Gluten Free Hot Cross Buns

Gluten-free, dairy-free and refined-sugar free! I have used brown rice flour and coconut sugar to keep these buns low GI and as wholesome as possible. This year is going to be a little different not being able to spend Easter with family. However, at least we can keep our homemade hot cross bun tradition alive. I love the traditional combination of currants and orange zest. You could easily swap the currants for dark chocolate in these buns as well. When smeared with some organic butter, these are just divine! Gluten free baking takes a little bit of science experimentation. I did lots of research about how to ‘replicate’ or ‘mimic’ the gluten in gluten free baking to create a similar texture to regular baking with wheat. You may need to visit your local health food store for a few of these ingredients that help to thicken and bind the dough. Totally worth it when it means not missing out on this Easter treat because you can't have gluten. Enjoy with a steaming hot cup of tea!

Makes 8 buns

Buns:

1/2 cup currants

2 tsp. baker’s yeast

1 tsp. coconut sugar

½ cup cold water

¼ cup psyllium husk

1 tsp. xanthum gum

3 free-range eggs

1 cup boiling water

1 cup tapioca flour

2 cups brown rice flour

1 tsp. salt

½ cup coconut sugar

Zest of 1 orange (save juice for the glaze)

¼ tsp. nutmeg

¼ tsp. allspice

1 ½ tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

Crosses:

4 tbsp. brown rice flour

1 tbsp. tapioca flour

1 tbsp. coconut sugar

2 ½ tbsp. water

1 egg, to brush on top

Glaze:

2 tbsp. orange juice

2 tbsp. raw honey

Method:

1. Boil a full kettle of water. Fill a medium-large bowl with boiling water and place it in the bottom of the oven and turn the oven light on. If you don’t have an oven light, simply turn your oven onto the lowest possible heat. This will create a warm environment for the buns to rise before baking them.

2. Add the currants to a small bowl and cover with boiling water, set aside.

3. Mix the yeast, coconut sugar and cold water together in a small bowl and set aside.

4. Whisk the psyllium husk, xanthum gum, eggs and 1 cup of the hot water together in a medium bowl and set aside to thicken. 

5. Add the tapioca flour, brown rice flour, salt, coconut sugar, orange zest, nutmeg, allspice, cinnamon, baking powder and soda to a large bowl and stir to combine.

6. Add the yeast mix and egg mix (two smaller bowls) to the large bowl of dry ingredients and stir to combine. This will require a bit of arm strength as the mix will be very thick.

7. Drain the currants and fold them through the dough.

8. Tip the dough onto a floured surface and with floured hands gently press it into an even rectangular shape that can be cut into even pieces.

9. Cut it into eight even pieces and shape each into a ball. Place onto a flat baking tray lined with baking paper. Leave a little space between each bun (about 1cm). Place in the ‘just warm’ oven and leave them to rise until they’ve almost doubled in size.

10. Meanwhile, make the cross mixture and glaze.

11. For the crosses, simply mix all ingredients together and put into a piping bag of clip seal bag with a tiny bit of the corner cut off.

12. For the glaze, add the orange juice and honey to a small saucepan and bring to a gentle boil. Simmer for 2 minutes, then remove from the heat and allow to cool and thicken.

13. Once the buns have risen, remove them from the oven with the bowl of water and heat the oven to 200 degrees celsius (180 degree fan forced).

14. Pipe crosses onto the top and then gently brush the beaten egg onto the tops. Once the oven has completely heated, place the buns back in and allow to bake for 25 minutes or until golden.

15. Remove the buns from the oven and immediately brush with the glaze. Serve hot with a smear of organic butter. Enjoy!