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The Spruce / Sonia Bozzo
Nutrition Facts (per serving) | |
---|---|
392 | Calories |
12g | Fat |
68g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 392 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 6g | 29% |
Cholesterol 70mg | 23% |
Sodium 311mg | 14% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 4g | 13% |
Total Sugars 36g | |
Protein 8g | |
Vitamin C 2mg | 12% |
Calcium 45mg | 3% |
Iron 3mg | 16% |
Potassium 411mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Hot cross buns are a Good Friday and Easter tradition in households throughout the world. This recipe for gluten-free and dairy-free hot cross buns is easy to make and is full of raisins, lemon zest, and spiced flavor. You can make the dough a day ahead of time and refrigerate–making this an easy recipe for busy holidays.
"The hot cross buns were easy to prepare and had nice flavor from the spices, lemon, and honey. The icing was delicious, too. The guar gum thickened the dough/batter and made it easy to scoop onto the baking sheet. It's an excellent gluten-free choice for Easter." — Diana Rattray
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Ingredients
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3/4 cup buckwheat flour, light, or sorghum flour
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3/4 cup gluten-free all-purpose flour mix, such as Bob's Red Mill Pizza Mix
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1/3 cup potato starch, not flour
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1 tablespoon instant dry yeast
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2 teaspoons guar gum
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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2 teaspoons gluten-free mayonnaise
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3 large eggs, divided
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3/4 cup canned coconut milk, or other dairy-free milk
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2 tablespoons light olive oil
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6 tablespoons honey, or organic agave nectar
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1 cup raisins
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1/2 teaspoon lemon extract
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1 tablespoon lemon zest, freshly grated
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1 tablespoon water
Icing for the Crosses on the Buns:
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3/4 cup confectioners' sugar
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1 tablespoon coconut milk, or other dairy-free milk
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1 teaspoon lemon zest, freshly grated
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1/4 teaspoon lemon extract
Steps to Make It
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Gather the ingredients.
The Spruce / Sonia Bozzo
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Preheat oven to 375 F / 190 C. Line a small baking sheet with parchment paper or lightly grease.
The Spruce / Sonia Bozzo
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In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.
The Spruce / Sonia Bozzo
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In a 1-quart pitcher or medium mixing bowl, lightly beat two eggs and add mayonnaise, coconut milk, olive oil, honey, and 1/2 teaspoon of lemon extract. Stir to combine.
The Spruce / Sonia Bozzo
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Add the wet ingredients to the dry ingredients and beat with an electric mixer just until the batter is combined.
The Spruce / Sonia Bozzo
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Fold in raisins and 1 tablespoon of freshly grated lemon zest and gently combine.
The Spruce / Sonia Bozzo
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Use an ice cream scoop with a 1/3-cup capacity to scoop 8 buns onto a prepared baking sheet. If you don't have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 2 inches between buns.
The Spruce / Sonia Bozzo
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Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
The Spruce / Sonia Bozzo
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Place uncovered buns in a warm location and allow to rise for 1 hour.
The Spruce / Sonia Bozzo
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Beat one egg with 1 tablespoon water and brush buns with the egg wash.
The Spruce / Sonia Bozzo
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Bake buns in preheated oven for 20 to 25 minutes or until golden and done.
The Spruce / Sonia Bozzo
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Cool on a wire rack for 5 minutes.
The Spruce / Sonia Bozzo
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While buns are cooling, mix the gluten-free powdered sugar, coconut milk, 1 teaspoon of grated lemon zest, and 1/4 teaspoon of lemon extract. Stir with a fork until lumps are gone and the icing is smooth.
The Spruce / Sonia Bozzo
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Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like.
The Spruce / Sonia Bozzo
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Pipe icing on buns to make crosses.
The Spruce / Sonia Bozzo
Tip
- For convenience, you can make the bun dough the day before you plan to bake and serve the buns. Put the dough in a container with a tight-fitting lid and refrigerate. Remove the dough from the refrigerator about 3 hours before baking. Allow the dough to come to room temperature.
- When preparing gluten-free recipes, aways make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- If you have an instant-read thermometer, look for an internal temperature of about 206 F to 210 F.
Recipe Variations
- Instead of raisins, use currants, golden raisins, or dried cranberries or blueberries.
- Use a smaller scoop to make smaller hot cross buns.
How to Store Gluten-Free Buns
- Store cooled leftover buns in an airtight container at room temperature for up to 2 days.
- Wrap cooled buns well in plastic wrap and foil and freeze for up to 1 month.
- Place frozen—preferably un-iced—buns on a baking sheet and cover with foil. Heat in a preheated 250 F oven for about 15 minutes, or until warmed. Cool slightly and ice just before serving.
What does guar gum do for baked goods?
Guar gum is used in gluten-free baked goods to improve the texture and shelf life. It's an important ingredient in gluten-free cooking, as it has about 8 times the thickening capacity of cornstarch. If guar gum isn't used, your batter or dough will likely be thin or runny. Gluten-free bread recipes typically call for 1 to 2 teaspoons of guar gum for each cup of flour.
Can I use xanthan gum instead of guar gum?
Yes, you can swap out the guar gum with the same amount of xanthan gum.
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