Hot Cross Bread Buns (Gluten Free + Vegan)

Gluten free AND vegan hot cross buns, that don’t use a store bought gluten free all purpose flour mix and aren’t rocks. What a mission I tell you!!

I’ve tried creating a recipe like this many times before, but the end result was usually some kind of hockey puck scone type thing. Or a muffin. But not a hot cross bun.

Whilst these are definitely still a lot more crusty and ‘rustic’ than a traditional hot cross bun (hence why I’ve decided to call them ‘bread buns’!) , that’s all you can expect when using largely unrefined gluten free flours! And they still have a great fluffiness and softness to their inside, plus that traditional cinnamony spice we all love from our hot cross buns!

A little more effort than my usual recipes, but well worth it in my opinion. I hope you love them as much as I do!

This recipe recipe makes 4 buns. I’ve kept it a small batch as they taste much better eaten fresh on the day their made, however you can easily double the recipe if you like!

Ingredients:

• 1/2 cup (80g) brown rice flour

• 1/4 cup (40g) teff flour

• 1/4 cup (30g) sorghum flour

• 1/2 cup (45g) oat flour, gf if needed

• 1/4 cup (30g) tapioca flour

• 1 tbsp psyllium husk, blended into a powder

• 2 tsp cinnamon

• 2 tsp mixed spice

• 1 tsp active dry yeast

• 3/4 tsp salt

• 1 tbsp date sugar, or other sugar of choice

• 1 cup lukewarm water

• 40g sultanas, soaked

For cross and glazing:

• 1 tbsp brown rice flour

• 1 tbsp buckwheat flour

• 1-2 tbsp water

• 1 tbsp rice syrup mixed with 1 tbsp warm water

Method:

1. Combine flours, psyllium, spices, yeast, salt and sugar in a bowl.

2. Mix in water to form a sticky dough, then place in a bowl, cover with a tea towel and leave in a warm place to rise for 2 hours.

3. Once dough has risen, knead in soaked sultanas and form into 4 equal sized buns. Place on a baking paper lined tray about 1/2 cm apart from each other, cover with your tea towel and leave to rise again for a final hour.

4. Meanwhile, preheat oven to 210°C and place a tray filled with water on the bottom shelf of your oven. Combine flours and water for the cross, this should be a thick but ‘drizzleable’ paste!

5. Once the hour is up, coat buns with rice syrup glaze, then drizzle on your crosses. Place in the oven and bake for 25 minutes.

6. Allow to cool slightly before serving! I love these toasted and spread with nut butter and banana slices. Yum!!

Notes:

• This recipe was inspired by a gluten free bagel recipe from Yum Universe!

• These buns are definitely more rustic looking and crusty than your spongy store bought ones, but still absolutely delicious. Best eaten on the day of baking.

• If you don’t have access to some of the flours (e.g. teff), you can swap this for more of the oat flour.