Recipes

Gluten-Free Hot Cross Buns

The Daily Meal Staff|

Gluten-Free Hot Cross Buns
4.5 (2 ratings)
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For anyone with gluten allergies or simply looking to avoid gluten, these sweet and soft buns taste just great without it.This recipe is courtesy of Catherine Pappas, Living the Gourmet.
Prep Time
10
minutes
Cook Time
12
minutes
Servings
8
Gluten-Free Hot Cross Buns
Total time: 22 minutes
Ingredients
  • 2 teaspoon yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 3/4 cup raisins or currants
  • 2 1/2 cup bob’s red mill gluten-free 1-to-1 baking flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup warm milk
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup confectioner’s sugar
  • 1 cup vanilla
  • 2-3 tablespoon milk
Directions
  1. Preheat oven to 400 degrees F.
  2. Mix the yeast and sugar in ½ cup warm water.
  3. Let stand for 10 minutes until foamy.
  4. Soak raisins (or currants) in 1 cup hot water to plump them up.
  5. Set aside.
  6. In a large bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda.
  7. In a large pot, heat 1 cup milk until very hot but not boiling.
  8. Let the milk rest until warm.
  9. Whisk egg and vegetable oil into the warm milk.
  10. Add the rest of the dry ingredients, proofed yeast and drained raisins to the milk mixture, and stir until combined.
  11. The dough should be wet and sticky.
  12. Cover dough with a towel and place in a warm, dark place to rise for about an hour.
  13. Dough should double in size.
  14. Turn dough over onto a well-floured surface and gently shape into a ball.
  15. Divide the dough into 8 equal parts.
  16. Shape each piece into a ball and place on a parchment-lined baking sheet.
  17. Let the dough rest until each bun has doubled in size.
  18. Bake buns for 12 to 15 minutes, until nice and golden.
  19. Remove buns and let cool.
  20. In a small bowl, combine the confectioner's sugar, vanilla and milk.
  21. Whisk vigorously until there are no more clumps.
  22. Icing should be nice and thick.
  23. If it’s too thick, add more milk 1 teaspoon at a time.
  24. Transfer the icing to a piping bag and pipe a cross over each bun.
  25. Serve.
 
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