1 ¾ cups buttermilk, warmed
2 tbs dried yeast
1 tbsp sugar
4 cups bread mix (Bob’s Red Mill is good)
1 tbsp guar gum
½ tsp salt
3 tsp ground mixed spice
3 tsp ground cinnamon
1 ¼ cup combined sultanas, chopped dates and dried apricots
2 eggs, lightly beaten
2 tbsp cup gluten-free all-purpose flour
4 tbsp water
½ cup apricot jam (Peach works too)
Preheat oven to 350°F.
Spray a cookie tray with cooking oil
In a small bowl, combine warm buttermilk, yeast and sugar.
Set aside for 10 mins till bubbly.
In a large bowl, combine bread mix, guar gum, salt, allspice, cinnamon and dried fruit.
Add yeast mixture and eggs to the flour mixture.
Using an electric mixer fitted with dough hooks, beat on medium for 5 mins.
Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of four.
Set aside in a warm place to prove for 40 mins
Make up cross mixture by combining flour and water to form a smooth paste.
Pipe cross mixture in long lines across the buns to form crosses. (I used a cookie press)
Bake buns for 25-30 mins until golden.
Brush with warmed apricot jam, to serve