These are definitely not low carb, but they are grain and gluten free. They are also dairy free and have no ‘sugar’. Omit the sultanas if you want to reduce the natural sugars. I wanted something that tasted as close as I could get it to the ‘real deal’. Obviously the texture is different, but that’s to be expected when you don’ t use flour or yeast! You could most likely play around with the flour you use. I used a homemade version of gluten-free flour. I make my own as it is far cheaper than buying it. Having said that, I usually use almond and coconut flour as they are much lower in carbs. You may notice there are no crosses on these buns. Why? Honestly, I was too lazy! Haha. They work just as well with as they do without.

 


 

Ingredients:
  • 4 1/2 cups gluten free flour (I used my homemade mix)
  • 3 tsp. mixed spice
  • 1 tsp cinnamon
  •  1 Tbsp. AVC
  • 2 tsp. baking powder
  • 2 tsp. xanthan gum
  • 1/4 cup powdered ‘sugar’ (xylitol, natvia, eurythritol etc.)
  • 3 egg whites
  • 1 egg
  • 3/4 cup coconut oil
  • 2 cup  coconut milk
  • 1 cup  sultanas

 

Flour paste (for crosses)
  • 1/2 cup  gluten-free plain flour
  • 2 tsp. powdered ‘sugar’ (the same sweetener you used above is fine)
  • 1/3 cup  water, approximately
Glaze
  • 1 tsp. powdered ‘sugar’ (the same sweetener you used above is fine)
  • 1 tsp. gelatine
  • 1 Tbsp. water

 

Method:
  1. Preheat oven to 220°C.
  2. Grease a deep square cake tin or line a baking tray with baking paper.
  3. Sift the flour into a large bowl and add spices, gum and sweeter.
  4. In a separate bowl, add egg whites, egg, oil and half the milk and beat on medium speed for about 3 minutes.
  5. Add the rest of the milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
  6. Fold through sultanas.
  7. Divide dough and with wet hands, shape dough into balls (whatever size you like).
  8. Place balls into pan or onto tray.
  9. Make flour paste for crosses: Combine flour and sweetener in a small bowl. Gradually blend in enough of the water to form a smooth paste. Place in a piping bag fitted with a small plain tube. Pipe crosses onto buns.
  10. Bake for 20 minutes or until golden and the buns sound hollow when tapped.
  11. Transfer buns, top-side up, onto a wire rack.
  12. Make glaze: Stir ingredients in a small saucepan over medium heat, without boiling, until sugar and gelatine dissolve.
  13. Brush tops of hot buns with hot glaze. Serve buns warm.

 

Thermomix Method:
  1. Preheat oven to 220°C.
  2. Grease a deep square cake tin or line a baking tray with baking paper.
  3. Blitz the ‘sugar’ at speed 8 for 15 seconds or until powdered. Place into a large bowl.
  4. Add flour into the bowl with the sweetener and add spices and gum. Mix well.
  5. Insert butterfly to TM bowl and add egg whites, egg, oil and half the milk and beat on speed 3 for about 3 minutes.
  6. Remove butterfly.
  7. Through lid, add the rest of the milk and the flour mixture, 1/3 cup at a time (this size tends to fit through without spilling on the lid too much). Mine started jumping after about 1/2 was added, so I added the rest of the flour and the sultanas all in one go and set it to DOUGH function for 1 1/2 minutes. This seemed to work well. Adjust times if necessary.
  8. Divide dough and with wet hands, shape dough into balls (whatever size you like).
  9. Place balls into pan or onto tray.
  10. Make flour paste for crosses: Combine flour and sweetener in a small bowl. Gradually blend in enough of the water to form a smooth paste. Place in a piping bag fitted with a small plain tube. Pipe crosses onto buns.
  11. Bake for 20 minutes or until golden and the buns sound hollow when tapped.
  12. Transfer buns, top-side up, onto a wire rack.
  13. Make glaze: Stir ingredients in a small saucepan over medium heat, without boiling, until sugar and gelatine dissolve.
  14. Brush tops of hot buns with hot glaze. Serve buns warm.

 

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