I've adapted a Paul Hollywood recipe, here's what I did:
Ingredients:
300ml full fat milk
50g butter
500g gluten free flour
About 3 table spoons maple syrup
2 teaspoons of gluten free yeast
1 tablespoon oil
100g sultanas
1 teaspoon of ground cinnamon powder
1 teaspoon of xanthan gum powder
Method:
Boil the milk in a pan, being careful not to burn it.
Remove the pan from the heat and add the butter.
Wait for the milk to get to blood temperature.
Put the flour, yeast and maple syrup into a mixing bowl, add the cooled milk/butter mixture and mix until combined, do not knead.
Oil a bowl and put your dough into it, cover and leave in a warm place for 1 hour.
Add the oil, sultanas and cinnamon, mix to combine.
Lightly oil your hands.
Weigh out balls of 100g and put onto a lined tray, leave to prove for another hour.
Ingredients for the cross:
30g gluten/wheat free flour
Enough water to make a thick paste (will be less than 3 tablespoons)
Method:
Put your flour into a little bowl.
Add water one tablespoon at a time, until you have a thick paste.
Spoon your mixture into a sandwich bag.
Whilst holding the bag over your buns cut the corner off and allow the paste to pour over the buns, first going one way then the other to make a cross.
Bake at gas mark 7 for 20 minutes
The recipe does say to then use apricot jam to glaze the buns, but when I made 'ordinary' hot cross buns before this made them extremely sticky, so I haven't bothered this time.
I hope you enjoy them, as much as I am going to!
Lupin Girl x
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