Hot Cross Buns Trial: Gluten-free, Dairy-free, Nut-free
Those who have followed my blog for awhile know that I write fantasy stories for fun. Recently, I accomplished my life long goal of becoming a published author with my short story “Infant Insomnia.” It’s about a mother whose six-week-old daughter is failing to thrive. She uses her ability to see the future to try to figure out what she can do to save her baby. The answer is not related to allergies, but I used my experiences in dealing with Joseph’s allergies to convey the right emotions. Check out a free sample of my story on my writing blog.
To celebrate my story being available on Kindle, on Nook, on iBooks, and at Smashwords (for PDF, DOC, and HTML versions), I made some hot cross buns this week. The setting is based on an alternate 18th century London, so I wanted a British food, even though hot cross buns are traditionally made at Easter instead of February. I used the recipe from Annalise Roberts’ Gluten-Free Baking Classics as a base.
I decided to make these dairy-free even though Joseph is tolerating baked milk now, so I subbed coconut milk 1:1 for regular milk. I also couldn’t find candied orange peel in my local store, so I had to go without. Next time, I’ll order some from Amazon.
Combine warm milk, yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Cover with a towel and set aside for about 5 minutes until mixture becomes foamy.
Meanwhile, mix eggs and canola oil together in a small bowl and set aside.
In the bowl of your mixer, combine GF flour, xanthan gum, salt, remaining 1 Tablespoon sweet rice flour, and remaining 3 Tablespoons of sugar. Add milk and egg mixtures all at once and stir until combined. Then beat at high speed for about 3 minutes.
Mix in golden raisins. Spoon dough into greased cupcake pan. These were so full I probably should have made 12 instead of 10.
Cover and let rise 1 hour, until doubled. Bake at 375 degrees F for 20 minutes until golden brown. Remove from baking pan and let cool about 30 minutes.
In a small bowl, combine powdered sugar, milk, and vanilla until smooth and creamy. Spoon into a piping bag and pipe an “x” onto each bun.
Adapted from Gluten-Free Baking Classics
Gluten-free, Dairy-free, Nut-free
- 1 cup coconut milk
- 2 1/4 teaspoons yeast (1 packet)
- 2 Tablespoons sweet rice flour, divided
- 1/4 cup sugar, divided
- 2 eggs
- 2 Tablespoons canola oil
- 1 3/4 cups brown rice flour blend
- 1 1/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 1/3 cup candied orange peel
- 3/4 cup confectioner’s sugar
- 1 Tablespoon coconut milk
- 1/2 teaspoon vanilla extract
Warm the milk 30-60 seconds in the microwave (ideal temperature 110 degrees F). Add yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Stir to combine, then cover and set aside for 5-10 minutes, until it becomes foamy.
Meanwhile, in a small bowl, beat together eggs and oil. In the bowl of your mixer, stir together brown rice flour blend, xanthan gum, salt, remaining 3 Tablespoons sugar, and remaining 1 Tablespoon sweet rice flour. Add milk and egg mixtures all at once to the flour, and beat until combined. Then beat at high speed for about 3 minutes until batter becomes thickened. Mix in raisins.
Spoon dough into a greased cupcake pan so each well is half full. Cover, and let rise in a warm place until buns have doubled and filled wells (about 1 hour).
Bake at 375 degrees F for about 20 minutes, until golden brown. Remove from pan and cool on a rack about 30 minutes.
Combine icing ingredients in a small bowl. Spoon into a pastry tube and pipe an “x” onto each bun.
Makes about 1 dozen buns
What I Thought
I don’t remember what real hot cross buns are supposed to taste like, since we never really had them growing up, even though my mom is British. These were soft and springy, and quite nice. My husband liked them. Joseph only ate the top of one, and my daughter didn’t really touch hers. Oh well. It is my celebration.