Hot Cross Buns 

Makes 8

  • Gluten free & vegan

200g gluten-free plain flour
200g gluten-free oat flour
2tsp xanthan gum
1tsp salt
100g caster sugar
1 tbsp mixed spice
8 tsp (4 x 7g sachets) dried yeast
85g currants
25g sultanas
20g mixed peel
60g dairy-free margarine, melted
360ml plant-based milk

for the Cross Batter
60g gluten-free plain flour
20g dairy-free margarine
75ml water

for the Glaze
50g apricot jam
50ml water

Grease a baking tray.

Weigh the gluten free flour, oat flour, xanthan gum, salt, caster sugar, mixed spice and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Mix in the currants, sultanas and mixed peel.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Scoop the mixture onto the baking tray to make 8 buns.

Wet your fingers and mould each bun into a round shape.

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.

Leave in a warm place to prove for 30 – 45 minutes.

Preheat oven to 220°c / 200°c fan oven / 425°f / gas mark 7. Bake for 15 – 18 minutes until golden brown.

Tap the bottom of a bun if it sounds hollow it is cooked.

Place the apricot jam and water into a saucepan and boil together. Brush over each bun.

Leave on a wire rack to cool.

Serve toasted with dairy-free margarine.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.