Gluten Free Hot Cross Buns

Makes 12 hot cross buns

These thin spicy Easter buns are best served warm or toasted, and spread with butter.  You could wrap and freeze left over buns or use them to make Gluten Free Hot Cross Bread and Butter Pudding.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • FRUIT BUNS
  • 250g FREEE White Bread Flour
  • 1 tsp quick yeast
  • 75g caster sugar
  • 2 tsp mixed spice
  • 1 egg
  • 200ml milk
  • 75g butter
  • 75g currants
  • 25g mixed peel, chopped
  • butter, for tray
  • FOR THE CROSS
  • 50g FREEE White Bread Flour
  • 4 tbsp water
  • FOR THE GLAZE
  • 1 egg yolk
  • 1 tsp water

Fruit Buns

  1. Measure the bread flour, quick yeast, caster sugar and mixed spice into a large mixing bowl and stir to combine.
  2. Break the egg into another bowl, add the milk and beat together well.
  3. Pour into the mixing bowl and stir to make a smooth paste.
  4. Invert a larger bowl over the mixing bowl and leave to rise overnight.
  5. Gently melt the butter then allow to cool.
  6. Rub some butter around the inside of a large baking tray
  7. Add the currants, mixed peel and tepid butter to the risen dough and stir until combined.
  8. Spoon the mixture into 12 piles on the baking tray.
  9. Leave in a warm place to roughly double in size, about 2 hours.

Hot Cross Buns

  1. Pre-heat the oven.
  2. For the cross, measure the flour and 4 tablespoons of water into a bowl and stir into a paste.
  3. Using a teaspoon, drizzle some paste across each bun dough to form a cross.
  4. Bake for 12 minutes.
  5. For the glaze, put the egg yolk and water into a bowl and stir to mix.
  6. Remove the buns from the oven and brush the egg glaze over the top.
  7. Return to the oven for 5 minutes until golden.
  8. Transfer to a wire rack to cool.
  9. To serve, reheat for a few seconds in a microwave, few minutes in the oven or split and toast the hot cross buns.

Equipment

3 x mixing bowls and large baking tray

Temperature

180˚C, Fan 160˚C, 350˚F, Gas 4          

Cooking time

12 minutes + 5 minutes
The texture of the dough seemed a bit fragile that’s why I hesitated to bake it as buns and filled it into a loaf tin – which made a really lovely Easter bread. Next Easter, we will definitely have it again :-)
By Stephanie Haldy
19 Apr 2020
Great. Like any gluten free bread product you don’t get a ‘dough’ but the end result was awesome!
By Katy
10 Apr 2020

Write a review

 

Find a recipe

Ingredients

Change Quantities:
  • FRUIT BUNS
  • 250g FREEE White Bread Flour
  • 1 tsp quick yeast
  • 75g caster sugar
  • 2 tsp mixed spice
  • 1 egg
  • 200ml milk
  • 75g butter
  • 75g currants
  • 25g mixed peel, chopped
  • butter, for tray
  • FOR THE CROSS
  • 50g FREEE White Bread Flour
  • 4 tbsp water
  • FOR THE GLAZE
  • 1 egg yolk
  • 1 tsp water

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings