Friday, April 22, 2011

One A Penny, Two A Penny... Gluten Free Hot Cross Buns

3 Cups Pamela's Gluten Free Bread Flour  (or gluten free flour blend of your choice)
3 eggs (+ 1 egg for egg wash)
1 Cup buttermilk, warmed to 105-115°F  (+ 1 TBSP cold for egg wash)
1 packet dry yeast 
1 TBSP sugar
1 packet unflavored gelatin (or vegetarian equivalent) dissolved in 1/4 cup of cold water
1 1/2 tsp apple cider vinegar
1/4 Cup Earth Balance, softened
1/4 Cup light brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
3/4 cup dried, sweetened cranberries
1/4 cup orange flavored liqueur (ie. cointreau, grand marnier)
1/2 cup hot water
Zest of one lemon (or orange)

Combine gelatin and 1/4 cup water, set aside.  

Combine warmed buttermilk, the tablespoon of sugar,  and yeast.  Stir and set aside to proof.

Pour hot water and orange liquor (or orange juice) over dried cranberries in a bowl.  Set aside.

In the bowl of a stand mixer, combine flour, brown sugar, cinnamon, nutmeg, cloves, allspice, zest, Earth Balance, 3 eggs, and apple cider vinegar.  Add gelatin and buttermilk/yeast and blend until incorporated.  

Drain plumped cranberries and stir in.

Using an oiled portion scoop, place mounds on a silpat (or parchment) lined baking sheet, equal distances apart.   Cover with saran wrap and let rise in a warm place until doubled in size.

Preheat oven to 375°.  Combine one egg and a tablespoon of buttermilk.  Brush over the tops just before placing in oven.  Bake for 13-16 minutes or until golden brown on the bottom, depending on your portion scoop size.

(Cook's Note: Adding a small casserole filled halfway with hot water to the oven will help add moisture and a soft, chewy texture.  I place this on the bottom rack, the baking sheet of buns on the top).  

Once cool, pipe a row of lines down the center of each bun, meeting in the center, for the trademark "x".

Vanilla Bean Cream Cheese Frosting:
1 stick of organic, unsalted butter
1 brick of cream cheese
1 vanilla bean (I use madagascar vanilla from Penzey's)
1 tsp gluten free vanilla (ie. Tone's)
1 TBSP buttermilk
6 Cups powdered sugar

Blend.  Enjoy.  You'll only need about a quarter of this recipe for Hot Cross Buns, so save the rest for carrot cake cupcakes this weekend!


  1. Is the gelatin sort of a replacement for xanthan gum? I don't have any on hand and was thinking of using some ground flaxseeds for extra stick-togetheryness--do you think that would work?

  2. Hi, Alex. Thanks for your comment, and question.

    Actually, the gelatin creates a bit more chewy-ness and gooey-ness to gluten free breads. However, I've since re-worked this recipe to make it vegan, and the new version (serendipitously) calls for ground flax! Maybe it will work better for what you have on hand.

    Happy baking!

  3. Oops. That was just a link to the main page.