Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns
Taken from mygluten-freekitchen.com

Gluten-free Hot Cross Buns

Serves 10 rolls

Sweetly spiced dough, studded with currants or raisins. Traditionally enjoyed on Good Friday or Easter Sunday!

Ingredients

Buns

  • 1/4 cup currants or raisins
  • 1/8 cup orange juice
  • 2 3/4 cups gluten free flour
  • 1 1/2 tsp. xanthum gum
  • 2 tsp. yeast
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 cup warm milk (I used coconut milk) (110 F.)
  • 3/8 cup warm water (105-110 F.)
  • 2 Tbsp. dairy-free margarine, butter or coconut oil, melted
  • 1 egg (preferably room temp)
  • 1 tsp. cider vinegar
  • 1/2 tsp. pure vanilla extract

Icing

  • 1 cup plus 2 Tbsp. powdered confectioner’s sugar
  • 1/2 tsp. pure vanilla extract
  • pinch of salt
  • 1 Tablespoon milk, plus additional as needed

Directions

  1. Buns:
  2. In a small bowl, soak the currants in the orange juice. Place in microwave for 15-20 seconds or until warm. Let sit while you prepare rest of recipe.
  3. In the mixing bowl of your electric mixer, mix together flour, xantham gum, instant yeast, sugar, salt, cinnamon, allspice, and nutmeg.
  4. With mixer running on low speed, add in the warm water, warm milk (or other non-dairy milk), melted shortening/coconut oil, egg, cider vinegar, and vanilla extract.
  5. Mix on medium speed for 2 minutes. Scrape down the sides of the bowl.
  6. Dump in the currants or raisins with all of the orange juice they were in.
  7. Mix on medium speed for 1 minute.
  8. Remove bowl from mixer and stir with a spatula to make sure everything on the bottom got mixed in well.
  9. Spray 8″ or 9″ round cake pan or pie plate with cooking spray. Using a large #20 cookie scoop or 1/3 cup measuring cup, scoop dough into 10 mounds in the pan.
  10. Dip your fingertip into warm water and use to smooth out the tops of the rolls, continuing to wet fingers minimally as needed.
  11. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
  12. During the last few minutes that the rolls are rising, preheat oven to 400 F.
  13. Bake in 400 oven for 24-26 minutes.
  14.  For extra shine, brush rolls with additional 1/2-1 Tablespoon of melted shortening, coconut oil, or margarine.
  15. Once cool, remove from pan onto serving plate or platter.

Icing:

  1. Once the rolls are cool, whisk or mix together icing ingredients, adding additional milk as needed until you have a thick icing that you can pipe on. Scoop into a decorating bag that is fitted with a skinny circle tip. Pipe crossed lines onto each cooled bun.
  2. Store buns tightly covered at room temperature. These are best the first 2 days.

You can find the original recipe here : mygluten-freekitchen.com

MY OWN NOTES:

This recipe turned out very well. Even though my  buns were not as beautiful as the picture of above, they still turned out delicious. I am so glad I made them and they will be a beautiful addition to our family meal. For years I have wanted to make a gluten free  hot cross bun and now I have found one we like.

 

Tuna cakes

IMG_20180202_191751We can all get tired of the same old boring tuna sandwiches or we need a meatless meal. Or if like most tuna is a frugal item you most always have in your pantry. I am all about simple and easy when you are raising a growing family. Tuna is not only economical but also easy on the budget. That’s where tuna cakes come into play. You can pretty add whatever vegetables suit your family and whatever seasonings/dressings you desire. Be creative!

 

TUNA CAKES (larger recipe)

4 cans of tuna, drained-we use white albacore

2 eggs

1 cup of green relish or dill pickles

1 cup of chopped celery

1/2 onion chopped

1 cup of mayo and or sour cream

Salt and pepper

1-2 cups of bread crumbs-we used gluten free

Open tuna and drain cans. Put into large bowl. Add eggs, relish, celery, onions, mayo, breadcrumbs, and seasonings. Mix well and form into patties. Fry in frying ppan sprayed with olive oil until both sides are browned. Serve hot. Tastes really good with a garlic aoili sauce!!

 

 

Gluten Free Flour Blend

 

All Purpose  Gluten Free Flour Blend Gluten Free

3 cups of white rice flour Gluten Free

3 cups of brown rice flour or oat flour

2 cups of potato starch

1 cup of tapioca starch

1 1/2 tablespoons xanthum gum

Whisk together in a large bowl and store in an airtight container. Use in place of all purpose flour in recipes.

You can  sub and experiment with flours. The important part is keeping these ratios. You could use all brown rice in the place of white rice and oat, or use a 50:50 mix of sorghum and millet, or a white rice/brown rice mix, etc. As long as you keep the flour/starch/xanthum gum ratios the same, the possibilities are endless. 🙂