Hot Cross Buns! Gluten and Dairy free!

Ah, that time again! Easter! And what is easter, without hot cross buns!

Fluffy, spicy, sweet and no peel! All you'll need is as follows!


3 tsp yeast

1 3/4c rice milk (warmed in the microwave)

2tbsp sugar

whisk and let it rest 10 minutes

In a mixer bowl combine: 3 c orgran self raising flour 1/4 cup millet flour 1/2 tsp baking powder (gluten free) and a sprinkle of vanilla sugar

Add 2 tsp cinnamon and 2tsp mixed spice and 1/2 tsp salt.

Rub in 60g of margarine. Add 1 1/2 cup fruit and 1/2 cup chocolate chips.

Add in 2 eggs, 1 tbsp honey, 1tsp Xantha gum, 1tbsp vanilla syrup and the rested yeast liquid. Beat for 7 minutes.

Use 1/3 cup to make the mounds-not 2 spoons like i did if your mix is quite together, otherwise just pour, and let it rest for 45 minutes.

Set the oven to 180 degrees while you get the crosses going: 2tbsp orgran self raising flour. 1tsp icing sugar and add 3 tbsp of water, one at a time to get a thick mixture (if its fluid it will run all over the place!).

Spoon into a bag and snip the end off and pipe crosses on the buns.

Bake it for 15-25 minutes (depending on your oven and watch them!). If they are large you might want to lower the temperature to cook it more evenly and for slightly longer. (originally preheated to 200 and cooked at 180 for 20 minutes was too much, they turned quite dark very soon!)

Brush on melted jam as a glaze if you want ( I did not want)



DONE!


Heavily based on THIS recipe with a few changes to make them fluffier and yummier.

These however taste like REAL hot cross!!! Seriously. Epic.