Who doesn’t love a good hot cross bun at Easter time? Unfortunately, when you eat gluten-free it can be hard to find good additive-free hot cross buns! The reality is that Gluten-free foods can be notorious for being laden with additives.

Here’s what you will find in a popular GF supermarket brand:

Ingredients
Water, Fruit Blend (20%) (Sultanas, Currants), Modified Starches (1442, 1412, 1413), Canola Oil, Rice Flour, Fava Bean Flour, Sugar, Humectant (Glycerol), Maize Starch, Spices (Cassia, Coriander, Nutmeg, Clove, Ginger, Pepper, Cinnamon, Cardamom), Yeast, Trehalose, Rice Bran, Psyllium Husk, Vinegar, Iodised Salt, Vegetable Gums (Xanthan Gum), Thickener (464), Preservatives (200, 202), Emulsifier (Soy Lecithin).

As you can see there are lots of additives such as emulsifiers, thickeners, preservatives, and sulphites in the dried fruit.

Hints and Tips

  1. Depending on the brand of flour will depend if the liquid absorbs.
  2. If it’s too dry add a drizzle of warm water.
  3. The dough should be sticky, not wet and not dry.
  4. If it’s too dry it won’t rise.
  5. If you prefer sultanas and currants, then substitute with those, but make sure to get spray-free or organic.
  6. Alternatively, you can leave the dried fruit out altogether.
  7. Once the rolls have completely cooled, place them into an airtight container.
  8. Consume within 24 hours, or freeze.
  9. Use full cream cows milk, or coconut milk from a carton (not from a tin).
  10. Ensure your gluten-free flour blend contains xanthan gum.
April 11, 2022
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Ingredients

Bun Ingredients

  • 220 g milk
  • 3 tsp. yeast
  • 20 g raw sugar
  • 235 g plain gluten-free flour
  • 150 g brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. guar gum
  • 3 egg
  • 2 tsp. ground cinnamon
  • 1 tsp. mixed spice
  • 1 tsp. nutmeg
  • 1 pinch salt
  • 3/4 c cranberries
  • 1/4 c craisins
  • 1/8 c gluten-free flour blend for dusting

Cross Ingredients

  • 3 tbsp. plain gluten-free flour blend
  • 3 tbsp. water

Glaze Ingredients

  • 2 tbsp. brown or rapadura sugar
  • 2 tbsp. boiling hot water

Instructions

Thermal Cooking Method

  1. Line an oven tray with baking paper.
  2. Add milk to jug and heat for 3 minutes/37°C/speed 1. Then add yeast and heat for a further 3 minutes/37°C/speed 1.
  3. Add raw sugar, gluten-free flour blend, rice flour, baking powder, guar gum, whisked eggs, spices and salt. Mix for 10 seconds/speed 6. Refer to hints and tips above.
  4. Add dried fruit and mix for 10 seconds/speed 4/reverse.
  5. Sprinkle some gluten-free flour onto a bench and tip out the dough. Sprinkle a little more flour on top and roll the dough into a log, not to overwork the dough.
  6. Cut out 8 pieces and gently roll them into a ball, placing each ball onto the baking paper.
  7. Place in a warm spot covered with a clean tea towel for 30 minutes to one hour allowing them to double in size (time will vary depending on the humidity and temperature of your house).
  8. Preheat oven to 200°C.
  9. To make the piping for the cross, in a clean cup, mix the cross ingredients together, then pipe the crosses onto the buns.
  10. Bake in oven for 20 minutes until golden brown.
  11. While the buns are baking, make the glaze by stirring the hot water and sugar together until it dissolves.
  12. As soon as they are out of the oven glaze with syrup using a pastry brush.
  13. Freeze once cooled or eat within 24 hours.

Traditional Cooking Method

  1. Line an oven tray with baking paper.
  2. In a small saucepan warm milk over medium heat. It should only just be warm to the touch otherwise the yeast will die.
  3. Once warm, take off heat and stir through yeast and sugar. Leave to sit for a couple of minutes.
  4. In a large bowl mix together gluten-free flour blend, rice flour, baking powder, guar gum and spices. Make a well in the centre and add whisked egg and yeast/milk mixture. Stir together well. Refer to hints and tips above.
  5. Add dried fruit and mix until combined.
  6. Sprinkle some gluten-free flour onto a bench and tip out the dough. Sprinkle a little more flour on top and roll the dough into a log, not to overwork the dough.
  7. Cut out 8 pieces and gently roll them into a ball, placing each ball onto the baking paper.
  8. Place in a warm spot covered with a clean tea towel for 30 minutes to one hour allowing them to double in size (time will vary depending on the humidity and temperature of your house).
  9. Preheat oven to 200°C.
  10. To make the piping for the cross, in a clean cup, mix the cross ingredients together, then pipe the crosses onto the buns.
  11. Bake in oven for 20 minutes until golden brown.
  12. While the buns are baking, make the glaze by stirring the hot water and sugar together until it dissolves.
  13. As soon as they are out of the oven glaze with syrup using a pastry brush.
  14. Freeze once cooled or eat within 24 hours.

Nutrition

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