There will be no Surfing Saturday post this week, but I do have a lovely recipe for you. Maggie of She Let Them Eat Cake is hosting this month’s Go Ahead Honey, It’s Gluten Free carnival with a theme of Springtime Brunches.
Since hot cross buns are a traditional Easter food and perfect for a spring time brunch, I thought I would give them a try. Although they were not something that I ate growing up, I thought they would be fun to make and share with you. I think I got in the mood for them earlier this week when I saw this vegan, refined sugar free and gluten free version from Without Adornment.
These buns are best when warm. If you have any left over the next day, just heat them a little in the microwave. My family really enjoyed them, and I bet you will too.
Hot Cross Buns – Gluten and Dairy Free
Dry Ingredients
- 1 c. sorghum flour
- 1 c. potato starch
- 1/2 c. brown rice flour
- 1/2 c. tapioca starch
- 2 tsp. xanthan gum
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 2 1/4 tsp. instant yeast
- 1/4 c. brown sugar
Wet Ingredients
- 2 eggs
- 3 Tb. Earth Balance Buttery Sticks or butter
- 1 tsp. vinegar
- 1 c. warm water (105° – 115°)
- 1/4 – 1/2 c. raisins and/or dried cranberries
Glaze
- 1 c. powdered sugar
- 1 – 1 1/2 Tb. almond milk, regular milk or other milk substitute
Grease a 9 x 13 inch baking pan.
In a medium bowl, whisk together the dry ingredients.
In the bowl of your mixer, beat together the eggs, butter cut into chunks, and vinegar for 3 minutes on medium high speed.
Add the water and dry ingredients. Beat on high for 2 minutes.
Stir in the raisins and dried cranberries.
Spoon the dough into the pan to make 12 rounded rolls. You can smooth the rolls by dipping a large metal spoon into cold water then rubbing the back of the spoon over the top of the roll. Dip the spoon into the cold water between smoothing each roll.
Cover the pan with a piece of plastic wrap and let rise in a warm place for 30 minutes. I put mine in a warm oven for 20 minutes, then put the pan on top of the stove for 10 minutes while the oven preheated.
Bake at 375° for 30 minutes. Allow to cool until warm but not hot.
Combine the powdered sugar and milk, adding just enough milk to make the glaze the right consistency. Put the glaze in a zip lock bag with the corner cut off and squeeze it onto the buns in a cross shape or drizzle it on with a spoon.
This post is submitted to Slightly Indulgent Tuesdays.
They look really lovely, Linda! I’ve never had hot cross buns before, gluten free or gluten full, but I bet yours are the best.
Your family is lucky to have you baking for them!
Hugs,
Shirley
Thanks, Shirley. I only had hot cross buns a couple of times before going gf and don’t remember them much at all. I thought they would be fun to make though, and they were.
These look delicious Linda, and the texture looks absolutely perfect!!
Happy Easter!
Heidi
Thanks, Heidi. Happy Easter to you too!
These look wonderful. Happy Easter!
These look lovely and I love all of your photos! Thank you so much for linking up to this month’s Go Ahead Honey! I’m so glad you did!
These look good. My only downfall with recipes likes yours is I can’t eat egg. I usually sub it with flaxseed or EnerG. Just not the same. Do you have any other suggestions?
Thanks Have a great Easter.
I don’t have experience baking egg free, but you could try this recipe.
Sorry. Here’s the link. http://withoutadornment.wordpress.com/2011/04/18/vegan-refined-sugar-and-gluten-free-hot-cross-buns/
Thanks Linda, I may have to try them and let you know. I don’t think I have baked or cooked with cardamom. What does it taste like? Maybe I will do a google search.
Thanks again.
I have always been able to substitute tofu for eggs. It helps things hold together. Maybe if you use it with the egg substitute which causes rising. That seems like it would work. I’ve done alot of substituting because of my egg allergy too. Finally about 2 years ago I found out I could eat fertile eggs. Don’t ask me why. Whatever works.
Linda, I found my answer.
Cardamom Substitute
In case you wish to make the influence of cardamom flavor a little milder, try using cardamom seeds, that come in the market, without pods as a cardamom substitute. Only seeds are mild in flavor, they just provide enough of the required amount.
Other than that, a substitute for cardamom would be brown cardamom, which is a bit cheaper, with the same flavor and aroma. There are a few other spices that one can try using as a cardamom substitute, that are ground nutmegs, mace, ground cinnamon, ground cloves, etc. Make sure you use these spices in certain combinations like equal parts of nutmeg and cinnamon or equal parts of cinnamon and ground clove. Try using equal parts of ground clove and nutmegs.
These look fantastic! I made hot cross buns the other day but they were no where near as nice as yours! (It probably didn’t help that they were vegan, too.
haha)
Linda, I hope you won’t be upset at this remark, but I like your buns!!
They look wonderful!
Megan, you had me worried there for a second, but then you made me laugh! I’m glad you like my buns.
We have Hot Cross Buns every Easter. I wish I would have had this recipe a few days ago…then I could have eaten the Hot Cross Buns with everyone else! (Of course, who am I kidding that I would actually have time to make them?) Totally keeping this for next year!
Linda,
Thank you for working your recipees toward more protein. I’ve noticed so many recipees out there are full of carbs only. Can’t help wondering if this is causing diabetes to be connected with CD, Along with all the other nutrient defficiencies.