Wednesday, April 20, 2011

Divine GFCF, yeast free, egg free Hotcross buns

Dry Ingredients:
3/4 cup sorghum or buckwheat flour
3/4 cup self raising gluten free flour ( I use glutagon)
1/3 cup of potato starch
1 teaspoon bicarb
1/2 teaspoon rock salt
1 1/2 cinnamon
1/2 nutmeg
1/4 allspice
1/4 cup fructose (optional)
1 cup raisins
1 Tbs lemon zest

Wet Ingredients
2 tsp no egg + 2 Tbs water
3/4 cup milk (nut or rice)
3 TBS oil ( I use grapeseed)
6 tsp honey
1 tsp squeezed lemon juice

Add wet to dry (which was all seived) and beat for 1 minute. Take a 1/3 cup measure and measure out your buns. Roll them in your wet hands. Use the back of a wooden spoon to make the cross indentations, wet the handle. Then into oven on 190 degrees for 20 minutes.
Cool on a rack.
Make icing with 3/4 cup icing sugar, and 1 Tbs lemon juice in a warm pan mix and fill the cross indentations. Eat and enjoy.

No comments:

Post a Comment