Hot Cross Buns

I don't know why I've never tried wheat free buns before, they are easy and worked well, didn't have the heavyness of a wheat free loaf. Both boys ate them so will now experiment with some different flavours.

For these I adapted the seeded bread recipe on this site as most other wheat free recipes I use would be too wet to roll. The Bob's Red Mill bread mix probably would have worked too.

To make 6:

200g Wheat free Bread Flour Mix
1 tsp Xantham Gum
2 tsp sugar

1 sachets fast action dried yeast
175mls warm oat/rice milk
50g dairy and soya free spread

1 tsp cinnamon

1 tsp mixed spice

1/2 cup raisins/dries cranberries etc

grated orange rind/candy peel (optional)

2 tbsp extra wheat free bread flour, plus water to mix to a thick paste 

honey to brush on top

Preheat the oven to 200ºC.

Stir yeast into warm 'milk' and set aside for 5 minutes.

Mix dry ingredients well in a bowl.

Rub in the dairy free spread, then add the rest of the ingredients and mix well to form a firm dough.

Shape, with oiled or wet hands, into balls.

Place on a greased baking tray, flatten slightly and cover with oiled cling film.

Leave to rise for 45 minutes.

Mix extra flour and water to a paste and pipe on crosses (I use a cone of grease proof paper).

Bake for 25-35 minutes until golden brown.

Remove from oven, brush tops with honey and then bake for another 2-3 minutes to set the honey.

Cool on a wire rack to stop them getting soggy on the base.

Split, toasted and spread with dairy free spread.