Comments on: Hot Cross Buns

By: Jules

Jules — Fri, 29 Mar 2013 01:51:48 +0000

Hi Kalyru – did you make any ingredient substitutions when you made the recipe? I hope it works out for you, but that doesn’t sound like the dough was as it should be. You can send an email any time to Support@JulesGlutenFree.com to let us walk you through a recipe if you’re having any trouble or making other ingredient substitutions.

By: Kalyru

Kalyru — Thu, 28 Mar 2013 22:46:03 +0000

I made these and had to add nearly double the flour they were like soup. waiting for them to rise. will see if they are edible.

By: Jules

Jules — Mon, 25 Mar 2013 16:13:09 +0000

So glad the recipe will be useful to you, Laurie! I never liked it when raisins were hard and chewy in a soft recipe like oatmeal cookies or breads, so boiling them was the perfect solution for me. Buying “baking raisins” is even easier!

By: Laurie Barrie

Laurie Barrie — Mon, 25 Mar 2013 01:30:01 +0000

I have never heard of “baking raisins” and soaking them to soften them up makes complete sense. I can’t wait to make these! Thank you.

By: Jules

Jules — Mon, 30 Apr 2012 22:28:13 +0000

Carolyn – what a wonderful story!! Thank you so much for sharing that with me. You just totally made my day!

By: Carolyn R.

Carolyn R. — Mon, 30 Apr 2012 21:44:48 +0000

I made these and took them for Easter breakfast at my parents. They were a huge hit even with those who aren’t GF. My mother used to make hot cross buns but hadn’t had any in almost 20 years because she can’t have wheat products. She was so thrilled to have them again. We had some leftover so she just heated them in the microwave for 20 seconds or so the next day and said they were almost as good as fresh. Thank you for helping me make a 78 year old woman’s day!

By: Jules

Jules — Sat, 07 Apr 2012 17:05:27 +0000

Ann – there’s no need to proof the yeast here, or in most gluten-free yeast bread recipes, actually. Of course, if a recipe indicates that proofing is necessary, follow those directions. No need to do it here. Having all ingredients at room temperature is always beneficial when making yeast bread recipes, though, so warm milk would be better. Thanks!

By: Jules

Jules — Sat, 07 Apr 2012 17:01:15 +0000

Ho nice of you to make them for other gluten-free friends to enjoy too, Ruthann! So glad they turned out well – hope they made your holiday even better!

By: Ruthann

Ruthann — Sat, 07 Apr 2012 14:22:03 +0000

Jules,
Thanks so much for the Hot Cross Bun recipe. My buns turned out very well and were a real treat for 2 others who are Gluten free also.

By: Jules

Jules — Sat, 07 Apr 2012 13:13:12 +0000

Hi Marlys – I don’t currently have any products that are corn-free, but everything in my book, Free for All Cooking, can be made corn-free. Hope that helps! Here’s the book link: http://www.amazon.com/Free-All-Cooking-Gluten-Free-Allergy-Friendly/dp/0738213950/ref=sr_1_1?s=books&ie=UTF8&qid=1282151967&sr=1-1