Gluten Free Vegan Hot Cross Bun Mix

Description

This bread mix was developed especially without corn starch to cater for people with specific food intolerances to corn.

INGREDIENTS; Rice flour, Tapioca starch, Potato flour, raising agents (450, 500, 575), Sugar, emulsifiers (471 (soy), 481), iodised salt, Modified Tapioca Starch, vegetable gums (415, 407), Psyllium Husk), Allspice Pimento Ground, Cinnamon Ground, Coriander Ground, Ginger Ground, Nutmeg Ground, Star Anise Ground

Cross Mix:  Potato starch, icing sugar mix

Store in an airtight container in a cool, dry place, away from direct sunlight

GLUTEN FREE CLASSIC BREAD

FREE FROM: wheat, gluten, eggs, milk, peanuts, tree nuts, seafood, sesame & soy *UNLESS ADDED

490ml Water
30gm Butter / Oil
450gm G/F Classic Bread Mix
2 tsp Yeast

METHOD: Preheat oven to 220°C (200°C F/F)

Line a muffin tin – GF dough does not form like a normal dough and needs the support of the muffin tray for best results.

Combine ingredients and mix (beater) on SLOW speed for 1 – 2 minutes, or until a smooth batter is achieved.
Spoon batter into tin or tray and allow to prove (height gain of 70% – 100%)

Proof in a nice warm place until the dough doubles in size.

Bake at 210C for approx. 15 minutes until golden.

When cooked, turn onto a wire rack, cool and enjoy!

Download Recipe Sheet