Gluten-Free Hot Cross Buns
Traditional Gluten-Free Hot Cross Buns are soft and fluffy yeast buns that are subtly sweet and spiced with cinnamon, allspice, nutmeg, fragrant citrus, and pops of dried fruit. These classic Easter buns are vegan, allergy-free, and so easy to make. Baked until golden brown and topped with their iconic icing cross, this recipe will be cherished by your family for years to come!
- Prep Time: 60 Minutes
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 6 Buns 1x
- Category: Bread, Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
For The Buns:
- 2 Tsps of Active Dry Yeast
- 3/4 Cup Warm Water
- 1/2 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Sorghum Flour*
- 1/2 Cup Amaranth Flour*
- 1/2 Cup Arrowroot Starch (or Tapioca Starch)
- 1/3 Cup Granulated Sweetener (or preferred granulated sugar)
- 1 TB Psyllium Husk Powder
- 1 Tsp Xantham Gum (if using single flours)*
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Allspice
- 2 TB Vegan Butter (softened)
- 1/4 Cup Unsweetened Raisins or Currents
For The Vegan Egg Wash:
- 1/4 Cup Plain Non-Dairy Milk
- 1 Tsp Maple Syrup (if using unsweetened milk)
For The Cross:
- 1/4 Cup Gluten-Free All Purpose Flour
- 2-3 TB Water
or
- 1/4 Cup Powdered Sweetener (or preferred powdered sugar)
- 2-3 Tsp Water
For The Apricot Glaze (optional):
- 1/4 Cup Apricot Jam
- 1/4 Cup Water
Instructions
- Activate the yeast by warming the water to about 110°F. About 30-60 seconds in the microwave so the water is just warm to the touch before stirring the yeast and allowing it to proof for about 5 to 10 minutes.
- In a large mixing bowl, combine the gluten-free flours, starch, baking powder, salt, xantham gum (if needed), psyllium husk, sweetener, and spices. Mix well to combine.
- Pour in the proofed yeast mixture and softened vegan butter into the dry ingredients. Mix until a dough forms before adding in the raisins and orange zest.
- Knead the dough with your hands for a few minutes until you get a thick, uniform dough, and set it aside in a warm spot in the kitchen to rise for about 45 minutes.
- Grease a large baking dish or skillet, alternatively, line a baking sheet with parchment paper or a Silpat.
- Divide the dough into 6 tight balls, slightly flattened on the top. Fit them snuggly in your baking dish or on the baking sheet, it's fine if they touch!
- Set the buns aside, and back in a warm spot in the kitchen to rise for another 15-30 minutes while you preheat the oven and mix together the flour cross ingredients.
- Brush the buns with the non-dairy milk before using a sharp knife to cut an X (cross) in the tops of the unbaked dough. Use a piping bag (or Ziplock bag with the corner snipped) to fill the cross in with the flour-water mixture. The mixture should be thick and not too runny. It should not drip off the buns. (If making the icing cross, skip the step and just cut the cross).
- Bake the buns in the oven for 20-25 minutes, just until they are golden brown on top.
- Remove the warm buns from the oven and immediately brush them with the apricot jam glaze if desired. The glaze should be watery enough that it bushes on easily as a thin glaze.
- If you are using an icing cross, pipe the icing into the cross crevices and allow it to harden before adding the jam glaze.
Notes
- Flours: If you prefer, you can swap the sorghum and amaranth flour with equal amounts of gluten-free all-purpose. If so, omit the xantham gum.
- Psyllium Husk: You can replace the psyllium husk with one flax egg, chia seed egg, or powdered egg replacement.
- Butter: Vegan butter can be replaced with unsweetened applesauce.
- Storage: You can store leftover buns in an airtight container at room temperature for 2-3 days. Hot cross buns are best served right away while they're still warm. However, if you want to optimize your leftover buns, spritz the bun with water and warm it in the microwave for about 30 seconds until the bun is soft and warm!
- Freezing: You can freeze baked buns on a baking sheet in a single layer, then wrap them in freezer-safe wrap and store them in a storage bag or airtight container for up to 4 months. Allow the buns to thaw overnight in the fridge before reheating them individually in the microwave, listed above, or spritzed with water and warmed in the oven at 250°F for about 5-10 minutes.
- Make-Ahead: To make the buns ahead of time you can follow the instructions through shaping the buns before their second rise. Store the buns in the fridge overnight. When you are ready to bake, remove the buns from the fridge at least 3 hours before baking and allow them to rise. Then continue with making the flour crosses and baking as instructed.
Nutrition
- Serving Size: 1 Bun
Find it online: https://strengthandsunshine.com/gluten-free-hot-cross-buns/
