Making Gluten Free hot cross buns [duplicate]

I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version.

The recipe calls for 2 cups of each with 1/2 cup warm water and 1/2 cup warm milk and 1 1/2 tsp yeast.

However my dough just didn't rise. Can anyone give me some suggestions so as to ensure the dough rises?

Many Thanks

Best Answer

Gluten free flour can usually be directly substituted for regular wheat flour, but breads are a special case. GF breads require different techniques from regular wheat bread. Hot cross buns are a type of bread, and it seems you've tried to directly substitute the flour.

This doesn't work because a traditional bread recipe relies on gluten to give the loaf structure and hold the gasses given off by the yeast, which causes to loaf (or buns, in this case) to rise, both in the initial proving stages and in the oven. With GF flour your dough could never have gluten, so the gasses all escaped as they were produced.

To make gluten free hot cross buns, try a recipe specifically developed for gluten free flour like this one or this one.

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What does mixing longer do for gluten-free baking?

Mixing Batters Longer Provides Structure While traditional recipes often warn against overmixing to avoid building up excess structure in delicate batters (such as muffins and cakes) so that they don't turn rubbery, we found the opposite to be true of gluten-free batters.

Can you freeze gluten-free hot cross buns?

To freeze gluten-free hot cross buns, allow them to cool completely. Wrap tightly with plastic wrap and then slide the buns into a freezer bag. Freeze for up to two months. Thaw the buns at room temperature overnight before serving.

Why are my hot cross buns chewy?

The most common reasons are as follows: Over kneading \u2013 this is more likely to happen if you use an electric mixer and dough hook. If you over knead dough it will break down the glutens and make the buns hard. Under kneading \u2013 if dough is under kneaded it won't rise properly.

Why are my hot cross buns so dry?

There can be a few different reasons why the crust could be hard, but often it comes from the oven being too hot. If you oven temperature is correct then this is less likely, though if it is a conventional oven then make sure you bake the buns on the middle shelf of the oven and not on a high shelf.

GLUTEN FREE HOT CROSS BUNS

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Images: Huy Phan, Katerina Holmes, Darry Lin, Pixabay