I did a google search and found this blog from Australia:
Adventurous me, gluten free
and this great NZ blog:
Coeliac diagnosis – Gluten Free OMG!
The recipe involved lots of messy, time consuming hand mixing. That's what happens when you take binding wheat flour out of the recipe - you basically get sticky gloop. We added raisins and diced apricot for fruit. I was pretty optimistic at the half way stage of the process....
These are the buns prior to rising and baking.....
and the end result!
I wish! Those are the perfect gluten/wheat flour ones
and these are the gf ones that look a little sad.
I think I added too much rice flour when I was shaping them!
The proof they say is in the eating....not bad at all surprisingly :)
I would love the Masterchef contestants to be challenged with a gf segment!
Jack (my biggest fan in the world) said they were the best hot cross buns EVER.
But he was eating the non gf one.