LFGF Gluten Free Hot Cross Buns

You need a mixer with a dough hook to do this recipe.

Ingredients:

4 Teaspoons Dry Yeast (gluten free)

60g Butter or nuttelex

1 Tablespoon apricot jam

¼ Cup Caster Sugar

1 Egg, lightly beaten                                 

1 Cup warm milk

½ Cup warm water

4 Cups lfgf bread or pastry mix

¾ Cup dried currants

1 Teaspoon ground cinnamon

¼ Cup mixed peel

                                   

Flour paste

½ Cup LFGF Pastry Mix

1 Tablespoon Caster Sugar

1/3 Cup Water

Method:

1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.

2. Cover bowl with cling wrap, stand in a warm place for about 10 minutes or until mixture is frothy.

3. Place flour and cinnamon into a large bowl; rub in butter.

4. Stir in yeast mixture, egg, warm water mix with dough hook for about 5 minutes .

5. Then put in currants, mix peel then mix until the dough gets lighter in colour.

Tip: With our LFGF mixes, if you wet your scoop and your hands, it will stops LFGF sticking (see photo) using the ¼ cup to scoop. 

6. Divide dough into 16 portions, place bough into a wet hands roll into a ball then place in a 23cm square slab cake tin.

7.  Place wire rack into proofing oven then dough on top of rack and 2 mugs of hot water place lid one proving oven then put in a warm place(a car is a good place on a cold day).

 Leave for 1 hour or until dough has risen to top of tin.

8. Flour paste: Combine LFGF pastry mix, sugar in a small bowl, gradually blend in the water. Stir until smooth.

9. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns. 

10. Bake in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes.

11. Turn buns onto wire rack brush with warmed sieved apricot jam.

12. Enjoy with a lovely cuppa or hot chocolate (best bit!) :)

Handy Tip: Gluten Free Bread rolls and Using a piping bag.

Did you know that you could make gluten free bread rolls using our LFGF Bread Mix?

It’s really rather easy to do. The secret here is to use a damp piping bag. This gluten free bread mix might look like the ‘usual’ bread dough but it likes to be treated a little differently. Mold roll shapes by gently placing dough into damp piping bag, then squeeze the piping bag straight onto baking tray – easy done!

We know using a piping bag can, at times, be rather tricky. We thought we share some tips with you, especially as we are busy in the kitchen getting our gluten free hot cross bun recipe right :) 

Step One:

Here is what you’ll need.

Find a glass or vase that has an upside down triangular shape (like the one shown in the picture).

Step Two:

Fold the bag back a little from the top...

and place it in the glass.

Step Three:
Start spooning the the mixture into the bag.

Step Four:

Twist the top of the bag and use the Piping bag without the plastic tip on the end.

This is the easiest (and cleanest) way we know of to use a piping bag. 


We hope you found this helpful.

LFGF Gluten Free Banana Bread

Ingredients:

⅔ cup sugar

2 teaspoon baking powder

⅓ cup soft butter or nuttelex

¼ teaspoon bi carb soda

2 eggs, unbeaten

1 cup banana mashed

1 ¾ cups of LFGF bread mix

Method:

1. Place soft butter (or Nuttelex), eggs and sugar into a bowl. Mix for 3 minutes.
2. Add the rest of the ingredients; LFGF bread mix, Baking powder, Bi Carb Soda and the mashed banana and mix together.
3. Grease a regular size loaf tin. 
4. Pour batter into loaf tin and bake on low (around 110℃) for 1 hour. To check, insert a toothpick into the middle of the loaf. When the toothpick comes out clean, your Banana Bread is ready.
5. Cool on rack, then slice and enjoy!