllium husks
28g or 2 tablespoons sugar
2 cups mixed fruit of your choice (we just used sultanas)
1tsp lemon zest
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp cloves
1 tsp allspice
1/2 tsp salt
4 tsp dried yeast
1/3C ground flax seed gel (made by whisking 1/4C ground flax seeds + 1/3C hot water until gel like)
4 tablespoons oil
400ml warm water

Ingredients – crosses

1/3 gluten free flour
25 ml warm water

Ingredients – glaze

2 tablespoons GF icing sugar
1 tablespoon water.

Method:

I do this in my stand mixer, but it is easily done by hand
Mix dry ingredients and fruit in a large bowl.
Mix in eggs, oil and warm water.
Mix well. Make sure the ingredients are completely combined (I use the paddle attachment for about 3-4minutes)
Cover and Set dough aside in a warm place to rise for at least 20 minutes, or until double in size.
Prepare your baking tray (line with baking paper)
Knock down dough and knead for a few minutes (I popped the dough hook on and mixed on medium for 2 minutes).
This is a very sticky dough so be sure and liberally dust your surface with a gluten free flour of your choice (I like to use tapioca) and add as required to prevent sticking to the bench).
Shape dough into a log about 50-60mm diameter.
 Cut the kneaded dough in half, and divide each into half again, then into thirds. You’ll end up with 12 bits of dough, around the same size.
 
Roll each piece into a ball and place on the lined baking tray with a little tapioca flour sprinkled.

Cover and Set the dough to rise somewhere warm for 15-20 minutes. I preheat my oven at this time with my HCB's sitting covered on top of the oven where it is nice and warm.

While the rolls are rising make the paste for the crosses: mix the gluten free flour and water to make a paste.
Spoon the paste into ziplock bag, the cut the corner when ready to pipe.

If you can tolerate eggs, make an egg wash with 1 egg and 2Tablespoons of water whisked, brush this over the buns. This gives them a golden glow. I have also used oil to brush them with good results.

When the buns have risen and are ready to bake, lightly score a cross into the top of each bun with a sharp knife, and follow this line as you pipe the cross mix.

Bake the buns at 200*C for 35 to 40 minutes.

While the buns are baking, make the glaze: mix sugar and water in a small saucepan and stir over low heat until the sugar dissolves and the mixture is almost boiling. Remove from heat.
When you remove the buns from the oven, brush them liberally with the glaze then place on kitchen paper, on a wire rack to cool.





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