Gluten Free Hot Cross Buns

By: Jo Rosas

1 x cup rice flour
2 x cups of Gluten Free Self Raising Flour
⅓ x cup of Castor Sugar
3 x teaspoons of Xanthum Gum
1 x teaspoon of Baking Powder (gluten free)
2 x teaspoons of cinnamon powder
2 x teaspoons of yeast or yeast substitute
¼ x cup of olive oil
3 x egg substitute
1 x teaspoon of vinegar
1 x cup of sultanas
2 x tablespoons of melted coconut oil.

This mix makes 16 delicious hot cross buns


Empty your sachet of yeast (there's usually 2 tsp in a yeast sachet) in to a cup and add 3 teaspoons of castor sugar.

Add a little warm tap water and stir well. Sit it to one side and let it froth up.

Add all the dry ingredients in to your food processor and blend for 30 seconds. (Rice Flour, SR Flour, Castor Sugar, Xanthum Gum, Baking Powder, Cinnamon Powder).

Pour in your yeast mix, ¼ cup of oil, 3 eggs and vinegar and blend on high for 3 minutes.

The mix should form in to quite a large dough ball. (If it doesn't form a ball try drizzling a couple of additional teaspoons of olive oil and water in through the top of the food processor till the ball forms).

Tip in your cup of sultanas and process for a few more seconds till they are worked through the dough

Prepare a large baking tray with some baking paper and cooking spray.

Cut your dough in half and then each half in to eights. Roll each in to a small ball. With one dough ball in the centre of the baking tray, place seven dough balls around it.

Repeat to form a second group of 8. (Grouping them before baking creates pull apart buns).

With a sharp knife dipped in a litte flour, cut a shallow cross in the top of each dough ball. (Once baking is complete, we'll fill the channel with piped icing).

Melt two tablespoons of coconut oil and brush the tops of the buns.

Cover with a tea towel and wait 30 minutes for the buns to rise.

Place in a hot oven at 190 ℃ and bake for 30 minutes

Once baked carefully lift the 2 clusters of buns on to a cooling rack till cool enough to handle.

Piped Icing (for the cross on the buns).

While the buns are still warm, add 2 x tablespoons of Gluten Free Pure Icing Sugar a teaspoon of water and a tiny dash of vanilla essence in to a zip lock bag.

Between your fingers work the water and essence in to the icing sugar to create a thick icing.

Cut off the corner of the zip lock bag and pipe the icing on to the top of the warm buns.


[With thanks to Lee Wade]