Description
These Hot Cross Sourdough Buns are gluten-free, vegan and allergen-friendly! You will love their soft and light texture! The addition of dry raisins and fresh apples makes them so good! Use 1 cup of gluten-free sourdough starter for this perfect and beautiful treat!
Ingredients
Gel Mixture
- 1/4 cup flaxseed meal (25g)*
- 1/2 cup water, warm
Other Ingredients
- 1–3/4 cups GF flour, sifted (190g)
(Combine 3 of the following GF flours:
oat, light buckwheat, brown rice, white rice, sorghum, millet, almond/meal)** - 1/2 cup arrowroot starch (50g)***
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon GF baking powder
- 1 cup active GF sourdough starter (265g)
- 1/2 cup plant milk (hemp, oat, almond, rice, coconut)
- 1/4 cup maple syrup (plus extra for brushing)
- 2 tablespoons butter, softened (vegan or regular)****
- 1 teaspoon vanilla extract or 1/4 teaspoon pure vanilla bean powder
- 1/3 to 1/2 cup raisins
- 1 apple (any kind), small diced (3/4 cup)
Cross (optional):
- 1/3 cup organic powdered sugar
- 1/2 to 1 teaspoon water (just enough to create a thick icing mixture)
Instructions
Before you begin, get all of your ingredients ready, so once it’s time to put everything together, it will be much easier. You’ll need one 9×13-in baking dish with unbleached parchment paper muffin liners. You can use 8 jumbo cups or 10-12 large.
Step 1
To a small bowl, combine the flaxseed meal with warm water, mix and set aside.
Step 2
Sift and combine the flours, starch, cinnamon, salt and baking powder to a large mixing bowl.
Step 3
To the same large bowl, add the butter, the flax mixture, the milk, maple syrup, vanilla extract, sourdough starter, and mix well until combined. Tip: Make sure to get all the dry ingredients at the bottom of the bowl. Gently fold in raisins and apples. Cover the dough bowl and let the dough rise in a warm area of your kitchen for 4 hours. Note: If using a clear glass bowl, you should see bubbles throughout the sides of the dough. The dough will grow in size.
Step 4
At the 3.5-hour mark, preheat your oven to 400° F. The dough will have a thick batter-like consistency. Scoop out the dough into your muffin liners to help contain the mixture when it bakes. Bake for 20 minutes, then brush each top with some maple syrup and bake for another 10 minutes. Remove the buns from the oven and let cool in the cup liners for 5 minutes. Remove the muffin liners, place buns on a wite rack to cool, add white sugar cross is you wish.
Notes
These buns are ok to eat while they are still a little warm! You can enjoy any leftovers as is, warmed up or toasted!
*Sub with psyllium husk. Include at least 1 tablespoon of whole psyllium husk, a little less if using powder.
**I mixed 3/4 cup (70g) oat flour, 1/2 cup (60g) light buckwheat flour, 1/2 cup (60g) brown rice flour. Other options would be 3/4 cup oat flour, 1/2 cup sorghum flour, 1/2 cup almond meal/flour. Or try 3/4 cup light buckwheat, 1/2 cup sorghum flour, 1/4 cup brown rice flour, 1/4 cup almond meal/flour.
***You can use tapioca flour or potato starch. Another option is to combine 1/4 cup of two of the following: arrowroot starch, potato starch or tapioca flour.
**** Sub butter with 2 tablespoons oil: olive, avocado or coconut. I didn’t try with oil. I used butter.