Comments on: Gluten-Free Hot Cross Bun Recipe

By: Muriel

Muriel — Thu, 01 Apr 2021 13:57:21 +0000

In reply to Muriel. Found it, read too fast and it was in the description of process. I looked at instructions and at spot where they were put in oven, sorry

By: Muriel

Muriel — Thu, 01 Apr 2021 13:53:22 +0000

Sounds wonderful, I am going to try as I miss them. But did you give the oven temp? I seem to not be able to find it. Thanks

By: Elizabeth

Elizabeth — Sat, 11 Apr 2020 17:31:35 +0000

In reply to Susanne. Hooray! Same to you!

By: Susanne

Susanne — Sat, 11 Apr 2020 13:33:23 +0000

In reply to Susanne.

Hi Elizabeth!

Great success this time!!
Many thanks and Happy Easter to you and your family!

By: KO

KO — Sat, 11 Apr 2020 03:41:35 +0000

Loved how these turned out. I have baked with yeast in AGES, and I really liked the flavour.

Only thing is I am at a high altitude in Calgary, Canada and the crust on the bottom was way more done then the rest of the bun. We adjusted the temperature Down 25 degrees C, and added in a few minutes. The second tray was much better then the first.

Also, I made orange icing. That was fantastic with the cranberries we used instead of raisins.

By: mary

mary — Fri, 10 Apr 2020 16:16:28 +0000

I had a good result, my husband bought gluten free flour for bread making by accident. We live in spain so not able to get the suggested strong wheat flour. The bread flour had yeast and xanthan gum added. I mixed up the ingredients adding some extra flour and left to rise, not much happened for an hour or so. So mixed up 15g of dry yeast in warm water let it bubble and then added to mixture. After around 2 hours it doubled in size all soft and light, Spooned onto baking tray in buns size portions and let rise again, then baked in oven. Kept an eye on them as the buns went brown quickly. The texture was very soft, not much flavour but great with butter. Happy Easter.

By: Susanne

Susanne — Mon, 06 Apr 2020 16:15:29 +0000

In reply to Elizabeth.

Thank you so much Elizabeth!
I will be trying this recipe again!

I love your recipes! This was the first one that didn’t turnout so I was quite surprised!
BUT now we know the answer!!!

Keep up the great work!

Many thanks!

By: Elizabeth

Elizabeth — Mon, 06 Apr 2020 13:39:57 +0000

In reply to Susanne.

Argh! Argh! Argh! You are SO right. There was an omission in the recipe. It should have included one teaspoon xanthan gum. I am so sorry this happened.

Thank you so much for bringing this to my attention in such a kind way. The recipe should be fine now.

Again, I’m sorry about this error.

By: Susanne

Susanne — Mon, 06 Apr 2020 11:31:30 +0000

I used brown rice flour and tapioca as the recipe said. I’m wondering if there should have been xantham gum in it.
Love your recipes!
Many thanks!

By: Elizabeth

Elizabeth — Sun, 05 Apr 2020 17:33:44 +0000

In reply to Susanne. I'd add a bit more flour to thicken the batter. That should solve the problem. Simply stir it into the dough until the dough thickens and then allow the dough to rise again. YOu should be all set. Which gluten-free flour blend did you use, by the way?