This recipe was inspired by Nodo bakery recipe, but I tweaked it a little for my liking. I have to say, this is the first time I have actually baked anything close to a real hot cross bun using a gluten-free recipe, I could not believe how well they turned out – just like normal ones and better than 99% of the gluten-free ones in stores. Oh and if you are a weirdo who doesn’t like fruit buns – you can replace dried fruit with cholate chips.

Hot Cross Buns (makes 12)

• 2 1/4 C Gluten-free baking flour (I used Red Mill 1-to-1)
• 1/2 C buckwheat flour
• 1/2 C brown rice flour
• 1/2 – 3/4 C coconut sugar
• 1 tsp xanthan gum (I did without but works better with)
• 1 tsp salt
• 1 tbsp dry yeast
• 1 tbsp psyllium husk
• 1.5 C almond milk
• 1/2 C water
• 1 egg
• 1/4 C soft margarine
• 1 tbsp cinnamon
• 2 tsp all spice
• 2 tsp ginger
• 200G dried fruit (I used sultanas and blueberries), soaked

METHOD:

1. Turn the oven to 185  degrees.
2. Activate the yeast by mixing it to warm milk in a small bowl.
3. In a separate bowl, soak the psyllium in the water and set to thicken.
4. Mix flours, xanthan gum, coconut sugar and salt together in a large bowl.
5. Add the yeast mix and psyllium husk to the large bowl with the flours, soft butter and the egg.
6. Mix the ingredients by using a spatula or hand for 8 minutes scraping the bowl sides to ensure there are no dry ingredients left.
7. Add the spices and mix the dough for another 4 minutes.
8. Add in the soaked fruit and mix the dough until the fruit has dispersed properly.
9. Place the dough to fridge to for an hour at least – longer the better.
10. Transfer the rested dough onto a greased baking tray, crossing the buns with the crossing mix (see below).
11. Use an oiled sharp knife to cut a grid within the baking tray. (my tray was a rectangle and it made a grid of 3×4 buns)
12. Bake in the oven for 25-30 minutes.
13. Coat with glazing mix to finish (see below).

Cross mixture:

• 1/4 C any flour
• 3 tbsp water

Mix flour and water together in a sandwich/piping bag until smooth.

Glaze

• 1/6 C hot water
• 1 tbsp coconut sugar

Stir together until the sugar has dissolved then brush over the freshly baked hot cross buns.