I have been making at least a few batches of hot crossed buns every year for many years. But Amelia turned out to be so sensitive to wheat that initially I couldn’t even cook wheat containing meals in the same kitchen. I tried making various wheat free versions. But now that we are wheat, egg, rice and corn free…. I’ve not succeeded in making an acceptable tapioca bun.

This year, things are under better control. I can make some wheat things like pancakes without bad reactions, so I started a small batch of buns last night

When I baked them today we got tasty light buns. So happy.