Gluten Free Hot Cross Buns

subheading: For gluten free hot cross buns:

85 g (½ cup) sultanas or raisins

16 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 14g.)

260 g (1 cup 1 ½ tbsp) warm water

230 g (2 cups) tapioca starch (You can also use an equal weight of arrowroot starch, cornstarch (US) or cornflour (UK), or potato starch.)

160 g (1 cup 3 tbsp) millet flour, plus extra for flouring the surface (You can also use an equal weight of finely milled brown rice flour.)

70 g (⅓ cup 3 ½ tbsp) sorghum flour (You can also use an equal weight of buckwheat, white teff or gluten free oat flour.)

50 g (¼ cup) granulated sugar

8 g (1 tbsp) xanthan gum

8 g (1 ¼ tsp) salt

8 g (2 ½ tsp) instant yeast (If using active dried yeast, use 10g.)

1 tsp ground cinnamon

140 g (½ cup 1 ½ tbsp) whole milk, warmed

30 g (¼ stick) unsalted butter, melted

1 UK medium/US large egg, room temperature

90 g (about ½ cup, 3 oz) mixed candied lemon and orange peel

subheading: For egg wash:

1 UK medium/US large egg

15 g (1 tbsp) whole milk

subheading: For crosses:

50 g (⅓ cup 1 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum.)

¼ tsp xanthan gum (Omit if your GF flour blend already contains xanthan gum.)

10 g (2 tsp) sunflower oil

60 g (¼ cup) water

subheading: You will also need:

50 g (2 ½ tbsp) apricot jam

8 g (½ tbsp) water

Directions at theloopywhisk.com

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