Posted 03 March 2012 - 03:00 PM
Now that my DS can have the Laucke Special White gluten-free bread mix, I use it as a base for all sorts of breads and pancakes. For example, for his kindy lunches I stir grated vegetables or mashed banana through the basic mix and cook it in shaped muffin pans (e.g., $5 dinosaur muffin pans I found at Kmart).
I am wondering if you could take a bread mix like this and make hot cross buns by adding sultanas and any allowed spices. For the crosses, my mother used to use puff pastry, and it was divine. I have seen low-allergen pastry at specialist gluten-free stores. Perhaps you could top with strips of pastry before baking, or otherwise use a basic icing as you suggested after they come out of the oven?
Good luck, and please let us know how you managed to get on! I might just try hot cross buns for my kids this Easter, too (neither of them have been able to have buns before!).