June 23, 2020

EASY GLUTEN FREE HOT CROSS BUNS RECIPE

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Craving for a soft spiced infused hot cross buns that are gluten free? Try our easy gluten free hot cross buns recipe made with buckwheat flour, tapioca, and rice flour.

Ingredients For Gluten Free Hot Cross Buns In Grams:

300 grams Buckwheat Flour
100 grams Tapioca Flour
200 grams Rice Flour
100 grams eggs
240 grams Coconut Milk or Almond Milk
10 grams Salt
10 grams Instant yeast
10 grams Psyllium Husk or Xanthan Gum
100 grams Sugar
10 grams Cinnamon Powder
5 grams All Spice
110 grams Butter, melted (1 stick)
150 grams Raisins
50 grams Orange and Lemon Peel
50 grams egg beaten for glazing

Ingredients For Gluten Free Hot Cross Buns In Imperial Measurements:

2 3/8 cup Buckwheat Flour
7/8 cup Tapioca Flour
1 2/3 cup Rice Flour
2 Large Eggs
1 cup Coconut Milk or Almond Milk
2 teaspoons Salt
3 teaspoons Instant yeast
2 teaspoons Psyllium Husk or Xanthan Gum
1/2 cup grams Sugar
2 teaspoons grams Cinnamon Powder
1 teaspoon All Spice
8 tablespoons Butter, cubed
1 cup Raisins
4 tablespoons Orange and Lemon Peel
1 egg beaten for glazing

Ingredients For The Gluten Free Hot Cross Bun Crossing:

100 grams Rice Flour (1 cup)
75 grams water (5 tablespoons)

Instructions How To Make Gluten Free Hot Cross Buns:

Line a baking tray with parchment paper.
In a mixing bowl with the hook attachment, add all the dry ingredients and mix together on low speed (1-2) for 2 minutes.
Add in the coconut or almond milk, eggs, and butter and mix on low speed for 2 minutes then increase the speed of the mixing machine to 3-4 and continue to mix until all the ingredients come together and a dough is formed.
Add in the raisins and peel and mix on low for 2 minutes.
You can also use a food processor, add all the dry ingredients, and pulse 2 to 3 times. Then add the rest of the ingredients including the mixed peel and pulse till the dough is developed.
Mixing by hand: Add the dry ingredients into a large bowl and create a well in the middle. Add in the liquids and mix together using a spatula of your fingers until the dough is formed. Add-In the mixed peel and continue to mix by hand until well combined.
Transfer the dough onto a floured work surface and knead by hand for about 3 minutes until the dough is smooth and shiny.
Transfer the dough into a greased large bowl and cover for 30 minutes.
Divide the dough onto 20 equal parts and shape into a round roll.
Place each roll onto the baking tray and separate them 1/1/2 to 2 inches apart from each other.
Depending on your size of tray, you will have to use 2 trays or divide only half of the dough and refrigerate the rest of the dough until ready to shape.
Once the hot cross bun dough is formed, cover and let it proof for about 30 minutes.
Preheat the oven to (190°C 375°F) with rack set to middle position.
Make the Crossing Paste: Add the Rice flour and water into a small bowl and mix together until a paste is developed.
Transfer the paste into a piping bag with a small round tip and set aside.
Once hot cross buns are proofed, brush the rolls with egg wash and pipe crosses over the top.
Place the tray into the oven and bake for 18-20 minutes or until the hot cross buns are light golden brown.
Remove from oven and cool before serving.

Gluten Free Hot Cross Buns

Gina

Our gluten free hot cross buns recipe is easy to make. These gluten free hot cross buns are packed with raisins, lemon and orange peel an d with just the right amount of cinnamon and all spice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Dough resting and proofing 1

Total Time 1 50

Course Breads, Easter, Easy, Gluten Free

Cuisine England, United Kingdom

Servings 20 rolls

Calories 100 kcal

Ingredients

INGREDIENTS FOR GLUTEN FREE HOT CROSS BUNS IN GRAMS:

300 grams Buckwheat Flour
100 grams Tapioca Flour
200 grams Rice Flour
100 grams eggs
240 grams Coconut Milk or Almond Milk
10 grams Salt
10 grams Instant yeast
10 grams Psyllium Husk or Xanthan Gum
100 grams Sugar
10 grams Cinnamon Powder
5 grams All Spice
110 grams Butter melted (1 stick)
150 grams Raisins
50 grams Orange and Lemon Peel
50 grams egg beaten for glazing

INGREDIENTS FOR GLUTEN FREE HOT CROSS BUNS IN IMPERIAL MEASUREMENTS:

2 3/8 cup Buckwheat Flour
7/8 cup Tapioca Flour
1 2/3 cup Rice Flour
2 Large Eggs
1 cup Coconut Milk or Almond Milk
2 teaspoons Salt
3 teaspoons Instant yeast
2 teaspoons Psyllium Husk or Xanthan Gum
1/2 cup grams Sugar
2 teaspoons grams Cinnamon Powder
1 teaspoon All Spice
8 tablespoons Butter cubed
1 cup Raisins
4 tablespoons Orange and Lemon Peel
1 egg beaten for glazing

INGREDIENTS FOR THE GLUTEN FREE HOT CROSS BUN CROSSING:

100 grams Rice Flour 1 cup
75 grams water 5 tablespoons

Instructions

INSTRUCTIONS HOW TO MAKE GLUTEN FREE HOT CROSS BUNS:
Line a baking tray with parchment paper.
In a mixing bowl with the hook attachment, add all the dry ingredients and mix together on low speed (1-2) for 2 minutes.
Add in the coconut or almond milk, eggs, and butter and mix on low speed for 2 minutes then increase the speed of the mixing machine to 3-4 and continue to mix until all the ingredients come together and a dough is formed.
Add in the raisins and peel and mix on low for 2 minutes.
You can also use a food processor, add all the dry ingredients, and pulse 2 to 3 times. Then add the rest of the ingredients including the mixed peel and pulse till the dough is developed.
Mixing by hand: Add the dry ingredients into a large bowl and create a well in the middle. Add in the liquids and mix together using a spatula of your fingers until the dough is formed. Add-In the mixed peel and continue to mix by hand until well combined.
Transfer the dough onto a floured work surface and knead by hand for about 3 minutes until the dough is smooth and shiny.
Transfer the dough into a greased large bowl and cover for 30 minutes.
Divide the dough onto 20 equal parts and shape into a round roll.
Place each roll onto the baking tray and separate them 1/1/2 to 2 inches apart from each other.
Depending on your size of tray, you will have to use 2 trays or divide only half of the dough and refrigerate the rest of the dough until ready to shape.
Once the hot cross bun dough is formed, cover and let it proof for about 30 minutes.
Preheat the oven to (190°C 375°F) with rack set to middle position.
Make the Crossing Paste: Add the Rice flour and water into a small bowl and mix together until a paste is developed.
Transfer the paste into a piping bag with a small round tip and set aside.
Once hot cross buns are proofed, brush the rolls with egg wash and pipe crosses over the top.
Place the tray into the oven and bake for 18-20 minutes or until the hot cross buns are light golden brown.
Remove from oven and cool then serve.