Gluten-free Hot Cross Buns (makes 8)
The Maundy Thursday and Good Friday services are over. The bulletins are completed. The sermon is prepared, and the decorating of church is done. Now all is quiet as we wait for the Sunrise on Sunday and the three Eucharists of Easter. The brief lull on Holy Saturday gives me time for some contemplative cooking and another baking experiment. We have always enjoyed hot-cross buns on this Holy Day so this is an opportunity to see how gluten-free ones taste
May the joys of New Life, the Coming of Spring and the Feast of the Resurrection bring love and peace to your hearts! ~ Glyn
Gluten-Free Hot Cross Buns
½ recipe Bob’s gluten-free pizza crust
½ c gluten-free all purpose flour for dusting
1 tsp cardamom
¼ c sugar
Flatten the prepared pizza dough. Sprinkle with the sugar and cardamom and fold over, kneading gently to combine and adding flour as need to make a soft, manageable dough. Divide the dough into eight pieces and place on a non-stick cooking sheet. Sprinkle lightly with additional sugar. Bake at 425 for 15 minutes or until risen and golden brown. Cool.
Combine the confectioner’s sugar with the butter and cream well. Stir in the orange peel and the liqueur to made a soft icing. Spoon the icing into a small Ziploc bag and force to one corner twisting the rest of the bag and pushing the air out. Cut a SMALL bit off the corner of the bag. Squeeze the icing onto the buns to make a cross shape.