Hot Cross Buns - Gluten/Lactose/Yeast Free, Fructose Friendly

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Recipe's preparation

Preheat oven to 160 degrees Celcius. Line a 20cm X 30 cm baking tray with baking paper.

Place white and brown rice, millet and orange rind in TM bowl. Mill 1 minute/speed 9.

Add all remaining dry ingredients to TM bowl. Combine 15 seconds/speed 4-5.

Add all wet ingredients. Mix until well combined 20-30 seconds/speed 5-6. Use Thermomix spatula through TM lid if dry ingredients not combining well throughout mixture.

Place mixture in prepared baking tray. Ensure top is well smoothed out. Place in oven and bake for 10 minutes.

Whilst waiting for 10 minutes to complete, lightly whisk remaining egg whites with a fork or whisk.

Add tapioca flour, a small amount at a time until mixture resembles a syrup like consistency. If using, add icing sugar and then whisk to ensure well combined

Pour mixture into a piping bag with a very small hole to pipe out of.

Remove from oven briefly. Using a sharp knife, cut half-way down into mixture in 15 even squares.

Using piping bag of pre-prepared cross mixture, pipe crosses both across and pre-cut squares.

Return tray to oven and increase oven temperature to 180 degrees Celcius.

Bake for a further 20 to 30 minutes. Buns are ready when lightly brown and a skewer comes out clean.

Cool inside baking tray for 10 minutes, then transfer buns to wire rack to cool further.

Once buns are completely cool, tear buns apart using the pre-cut lines as a guide.