Gluten Free Hot Cross Buns
Serves: Makes 20 buns
Prep: 1 Hour 45 Minutes
Cook: 25 Minutes
Ingredients
1 cup Almond Milk
75 g Natvia
100 g Butter, chopped
300 g Buckwheat Flour
195 g Rice Flour
100 g Tapioca Flour
2 teaspoon Xanthum Gum
14 g Dried Yeast
1 cup Dark Chocolate, sugar-free
2 teaspoon Cinnamon, ground
0.5 teaspoon Nutmeg, ground
0.5 teaspoon Allspice
0.25 teaspoon Cloves
2 Eggs
0.25 teaspoon Salt
0.5 cup Rice Flour, extra
Method
- Preheat the oven to 180C (fan-forced) and line a baking tray.
- Place almond milk, Natvia and butter in a saucepan over a medium heat. Bring up to the boil and then reduce the heat to a simmer. Stir until the butter is completely melted. Remove from heat and allow to cool.
- Combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add the cooled almond milk mixture and eggs. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 5 minutes or until smooth.
- Add the chopped chocolate and knead again until all the chocolate is incorporated.
- Place the dough in a lightly oiled bowl. Cover with a tea towel and leave in a warm area for around an hour or until its doubled in size.
- Divide the dough into 20 balls onto the baking tray. Cover with a clean towel and set aside for 30 minutes or until buns have risen slightly.
- Make a paste combining the extra rice flour and 4 tablespoons of water. Using a disposable piping bag pipe crosses onto each bun.
- Bake in the oven for 20-25 minutes or until golden on top.
- Serve warm with butter.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 19.6g | 4.7g | 9.8g | 658 | 135 | 60g |
