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Diana@The House of Dee

Gluten Free Hot Cross Buns

Gluten free version of a traditional Easter treat made with some oat flour and coconut sugar for a wholesome taste.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 9
Course: Breakfast, Dessert
Cuisine: American, gluten free
Ingredients Method

Ingredients
  

  • 3/4 cup of King Arthur gluten free original blend
  • 1/2 cup oat flour
  • 1/4 cup tapioca starch
  • 1/2 tsp Expandex starch
  • 3/4 cup almond milk or regular
  • 4 Tbsp unsalted butter softened
  • 2 eggs
  • 2 Tbsp coconut sugar
  • 2 tsp rapid rise yeast
  • zest from 1/2 orange
  • 1 tsp vanilla
  • 1 tsp anise seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger powder
  • a pinch of salt
  • 1/2 cup mixed dried cherries and raisins
  • cross paste: 1 Tbsp water + 1 tsp of sugar + 1-2 Tbsp of flour
  • sugar glaze: 1 Tbsp milk + 1 tsp powdered sugar

Method
 

  1. Combine flours with starches, spices, salt and orange zest.
  2. make a yeast sponge by combining milk with sugar and yeast and set it aside for 10 minutes until yeast bubbles up.
  3. Cream soft butter, add eggs, then add yeast sponge and vanilla.
  4. Gradually add dry ingredients till everything is incorporated, then mix in cherries and raisins.
  5. Cover dough and let it rise in a warm place for at least an hour.
  6. Line a square baking pan with parchment paper.
  7. Form 9 round buns and place them next to each other.
  8. Cut a cross on top of each bun with a sharp knife.
  9. Let them rise for another 10 minutes while the stove is preheating.
  10. Combine flour with sugar and water to make a thick paste.
  11. Place it in a piping bag with a round tip and pipe a cross on top of each bun.
  12. Bake at 375F degrees for about 20-25 minutes till the tops are slightly browned.
  13. Combine milk and powdered sugar and brush the tops with sugar glaze.