Choc Cross Buns

[Guest guest]

Sorry everyone, that version didn't have the imperial measurements

in it. Here is the version with conversions.

 

 

CHOC CROSS BUNS.

 

 

650 ml (22 fl oz) water - may vary, use less to start

1/3 cup oil (light olive, canola or a mix of both, or your preferred

oil)

1 teaspoon cider vinegar (left this out because she can't do vinegar)

1/2 cup brown rice flour (she used another 1/2 cup of besan)

1/2 cup besan (chickpea/garbanzo bean flour)

2 cups white rice flour

1 cup arrowroot (she used tapioca)

1 tablespoon (4 tsp) xanthan or guar gum

3 tablespoons (4 tbsp US) sugar

3 tablespoons (4 tbsp US) brown sugar

1 1/2 teaspoons salt

2 teaspoons baking powder

6 teaspoons egg replacer

1/2 cup soy milk powder (or almond meal or dari-free or omit for soy

free)

(she used 1/2 cup of sweet rice flour)

2 1/2 teaspoons yeast granules

 

1 - 1 1/2 cups GFCF vegan choc chips

 

 

Simply place all the ingredients into the bread maker (as you would

normally for bread) and use the dough cycle, mixing in the choc

chips at the very and of the mixing cycle. Alternately mix and rise

as normal for hand baking, again mixing the choc chips in at the

very end of the mixing process.

 

 

Spoon the batter into muffin tins, smooth the top with wet fingers

(or shape by hand), and glaze with a mix of milk and honey (or your

preffered glaze). Pipe or drizzle crosses on top using a mix of rice

flour, cocoa and water.

 

Bake in the oven at 180°C (356°F) for around 35 minutes.

 

 

**If using paper pans, brush the insides with oil or you'll leave

half the bun behind on the paper.

[Guest guest]

Choc Cross Buns

 

 

Someone in another group came up with this version of Hot Cross Buns.

 

Wet Ingredients:

 

650 ml (22 fl oz) water - may vary, use less to start

1/3 cup oil (light olive, canola or a mix of both, or your preferred oil)

1 teaspoon cider vinegar (left this out because she can't do vinegar)

 

Dry Ingredients:

 

1/2 cup brown rice flour (she used another 1/2 cup of besan)

1/2 cup besan (chickpea/garbanzo bean flour)

2 cups white rice flour

1 cup arrowroot (-OR- tapioca)

2 teaspoons xanthan gum

2 teaspoons guar gum

1/4 cup sugar

1/4 cup brown sugar

1 1/2 teaspoons salt

2 teaspoons GF baking powder

6 teaspoons egg replacer powder

1/2 cup soy milk powder (-OR- almond meal -OR- Dari-Free -OR- omit)

(she used 1/2 cup of sweet rice flour)

2 1/2 teaspoons yeast granules

 

1 to 1 1/2 cups vegan choc chips

 

 

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Bread Machine Method

--------------------

 

1. Simply place all the ingredients (except choc chips) into the bread maker (as

you would normally for bread) and use the dough cycle, mixing in the choc chips

when the 'Add-ins' beep sounds or at the very and of the mixing cycle.

 

2. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape

them by hand) and glaze with a mix of milk and honey (or your preferred glaze).

Pipe or drizzle crosses on top using a mix of rice flour and water.

 

3. Bake in the oven at 180 C (350 F) for around 35 minutes.

 

 

 

TIP: If using paper pans, brush the insides with oil or you'll leave half the

bun behind on the paper.

 

 

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Hand Method 1

-------------

 

1. Sift and combine the dry ingredients except egg replacer powder and choc

chips.

 

2. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water

until frothy. Add remaining wet ingredients (withholding 1/45 to 1/2 cup of the

water as explained below).

 

3. Add wet ingredients to dry and mix slowly. When combined beat on high until

batter is smooth, adding more water slowly if required. Mix through choc chips.

 

4. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape

them by hand). Cover with plastic wrap and place in a warm, draught free

position to rise for about 1 hour. (If you can't find a warm position, a very

low oven can be used.)

 

5. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe or

drizzle crosses on top using a mix of rice flour and water.

 

6. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A

skewer placed into the centre of the bun should come out clean.) Remove from pan

and cool on a wire rack.

 

 

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Hand Method 2

-------------

 

1. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add

the yeast and set aside to proof for 10 minutes.( The mixture should become

frothy.)

 

2. Sift and combine the dry ingredients except egg replacer powder and choc

chips.

 

3. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water

until frothy. Add remaining wet ingredients (withholding 1/4 to 1/2 cup of the

water as explained below). Add proofed yeast.

 

4. Add wet ingredients to dry and mix slowly. When combined beat on high until

batter is smooth, adding more water slowly if required. Mix through choc chips.

 

5. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape

them by hand). Cover with plastic wrap and place in a warm, draught free

position to rise for about 1 hour. (If you can't find a warm position, a very

low oven can be used.)

 

6. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe or

drizzle crosses on top using a mix of rice flour and water.

 

7. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A

skewer placed into the centre of the bun should come out clean.) Remove from pan

and cool on a wire rack.

 

 

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Some things to remember about GF bread making:

-------------

 

 

- All ingredients should be at room temperature.

 

- The humidity, type, freshness and brand of flour can all affect the amount of

water required in a recipe. I find it is best to withhold about 1/4 to 1/2 cup

of the water (or other liquid), mix the batter, then add more as required. This

is particularly important when modifying a recipe or using a new brand of flour.

It is easiest to add water to a too-dry batter than to add flour to a too-wet

batter. Add the water slowly about 1 tablespoon at a time.

 

- Vinegar is added as a bread improver, as well as to improve the ph of the

water. Bread improver (if you can find one that is GF), lemon juice or ascorbic

acid (vitamin C) can also be used.

 

- The batter should be the consistency of a thick cake batter.

 

- Xanthan gum is added to bread, normally at a rate of 1 teaspoon per cup of

flour. Guar gum may be used instead and is cheaper than xanthan gum. I normally

use half of each.

 

- I find a couple of teaspoons of baking powder improves the texture of egg-free

breads.

 

- To test if yeast is still active dissolve a few teaspoons of sugar in 1/2 cup

lukewarm water, add 3 teaspoons of yeast. In 10 minutes the water should be

foamy and the volume should have doubled. If not, the yeast is no longer active

and should be discarded.

 

- As measuring cups can vary, use the same type to measure all of the

ingredients.

 

- Bread can be sliced and frozen when cooled. Place a piece of baking paper

(silicon coated paper) between slices for easy separation.

 

- It is best to slice cooled bread, but my kids never wait always eat almost the

whole loaf the moment it is cooked.

 

- A wire whisk is great for combining dry ingredients.

 

- Baking paper (parchment/silicon coated paper) can make removing the bread from

the pan much easier (for hand baking).

 

- Rolls often cook more successfully then large loaves.

 

- When modifying a recipe, write down any changes you make. I recently made a

mix but I was short on a lot of the flours. I topped up with whatever I had on

hand but didn't keep a record. Of course, this mix made the best bread I have

ever baked and I have no way to reproduce it.