Gluten Free Hot Cross Buns Recipe
Gluten Free Hot Cross Buns are one of the foods most associated with the Easter season, but certainly yummy enough to make and enjoy any time of year!
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Servings: 8 buns
Calories: 287kcal
Ingredients
Buns:
- 2 eggs room temperature (or 2 Tbs flaxseed meal steeped in 6 Tbs hot water)
- 1/3 cup sour cream dairy or non-dairy (or So Delicious® plain coconut yogurt or coconut Greek style yogurt)*
- 1/2 cup milk or vegan milk
- 3 Tbs. melted coconut oil or extra virgin olive oil or grapeseed oil
- 6 Tbs. light agave nectar or honey or maple syrup
- 1/2 tsp. orange or lemon extract
- 2 cups 270 grams gfJules® All Purpose Gluten Free Flour
- 2 Tbs. flaxseed meal or use 2 Tbs. gfJules® Flour
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice or mixture of cinnamon, nutmeg, ginger and cloves
- 1/2 tsp. allspice
- 1 Tbs. freshly grated orange or lemon zest or use dried orange or lemon peel
- 2 1/4 tsp. rapid rise/instant/bread machine yeast -1 packet – Red Star® Quick Rise Yeast
- 1 cup baking raisins or regular raisins, boiled briefly in water, then well-drained
Egg wash:
- 1 large egg + 1 Tbs. water or milk of choice
Icing:
- 1 cup sifted confectioner’s sugar
- 1 1/4 – 1 1/2 Tbs. milk dairy or non-dairy (or may use orange juice)
- 1 tsp. freshly grated orange or lemon zest or use dried orange or lemon peel
- 1/4 tsp. orange or lemon extract
Instructions
- In a large mixing bowl, stir the eggs, sour cream, milk, oil, agave and extract.
- In a separate bowl, whisk together all dry ingredients, including quick rise yeast. Slowly stir into the large mixing bowl, using a paddle attachment on a stand mixer, or mixing by hand with a wooden spoon.
- Beat for 2 minutes until all ingredients are integrated well, then stir in the raisins.
- Line a baking sheet with parchment paper and set aside.
- Scoop batter onto parchment using an ice cream scoop or large spoon. They should form approximately 8 smooth buns (wet a rubber spatula to smooth tops, if necessary). Cut a cross slightly into the top of each bun using a sharp knife (or skip this step for smoother buns, using the glaze to draw the cross once cooled).
- Set aside to rise in a warm area for 1 hour (on top of a preheating oven, or in an oven preheated to 200F, then turned off, is a good place to rise the buns). Once risen, brush buns with egg wash or milk of choice.
- Preheat oven to 375 F (static) or 350F (convection).
- Bake buns for 15 minutes; check for doneness with a toothpick. Remove to cool.
- Whisk together the icing ingredients, taking care not to add too much liquid or the icing will drip all the way off the buns.
- Once the buns are fully cooled, slowly spoon icing in a line across each cut of the cross on the top of the buns.
Nutrition Facts
Gluten Free Hot Cross Buns Recipe
Serving Size
1
Amount per Serving
Calories
287
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
6
g
Cholesterol
79
mg
26
%
Sodium
201
mg
9
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.