Gluten Free Hot Cross Buns Recipe (2024)

Ingredients:

For the Gluten Free Hot Cross Buns:

• 3/4 cup sorghum flour (or oat flour)
• 3/4 cup potato starch
• 1/2 cup cornstarch
• 1/4 cup non-fat milk powder (or dairy-free substitute)
• 2Tablespoonflax seed meal* (optional)
• 2 1/4 teaspooninstant dry yeast
• 2 teaspoonsgluten free baking powder (Rumford's)
• 2teaspoonsxanthan gum (or guar gum)
• 1/2 teaspoonbaking soda
• 1/4 teaspoonsalt
• 1/3 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon groundcloves
• 1/3 cup currants
• 3/4 cup non-fat gluten-free Greek yogurt (fa*gE)
• 1/4 cup honey
• 1/4 cup neutral flavored cooking oil (I used light olive oil)
• 2 large eggs, at room temperature
• 3/4 teaspoonapple cider vinegar
• 1 egg yolk, for egg wash
• 1 Tablespoonmilk, for egg wash
• 1Tablespoon butter, melted

For the Glaze:

• 2 cups confectioners' sugar, sifted
• 2 Tablespoons milk of choice
• 1/4 teaspoon gated lemon zest, minced
• 1 teaspoon pure vanilla extract

Instructions:

To Make Gluten Free Hot Cross Buns:

1. Oil a 9x9-inch baking pan or 9 cups of a 12-cup muffin tin; and set aside.
2. Add the sorghum flour, potato starch, cornstarch, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt to the bowl of your mixer.
3. In a separate bowl, whisk together the yogurt, honey, oil, eggs and vinegar.
4. Add the wet to the dry ingredients; and beat on high speed and until thoroughly combined.
5. Add and stir in the currants.
6. Oil a large, clean bowl, add dough, cover, and allow to rise for about 40 minutes oruntil doubled in size.
7. Once the dough rises, dust your hands with starch. Scoop a slightly heaping 1/4 cup of dough from the bowl and shape into a ball. Add the ball to the prepared pan. Continue this process, until all dough is used up.Set aside to rise another 30 minutes.
8. Position the rack in your oven to the center shelf and preheat to 350ºF.
9. Once the rolls rise, make the egg wash by whisking the egg yolk and milk together. Using a pastry brush, baste the tops of the rolls with the egg wash.
10. Bake them for about 10 minutes. Then change the oven's temperature to high broil; and baste the rolls with the melted butter and cook until their tops turn golden brown, about 30 seconds.
11. While the buns are baking, make the glaze:Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth.Transfer icing to a ziplock bag with the tip cut off, or a pastry bag fitted with a small tip. Don't forget to broil the buns for a few seconds to 1 minute to brown more.
12. Remove the buns from the oven. If desired, baste again with butter to add a sheen and a rich buttery flavor.
13. Pipe icing on top of the buns in the shape of a cross.
14. Serve warm and freeze in separate bags in resealable freezer bags. Alternatively, freeze them in a single layer, uncovered. Once frozen, store in a large gallon freezer bag.

Tips

*When you use golden ground flax seeds/meal, it doesn't really show up in the dough once baked. However, brown flax seed meal does show. Check out the inside of the buns (without raisins and less honey) at Whole Grain gluten Free Dinner Rolls.