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!