Hot Cross Buns - Makes 8


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 100g caster sugar
  • 1 tbsp mixed spice
  • 8 tsp (4 x 7g sachets) dried yeast
  • 85g currants
  • 25g sultanas
  • 20g mixed peel
  • 80g dairy free margarine, melted
  • 350ml dairy free milk
  • for the Cross Batter
  • 60g gluten free plain flour
  • 20g dairy free margarine
  • 75ml water
  • for the Glaze
  • 100g caster sugar
  • 100ml water

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Grease or line a baking tray.
  2. Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, sugar, mixed spice and yeast.
  3. Mix in the currants, sultanas and mixed peel.
  4. Pour the melted dairy free margarine and dairy free milk into the dry ingredients. Beat until smooth.
  5. Scoop the mixture onto the baking tray to make 8 buns.
  6. Wet your fingers and mould each bun into a round shape.
  7. To make the cross batter – rub the dairy free margarine into the gluten free flour. Mix in the water to make a pipeable batter. Fit a piping bag with a small plain nozzle. Fill with the batter and pipe a cross onto each bun.
  8. Leave in a warm place to prove for 30 – 45 minutes.
  9. Preheat oven to 200°c / 400°f / gas mark 6.
  10. Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun if it sounds hollow it is cooked.
  11. Place the glaze ingredients into a saucepan and boil together. Brush over each bun.
  12. Leave on a wire rack to cool.
  13. Serve toasted with dairy free margarine.

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