Easter is here and like most Jamaicans, I have an Easter Spice Bun in my bread drawer and cheddar cheese in the refrigerator. Unfortunately for me, I usually have to sit out that part of the Easter celebration. I grew tired of not being able to eat bun and cheese, especially during Easter, so I grabbed my cookbook and headed to the kitchen.
When the bun was done baking, I glazed it but that is optional. If you do decide to use the glaze I recommend lightly glazing it unless you are like me and love sugar but whether you choose to glaze or not it will taste just as good. The bun won’t taste like it’s gluten counterpart but it holds it’s own. Another Easter won’t go by without having a bun and cheese sandwich.
Gluten-Free Jamaican Easter Spice Bun
Yeilds 1 loaf
Prep time 20 minutes | rest time 30 minutes | Bake time 1 hour
1 cup oats flour
1 cup brown rice flour
1 cup gluten-free all purpose flour
4 tsp baking powder
1 tsp cinnamon powder
1 tsp ground nutmeg
1.5 cups brown sugar
1 cup raisins
2 cups wine
1 tbsp melted butter
1 tsp lime juice
- Preheat oven to 350º F.
- Combine all dry ingredients.
- Combine egg, sugar, butter and wine.
- Pour mixture into dry ingredients and beat until smooth.
- Add raisins.
- Cover with plastic wrap and let sit for 30 mins. This allows the dry ingredients to be completely hydrated.
- Mix and pour into greased loaf tin and bake for approximately 1 hour
- When bun is done, make a glaze using 1/4 cup brown sugar and 1/4 cup water. Boil until thick, spread on the bun and bake for 5 minutes.