![]() Proofing options for your vegan, gluten free hot cross buns You can also use my FODMAP friendly ‘fruit mince’ recipe, which was based on the fruitless Christmas pudding I love so much. If you’d prefer not to go into dried fruit territory, you can use mixed peel or chocolate chips. Needless to say, if raisins aren’t an issue for you, you can use however many you like. This recipe can contain up to 75g raisins and you can eat 1 1/2 buns in one go. Raisins are currently considered FODMAP friendly in 13g (or 1 tablespoon) servings per person. That all said, I have made a batch of these vegan, gluten-free with raisins and I loved the flavour. My primary reasoning for this is that I generally end up eating more than one bun per sitting, which means I’m overdoing the raisins. I have spent years eating chocolate or fruit peel based hot cross buns. However, you can grind psyllium husk flakes into powder using a spice grinder. They have very different absorbencies and should be treated as different products. I use psyllium powder in this recipe, not husk like I usually do.Another thing I don’t use in these buns is xanthan gum. I don’t use much flax or chia – in part because they seem to agree with my digestive system less, in part because they can be visually unappealing. Other ingredients in this family include chia seeds and flaxseeds, as well as xanthan gum as a sort of second cousin.I suppose it’s precisely that absorbent ability that makes it so useful in bread making. Psyllium husk can often (although less so these days, I find) be marketed as a bowel movement product.No, I haven’t developed a recipe without it yet. You’d very likely have a flour soup as opposed to anything resembling bread. Without any structure or binding properties, your loaf would not be able to support itself as the sourdough produces gas and pushes upwards. In this recipe and in general, it holds a lot of moisture (important for a soft loaf) and it creates structure. This might change for you, depending on how thirsty your rice flour is. I found that I needed 1/2 cup less regular milk than I did vegan milk. I have found, interestingly enough, that you need far less regular milk and butter than the vegan alternatives. If you only need these to be egg free, you can use regular milk and butter. Coconut sugar is high in fructose so I don’t recommend it unless you don’t have fructose issues. You could use rapadura/panela sugar in place of brown. Sugar isn’t critical to structure here like it is in, say, choc chip cookies. It is the powerhouse of gluten free, xanthan gum free baking. Psyllium husk powder is not optional here. If you intend to try a different wholegrain flour, keep the hydration in mind. Note that white rice flour is one of the thirstier flours. I found that tapioca was less absorbent than glutinous rice flour, so you will need to use less milk. That said, I had success with the cinnamon scrolls (not vegan, admittedly) using tapioca flour instead of glutinous rice flour. I will update the post as I test more variations. I have not tried these hot cross buns with any other flours, so you will need to experiment if you want to. White rice is the workhorse flour and glutinous rice flour lends elasticity, fluffiness and lightness. ![]() These buns use two gluten free flours: white rice flour and glutinous rice flour. Ingredient notes for your gluten free and vegan hot cross buns Which proofing option you choose is entirely up to you. Finally, you can proof the dough in the bowl, shape them in the morning and set them out for a second rise. Secondly, you can proof them overnight as shaped buns. Firstly, you can make, proof and bake them the same day. There are loads of proofing options, too. The buns are fluffy, light and easy to make. They are also nut free, xanthan gum free and fructose friendly. These hot cross buns are (obviously!) egg and dairy free, given that they are vegan. Vegan, gluten free hot cross buns without xanthan gum It should be said, though: it was slightly colder the day I made the smaller buns, and yeast needs heat to rise). To an extent, high hydration means a fluffier, puffier HCB. The smaller, more compact ones were made with 1 3/4 cups milk. And if it’s good enough for those recipes, it’s good enough for these HCBS.Īn interesting note: the fuller, fluffier hot cross bun photos were made with 2 cups (500ml) milk. The vegan cinnamon scrolls and vegan babka in my e-book for Intolerance Friendly Kitchen riff on that dough. After perfecting my cinnamon scroll recipe, though, I have been adapting that dough for a multitude of purposes. Hot cross buns that are soft and yet perky have plagued me for years. ![]() And by it, I mean these vegan gluten-free hot cross buns. This year I’m working around my chaotic self by getting it done a month in advance. My sourdough hot cross buns? A week AFTER Easter. My ANZAC style cookies? A day or two before ANZAC day. I always start working on seasonal recipes a little too late. ![]()
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