Hot Cross Buns

Recipe from Mama Me Gluten Free (dot) com

Projected time, start to finish including rise: About 2 1/2 hours


1 cup milk

2 Tbsp. unsalted butter

1/4 cup organic pure cane sugar

1/2 tsp. kosher salt

1/4 tsp. ground cinnamon

Pinch of ground nutmeg

1/4 cup raisins

1 Tbsp. fresh lemon zest or 1/2 tsp. dried lemon zest

2 1/2 tsp. active dry yeast

2 Tbsp. very warm water

1 large egg

2 cups Pamela's bread mix and flour blend (not the baking mix)

2/3 cup millet flour

Icing for cross:

1/4 cup powdered sugar

1/8 tsp. pure vanilla extract

1 tsp. milk


In a large saucepan, heat milk until hot but not boiling.

Add butter, sugar and salt, stirring until dissolved. Add cinnamon, nutmeg, raisins and lemon zest. Let cool to warm. (You want it just warm enough to not cook the egg.)

In a small bowl combine warm water and yeast, let sit for a few minutes.

Beat egg into milk mixture.

Sift flours together and pour a small amount into the milk mixture, stirring with a wooden spoon. Continue adding a little at a time, beating with the wooden spoon, until it's all mixed. Continue to beat with wooden spoon for about a minute or so, until everything is combined well and a nice dough has formed.

Place in a large greased bowl and cover with a damp towel. Set in a warm place to rise, about an hour, until doubled.

If using muffin tins, grease them first and then place 18 equal portions into the tins. If you want to try shaping the buns yourself, grease baking sheets and round 18 balls to place on the sheets.

Cover again and let rise in warm place until nearly doubled again, about 30 minutes.

Preheat oven to 375. You'll want to use the top rack if you are using a gas oven. (I'm playing with it here. The original recipe called for 425 degrees and I started with 400. They were baking too fast so I lowered it to 375 and baked for less time. I'm giving you an estimate on the full time at 375 until I make them again.)

Bake approximately 15-20 minutes or until done.

Let cool completely and then make crosses on top with the icing.

To make the icing, in a small bowl combine the powdered sugar, vanilla and milk. Stir well to combine. If it's not thick enough to hold a line to form the cross, add a little more sugar at a time until it is.