1 cup warm milk (dairy, rice, nut, soy)
3 Tbsp. butter, dairy free margarine or oil
1 Tbsp. yeast
2 ¾ cups Mama's Almond or Coconut Blend Flour, or your favorite G-Free Flour Blend
1 ½ tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon or cardamom
¼ tsp. nutmeg
¼ cup sugar
¾ cup currants
egg white mixed with 1 tsp. water
1 cup powdered sugar
½ tsp. lemon zest
1-2 Tbsp. milk (dairy, rice, nut, soy)
Preheat oven to 375 degrees.
Warm milk in microwave for about 1 minute. Add melted butter or oil. Sprinkle yeast over top of milk, stir slightly and set aside for 1-2 minutes.
In a mixing bowl, combine flour, xanthan gum, salt, cinnamon or cardomom, nutmeg and sugar. Turn mixer on low speed and slowly pour in milk mixture. Add eggs. Beat on high speed for 2-3 minutes. Stir in currants. The dough will be very soft and a rubber scraper will run through the dough easily.
Spray an 8 inch square baking pan with cooking spray. Using a 2 inch scoop, scoop rounded scoops of dough into pan. (if you don't have a 2 inch scoop use a ⅓ cup measuring cup) You should be able to get 3 rows across and 3 rows down. Dip fingers in warm water and gently smooth out tops by gently pressing on dough to form and even rounded mound without rough edges.
Cover with dry towel and allow to rise for 1 ½ - 2 hours.
Brush tops with egg white wash. Bake at 375 degrees for 35 minutes.
Allow to cool for one hour. Mix together glaze and put into a small plastic bag. Cut off the corner of the bag and pipe glaze across buns forming a cross on each one. Enjoy!
Recipe Courtesy: Gluten Free Mama