Gluten Free Hot Cross Buns
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 328.9
- Total Fat: 7.2 g
- Cholesterol: 18.6 mg
- Sodium: 245.0 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 4.0 g
- Protein: 4.9 g
View full nutritional breakdown of Gluten Free Hot Cross Buns calories by ingredient
Introduction
Gluten and dairy free Hot Cross Buns are packed with raisins, currants, craisins and candied fruit along with sweet, warming spices. Drizzled with honey right out of the oven, I can't even begin to explain how DELICIOUS these are! Gluten and dairy free Hot Cross Buns are packed with raisins, currants, craisins and candied fruit along with sweet, warming spices. Drizzled with honey right out of the oven, I can't even begin to explain how DELICIOUS these are!Number of Servings: 10
Ingredients
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Fruit Mixture:
½ cup raisins
¼ cup currants
¼ cup craisins
Juice and zest of 1 orange
¼ cup hot water
1 tbsp vanilla
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Buns:
½ tbsp instant yeast
1 tbsp baking powder
1 ¼ cups sorghum flour
1 cup rice flour
¼ cup chickpea flour
¼ cup chestnut flour
½ cup tapioca starch
1 tsp guar gum
1 tsp ground allspice
1 tbsp ground cinnamon
½ tsp freshly grated nutmeg
1/2 cup jaggery or coconut sugar
¼ cup diced candied fruit (optional)
1 tsp sea salt
¼ cup canola oil
1 egg, beaten
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Cross:
1/3 cup rice flour
1 tsp sugar
1/4 cup water
2 drops almond extract (optional)
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Glaze:
3 tbsp honey, warmed until runny
Directions
Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
Combine yeast, baking powder, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
Add the fruit mixture (along with any soaking liquid), oil and egg.
Mix for 5 minutes dough will be stiff but slightly sticky.
Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
Grease a 9x13” baking dish.
Divide dough into 10 pieces and roll into balls with lightly oiled hands.
Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
Heat the oven to 400F.
Whisk together the “cross” ingredients to form a smooth paste.
Scrape into a small zip-top bag and snip the corner.
Pipe the paste in a cross over the center of each bun.
Bake for 30 to 35 minutes or until they sound hollow when tapped.
Remove from the oven and immediately drizzle with honey.
Return to the oven for 2 minutes.
Cool in the pan for 5 minutes, then move to a wire rack.
These don’t stay moist for too long, but leftovers are excellent toasted with honey!
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Combine yeast, baking powder, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
Add the fruit mixture (along with any soaking liquid), oil and egg.
Mix for 5 minutes dough will be stiff but slightly sticky.
Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
Grease a 9x13” baking dish.
Divide dough into 10 pieces and roll into balls with lightly oiled hands.
Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
Heat the oven to 400F.
Whisk together the “cross” ingredients to form a smooth paste.
Scrape into a small zip-top bag and snip the corner.
Pipe the paste in a cross over the center of each bun.
Bake for 30 to 35 minutes or until they sound hollow when tapped.
Remove from the oven and immediately drizzle with honey.
Return to the oven for 2 minutes.
Cool in the pan for 5 minutes, then move to a wire rack.
These don’t stay moist for too long, but leftovers are excellent toasted with honey!
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.