Why You’ll Love This Gluten Free Hot Cross Buns Recipe
If you’ve ever craved the warm, spiced goodness of hot cross buns but thought you’d have to miss out because of gluten, this recipe is a game changer.
You’ll love how these buns capture that classic, comforting flavor while being entirely gluten-free. The combination of dried fruits and spices fills your kitchen with delightful aromas, making it impossible to resist.
Plus, the texture is soft and slightly chewy, just like you remember. They’re perfect for sharing during celebrations or enjoying with your morning coffee.
Trust me, once you try them, you won’t believe they’re gluten-free!
Ingredients of Gluten Free Hot Cross Buns
When it comes to baking, gathering your ingredients is like assembling your dream team before a big game. For these Gluten Free Hot Cross Buns, you’ll need a delightful mix of flavors and textures that not only make the buns scrumptious but also guarantee they rise beautifully, even without gluten.
So roll up your sleeves and let’s plunge into what you’ll need to create these tasty buns that might just become your new favorite treat.
Here’s the list of ingredients you’ll need to whip up a batch of these delightful hot cross buns:
- 1/2 cup raisins
- 1/4 cup currants
- 1/4 cup craisins
- Juice and zest of 1 orange
- 1/4 cup hot water
- 1 tablespoon vanilla extract
- 1/2 tablespoon instant yeast
- 1 1/4 cups sorghum flour
- 1 cup rice flour
- 1/4 cup chickpea flour
- 1/4 cup chestnut flour
- 1/2 cup tapioca starch
- 1 teaspoon guar gum
- 1 teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup jaggery or coconut sugar
- 1/4 cup diced candied fruit
- 1 teaspoon sea salt
- 1/4 cup canola oil
- 1 egg, beaten
- 1/3 cup rice flour (for dusting)
- 1 teaspoon sugar (for the cross mixture)
- 1/4 cup water (for the cross mixture)
- 2 drops almond extract (for the cross mixture)
- 3 tablespoons honey (for drizzling)
Now, let’s talk about these ingredients a bit. First off, if you’re not familiar with some of the flours, don’t sweat it. Sorghum and chickpea flours bring a nutty flavor and help bind everything together, while tapioca starch gives that soft, fluffy texture we all love.
And hey, if you can’t find jaggery, coconut sugar works just as well and adds a hint of caramel flavor. The dried fruits? They’re just there to sweeten the deal — literally!
Feel free to get creative with the mix-ins. If you’re not a fan of currants, swap them out for more raisins or maybe even some chopped dried apricots. The kitchen is your playground, after all.
Just remember, each ingredient plays a role in creating that warm, spiced goodness we all crave. So, ready to make some buns? Grab your apron and let’s get baking.
How to Make Gluten Free Hot Cross Buns
Making Gluten Free Hot Cross Buns is a delightful adventure that fills your kitchen with warm, spicy aromas and the promise of sweet treats. First, let’s start with those dried fruits. Grab 1/2 cup of raisins, 1/4 cup of currants, and 1/4 cup of craisins. Toss them together in a bowl with the juice and zest of one orange, 1/4 cup of hot water, and 1 tablespoon of vanilla extract. Let these soak for at least 20 minutes; this step is essential because it plumps up the fruits and enhances their natural sweetness, making your buns irresistibly juicy.
While they’re soaking, you can daydream about how amazing they’ll taste.
Next, it’s time to mix the dry ingredients. In the bowl of a stand mixer, combine 1/2 tablespoon of instant yeast with a medley of flours: 1 1/4 cups of sorghum flour, 1 cup of rice flour, 1/4 cup each of chickpea and chestnut flour, and 1/2 cup of tapioca starch. Don’t forget the 1 teaspoon of guar gum, 1 teaspoon of ground allspice, and 1 tablespoon of ground cinnamon, along with 1/2 teaspoon of freshly grated nutmeg — all these spices will transform your buns into a cozy hug for your taste buds.
Add in 1/2 cup of jaggery or coconut sugar, 1/4 cup of diced candied fruit, and 1 teaspoon of sea salt. Mix it all together until it’s well combined, then add your soaked fruit mixture (soaking liquid included), 1/4 cup of canola oil, and 1 beaten egg. Beat the mixture on medium speed for about 5 minutes; it should be a little stiff but still sticky.
Now comes the waiting game. Cover the dough with plastic wrap and let it sit in a warm spot for about 2 hours, until it’s puffy but not necessarily doubled in size. Once that’s done, grease a 9×13 inch baking dish and divide the dough into 12 pieces. Roll each piece into a ball using lightly oiled hands — this part can get a bit messy, but that’s half the fun, right?
Place them in your baking dish, cover again, and let them rise for another 2 hours. When you’re ready to bake, preheat your oven to 400°F. Prepare the cross mixture with 1/3 cup of rice flour, 1 teaspoon of sugar, 1/4 cup of water, and a couple of drops of almond extract to create a smooth paste.
Pipe that mixture into a cross over each bun and then bake for 30 to 35 minutes. They’re done when they sound hollow when tapped. As soon as they come out of the oven, drizzle with 3 tablespoons of warmed honey — your kitchen will smell like a bakery!
Let them cool for a few minutes, and then transfer them to a wire rack. Enjoy your homemade gluten-free hot cross buns; you’ve earned it!
Gluten Free Hot Cross Buns Substitutions & Variations
After you’ve perfected the basic recipe for gluten-free hot cross buns, there’s plenty of room to get creative with substitutions and variations.
For a fruity twist, try adding dried apricots or figs instead of raisins. If you’re not a fan of chickpea flour, almond flour works well too. You can switch out the sweeteners; honey can be replaced with maple syrup for a different flavor.
For a spicier kick, consider adding ginger or cloves. Finally, feel free to experiment with different spices like cardamom or vanilla bean for a unique touch.
Enjoy personalizing these buns to your taste!
Additional Tips & Notes
To guarantee your gluten-free hot cross buns turn out perfectly, I recommend paying attention to the consistency of your dough. It should be stiff yet slightly sticky; this balance is key for a good rise.
Don’t skip the soaking step for your dried fruits—this enhances flavor and moisture. If you find your buns aren’t rising as expected, double-check your yeast’s freshness.
Finally, always let them cool in the pan briefly; this helps maintain their shape. Enjoy experimenting with spices or toppings, and remember to share your delicious results with friends and family!
Happy baking!