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Gluten Free Hot Cross Buns

These Gluten Free Hot Cross Buns are also Nut Free and Paleo friendly. They are easy to make, but do require some rising to get that traditional Hot Cross Bun texture and taste.
Prep Time10 mins
Cook Time25 mins
Rising Time2 hrs 30 mins
Total Time35 mins
Course: Dessert
Cuisine: Easter
Keyword: Hot Cross Buns
Servings: 8
Author: Lisa

Ingredients

Guten Free Hot Cross Buns

  • 3/4 Cup + 1 teaspoon Coconut Flour
  • 1 1/2 Cups plus 1 Tablespoon Arrowroot plus 1/4 cup extra for kneading
  • 1 teaspoons Salt
  • 1 teaspoon Yeast
  • 3/4 Cup Warm Milk of choice
  • 2 Tablespoons Maple Syrup
  • 2 Eggs or replacer
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Mixed Spice
  • Dash Nutmeg
  • Zest of 1 Lemon and 1 Orange
  • 1/2 to 1 Cup Sultanas, Currants, Mixed dried fruits etc

Cross Paste

  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Arrowroot
  • 2-2 1/2 Tablespoons Water

Glaze

  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Water

Instructions

Guten Free Hot Cross Buns

  • Combine the dry ingredients, including the spices, in a bowl and lightly whisk together.
  • In a separate bowl, combine the wet ingredients and lightly whisk. This will include the zests if using.
  • Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together.
  • Knead the dough for 3-5 minutes on a well greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough. Add the dried fruit in now.
  • Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the wether is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
  • Preheat the oven to 200C/400F. Line and grease a baking tray.
  • Divide the dough into 8 equal balls (give them a squeeze to compress the dough together) and place, close together, on the baking tray.
  • Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
  • After 30 minutes, make the cross plaste and place into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
  • Bake in the hot oven for 22 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
  • With 5 minutes elft of baking, make the (see below) and immediately baste the hot cross buns with the glaze when removed from the oven.
  • The hot cross buns taste best warm, and can be reheated once cooled. Keep in an airtight container for up to 3 days. They can also be freezed.

Cross Paste

  • Combine the dry ingredients in a bowl and add the water whilst stirring. The paste will become quite thick like concrete.
  • Place the paste in a ziplock bag or piping bag. Alternatively, you can use the edge of a knife or a tablespoon to drizzle the paste on.

Glaze

  • Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
  • Use immediately.