My gluten free hot cross buns are also dairy free and sweetened with rice syrup for a healthier Easter treat. You can choose to add dried fruit or chocolate chunks to yours. We love the chocolate version here.
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Let me introduce my gluten free hot cross bun recipe but first, a story…
As I washed and polished Rosie, my T25 VW van at the weekend, it occurred to me that it has actually happened…I have hit middle age where it is perfectly acceptable to polish a car on a Sunday afternoon.
If my 30 year-old-self could see me now, she would be laughing herself to tears.
In my defence, Rosie is the first vehicle that I have loved enough to even wash, let alone polish (and name!); and I was escaping from the house of illness and endless rounds of DVD’s.
How is it that kids can watch films over and over again without getting bored?
Anyway, since I am approaching the big 4-0 it is no surprise that I find myself doing middle aged things. I don’t plan on doing it often though…it was jolly hard work for a start!
Anyway, whilst I was polishing said van, I was also doing my usual thing of letting my mind wander to what I would be creating in the kitchen.
Recently my brain has been rather pre-occupied with child illnesses and new logo designs so not much thought has been given to my next kitchen experiments.
You’ll be glad to hear that the kids went back to school this morning. Not quite fit and healthy, but fitter and healthier then they have been for three weeks or so.
And a little space in my brain opened up allowing a thought about Easter…and the all important hot cross buns!
Last year I made a variation of Gluten Free SCD and Veggie’s grain-free, yeast-free refined sugar-free hot cross buns.
My version contained a little gluten-free flour and they were delicious.
I wouldn’t hesitate to make them again, but I fancied something a little softer and spongier this year.
And since I can eat yeast now (thanks to the wonderful probiotic, Symprove) I decided on a more traditional yeast variety.
Why are these gluten free hot cross buns refined sugar free?
We all know that sugar is bad for us. Almost every day we are told that we should be cutting down on our sugar intake. High sugar intake can lead to tooth decay, insulin resistance, obesity and type 2 diabetes amongst other things.
Having now given up fructose (thanks to Sarah Wilson’s I Quit Sugar Programme), I created this version of gluten free hot cross buns without sugar-laden dried fruit.
If you fancy a little sweetness in them I suggest adding some chopped up bits of dark chocolate (over 70%). Or if you’re not avoiding fructose then add the traditional mixed dried fruit. And glaze with some apricot jam.
I added that to half the batch so that the kids could enjoy a little chocolatey treat mingled with the spicy hot cross bun.
I don’t know what they are like, but I can tell you that the plain hot cross bun toasted with a large dollop of coconut oil really hits the spot.
If you enjoy this Easter recipe I have lots of others.
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Hot Cross Buns
- 290 g Free From Fairy plain gluten-free flour
- 210 g gluten free potato starch
- 2 tsp psyllium powder
- 7 g yeast I use Allinsons Easy Bake
- 1 tsp salt
- 1½ tsp mixed spice
- 1 medium egg I suggest free range or organic
- 40 g rice syrup
- 250 ml almond milk ,unsweetened, or other dairy free milk, plus extra for brushing
- 30 g coconut oil melted
- 1 Orange - zested
- optional 40g dark chocolate chunks, minimum 70% cacao
- 2 tbsp gluten free flour plus 2tbsp water for the crosses
- Mix together the dry ingredients in a large bowl
- Place the milk and syrup into a glass measuring jug and heat in a microwave on high power for 30 seconds until just warm. Stir well
- Add the milk and syrup mixture to the dry ingredients along with the egg, melted coconut oil and zest of the orange
- Stir well until it comes together into a dough, then, using your hands knead until smooth
- If using the chocolate chunks, add them to the dough now and knead evenly through the mixture
- Divide the dough into 8 pieces and roll into balls
- Place each bun onto a lined baking tray, leaving some space between them to allow them to rise
- Boil the kettle and pour boiling water into another baking tray to approx. 1cm deep
- Place the tray with the boiling water into the bottom of your oven, then place your buns on the shelf above. Close the oven door and leave for 1 hour
- Once the hour is up, remove the buns from the oven and turn it on to 200 degrees/180 degree fan/gas mark 5
Brush the buns with milk then mix 2tbsp of my flour blend with 2 tbsp water to create a paste
- Either pipe the flour paste into a cross shape on the buns, or drizzle it over in a cross pattern
- Once the oven has got to the correct temperature place the buns in the oven (the tray with water in will still be in the bottom of the oven...leave it there) and bake for 20 minutes
Nutrition data is for information only and does not include optional extra chocolate or dried fruit.