Author Angela Litzinger at test.angelaskitchen.com
1 1/2teaspoonunflavored geletinor pectin or agar flakes
1cupwarm gluten and dairy free unsweetened milk substituteI use almond or coconut milk
*3 cups <a href="http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/" target="_blank" data-mce-href="http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/"> bean flour blend</a>or 2/3 cup garfava flour, 1/3 cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch
2 1/4teaspoonsxanthan gum
1 1/4teaspoonground cinamon
3large eggsor 3 T ground golden flax mixed with 9 T HOT water. Mix and set aside until thickened
1/4cupsoftened gluten and dairy free margarineorganic shortening or 3 Tablespoons coconut oil
1 1/2teaspoonscider vinegar
3/4cupdried currants or raisinsI use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries
optionalfinely grated zest of a lemon (use an organic lemon)
1egg mixed well with 1 tablespoon of milk substitute.
3/4cupgluten free powdered sugarsifted
1tablespoonmilk substituteor lemon juice or 2 1/2 teaspoons milk substitute and 1/2 teaspoon gluten free vanilla flavoring
Put dried fruit into a bowl. Cover fruit with warm water, just to cover. Allow to soak until needed in recipe. Optionally, you can soak the fruit in orange juice for a different flavor. Sprinkle the gelatin onto the 3 tablespoons water in a small bowl. Set aside until gelatin has absorbed all the water. Mix gelatin into the warm milk substitute. Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer. Blend well. Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar. Mix on low until blended, then on high for 3 minutes. Drain fruit and blot dry. Stir dried fruit and lemon zest into dough.
Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball). Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper. Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size. Gently brush buns with egg wash. With oiled scissors, snip a cross shape 1/4″ deep into each bun.
**Bake buns in a preheated 375 degree oven for 30 to 35 minutes. Allow buns to cool on a cooling rack. Mix icing ingredients together until smooth. Place in small zip closure bag. Snip a small corner of the bag to let icing out. Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
To freeze after baking: When icing is set, wrap buns well and freeze.
To freeze before baking: Make recipe up to shaping dough into buns, but before they rise. Place baking pan into the coldest part of the freezer. Allow to freeze solid. Store dough well wrapped until ready to use. When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight. Remove pan from refrigerator 1/2 hour before baking. Brush with egg wash, snip cross shape, bake, etc as directed.
*I have also used gf millet flour in place of the garfava in this recipe.
**Note: When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan. I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed. This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.
Gluten Free Dairy Free Hot Cross Buns —http://angelaskitchen.com/2010/03/19/gluten-free-zer-friday-hot-cross-buns/