Ingredients
1300g luke warm water
17g gf dry yeast
40g sugar
1000g Palmira’s Traditional Bread Mix
2tps gf baking powder
2 tsp ginger powder
2 tsp mixed spice
2 tsp cinnamon
150g sultana
30g canola oil
5 g vinegar
Crosses Paste: 1/2 cup GF Palmira’s Plain Flour mixed with cold water to form a paste
Glaze: 1/4 cup caster sugar and 1/2 cup water
Method
Place water, yeast and sugar in a mixing bowl, mix and rest until frost.
Mix all dry ingredients in a another bowl, add to yeast mixture, and using a machine with a hook, mix for 3 minutes, add oil, vinegar and mix further 1 minute.
Make 90g ball (using a little canola oil in your hands to prevent sticking), place in tray covered with baking paper, prove for approx 20 minutes, pipe paste in crosses.
Bake buns in hot oven 200C f/f for approx 25-30 minutes.
Meanwhile prepare glaze by placing ingredients in a pan, bring to almost boil, brush hot cross buns as soon as soon as they come out of the oven. Serve and enjoy!
Conclusion
We hope you enjoyed this recipe, if so be sure to check out the other content available on our blog and our range of products available on the store.
After being diagnosed with Coeliac’s disease in 2003, Totally Gluten Free Products founder and director, Palmira Rigoli, brought her belief in fresh, healthy and inexpensive ingredients to her new problem – and found solutions that helped a lot of others in the community too! Palmira arrived in Australia at age 18 to make it her home after growing up in Sicily. She had always had an interest in cooking and experimenting with ingredients.