Gluten Free Easter Buns
Recipe makes 4 x 100g/3.5oz. gluten free Hot Cross Buns
- Tapioca - 62g/2.19ozs
- Sorghum Flour – 31g/1.095ozs.
- Besan Flour – 31g/1.095ozs.
- Sugar – 11g/0.39ozs.
- Panela Cane Sugar – 19g/0.67oz.
- Guar Gum – 1g/0.035oz.
- Xanthan Gum – 1g/0.035oz.
- Cinnamon – 2g/0.07oz.
- Salt – 1g/0.035oz.
- Filtered Water – 97g/3.42oz.
- Fresh Yeast – 6g/0.21oz.
- Grapeseed Oil – 17g/0.59oz.
- Honey – 37g/1.30oz.
- Dried Apricots soaked* recipe below – 26g/0.92oz.
- Dried Currants soaked* recipe below– 26g/0.92oz.
- Dried Cranberries soaked* recipe below – 26g/0.92oz.
- Total Weight – 396g/13.96oz.
Ingredients – Cross Mixture - Water – 15g/0.53oz. - Salt – 1g/0.035oz. - Butter – 9g/0.31oz. - Gluten-Free Flour Mix – 23g/0.81oz. - Extra water – 23g/0.81oz.
Ingredients – syrup glaze
- Water 180 grams
- Orange Juice 1⁄2 orange
- Organic Honey 30g/1oz.
- Organic Sugar 108g/3.81ozs.
*The gluten free flour mixture is the first 7 ingredients i.e. the tapioca, sorghum flour, besan flour, sugar, panela cane sugar, guar gum and xanthan gum. Gili recommends making a large batch of this gluten free flour mixture so that you can use that as a bread base but also so you can take 23 grams out for the cross.
To Soak the fruit:
Step 1: Chop all the dried fruits into bite sized pieces. Put the apricots, currants and cranberries in to a large bowl. Add lukewarm water and wash the fruit well. Drain the fruit.
Step 2: Place the washed and drained fruit into a container with a tight lid. Add the juice of 1 orange to the fruit. Add water until all fruit is covered. Cover and store in a cool, dark and dry place. Allow the fruit to soak 3 days. Gently shake the container to ensure the flavour is well developed.
Hot Cross Bun Method:
Step 1 - Combine all the dry ingredients together and mix well. In a separate bowl, add the water, honey, oil and yeast and press down to mix in the yeast making sure to get rid of any small lumps. Add the dry ingredients to the wet ingredients. Hand mix for 1 minute.
Step 2 - Adjust the dough consistency by adding flour or water. Add a well in the centre of the mixture and add the fruit in two lots and cinnamon.
Step 3 - Take a bowl of room temperature water. Dip your hands in the water and by hand divide the dough mixture into four oiled muffin tin cavities. Dip your hands in the water with each time you scoop up the batter as it is very sticky. Smooth down the top. Allow to stand in a warm area until doubled in size.
Step 4 - Make the cross mixture for the top of the hot cross bun. Pipe the cross mixture on top of each hot cross bun. Bake in a moderate oven at 160C/320F for 30-40 minutes or until golden.
Step 5 - Glaze with honey syrup.
Cross Mixture Method:
Step 1 - Add water and butter to a saucepan and bring to the boil. Add the gluten-free flour mix and stir. Cook until it comes away from the side of the pot. Transfer to a mixing bowl, start mixing and add extra water. Mix until smooth. Place in refrigerator until ready to use.
Honey Orange Syrup Method:
Step 1 - In a high-sided saucepan over medium-high heat, bring water, honey, orange juice and sugar to a boil. Stir constantly until the sugar dissolves.
Step 2 - Turn the heat to a low flame and allow the sugar to dissolve completely and the mixture to turn clear, approximately 5 to 7 minutes. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer. The longer you boil it, the thicker the syrup will be when cooled.
Step 3 - After boiling, let the syrup cool to room temperature, and then pour into a tightly sealed, clean glass jar. Allow hot cross bun to slightly cool and one by one, dip in the sugar syrup.
Serve warm if possible, or at room temperature.