Gluten Free Hot Cross Buns - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-hot-cross-buns

Posted On: 12th February 2022

Hot cross buns are readily available in most supermarkets come Easter, even gluten free hot cross buns are usually available but they are so much fun to make yourself. This gluten free hot cross bun recipe is your traditional hot cross buns but you could make some of the crazy flavours you get these days in normal hot cross buns, why not try adding chocolate, caramel or making a savoury chilli and cheese hot cross bun but tweaking this recipe!

This recipe is...

Dairy Free, Soya Free, Vegetarian

Ingredients

Buns
150ml water (75ml boiling, 75ml cold)
7g sachet dried easy bake yeast
325g Gluten Free Caputo Bread and Pizza Flour (or Juvela White Mix or at a push Doves Gluten Free Bread Flour (but rise might not be as good))
1.5tsp all spice
1tsp cinnamon
1/2tsp nutmeg
25g caster sugar
50g sunflower spread
1 egg
120g dried mixed fruit

Crosses and Glaze
1tbsp gluten free flour
Drop of water
Apricot Jam

Preparation Time: 1 Hour
Cooking Time: 25 Mins

This recipe contains

Egg

Method

1. Add the water to a jug, using half boiled and half cold gives a good temp for the yeast. Put the yeast in the water, stir and let froth for 10 mins.

2. Put the gluten free Caputo flour (if you can't get this Juvela White Mix is next best, or can use Doves Bread Flour but this one may not work out the same), spices, sugar, melted sunflower spread, egg and fruit in a bowl. Make a well in the middle of the ingredients and add in the yeast, mix well, as it gets stiffer use your hands to knead slightly, it should be soft but handleable.

3. Place the dough in a clean bowl, cover with clingfilm, leave to prove for 1.5 hours in a warm place.

4. Split into 6 equal pieces and form balls. Place in a lined baking tin (I used a 8x9in cake tin), place rounds next to each other in 2 rows.

5. Mix a little flour and water to make a paste and either pipe or use a spoon to create crosses on the top of each bun.

6. Gently brush a little apricot jam in the quadrants of each bun the cover with clingfilm and prove for another 20-30 mins before baking.

7. Bake in an oven preheated to gas mark 7/200c for 15-20 mins. Remove from oven and brush with more jam to make a sticky top.

If dairy free not needed you can use any margarine, it doesn't have to be sunflower spread.

This recipe makes 6 hot cross buns
Nutritional info per hot cross bun

Calories	Carbs	Fibre	Fat	Sugar	Protein
370	25g	6g	8g	4g	2g