Gluten Free Hot Cross Buns
Ingredients
- 600 g milk
- 14 g dry yeast
- 500 g gluten-free bakers flour
- 100 g brown rice flour
- 2 tsp xanthan gum
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1/4 cup honey
- 3 eggs
- 160 g olive oil
- 1 cup frozen blueberries
- 1/2 cup reduced sugar chocolate chips optional
- 60 g gluten-free plain flour for paste for crosses
- 85 g water for paste for crosses
- 1 tbsp honey for glaze
- 1/2 cup water for glaze
Instructions
- Warm the milk slightly to bring to room temperature.
- Sprinkle yeast on top to dissolve.
- Whisk all the dry ingredients together in a bowl.
- In a separate large bowl, use an electric mixer to whip the eggs, honey and oil for 5 minutes until fluffy.
- Fold in dry ingredients and milk, mix for a further 3-4 min until it forms a dough.
- Use a large ice cream scoop or rounded spoon and divide the dough evenly into a baking tray, let it proof for 45 mins until it’s almost double in size.
- Mix the paste ingredients (until it forms a paste) and pipe crosses on to the top of the buns.
- Bake at 180C for 20 mins, then turn down to 160C and bake for a further 20-25 mins.
- Meanwhile, whisk and cook the glaze in a small pot for 5-6 mins until it bubbles and thickens.
- Brush the buns with the glaze when they come out of the oven.
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