Recipes
Previous News Items
- Apple Pie
- Almond Cake
- Nanna's tea cake
- Gluten Free Chicken Pot Pie
- Coconut Amaranth Pudding
- Sweet Seduction
- Gluten Free Cheesecake
- Pumpkin Spice Soup
- Tuna quiche
- Cinnamon Bun
- No Egg™ Meringue
- Garlic and Almond Soup
- Asparagus Risotto
- Beef, Tomato and Coriander Stir-fry
- BBQ Tuna steaks in Black Bean sauce with fresh herb salad
- BBQ Pork Ribs with Hoi Sin
- The Best Gluten Free Lasagne You'll Ever Taste
- Viva Las Vegies
- Heart Healthy Pizza
- Geez I'm Hungry Lamb
Cinnamon Bun
By Orgran
January 7, 2011
By Orgran
January 7, 2011
Ingredients:
- 1½ cups warm milk (375ml)
- 1 ⅔ cups maize corn flour (235g)
- ½ cup rice flour (85g)
- ½ cup Orgran GFG (75g)
- 2 tbs. melted margarine (80g)
- ½ cup raw sugar (115g)
- ½ tsp. salt (2g)
- 1 fresh egg (lightly beaten)
- 1 1/2 tsp. mixed spice or cinnamon
- 1 cup sultanas (175g)
- 4 tsp. gluten-free baking powder (16g)
- 1 sachet (7 g) dry yeast
Icing:
- 2 cups icing sugar
- 2 tbs. fresh milk
- 1 tbs. melted margarine
- ½ cup desiccated coconut
Method:
- Preheat oven to 170°C (340ºF).
- Grease muffin tin
- Mix dry ingredients except sugar and sultanas in a large bowl.
- Rub margarine through to a fine crumb.
- Add sultanas and mix well.
- Combine warm milk, sugar and lightly beaten eggs in a separate bowl.
- Place liquid mixture into a bowl with dry ingredients.
- Mix well to form a smooth and consistent batter.
- Spoon batter into a greased bowl.
- Cover with clean tea towel and leave in a warm place for 30 minutes.
- Transfer the batter into greased muffin tins.
- Bake for approximately 25 minutes, then reduce heat to 160°C (320ºF) and bake for another 20 minutes or until bun is baked.
- Cool on a wire rack.
Icing:
Combine all ingredients, except coconut and beat well.