Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 3/4 cup light buckwheat OR sorghum flour
- 3/4 cup all purpose gluten-free flour mix (I used Bob's Red Mill Pizza Mix with good results)
- 1/3 cup potato starch (not flour)
- 1 tablespoon instant dry yeast
- 2 teaspoons guar gum
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 teaspoons gluten-free mayonnaise
- 2 large, lightly beaten eggs
- 3/4 cup light canned coconut milk OR your favovrite dairy free milk substitute
- 2 tablespoons light olive oil
- 6 tablespoons honey OR organic Agave nectar
- 1 cup raisins
- 1/2 teaspoon lemon extract
- 1 tablespoon freshly grated lemon zest
- Egg Wash - 1 large, lightly beaten egg mixed with 1 tablespoon water
- Icing for the Crosses on the Buns:
- 3/4 cup gluten-free powdered sugar
- 1 tablespoon coconut milk OR your favorite dairy free milk substitute
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon lemon extract
Line a small baking sheet with parchment paper or lightly grease
- In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.
- In a 1 quart pitcher or medium mixing bowl, lightly beat eggs, add mayonnaise, coconut milk, olive oil, honey and lemon extract. Stir to combine.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer just until the batter is combined.
- Fold in raisins and freshly grated lemon peel and gently combine.
- Use an ice cream scoop with a 1/3 cup capacity to scoop 9 buns on to prepared baking sheet. If you don't have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 2-inches between buns.
- Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
- Place uncovered buns in a warm location and allow to rise for 1 hour.
- Beat one egg with 1 tablespoon water and brush buns with the egg wash.
- Bake buns in preheated oven for 20 to 25 minutes or until golden and done.
- Cool on a wire rack for 5 minutes.
- While buns are cooling, mix the gluten-free powdered sugar, coconut milk, grated lemon zest and lemon extract. Stir with a fork until lumps are gone and icing is smooth.
- Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like.
- Pipe icing on buns to make crosses.
- Serve warm
Yield- 9 large buns
Tips-For convenience you can make the bun dough the day before you plan to bake and serve the buns. Put the dough in a container with a tight-fitting lid and refrigerate. Remove the dough from the refrigerator about 3 hours before baking. Allow the dough to come to room temperature.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.