Gluten-free Easter Baking

We have two great Easter recipes to share with you. One which requires a relaxed half day of baking, the other can be whipped up in a few hours. Take your pick!
Gluten-free Hot Cross Buns

In true Easter tradition, we wanted to share this amazing recipe. Prepare yourself for soft, light and moIst hot cross buns – you’ll never want shop bought ones again.
IngredientsFor the buns– One pack Bob’s Red Mill Wonderful bread mix– 400ml warm milk- 75g caster sugar- 1 whole egg, plus 2 egg whites (this needs to make 180ml)

– 60ml melted butter

– 5ml cider vinegar

– 75g sultanas

– 50g mixed peel

– 2tsp ground cinnamon
For decoration

– 3 tbsp. gluten free plain flour

– 1-2 tbsp. water

– Apricot jam, for the glaze
Method

– Place the bread mix in a mixer bowl

– In a separate bowl, add the yeast packet to the warm milk and let foam for 5 minutes

– Add the milk mixture, butter, egg, vinegar and sugar to the bread mix

– combine for 3 minutes at medium speed, using a regular mixing attachment (not a dough hook)

– Cover the bowl with oiled cling film and allow to rise in a warm place for 60minutes

– Once doubled in size, add the dried fruit & cinnamon, combine gently

– Shape (with well-oiled hands) into buns (each weighing approx. 100g)

– Allow to rise again for 60minutes

– Mix the flour and water to make a paste, pipe the decorative crosses on top of the buns

– Bake at 200oC for 25-30minutes, until golden (cover in foil if they brown too quickly)

– Once cool, glaze with the apricot jam

Easy Gluten-free Easter Vanilla Cake

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This beauty comes from a Bob’s Red Mill mix, so you know it will taste great and you’ll get consistent results every time. Perfect if you are short of time.
Ingredients

– One pack Bob’s Red Mill Gluten-free Vanilla Cake Mix

– 3 large eggs

– 120ml vegetable oil

– 120ml warm water

– 3 tbsp. strawberry jam

– 100g butter

– 200g golden icing sugar

– A few drops of milk

– 1 tsp vanilla extract

– Gluten-free chocolate eggs for decoration
Method

– Beat the eggs in a mixer at low-medium speed for 30 seconds

– Add the cake mix, oil and water and mix for 3 minutes at medium speed, until well combined

– Divide into two greased & lined 9inch round cake tins

– Bake at 160oC for 25-30 minutes, until a cake tester comes out clean

– Leave to cool on a wire rack

– Once cooled, beat the butter in a mixer, adding the icing sugar, milk and vanilla until well combined

– Sandwich the cake with jam and top with the butter cream and decorative eggs!
ENJOY!
Wishing you a very Happy Easter from everyone at Lavida Food. We’d love to see your Easter baking – please share with us via our facebook or Twitter pages.