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Gluten Free Hot Cross Buns Made With Bread Mix

An easy gluten free hot cross buns recipe made using the Free From Fairy wholegrain gluten free (vegan) bread mix. Suitable for people with coeliac disease or following a vegan diet.
4.50 from 4 votes
Prep Time10 mins
Cook Time25 mins
Rise time20 mins
Total Time55 mins
Servings 10
Author Vicki Montague

Ingredients
 
 

For the buns

  • 1 packet Free From Fairy gluten free bread mix
  • 50 g Light brown sugar - or granulated white sugar or coconut sugar
  • 7 g Dried yeast - I use the Easy Bake Allinson's brand
  • 5 g Mixed spice - pumpkin pie spice in USA
  • 350 ml Dairy free milk - or cows milk if not dairy free/vegan
  • 130 ml Boiling water
  • 30 ml Olive oil - or melted butter if not dairy free/vegan
  • 1 tsp Balsamic vinegar - or cider vinegar
  • 80 g Mixed dried fruit - or dried fruit of choice

For the crosses and glaze

Instructions
 

To make the buns:

  • If you want buns without whole flax seeds the first step is to empty the bread mix into a blender and blend until the flax seeds are no longer whole. Then follow the next step
  • If you don't mind whole flax seeds place the bread mix in a large mixing bowl and add the sugar, yeast and mixed spice and stir well to combine. (If you are not using fast acting yeast mix the boiling water and milk together - as in step 3 and add the yeast. Leave to one side for around five minutes before proceeding)
  • Using digital weighing scales weigh out your boiling water and milk into a jug and stir to combine
  • Add the milk/water mixture along with the oil and vinegar to the dry ingredients and stir well to make a dough
  • With oiled hands remove a chunk of dough around the size of a tennis ball and add a 10th of the dried fruit. Following my shaping instructions above to make sure the fruit is within the dough and roll into a ball
  • Place the ball of dough onto a baking tray lined with non-stick liner and repeat with the rest of the dough. You should get 10 buns. You will need to keep oiling your hands to prevent the dough sticking to them
  • Place the buns into an oven set to its lowest temperature (or just on with the light). It should be around 50 degrees C
  • Leave the buns to rise for 20 minutes before removing them from the oven and turning it up to 230 degrees C/ 210 degrees Fan/ Gas 8/446 F
  • While the buns rise, mix the cross ingredients together - the flour and water - to make a smooth paste
  • Drizzle the cross paste across each bun and place back in the oven. There is no need to wait for it to get up to full temperature
  • Bake the buns for 20 - 25 minutes until golden
  • While the buns are still warm, heat the apricot jam with a little water to make a brushable glaze
  • Using a pastry brush spread the glaze over the warm buns
  • Cool the buns on a wire rack before storing, or eat them while warm

Notes

Nutrition data for information only

Nutrition (Approx)

Calories: 247kcal | Carbohydrates: 45g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 126mg | Fiber: 5g | Sugar: 11g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg