Okay, so there was a bit of a bun fight on my Facebook page over which recipe I should post first – this one for gluten free hot cross buns, or my decadent dairy free double chocolate truffle ice cream… The buns won. (As buns tend to in bun fights. Ha ha!) But don’t worry, the ice cream won’t be far behind!
My kids were really happy with these, especially hot out of the oven. They were soft and held together nicely, not crumbly at all, thanks to the xanthum and guar gums. If you don’t have both, the most important one is the xanthum gum. If you don’t have any of that, see the *Variations* below the recipe. There’s also ideas there for varying the flours, milk and sweeteners; and suggestions for those who are egg free or yeast free.
This is just a basic recipe – if you don’t like peel and sultanas, change it to whatever additions you like… chocolate chips, currants, dried cranberries, dried blueberries… I think someone mentioned raspberries and chocolate too – mmmm… I actually love orange peel and dark chocolate chips. Also, for an even better flavour, grind up your own spices – use a whole nutmeg, a whole cinnamon stick, and a few cloves, and grind on speed 9 for a minute in a dry bowl, then add the orange zest and grind.
As with all gluten free breads, these are best made on the day you want to eat them, or they’ll get a bit too dry. Enjoy!
– If you don’t have any xanthum gum, try grinding up 2 tablespoons of chia seeds or linseeds, cover with a little water and leave for a few minutes until it forms a gel, then pop that in instead.
– If you can’t have eggs, you could try egg replacer, and add some chia seed gel too – but I haven’t tested that, so not sure how well it would go.
– If you can’t have yeast, try making these with 2 teaspoons of baking powder instead of the yeast, plus another egg. Again, I haven’t tested it on this recipe yet (although I have with similar gf breads and it worked); so if you try it, let me know how it goes!
– Instead of tapioca flour/starch, you can use arrowroot or cornflour starches. Potato starch may not work so well, as it’s quite moist. If you don’t have glutinous rice flour or fine white rice flour, you could grind your own, but do it separately to the other rice as you should only grind 250g at a time so you don’t overload the blades. And you’ll need to grind it for at least a minute and a half to get it really fine. Add some of the tapioca flour in with it and then grind, as that will help it to grind finer.
– Instead of Rapadura or xylitol, and stevia, you can use whatever sweetener you prefer. I have made these with all stevia – just use a whole teaspoon. Or all Rapadura – use 50g. All xylitol I’d use about 30g. Of course you can use 50g raw sugar if that’s all you have.
– Instead of coconut milk or cream, you can use any milk you prefer.