Friday, 25 March 2016

Hot Cross Bun Loaf GF

I tried making hot cross buns with the kind of yeast that has to sit in liquid and swell - never really works for me. Not to be outwitted by such a small organism, I decided to adapt this recipe and see how it worked. Herewith the ingredients I used:

Dry Ingredients

100g white rice flour (not sticky rice flour)
40g white teff
40g ground almonds
120g oat flour (or finely processed rolled oats)
60g tapioca flour
50g potato starch
1 tablespoon xanthan gum
1 1/2 teaspoons salt
2 tsp baking powder
3 level tablespoons milk powder
1 tsp powdered gelatin (or vegegel)
1 sachet instant yeast
3 tsp sugar
3/4 tsp ground cinnamon
3/4 tsp mixed spice
6 dried apricots finely diced
30g dried cranberries or other dried fruit such as sultana or raisin
30g ready to eat prunes diced - (toss all these fruits in a little of the flour to coat)

Wet Ingredients 

3 medium eggs
1 1/2 tsp lemon juice
300 mil warm water (might need a little more)
3 tablespoons oil or melted butter 

Line a 2lb loaf tin with silicon/baking paper.
Mix all the dry ingredients together.
In a seperate bowl, beat the wet ingredients together.
Add the dry to the wet and beat well.

My mixture was quite wet, (like a cake mixture) but not sloppy. Add a tablespoon warm water at a time to achieve this consistency. 

Sooon into the tin, it will be about 3/4 ful. Cover with a clean cloth and leave to rise until about 1/2" or so above the tin.

Bake for 34 minutes at 180C then carefully remove paper, put the loaf back into the tin and bake for a further 5 minutes. Remove carefully from the tin and leave to go completely cold before using.

You can of course give it an egg wash before baking if you wish.

When I made this first time around, it wasn't quite spicy or fruity enough so this recipe was adjusted.

If you make it, hope you enjoy it. We sliced it all and froze half.


1 comment:

  1. I like the idea of a loaf rather than buns, not that it would stop me stuffing it down! Xxx


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