Gluten Free Hot Cross Buns

These traditional soft and sweet little buns are easier to make than you think and the best part is- they are gluten free! A beautiful addition to any Easter menu.

Recipe courtesy of Catherine and Tammy Pappas from Living the Gourmet.

 

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Servings 8buns
Prep Time 10minutes
Cook Time 12minutes
Submitted By Catherine and Tammy Pappas from Living the Gourmet
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 8buns
Prep Time 10minutes
Cook Time 12minutes
Submitted By Catherine and Tammy Pappas from Living the Gourmet
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Proof the yeast first by mixing the yeast and sugar in 1/2 cup warm water. Let the yeast stand for 10 minutes until foamy.
  2. Soak 3/4 cup raisins in 1 cup hot water to let the raisins plump up. Set aside. (Remember to drain the raisins before adding to the dough).
  3. In a large bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda.
  4. In a large pot, heat 1 cup milk until very hot but not boiling. Let the milk rest until warm. Whisk in egg and vegetable oil to the warm milk.
  5. Add the dry ingredients, proofed yeast and drained raisins to the milk mixture. Stir until combined. The dough will be wet and sticky.
  6. Cover the dough with a towel and place in a warm dark place to rise and double in size, about 1 hour.
  7. Turn the dough over to a well floured surface and shape into a ball gently. Since this is gluten free you do not have to knead this dough.
  8. Divide the dough into 8 equal parts. Shape each piece into a ball and place on a parchment lined baking sheet. Let the dough rest again until each bun has doubled in size.
  9. Preheat oven to 400°F. Bake the buns for 12 - 15 minutes, until nice and golden. Remove and let cool on a cooling rack.
For the Icing
  1. In small bowl combine confectioner's sugar, vanilla, and milk. Whisk vigorously until all the clumps are out. You want the icing nice and thick, but if it's too thick add more milk 1 teaspoon at a time.
  2. Transfer the icing to a piping bag and pipe a cross over each bun. Serve and enjoy!
Products Used in this Recipe
Recipe Comments

2 thoughts on “Gluten Free Hot Cross Buns

  1. Andrea miller

    Mine turned out wonderful, but I’m wondering why more flour isn’t called for? I ended up using another cup or so while shaping the dough into a disk shape. Would they turn out the same if another 1/2 cup of flour is added to begin with, or will that affect the rise?

    Reply
    1. recipe specialist Post author

      Hi Andrea,
      The dough will be very sticky and this is normal. Dusting your work surface with additional flour to help shape the buns is fine, but adding too much extra flour can make the buns dense and hard when baked, and may prevent them from rising properly. If you follow the link to the blog (highlighted in red) you can see photos of what the dough should look like at different stages which may be helpful.

      Reply

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