Vegan and Gluten-Free Hot Cross Buns
12 tbsp water
1 1/2 tsp pectin or agar flakes
1 cup milk of your choice
2 1/4 tsp yeast
1 tbsp sugar
3 cups gluten-free flour
1/4 cup brown sugar
2 1/4 tsp xantham gum
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
3 tbsp ground flax seed meal
1/4 cup Earthbalance or other butter substitute
1 1/2 tsp cider vinegar
3/4 cup dried fruit
orange juice (optional)
3/4 cup powdered sugar
1 tbsp lemon juice
Yield: 24 Servings
Soak the dried fruit in a small bowl with warm water. Use orange juice instead of water for an extra sweet flavor. Set aside.
Mix the pectin or agar flakes with 3 tbsp water in a small bowl. Set aside.
Warm up 1 cup of the milk of your choice. Once the pectin has absorbed the water, mix it into the warmed milk.
Add the yeast and 1 tbsp sugar. Set aside.
Heat up the 9 tablespoons of water, then whisk together with the ground flax seed meal. Set it aside and let it thicken.
Melt the Earth Balance butter slightly (note that coconut oil or margarine or dairy-based butter works just as well, depending on your allergies of course) and stir into the thickened flax seed mixture.
Stir in the cider vinegar and set aside.
Thoroughly combine the dry ingredients: the gluten free flour blend, the brown sugar, the xantham gum, the spices and the salt.
Add the yeast mixture, then the flax seed mixture. Thoroughly combine. The dough will need to be stirred heartily, so either use your hands to knead it in the bowl for about 3-4 minutes or use an electric mixer to beat it for the same amount of time.
Drain the dried fruit and fold it into the dough.
Line a baking sheet with parchment paper. Wet your hands and form the dough into approximately 24 balls, rolling them between your hands to achieve a smooth surface. Place them onto a backing sheet and cover with plastic wrap or a towel. Let them rise for an hour, where they should double in size.
Preheat oven to 375 degrees Fahrenheit and remove the plastic wrap.
Use an oiled knife to cut a shallow cross-shape into the top of each bun, if desired.
Bake for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool.
Mix together the powdered sugar and the lemon juice for a thick icing. Add more lemon juice if you want to thin out the icing.
Using a pastry bag, make a cross-shape with the icing over the knife marks, allowing the icing to sink into the cooked bun slightly.
Prep Time: 01 hrs. 30 mins.
Cook time: 00 hrs. 35 mins.
Total time: 02 hrs. 05 mins.