A mouthwatering gluten free hot cross bun for your holiday celebrations! So tender and with a perfect texture, these buns will have everyone craving more!
4Tbsp.buttersoftened or use coconut oil for a dairy free version
1tsp.apple cider vinegar
1cupwaterwarmed to 110° F
½cupraisins
¼cupdried cranberries
Glaze
1cuppowdered sugar
½tsp.vanilla extract
2tsp.– 1 Tbsp. milk
Instructions
Prepare a 9 x 13 baking pan by spraying with cooking spray. Set aside.
In a medium bowl, add the potato starch, sorghum flour, tapioca starch, brown rice flour, xanthan gum, salt, cinnamon, baking powder and yeast. Combine with a whisk. Set aside.
In the bowl of stand mixer, or a large bowl for a hand held mixer, add the brown sugar, eggs and softened butter. Mix on medium for 1 minute.
Add the vinegar and water and beat on high for 2 minutes.
Add the dry ingredients and mix on high for 2 more minutes.
Using a spatula, fold in the raisins and cranberries.
Using a ⅓ cup measuring cup, portion out 12 lumps of batter in the prepared pan.
Cover the pan with a piece of plastic wrap and let rise in a warm place for 30 minutes.
Preheat oven to 375° F. Bake for 25 minutes or until the tops are browned.
Remove from the oven and let the buns cool in the pan on a wire rack for a few minutes.
Combine glaze ingredients.
Scoop the glaze into a small plastic baggie. Cut off a very small corner of the baggie (a little larger than the thick part of a toothpick)
Pipe crosses on each bun.
Notes
The batter will resemble thick cake batter, not bread dough.
Softened coconut oil or vegan butter can be used as a butter substitute for a dairy-free version.
Buns are best when eaten the same day or freeze for longer storage.