Made these buns this morning using Teff flour with my mix. They worked out very well. Recipe makes approximately 20. Measure carefully and weigh the flour mixtures.
Gluten Free Hot Cross Buns
1 2/3 cups warm milk
4 teaspoons yeast
1 teaspoon sugar
Place in 2 cup measure. Let sit 10 minutes.
365 grams of Caroline’s All Purpose GF Mix
50 grams Teff Flour
4 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons Pysillium Husk (not powder)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raisins or currents
3 eggs, large
2 teaspoons vinegar
2 tablespoons oil (I used canola oil, you could also melt butter or lard etc).
While milk and yeast mixture are sitting put all the dry ingredients in a bowl – stir with a fork to distribute the ingredients.
Place milk and yeast mixture into mixer bowl or bread machine pan. Pour the dry flour mixture over top. Add the eggs, vinegar and the oil. Mix for 10-15 minutes until it is well mixed.
This will be a very thick “batter”. Use an 1/4 cup ice cream scoop to scoop out the dough. Put some oil on your hands and lightly shape into a ball. Place on greased baking sheet . Lightly oil the tops of the buns or the piece of plastic. Cover with plastic (a cut open bag works well). Place in a nice warm spot and let rise 60 minutes or until risen and light. If your room is very warm this could be shorter. Bake at 375 for 12-15 minutes or until light brown. Cool. Make frosting out of icing sugar and water and form a cross on the cooled bun.