Gluten Free Hot Cross Buns

🧂 Ingredients

• ½ cup sultana raisins
• ½ cup dried currants
• 1 cup boiling water
• 1½ cup brown rice flour

  OR white rice flour
• ¾ cup sorghum flour
• ¾ cup tapioca flour
• 1½ teaspoons xanthan gum
• 1 teaspoon fine sea salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup raw cane sugar
• 1 tablespoon active dry yeast
• 2 eggs
• ¼ cup avocado oil
• 1 teaspoon apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons butter

  at room temperature
• 2 tablespoons coconut oil

  soft, but not runny
• 1 tablespoon honey
• ½ teaspoon vanilla extract
• dash fine sea salt
• 4½ teaspoons tapioca flour

Instructions

• 1 Pour boiling water over raisins and currants. Let it sit to soak and allow the
  temperature of the water to come down to 110°F to 115°F, about 15 minutes.
  You'll need to save the water.
• 2 Line a 9" X 13" (22.6 X 33 cm) baking pan with parchment paper.
• 3 Whisk the dry ingredients together in a mixing bowl.
• 4 Add raw sugar to the bowl of a stand mixer. Drain the liquid from the soaking
  raisins and currants into the bowl with the sugar. Give it a stir or a swish to
  dissolve at least some of the sugar. Checking to make sure that the temperature
  of this liquid is no higher than 115°F, sprinkle the yeast over it, and let it
  sit for about 5 minutes.
• 5 Beat the yeast mixture in the stand mixer with mixing paddle on slow speed for a
  few seconds, just to blend it. Then add the eggs, and beat well.
• 6 Add the about half of the dry mixture to the wet. Beat together until combined,
  stopping to scrape down the sides as necessary.
• 7 Add the oil and vinegar. Beat. Add the remaining dry ingredients and mix them
  in.
• 8 Stir the raisins and currants into the batter by hand.
• 9 With wet hands, shape batter into 12 balls and place, evenly spaced, into the
  prepared pan.
• 10 Allow the buns to rise in a warm place until a little bigger in size, about an
  hour.
• 11 Bake in preheated 350°F oven for 25 - 30 minutes, only until the internal
  temperature measures 190°F. Allow to cool completely on a rack before adding
  icing.
• 12 Brush liquid honey over warm buns. If your honey is cold and solid, warm it,
  either in a saucepan over low heat, in an oven proof container in a toaster
  oven, or in a microwave.
• 13 Beat butter and coconut oil together with a hand mixer until light and fluffy.
  Beat in the honey, vanilla, and salt. Then beat in the tapioca flour.
• 14 Cut a small corner (¼-inch across) from a plastic sandwich bag. Transfer the
  icing into the bag.
• 15 Squeeze the icing in lines across the rows of cooled buns to form crosses. It's
  easier to do whole rows rather than one bun at a time.

Nutrition Info