Hot-Cross Buns (Gluten, Dairy and Egg Free)

Hot-Cross Buns (Gluten, Dairy, and Egg Free)

 

Hot-Cross Buns (Gluten, Dairy and Egg Free)

Hot-Cross Buns (Gluten, Dairy, and Egg Free)

A delicious variant of the traditional Easter treat is called Hot-Cross Buns (Gluten, Dairy, and Egg Free). These buns, designed to satisfy dietary constraints, are free of gluten, dairy, and eggs while retaining their classic charm. The buns are expertly made with vegan-friendly ingredients, plant-based milk, and alternative flours. In addition to being emblazoned with the famous cross symbol, they still have their signature spicy aroma and delicate texture. These buns provide a lovely alternative for holiday events and are suitable for people who have sensitivity to gluten, dairy, or eggs. These Hot-Cross Buns offer a tasty and inclusive take on a long-standing custom, whether they are toasted and slathered with dairy-free butter or eaten plain
Prep Time 1 hour 25 minutes
Cook Time 1 hour 25 minutes
Servings 1
Calories 305 kcal

Equipment

  • Ingredients Required 18 Items

Ingredients
  

  • 2 1/2 cups water may vary; start with less and add more as needed
  • 1/3 cup oil which can be any combination of light olive, canola, or your chosen oil.
  • 1 tsp. of apple cider vinegar
  • brown rice flour half a cup
  • Besan chickpea flour, one-half cup
  • Rice flour 2 cups
  • Cup of arrowroot
  • 4 tablespoons guar gum or xanthan gum
  • Sugar 4 tablespoons
  • Brown sugar 4 teaspoons
  • Cinnamon 4 teaspoons
  • 4 tablespoons of optional mixed spices
  • Salt 1 1/2 teaspoons
  • two teaspoons of baking powder without gluten
  • Vegan egg replacement powder 6 teaspoons (or 3 eggs and 3/4 cup less water).
  • Or almond meal, dari-free, or omit for soy-free. 1/2 cup soymilk powder
  • granules of dried yeast 2 1/2 tablespoons
  • 1 cup to 1 1/2 cups of sultanas

Notes

Directions to Prepare 15 items
Method of the bread machine.
With the exception of the egg replacer powder, sift and combine all the dry ingredients.
Whisk the egg substitute (or eggs) and roughly 1/2 cup of the water in another basin until foamy. Withholding roughly 1/4 to 1/2 cup of water, add the remaining wet ingredients and combine.
Mix the dry ingredients and wet components together. The batter should be thicker than the cake batter but not as thick as cookie dough, so add additional water gradually, about 1 tablespoon at a time. Put some into the pan.
Put the batter or dough in the breadmaker and run the dough cycle. When the "Add-ins" beep sounds or at the very end of the mixing cycle, stir in the sultanas.
After the cycle is complete, carefully pour the batter or dough that has risen into muffin tins, smooth the top with moist fingers, and glaze with a soy milk and honey mixture (or any glaze of your choice). Use a rice flour and water mixture to drizzle or pipe crosses on top.
For about 35 minutes, bake at 180 °C (532 °F) in the oven.
Hand Technique 1.
Except for the egg replacer powder, sift and combine the dry ingredients.
Whisk the egg substitute (or eggs) and roughly 1/2 cup of the water in another basin until foamy. Add the remaining wet ingredients, withholding a small amount of water as previously mentioned.
Slowly combine the dry components with the wet ones. When everything is mixed, beat on high until the batter is smooth, gradually adding more water as needed.
At the very end of the mixing, add the sultanas.
Pour into muffin tins, smooth the top with damp hands, then glaze with soy milk and honey (or any glaze of your choice). Use a rice flour and water mixture to drizzle or pipe crosses on top.
Place in a warm, draft-free area, cover with plastic wrap and allow to rise until roughly doubled in size. You can use a very low oven if you can't find a warm spot.
Bake for approximately 35 minutes at 180°C (356°F) after removing the plastic wrap. (A skewer should emerge from the buns' center when inserted.)
Conclusion 
Hot-Cross Buns made without gluten, dairy, or eggs are an example of both culinary creativity and diversity. These buns successfully capture the spirit of a beloved treat by deftly replacing traditional ingredients with substitutes that satisfy dietary restrictions. Everybody may share in the joy of this holiday treat thanks to their enticing perfume, plush texture, and significant cross adornment that hasn't changed. These buns represent the ability of adaptation to forge a common experience of tradition and flavor, whether enjoyed by those with particular dietary needs or cherished by anybody looking for a healthy option.

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