Hot cross buns have been a favorite for many years, traditionally eaten on Good Friday. The supermarkets know that we all love them and they have them on display about 6 weeks before Easter and then several weeks after Easter. I usually manage to discipline myself to have them just once a year. Now that I like to avoid Gluten I have to work out a gluten free hot cross buns recipe.
When I was younger I used to make all of my own bread, so I am not a stranger to the method. I just need to keep the gluten out.
I recently made this recipe using a new commercial gluten free flour mix. The mixtures main flours – rice flour, sorghum.
I could feel that the mixture was way too dry. I added an extra egg, 1/2 cup coconut oil, and some extra milk.
So, adjust the recipe as you feel it needs. All these flours can change the texture.
Gluten Free Hot Cross Buns Ingredients
I always try and buy organic ingredients where possible and if the price is reasonable.
- 4 cups of gluten free flour
- 1/4 cup psyllium husks (this makes them lighter)(Buy or read reviews here – IHerb)
- 1/2 tsp salt
- 12 g of dried yeast
- 1 good tablespoon of spices, I used Cinnamon and Nutmeg
- 1 and 1/2 cup of sultanas or other dried fruit
- 75 g brown sugar
- 200 ml milk
- 120 g of Butter
- 2 eggs lightly beaten for the buns
- Zest of one lemon
- 1 egg with a tablespoon of coconut oil for glazing
Gluten Free Hot Cross Buns – Method
1. In a large bowl add the flour, salt, yeast, spices and dried fruit. Mix the dry ingredient together and form a well in the center
2. In a saucepan add the milk, sugar and butter. Keep this on low heat to melt the butter and dissolve the sugar
3. With the milk mixture lukewarm add the two beaten eggs and the lemon zest
4. Add this mix to the flour mix and form into a ball as it all comes together. This should not be too sticky so if you need to sprinkle it with a little flour and mix again.
5. Put the dough ball out onto a floured board and knead it for about 10 minutes. You will feel the dough getting more elastic. If the dough keeps sticking to your hands put some coconut oil on your hands to do the kneading.
6. Put the dough back into the bowl, cover with a cloth and leave it in a warm place for at least an hour while the yeast causes the dough to double in size. I did not have a warm place so I sat the bowl over a saucepan of moderately hot water.
7. Tip the dough onto a floured board and knead it for a few minutes.
8. Press it out flat about 1 inch thick and cut into 12 squares.
9. Take each square and form into a bun shape and place on a greased tray.
10. Keep a piece of dough to roll in your hands to make the cross on top of the buns.
11. Let the tray of buns sit for about 15 minutes in the warm room to rise.
12 While they are rising heat the oven to 350 F.
13. With a brush generously glaze the buns with the egg and coconut oil mix.
14. Cook in the oven for about 15 minutes. The top of the buns should be golden.
The Gluten free hot cross buns have a wonderful fruity spicy flavor, they smell awesome when they are cooking. They are not light and fluffy like the store bought gluten buns. They are at their best when they are hot. The buns can be reheated by wrapping them in foil, just put a light sprinkle of water over the buns and close the foil wrap. Warm them in the oven.
Just some butter and a drizzle of some awesome pure honey and it is perfect.
A little trivia – THE Guinness World Record for the largest hot cross bun has been smashed in Hobart with radio hosts Paul and Woody pulling the 300kg whopper out of the oven this morning. Mercury News
Of course, this was not Gluten free hot cross buns. The record bun was shaped into the state of Tasmania, Australia.
I know that like me, you love to live a frugal lifestyle by saving where you can. That is why I want to share this $5.00 Iherb discount coupon with you. You also get to choose a gift from their freebies page. Take a look now. Just click on the image.
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Enjoy these healthy recipes