- 1 egg
- 350ml warm water (may need a little more)
- 2 tablespoons oil
- 3 cups gluten free flour mix (see recipe)
- 1½ tablespoons guar gum
- ½ cup buckwheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active yeast
Add 15 minutes into mixing:
- 75g chopped peel
- 1 tablespoon ground cinnamon
- 1 tablespoon mixed spice
- ¼ cup brown sugar
- ½ cup sultanas
- ½ cup currants
- ¼ cup gluten free flour mix (see recipe)
- Enough water to mix to a paste
- 2 tablespoons melted butter or dairy free spread (Olivani)
- ¼ cup sugar
- 2 tablespoons hot water
Place the ingredients into the breadmaker in the order listed. Turn onto the dough cycle.
After 15 minutes of mixing add the fruit and spices and ensure they mix in well (I have to get in with a spatula and mix them in with my machine). You may need to add a little more water to the mixture, it should be sticky and not lumpy.
When the dough is ready, turn out onto a well floured board. With floured hands roll into a long sausage and cut into 12 pieces. Roll each piece into a ball and place in a greased swiss roll tin.
Put the flour for the crosses into a zip lock bag and add enough water to make a paste. Squish it about a bit to ensure there are no lumps. Snip off the corner of the bag and use it to pipe the crosses on. Brush the tops of the buns with melted butter.
Leave to rise for 30 minutes (they should fill the tin).Bake at 200ºC for 20 – 25 minutes.
Remove from the oven and brush the glaze over the tops immediately. Cover with a tea towel for 10 minutes. Turn out onto a cooling rack.
Freeze well – especially if placed in freezer while still a little warm.