GF Sourdough Hot Cross Buns

Sourdough GF Hot Cross Buns

ours aren’t gluten free (rye sourdough) or “almost” vegan but there’s no reason they can’t be

followed withoutadornment‘s recipe for quantities & list of ingredients (except for following substitutions) but for the procedure with sourdough:

  1. replace the yeast & warm water with 3/4 cup active sourdough starter
  2. combine xanthan gum, salt, gelatin (or vegan alt), baking powder, dry egg powder, spices & set aside
  3. combine remaining flours & starches (including almond flour), mix in sourdough, add a little water if too dry (about 1/8 cup), cover with plastic wrap & leave to “ripen” overnight
  4. used 1/4 cup banana instead of applesauce, and 1 tbsp ground chia + 4 tbsp mylk (rice in this case) instead of “wet” egg replacer, with honey & lemon zest; sat overnight
  5. next morning, stir item 2 into sourdough batter
  6. cream fat (lard in my case), adding item 4 above
  7. stir item 7 into item 6 until well incorporated
  8. stir in peel & raisins into item 8 until well incorporated
  9. cover with plastic wrap & let rise in warm location for 60 minutes (cold house? microwave 2 cups water until boiling, leave cup of boiled water in microwave & place sourdough batter into microwave for recommended rise)
  10. about 25 minutes before baking, place baking stone in oven & preheat to 375F (if no stone, don’t do such long preheat)
  11. dust hands with rice flour & gently form into 9 buns (see Healthy Bread in Five Minutes a Day for instructions on shaping gluten-free buns) & place into floured 8″ square silicone cake pan (or greased & dusted regular pan); mark X with sharp knife
  12. bake at 375F for about 25 minutes until tester comes away clean, and top golden
  13. drizzle with glaze of choice (used rice mylk and confectioners’ sugar) or not… enjoy!


Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman

Bread: A Baker’s Book of Techniques and Recipes

pretty much beyond my scope, but original source for the vollkornbrot recipe… good information about using rye flour

Hot Cross Buns (vegan, gluten-free)

Vegan Gluten-Free Hot Cross Buns – via withoutadornment

Hot Cross Buns (vegan, gluten-free)

gonna give this a try tomorrow, using sourdough starter (ours won’t be gluten-free: rye sourdough… but will be wheat free)

happy hippy hoppy day

via withoutadornment

Peanut PB Cookies


again with the sourdough cookies… update (see The Gingered Whisk for original complete recipe):

  • 1 cup roasted peanuts coarsely chopped (D can’t do chocolate)
  • 1 mashed banana (no eggs)
  • 1 cup lard (no dairy)
  • 1 1/2 cup sorghum + 1/2 cup teff flour (no wheat)
  • 3/4 cup cane sugar (forgot last time!)

result: improvement in texture & better moisture… banana flavour nice touch plus bonus of moisture

via The Gingered Whisk

Start Your Own

bubbly happy rye sourdough starter

bubbly happy rye sourdough starter

via The Fresh Loaf

using sprouted (malted) home-grown, fresh-milled rye & pineapple juice to get going, 1/4 c rye flour & 1/4 c filtered water to keep alive (don’t bother removing, as we bake with it – see vollkornbrot, sourdough muffin foundation, & chocolate chip peanut butter cookies for ideas)- still going strong after a little over a month… too cold in our house, so made a sourdough incubator (2 quart jars filled with boiled water, sourdough bowl nestled in towel, locked down for 24 hours)

LF Nectarines

fermenty goodness - peppers & nectarines

fermenty goodness – peppers & nectarines

via GNOWFGLINS LF e-book (roughly)… LF nectarines (less than ideal, deeply discounted… can’t wait for summer & OKFruit again) – local VI Sea Salt, our maple syrup, some cardamom & ginger = yummy yummy fermenty goodness, esp with skinless crispy NT almonds

(LF bell peppers on the go in the background – just scoop & add to whatever we’re cooking; ditto with LF onions; always have a batch on the go)