Gluten-free hot cross buns

1.Grease a deep 23cm square cake pan.

2.Combine sifted flour, spices, yeast, gum and sugar in a large bowl.

3.Place egg whites, egg, oil and half the milk in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth. Fold through sultanas.

4.Divide dough into 16 pieces. With wet hands, shape dough into balls. Place balls into pan; cover, stand in a warm place for 45 minutes.

5.Meanwhile, preheat oven to 220°C.

6.Make flour paste for crosses: Combine flour and sugar in a small bowl. Gradually blend in enough of the water to form a smooth paste. Place in a piping bag fitted with a small plain tube. Pipe crosses on buns.

7.Bake buns for 1 hour or until golden and the buns sound hollow when tapped. Transfer buns, top-side up, onto a wire rack.

8.Make glaze: Stir ingredients in a small saucepan over mediumheat, without boiling, until sugar and gelatine dissolve.

9.Brush tops of hot buns with hot glaze. Serve buns warm.