Ok, if you aren’t a Crosby, Stills & Nash fan, you may not get my title; but after a childhood with them as a staple portion of our background noise at home and sing-a-along in the car, I just couldn’t help myself.
Their music is part of my culture – a piece of my upbringing that transports me to some of the fondest memories of my father’s musical influence. I can easily and vividly recall driving – newly licensed and windows down – with my friend, Maria, and this legendary band competing with the wind in our ears.
And if you listen carefully to more of their lyrics, you’ll notice that CSN was quite in tune with their spiritual connections as well as their views on war and peace.
And WAY before David, Stephen, and Graham came along, during the times of early secular medieval chant, Renaissance and even into the Baroque period when Christianity continued to spread, it was common for monks to cross their breads and buns with an icing mixture of flour and water (thankfully that icing has evolved into something more sweet and palatable). The cross was an attempt to ward of the evil spirits and keep the breads from staling or becoming moldy.
Since gluten-free is in a category of its own – an alternative diet and lifestyle, if you will – I thought it appropriate to give the hot cross bun a southern flair for this year’s Easter season. How about a twist on our tender, flaky gluten-free biscuit recipe made with our ever-so-wonderful Gluten-Free All-Purpose Baking Mix? Join me to make them now!
You can begin by preheating your oven to 400°F and placing 2 cups Gluten-Free All-Purpose Baking Mix in your bowl.
Remember, now this, is our gluten-free baking MIX – not our gluten-free multi-purpose flour.
Add 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, and 1/2 teaspoon cinnamon, whisking everything together.
Add 1/2 cup (8 tablespoons) cold butter, cut into small cubes.
Work the butter into the dry ingredients using a pastry blender or two forks. You can even use your hands, if you work quickly and don’t allow the butter to become warm. Should the temperature of the butter get too warm, you’ll risk the losing flaky texture of your final product.
Stir in 1/4 cup currants (you can also use dark raisins), and 1/2 cup dried fruit blend, or your favorite mixture of dried fruits.
Turn the dough out into a greased 8″ x 8″ baking pan.
use a muffin scoop dipped into melted butter, and
To make the icing, combine 3/4 cup confectioners’ sugar, 1/4 teaspoon vanilla, and 2 to 3 teaspoons milk and mix until smooth.
I hope this recipe adds a little variety to your Lent season or Easter table this year. Enjoy!
Please read, bake and review our recipe for Gluten-Free Hot Cross Biscuits.
Print just the recipe.