- Prep Time: 2h 55 min
- Cook Time: 20 minutes
Hot Cross Buns (Gluten & Dairy Free)
We have asked Jo Whitton from Quirky Cooking (AKA the Queen of Gluten Free Hot Cross Buns, according to Bec!) to contribute one of her delicious Hot Cross Bun recipes for our special Easter subscriber bonus issue.
She has a great suggestion for keeping the buns fresh (a common problem with gluten free cooking!): "As with most gluten free baking, these are best eaten warm, or at least only a couple of hours old. By the next day they will be a lot drier, only good for slicing up and toasting. Although you could use the leftovers to make a hot cross bun ‘bread and butter pudding’. My suggestion is to make the dough, then only bake what you will eat that day – save the rest of the dough in a container in the fridge for another batch. The dough will last for about 5 days in the fridge in a sealed container. The flavours will actually develop as the dough sits in the fridge, and the mixture will thicken so they will rise a bit better!" - Jo
What a great idea, especially with the Bread and Butter Pudding recipe in The Celebrations Issue!
No: Gluten / Dairy / Nuts
Preparation Time 15 minutes + 2 hours + overnight (optional) + 40 minutes for further rising
Cooking Time 20 minutes
Can be frozen but best served fresh
- brown rice - 150g, raw
- sorghum flour - 110g, or sorghum seeds, or millet flour, or millet seeds
- orange - 1, zest peeled with potato peeler
- yeast - 1 Tbsp, instant
- arrowroot flour - 190g, or tapioca starch
- sea salt - 1.5 tsp, fine
- cinnamon - 2 tsp, ground
- nutmeg - 1 tsp, ground
- cloves - 1/2 tsp, ground
- coconut sugar - 40g, or Rapadura
- psyllium husks - 1 Tbsp (or 2 tsp xanthan gum)
- eggs - 2
- coconut milk - 200g, or preferred milk
- water - 150g
- macadamia oil - 40g, or other light oil
- sultanas - 100g
- currants - 100g (or try dried sour cherries or cranberries)
- plain flour - 50g, gluten free
- water - 50g
- orange - 1, juice (approx. 50g juice)
- coconut sugar - 50g, or rapadura
- vanilla - 1/2 tsp, natural, extract
- cinnamon - 1 tsp, ground
- Place brown rice (150g) and sorghum / millet seeds (110g) into bowl. Program 1 minute / Speed 9. If using sorghum or millet flour, mill rice on its own, THEN add flour.
- Add orange zest (1) and blitz on Speed 9 / 15 seconds.
- Add yeast (1 Tbsp), arrowroot or tapioca starch (190g), salt (1.5 tsp), cinnamon (2 tsp), nutmeg (1 tsp), cloves (1/2 tsp), sugar (40g) and psyllium husk (1 Tbsp). Mix on Speed 5 / 20 seconds. Scrape down sides.
- Add eggs (2), milk (200g), water (150g), oil (40g), sultanas (100g) and currants (100g) to the bowl. Mix Reverse+Speed 4 / 20 seconds. Scrape down sides.
- Mix Reverse+Speed 4 / 10 seconds.
- Pour mixture into a large container, place lid on, and leave to rise for 2 hours at room temperature.
- Once mixture is risen, container can either be put into the fridge to be used the next day (best results, as flavours intensify and mixture thickens), or you can make the buns straight away.
Once ready to bake:
- Mix the flour (50g) and water (50g) for the crosses in a small bowl with a fork until smooth, then pour into piping bag or a small a small ziplock bag. Seal the bag and cut a very small corner off. Set aside.
- Place paper muffin cups into a muffin tray (depending on how many you want to make).
- Take the dough out of the fridge and scoop out heaped tablespoonfuls, and using a spoon and butter knife, drop a large spoonful into each muffin cup. Muffin cups should be 3/4 full.
- Cover muffin tray loosely with a plastic bag (so that plastic does not touch dough) and leave to rise for about 30-40 minutes, or until dough has barely risen to the top of the muffin cup. (Don't over-rise buns or you'll find they flatten out, and will sink in the middle once cooked.)
- Towards the end of the rising time, preheat oven to 200C (fan forced). Pipe crosses onto buns.
- Once oven is hot, place tray inside on middle shelf, and cook for 20 minutes, or until lightly browned and a skewer inserted in the centre comes out clean.
- Place juice of one orange (50g), sugar (50g), vanilla (1/2 tsp) and cinnamon (1 tsp) into bowl.
- Program 2 minutes / Steaming Temperature / Speed 2, with measuring cap off to let out steam. If using a TM5 machine, set to 110C. Brush hot glaze over hot buns (removing papers if you like and arranging on a plate first, so that the glaze drizzles down the sides).