If you’re a gluten-free baker you know how hard it is to get a soft fluffy result that holds together. I’ve tested many recipes, made adjustments and finally, I’ve mashed together a recipe that actually works.
We don’t bake like this very often anymore. We mostly do paleo-style baking. So these occasions are even sweeter (and the tired effects after the flour are more obvious).
To make 9 smaller buns
2 cups/ 280g gluten free plan flour
1 teaspoon xanthum gum
5/8 cup/ 75g tapioca starch/arrowroot flour
1/3 cup/80g rapadura/coconut/raw sugar
1 tablespoon/9g instant dried yeast
1 teaspoon/4g cream of tartar
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
zest of 1 lemon
zest of 1 orange
1 teaspoon vanilla essence
1/2 teaspoon apple cider vinegar
3/4 cup/180ml warm milk of choice (we use whatever is on hand or I whip up a batch of cashew milk on the spot)
1 smaller egg (50g) plus one yolk at room temperature
115g butter unsalted cause you’ve already got enough salt in here
3/4 cup sultanas or other dried fruit such as currants or raisins
Cross – if using
1 tablespoon gluten free flour
1 tablespoon water – amount will vary depending on your flour blend. You want a runny paste to dribble over your proved buns.
Glaze
1 tablespoon sugar dissolved in 1 tablespoon warm water. Add more water if needed.
Buns
- Using a mixer with paddle attachment (or Thermomix) mix dry ingredients together until mixed through.
- Add zests and mix that goodness through.
- Add wet ingredients and beat medium speed until smooth and uniform in colour. Should be very thick. Not gloopy. Watch your thermie here (if using).
- Add sultanas and mix through (use reverse if using Thermomix).
- Cover dough and leave to rise for 45 minutes. It won’t rise much to the eye. While rising get your baking tray ready. You don’t need me to tell you what to do here. You know how to make these babies lift off easily.
- Divide dough into 9 even pieces. Using tapioca flour to dust, work each piece into a tight ball place on tray in a 3 x 3 grid 5 cm apart.
- Second rise time. Everyone says to cover with oily cling wrap. That’ll hurt the earth. So grab a floppy silicon mat or a tea towel, cover them buns and pop them somewhere were heat can do their work. Maybe 45 minutes if it’s actually warm and heaps more if it’s cool. If you’re desperate pop your oven at 40 degrees and use that. You want get double the size like gluten ones, but half again is a good guide.
- After proving brush your glaze over the top of the buns.
- Now dribble that cross mixture on if you’re crossing them. Don’t worry about the mess unless your inner perfectionist is running the show.
- Bake at 170 degrees for 25 minutes.
Put your patient hat on and wait til they won’t burn your mouth to eat them. Slathered with butter or jam or whatever you do at your house.
