Name: Easy Gluten free Hot cross buns
Yield: 16
Cuisine: Easter
Ingredients: 300 ml warm whole milk; 50 g Butter, melted; 1 egg, beaten; 500 g Gluten free bread flour; 75 g caster sugar; 1 tsp salt; 15 g gluten free dried yeast; oil for greasing; 75 g sultanas; 1 tsp ground cinnamon; 2 tbsp warmed apricot jam; For the crosses; 75 g gluten free plain flour; 5 tbsp water

You may know I’m not a fan of dried fruit. But I do have a husband that loves it, he can roll from mince pies for half of the year to host cross buns the other half. So I came up with my easy gluten free hot cross buns recipe, to keep him happy.

Unlike hot cross bun recipes that use wheat flour. You don’t need to knead the dough as there is no gluten in it to stretch. Instead you rely on the yeast to give enough lift to the dough.

Make sure you leave plenty of time for the dough to rise. You will also need to oil your hands when handling it as it is meant to be wetter and stickier than traditional bread dough.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help shaping the dough and making the crosses. Just ensure caution is taken when placing in and taking out of the oven.

Is it Vegan?

This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the butter for vegan margarine and the milk for a plant based milk. Then replacing the eggs with either a flax seed egg or apple sauce could work too. I have a great egg replacement guide here.

Do I need any specialist equipment?

No you don’t need any specialist equipment for these hot cross buns, just patience for letting them rise and plenty of oil for your hands when shaping. It can get sticky!

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Easy Gluten free Hot cross buns

The perfect traditional baked treat for Easter. You must try these easy gluten free hot cross buns!

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Ingredients

300 ml warm whole milk
50 g Butter, melted
1 egg, beaten
500 g Gluten free bread flour
75 g caster sugar
1 tsp salt
15 g gluten free dried yeast
oil for greasing
75 g sultanas
1 tsp ground cinnamon
2 tbsp warmed apricot jam
For the crosses
75 g gluten free plain flour
5 tbsp water

Instructions

1.Activate the yeast in the warm milk and leave until a froth appears

2.Whisk in the melted butter and egg

3.In a large mixing bowl, place the flour, salt and sugar. Stir

4.Mix in the milk mixture until a soft dough is formed

5.Transfer to an oil bowl and leave to rise under oiled cling film for an hour

6.Mix in the sultanas and cinnamon.

7.Leave to rise covered in oil cling film for another hour

8.Heat the oven to 200c or gas mark 7

9.Divide the dough into 16 pieces. Oil hands and shape into buns

10.Place on baking sheets.

11.For the crosses, mix the flour with the water until a thick paste is formed.

12.Pipe crosses on the buns

13.Bake for 20 minutes.

14.Brush with the warmed apricot jam to glaze and leave to cool.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 341mgCarbohydrates: 38gFiber: 3gSugar: 14gProtein: 5g

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