Allergy free currant buns recipe

Soft and yummy.

Ingredients

• 4 cups Orgran self raising flour
• ⅓ cup Orgran gluten free gluten
• 1 tsp baking powder
• 2 tbsps sugar
• ½ tsp salt
• ¼ cup Nuttlex
• ⅓ cup raisins
• ⅓ cup currants
• ¼ tsp cinnamon
• Zest of 1 lemon or 1 orange or a mixture of both (optional)
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 1 cup goat’s milk
• Goat’s milk, for brushing

Method

• Mix the flour, gluten free gluten, sugar, salt, baking powder together in a large bowl.
• Rub the Nuttlex through to form crumbs. 
• Add the sultanas, currants, cinnamon and zest and stir to combine.
• Form a well in the centre of the dry mixture and add the No Egg mixture.
• Slowly add the milk, stirring as you go, until the mixture forms soft, sticky dough.
• Roll and press the dough (don’t stretch and fold) until smooth.
• Divide the dough into 6-8 even pieces (as there is no yeast they don’t rise as much so make them close to the size you’d like them to be).
• Dust your hands with flour and roll each piece into a smooth ball.
• Press any of the raisins and currants on the surface of the dough further in or smooth a thin layer of dough over the top of them so they don’t burn.
• Arrange the buns on a baking tray lined with baking paper.
• Cover with a clean tea towel and set in a warm spot for half an hour.
• Heat the oven to 220°C.
• Lightly brush the buns with goat’s milk.
• Bake for 20-25 minutes on the middle shelf of the oven.
• Leave on the tray for five minutes to cool slightly.
• Serve warm or at room temp.