WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 25, 2013

Hot Cross Buns- Abby style.



Gluten free, dairy free, corn free..

For Abby we had to skip the normal candied peels and raisins and cinnamon. We used stewed figs and allspice instead. We just could not have Easter without Hot Cross Buns- these are a hit.


3 cups all purpose gluten-free flour
⅓ cup sugar
2 packages yeast
½ cup powdered sugar(corn free)
2 teaspoons guar gum (soy-lite, you can try a mix of ground flax and ground chia seed instead to be soy free and corn free)
1 teaspoon salt(I use Pink himalayan a good source of magnesium)
1 tablespoon allspice
1 cup warm water
¼ cup grapeseed oil or melted coconut oil
3 eggs, lightly beaten
1 teaspoon Braggs apple cider vinegar
1 cup diced stewed figs(black misson)

3 tablespoons melted shortening of choice, for brushing(palm or coconut oil )

1. Preheat the oven to 375 degrees. Lightly grease a 10-inch cake pan.
2. Mix flour blend, sugar, yeast, powdered sugar, guar gum, salt and allspice together.
3. Add water, oil, eggs and vinegar and beat for a few minutes till sticky and elastic
4. Mix in stewed diced figs(or raisins and candied peels if desired).
5. Scrape dough out onto a floured cookie sheet. Cut the dough into 8 or 9 pieces and gently shape each into a ball. Place one ball of dough in the center of prepared cake pan. Loosely arrange the remaining balls around it, leaving room for buns to rise. Brush the buns with melted shortening and cut an X into the top of each bun. Cover with a piece of plastic wrap and let rise in a warm, draft-free spot for 30 to 45 minutes(roughly doubled in size).
6. Place buns in preheated oven and bake for 30 to 35 minutes until golden brown. Remove from oven and cool on a rack. When the buns are cool, drizzle icing over the scored X
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Icing
1½- 1 3/4 cups powdered sugar, sifted(and corn free)
2 tablespoons coconut yogurt plain or rice or coconut milk
1-2 teaspoon's fresh squeezed lemon juice
Whisk powdered sugar, yogurt or milk and lemon juice together until smooth. Add more lemon juice if icing is too thick
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