From: Art of Gluten-Free Baking
http://artofglutenfreebaking.com
Hot Cross Buns, Gluten-Free
Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
Ingredients
For the Buns
3 cups (435 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
3/4 tsp xanthan gum (in addition to what’s in the mix)
1 tablespoon aluminum-free double acting baking powder
1 tablespoon plus 1 teaspoon instant yeast (also called bread machine yeast)*
1 tsp salt
1/2 tsp cinnamon
1 tsp allspice
1 tsp each fresh lemon and orange zest
2 cups (475 ml) warm-but-not-hot milk (or milk substitute)
2 extra-large or large eggs at room temperature
1/4 cup (50 g) plus 1 tablespoon granulated sugar
2 tsp vinegar (I use apple cider vinegar)–optional
1/2 tsp vanilla extract
4 tablespoons (55 g) melted butter, warm-but-not-hot (or neutral-tasting vegetable oil)
3/4 C (110 g) raisins (brown or golden)
1 egg mixed with 2 tsp water for egg wash for top of buns
Extra melted butter for greasing the muffin pans
Extra tapioca flour for cutting the cross on each bun
* I prefer SAF or Red Star yeast. Fleischmann’s seems to have a taste I don’t like
For the Glaze
2 cups (225 g) powdered (confectioner’s) sugar
1 tablespoon milk or water
2 to 3 tablespoons freshly squeezed lemon juice (adjust to your taste preferences)
Grease 18 muffin cups (I use a 12 cup muffin pan and a 6 cup muffin pan) with melted butter.
In a medium bowl, mix together flour, xanthan gum, yeast, baking powder, salt, spices, zests, sugar. Set aside.
In the bowl of mixer fitted with the paddle attachment, place milk, eggs, vinegar, melted butter, and vanilla. Whisk briefly to combine. With mixer on low speed, add flour mixture. Turn up speed to medium high and beat for 4 minutes. Add raisins and beat on low until just combined.
For smaller buns: Grease 18 muffin cups (I use a 12 cup muffin pan and a 6 cup muffin pan) with melted butter.
For larger buns: grease and flour a 12 cup muffin tin and divide dough equally among the cups.
Fill muffin cups about 3/4 full. With a wet finger, smooth tops. Dip a sharp knife into the extra tapioca flour and cut a fairly deep cross into the top of each bun. You will need to dip your knife before each cut (i.e., 2 cuts per bun). Do not worry if there is extra tapioca flour on the top of the buns–this will not affect the taste.
Preheat oven to 375 degrees F/190 degrees C/gas mark 5. Lightly cover and place muffin tins in a warm place to rise until puffy–about 30 minutes to 1 hour depending on the temperature in your kitchen. I like to place the rising rolls on the stove to take advantage of the oven’s warmth to help them rise.
After the buns have risen, brush the top of each bun lightly with the egg wash. Bake at 375 degrees for 20 minutes–or until the buns are a golden brown on top.
When the buns are done baking, remove from oven, carefully remove the buns from the muffin tins and place on racks to cool.
Make the glaze. Whisk together powdered sugar, milk, and lemon juice until smooth. When the buns are cool to the touch, ladle on a bit of the glaze into the top cross of each bun. The glaze will drip down the sides a bit. You will probably have some glaze leftover.
Store in a container at room temperature for up to 3 days
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.