Hot Cross Buns

[Dee]

3 cups Living Without’s gluten-free High-Protein
Flour Blend (recipe below) or your favorite GF flour blend
⅓ cup sugar
2 packages rapid-rise yeast
3 teaspoons xanthan gum
1/2 cup dry rice milk powder or Vance's Dari Free (potato based)
1 teaspoons salt
1 tablespoon cinnamon
1 cup warm water
¼ cup light olive oil or melted coconut oil
3 eggs, lightly beaten
1 teaspoon vinegar
1 cup raisins
3 tablespoons shortening of choice, for brushing


Preheat the oven to 375 degrees. Lightly grease a 10-inch cake pan.
Mix flour blend, sugar, yeast, , xanthan gum, salt and cinnamon together.
Add warmed milk, oil, eggs and vinegar and beat for 5 minutes.
Mix in raisins ..
Scrape dough out onto a floured cookie sheet. Cut the dough into 8 or 9 pieces and gently shape each into a ball. Place one ball of dough in the center of prepared cake pan. Loosely arrange the remaining balls around it, leaving room for buns to rise. Brush the buns with melted butter and cut an X into the top of each bun. Cover with a piece of plastic wrap and let rise in a warm, draft-free spot for 20 to 30 minutes.
Place buns in preheated oven and bake for 30 to 35 minutes until golden brown. Remove from oven and cool on a rack. When the buns are cool, drizzle icing over the scored X.

Icing

1½ cups powdered sugar, sifted
2 tablespoons DF milk
¼ teaspoon vanilla

Whisk powdered sugar, DF milk and vanilla together until smooth. Add more DF milk if icing is too thick.

Each bun contains 467 calories, 13g total fat, 8g saturated fat, 0g trans fat, 81mg cholesterol, 296mg sodium, 84g carbohydrate, 4g fiber, 7g protein.


1¼ cups bean flour (of choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

This recipe came from Living Without.. I tweaked it a little..