Gluten Free Hot Cross Buns

I had a craving come Easter for hot cross buns and went searching for recipes. After trialling a few I found this one which is scrumdidily umchus!

Makes approx 9-12 – from Tracey.

Ingredients:

1 tsp nutmeg
2 tsp 5 spice
2 tsp cinnamon
2/3 powdered milk
1/3 cup sugar
1 1/2 tsp salt
1/2 cup potato flour
2/3 cup tapioca/arrowroot flour
2 cups white rice flour
1 1/2 cups warm water
2 teaspoons sugar
1 1/2 T active dried yeast
1 tsp cider vinegar
3 eggs
1/4 cup olive oil
1 cup raisins
1/2 cup mixed peel

Method:

1. Preheat oven to low
2. Dissolve sugar in warm water.  Add yeast and let proof.
3. Combine dry ingredients in electric mixer bowl.
4. Mix together eggs, oil and vinegar.  Add to dry ingredients.
5. Add proofed yeast and beat on high for three minutes.
6. Stir in raisins and mixed peel.
7. Grease large muffin tins and spoon in the mixture.
8. Rise covered with a teatowell in the oven for 35-40 minutes.
9. Remove from oven and raise the temperature to 190oC.
10. With a knife blade/pastry brush dipped in rice flour and water (or piping nozzle) cut a X on top of each bun.

Brush buns with melted butter.
Bake 30 minutes.
When cooked they should sound hollow when tapped from underneath.