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Gluten Free Hot Cross Buns

Posted by kumquat
April 18, 2014
Featured in: Gluten Free Kitchen
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Celebrate spring with this recipe for Gluten-Free Hot Cross Buns, packed with cinnamon, raisins & a hint of orange!

by

 

One of my first forays into gluten-free yeast bread baking was fueled by my desire to celebrate Easter the same way I remembered celebrating as a young girl. Which is truly fitting considering the first thing I remember making in my mom's bread machine as a teenager was a batch of Hot Cross Buns.

A tender, yeasty bread. Fragrant cinnamon, raisins and a hint of orange. And of course, the sweet cross of icing to top it all off.

Now, sing it with me...
Hot Cross Buns, Hot Cross Buns, one a penny, two a penny, Hot Cross Buns.

Happy Easter!

Celebrate spring with this recipe for Gluten-Free Hot Cross Buns, packed with cinnamon, raisins & a hint of orange!

Celebrate spring with these easy and flavorful Gluten-Free Hot Cross Buns!
Celebrate spring with this recipe for Gluten-Free Hot Cross Buns, packed with cinnamon, raisins & a hint of orange!

Gluten Free Hot Cross Buns

Yield

15 buns

Ingredients

  • 4 teaspoons ground flax
  • 8 teaspoons very hot water
  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 3/4 cup milk, heated to 110`
  • 210 grams (about 1 1/2 cups) superfine brown rice flour
  • 100 grams (about 3/4 cup) tapioca starch
  • 80 grams (about 3/4 cup) potato starch
  • 63 grams (1/2 cup) powdered milk
  • 70 grams (1/3 cup) sugar
  • 2 teaspoons pectin (sure-jell)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 ounces butter (6 tablespoons), chilled and cut into small pieces
  • 3 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1/2 cup currants
  • 1 tablespoon finely grated orange rind
  • Cooking spray
  • 1 large egg, beaten
  • 1 teaspoon water
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Directions

1. Combine the ground flax and hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool.

2. Whisk together the yeast, sugar, and heated milk. Set aside until mixture has doubled in volume, about 20 minutes.

3. Combine flour and starches in a bowl of a stand mixer (or a large bowl); whisk gently to incorporate air. Add powdered milk, sugar, pectin, ground cinnamon and salt; whisk to combine well. (If using stand mixer, stir on low to prevent dusting your kitchen with flours.) Cut in butter with a pastry cutter or two knives until mixture resembles coarse meal.

4. Combine eggs, egg yolk and vanilla in a small bowl with a wire whisk. Add egg mixture to flour mixture; add flax slurry and yeast mixture. Mix well for 5 minutes. Stir in currants and orange peel.

5. Scrape dough into a bowl coated with cooking spray and let rise in a warm place for 90 minutes or until doubled in size. Lightly spray muffin tin (or paper baking cups) with cooking spray. Scoop dough with an ice cream scoop into muffin tin (or baking cups on a baking sheet) until half filled. Cover with plastic wrap and let rise in a warm place for 20 minutes.

6. Preheat oven to 375`. Combine egg and water; brush dough with egg mixture. Bake at 375` for 12-15 minutes or until golden brown. Allow to cool.

7. Combine powdered sugar, milk and vanilla. Drizzle icing over buns in the shape of a cross.

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kumquat

kumquat
Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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