{Gluten and Dairy Free} Hot Cross Buns

Jules makes some great flour blends that make holidays and baking in general
  so much easier. Right now she is offering 20% off and shares this great
recipe (below). To see the recipe on her site or order please go here. 

20% Off Regular Boxes of:

Flour - today just $6.74 

Bread Mix - a mere $8.54

Cookie Mix - only $6.92 

Pancake Waffle Mix - just $9.39 

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Jules says, "Hot Cross Buns! One of the foods most associated with the Easter
season, but certainly yummy enough to make and enjoy any time of year! My
 gluten free hot cross buns recipe is super easy, and can be modified 
depending on what ingredients you have on hand (I give lots of options). 
Make sure to start with my gfJules™ Flour though, to make sure they turn out
 light and fluffy, not gritty.

While they only take a few minutes to make, since they are yeast breads,
allow 1 1/2 hours for rising and baking. A great thing to whip up before 
church, set aside to rise, and bake as soon as you get home for a hot, crossed 
bun experience the whole family will love!"

Hot Cross Buns

INGREDIENTS:

Buns:

• 2 eggs, room temperature (or flaxseed meal & water egg substitute)
• 1/3 cup sour cream, dairy or non-dairy (or So Delicious® plain coconut yogurt or coconut Greek style yogurt)*
• 1/2 cup milk, or non-dairy milk (So Delicious® Coconut Milk or Almond +Protein Milk)
• 3 Tbs. melted coconut oil, or light olive oil or grapeseed oil
• 6 Tbs. light agave nectar or honey
• 1/2 tsp. orange or lemon extract
• 2 cups gfJules™ All Purpose  Gluten Free Flour
• 2 Tbs. flaxseed meal (or use 2 Tbs. gfJules™ Flour)
• 1 tsp. salt
• 2 tsp. pumpkin pie spice (or mixture of cinnamon, nutmeg, ginger and cloves)
• 1/2 tsp. allspice
• 1 Tbs. freshly grated orange or lemon zest (or use dried orange or lemon peel)
• 2 1/4 tsp. rapid rise/instant/bread machine yeast -1 packet – (Red Star® Quick Rise Yeast)
• 1 cup baking raisins (or regular raisins, boiled in water, then well drained)

Egg wash:

• 1 large egg + 1 Tbs. water (or dairy or non-dairy milk of choice)

Icing:

• 1 cup confectioner’s sugar
• 1 1/4 – 1 1/2 Tbs. milk, dairy or non-dairy (or may use orange juice)
• 1 tsp. freshly grated orange or lemon zest (or use dried orange or lemon peel)
• 1/4 tsp. orange or lemon extract

**If you don’t have sour cream on-hand, another good dairy-free substitute is 1 cup full-fat coconut milk (shake it well before measuring) + 1 tablespoon vinegar (not malt vinegar) or lemon juice.