gluten free and dairy free hot cross buns …

Earlier this week I made raw vegan hot cross buns. They were deliciously delightful but they weren’t gluten free. Enter the magazine ‘super food ideas‘.

This month’s edition (page 80) has a recipe for gluten free hot cross buns. These took a little longer to make than the raw hot cross buns – you have to allow 90 minutes for proving (the rising of the dough).

1 cup milk
1/2 cup caster sugar
100g butter, chopped
2/3 cup mixed dried fruit
2 cups buckwheat flour
1 1/2 cups brown rice flour
2 teaspoons xanthan gum
2 x 7g sachets dried yeast
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 eggs, lightly beaten
buckwheat flour, for dusting
extra 1/2 cup brown rice flour
2 tablespoons honey, warmed

Note: to make these hot cross buns dairy free I substituted the milk with water and the butter with a plant seed oil based margarine (Nuttelex).

1) Place milk, sugar, butter and dried fruit in a medium saucepan over medium heat. Cook, stirring occasionally for 5 minutes or until mixture is almost simmering. Remove from heat. Cool for 15 minutes.

2) Meanwhile, combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add mixture and egg. Stir until mixture forms a dough.

3) Turn out dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Set aside in a warm place for one hour or until doubled in size.

Note: to get the buns the same size, weigh the dough, divide by 20, then weigh out each portion, so they are all the same.

4) Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Divide dough into 20 balls. Place dough balls on prepared tray in a round shape. Cover with a clean towel. Set aside for 30 minutes or until buns have risen slightly.

5) Make a paste by combining extra flour and 5 to 6 tablespoons cold water. Transfer to a snap-lock bag. Snip off 1 corner. Pipe crosses on buns.


5) Bake for 20 minutes or until starting to brown. Brush buns gently with honey.

Bake for a further 5 to 10 minutes or until golden and cooked through. Serve hot cross buns warm or at room temperature.

Note: the family will have the hot cross buns on Easter Sunday after we attend Easter Sunday mass. It’s our Easter tradition. Fingers cross they taste alright!

“May the choicest blessings of the world be showered upon you and fill your life with delight.”

Buona Pasqua a tutti! (Happy Easter everyone!)



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