You've probably long since learned about it, but just in case you haven't, have you looked at King Arthur Flour's website to see their gluten free products? They've got quite a selection, and I know of a few gluten free folks that are really pleased with it.
I can get most flours and things I need from supermarkets or health food stores. The ones I can't, I can find online. I think there are Australian websites that stock sorghum, but if I can use something else that's more readily available, then it works out much cheaper for me. The flours in this recipe are all easily sourced and inexpensive, which makes my day a lot easier. Converting a sorghum based recipe isn't easy when I haven't really played around with flour blends much. I have the White Wings Gluten Free Plain and Self Raising flour blends, and they're fantastic for cakes, biscuits, etc. The real bread mix by springhill does for me for when I make bread. So I haven't done a lot of kitchen experimentation to find out which individual source flour does what. Otherwise, I'd just sub out sorghum for something else I had, or a blend of something elses. I'm sure someone on the internet has done it for me.
ooh my brain can't comprehend eating hot cross buns when it's not that time of year! *hands*
but i will definitely keep this in mind for then because we LOVE them, but the only premade ones we can get (which are df as well) for the golden soul are about $9 for 4!
I know, sweetheart, LOL. But trust me, it's worth it. If nothing else, make a loaf instead of buns - best fruit bread ever.
Very good recipe, and very easy to make dairy free. I just converted it back because I love butter, and because the ones I grew up eating were made with milk, so those are the flavours I was craving. I'm sure they're good with water and oil - I may try them that way next time, just to see what they're like.
The premade GF food industry is such an extortionist rip-off. I know that commercial factories have to be certified GF before they can label it as such, and I can only imagine that that is where all the money goes, because most premade GF food is crap. Expensive, dry, sometimes rank tasting crap, and often I look at the label and see really basic, cheap ingredients and wonder why I just paid so much for something so underwhelming.
Hot cross buns are definitely best when you make them yourselves and eat them hot. Make them, and be sure to let me know how yours turned out!
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Good luck :)
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but i will definitely keep this in mind for then because we LOVE them, but the only premade ones we can get (which are df as well) for the golden soul are about $9 for 4!
xo
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Same sort of flavours as Christmas stuff like minced pies.
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Very good recipe, and very easy to make dairy free. I just converted it back because I love butter, and because the ones I grew up eating were made with milk, so those are the flavours I was craving. I'm sure they're good with water and oil - I may try them that way next time, just to see what they're like.
The premade GF food industry is such an extortionist rip-off. I know that commercial factories have to be certified GF before they can label it as such, and I can only imagine that that is where all the money goes, because most premade GF food is crap. Expensive, dry, sometimes rank tasting crap, and often I look at the label and see really basic, cheap ingredients and wonder why I just paid so much for something so underwhelming.
Hot cross buns are definitely best when you make them yourselves and eat them hot. Make them, and be sure to let me know how yours turned out!
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