Gluten-Free Hot Cross Buns

Hot cross buns are an Easter tradition in my family.  However, they are much more difficult to make gluten-free.  In past years, I have made many gluten-free hot cross buns that were almost as hard as hockey pucks!  Fortunately, after years of practice, I am improving at making hot cross buns and other gluten-free breads.  

Recently, I have been trying to make gluten-free bread that is free of xanthan gum.  I have tried making hot cross buns using flax seeds (picture below) and chia seeds, but I find that psyllium husk powder works the best as a binder and makes the dough more elastic (like a dough with gluten).  The hot cross buns in this recipe turn out light and fluffy, just like they should be.  I hope you enjoy this gluten-free version of a classic Easter treat!

Gluten-Free Hot Cross Buns

1/4 cup warm water

2 teaspoons instant yeast (Bakipan Red Star instant yeast is gluten-free)
1 teaspoon coconut sugar

Add the yeast to the warm water.  Stir in the sugar and let stand to allow the mixture to rise (make sure to use a large enough measuring cup or bowl so it does not overflow).

1/2 cup raisins

2 tablespoons orange juice

In a small microwavable bowl, combine the raisins and orange juice.  Microwave on high for 45 seconds and let stand.

1 cup milk or almond milk

grated lemon zest from 1 lemon

1/4 cup coconut sugar

1/4 cup coconut oil

1 teaspoon vanilla extract (gluten-free)

In a small saucepan, heat the milk and lemon zest until almost boiling.  Turn off the heat and add the coconut sugar, coconut oil and vanilla.  Cool to lukewarm.

1 cup sorghum flour

2 tablespoons psyllium husk powder (I used the Now brand that is available at health food stores)

1/4 cup white rice flour

1/4 cup brown rice flour

1/4 cup tapioca starch

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon salt

2 eggs, lightly beaten

  

In a large bowl, combine sorghum flour, psyllium, white rice flour, brown rice flour, tapioca starch, spices and salt.  Add the milk mixture and the yeast mixture. Stir until incorporated.  Beat in the eggs.  Add the raisins, beating again until incorporated.

Using a 1/4 cup scoop, divide dough into 12 equal amounts and place in paper lined cups of a muffin tin.  Let rise in a warm, draft-free place for 40 minutes.  Meanwhile, preheat oven to 375 degrees.  Bake for 20-22 minutes or until lightly browned.  Let cool before applying the icing crosses.

Icing Crosses

I often use a traditional butter, icing sugar, almond milk/milk and vanilla icing for the crosses.  If you would like a dairy-free version you could also substitute Earth Balance shortening (butter flavour) for the butter.  

If you would like an icing that is free of refined sugar, I have also used this cashew icing that is less sweet.  You will need a high-speed blender like a Vitamix or Blendtec to make this cashew icing.  This frosting recipe is based on a recipe from The Holistic Ingredient website.  I am a huge fan of the many raw food recipes from THI site.  

Creamy Cashew Frosting:

1 cup raw cashews (soaked for 4-6 hours, and then drained and rinsed)

3 tablespoons liquid honey

2 tablespoons dairy-free plain coconut yogurt or plain yogurt

1 tablespoon lemon juice

1 teaspoon vanilla

Combine the above ingredients in a high-speed blender until smooth and creamy.  Pipe the crosses on  the buns using a piping bag or a Ziploc bag with a corner cut off.