AKA: In pursuit of a decent gluten & yeast free hot cross bun (one that can be eaten hot and cold!).
The first attempt produced far too dense but tasty scone like buns that very quickly became solid.
The second attempt produced scone like buns which could be enjoyed while warm but went solid when cooled and probably needed more spice.
Finally the third attempt (and funnily enough the recipe I originally intended to do, before I thought it best to experiment) worked the best in terms of taste and texture! So here it goes...
450g pack of Orgran GF Bread Mix
3 tablespoons vegetable oil
4 tablespoons xylitol
1.5 teaspoons cinnamon
1.5 teaspoons nutmeg
|Bread mix can be bought online & at many health food shops|
Preheat the oven to 180C.
Place all ingredients in a bowl and mix continually for 3-4 minutes until the batter is smooth (if buy hand use a fork, if with a food mix, use a low-medium speed).
Depending how you want your buns to look either:
1) Immediately spoon the mixture into well oiled muffin trays (makes 12).
2) Break the dough into 12 even sized piece, shape into buns by hand and place on a baking tray with baking parchment.
Allow to stand in a warm place for about 15 minutes until the dough has clearly risen.
Bake for 30-35 minutes.
Remove from tray as soon as possible, placing the buns on a cool rack. It’s best to wait about 20 minutes before eating.
|Not pretty but very tasty! These were baked in a muffin tray.|
Finally a Hot Cross(less) Bun recipe that can be enjoyed hot and cold and has the right bun texture!