Ingredients
The following ingredients have 6 Servings
- 1 Packet of Active Dry Yeast
- 3/4 Cup Warm Water
- 1/2 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Sorghum Flour
- 1/2 Cup Amaranth Flour
- 1/4 Cup Arrowroot Starch
- 1/4 Cup Tapioca Starch
- 1 TB Psyllium Husk Powder
- 1 Tsp Xantham Gum
- 1/2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Allspice
- 1/3 Cup Granular Erythritol
- 1/4 Cup Unsweetened Raisins
- Unsweetened Almond Milk (for brushing)
- For the Glaze:
- 2 TB Powdered Erythritol
- 1 TB Tapioca Starch
- 2 Tsp Water
Instruction
- Preheat the oven to 375°F.
- Heat the water in the microwave for about 60 seconds until it is warm to the touch, then mix in the yeast and let it proof.
- In a large mixing bowl, combine all of the dry ingredients for the buns except the raisins. Whisk to combine. Now add the proofed yeast and water to the mixing bowl, mix, add the raisins, and then knead with your hands for a few minutes to activate the yeast.
- Now divide the dough into 6 flattened balls and place them in an oiled cast iron skillet (or baking sheet).
- Cover the skillet and set in a warm place for 45-60 minutes to allow the buns to rise.
- Once risen, brush the buns with some almond milk, smooth them out, and cut an X (cross) on the top of each bun.
- Bake in the oven for 20-25 minutes. Remove and let cool.
- To make the cross glaze, simply combine all glaze ingredients, stir, and then lightly drizzle in the crosses of each bun.
- Serve warm with some coconut butter or nut butter!
