With Easter coming up, it’s the perfect time to revisit Four Spoons Bakery’s video for gluten-free hot cross buns! It’s been viewed 78,000+ times and liked by 16,000 people! Wow! And for those who require it, this recipe is also dairy-free and vegan! 1
- “This traditional Hot Cross Bun recipe makes 8 beautifully fluffy fruit buns with plump, juicy currants, warm spices and a sticky orange glaze – full of flavour and a treat for everyone to enjoy this Easter. Plus they are gluten free thanks to Nicole Knegt, the Canadian Queen of gluten free baking.”
- Wow, I will surely try these delish looking cross buns this weekend, thanks for sharing! (Elaine)
- Thanks for this Nicole. I’m glad you’re actually doing this for all the right reasons (helping people with gluten-intolerance) rather than as some deranged healthfood fad. (Sum Ting)
- This is so helpful for people with things like arthritis or muscle spasms that can’t knead for a long time, aside from being celiac friendly. Thanks to Nicole and FoodTube! (Grace)
- My best friend just found out she is coeliac so will be sending this to her! Thanks so much :) it’s so difficult for her to substitute the foods she loves! Sorry to see all the comments assuming you’re making them gluten-free to jump on the gluten-free trend..people seem to forget there are plenty of people in the world who actually can’t eat gluten. (Ellie)
Gluten-Free Hot Cross Buns by Four Spoons Bakery
- Start by putting a kettle of water on boil
- Mix 2 teaspoons yeast (7 grams,) 1 tsp white sugar in 1/2 cup (120 grams) of warm water
- Plump up 1/2 cup currants (or 65 grams) in water (does not need to be measured)
- Pour boiling water into a bowl, then place in oven and close door to create the perfect environment for the rising dough
- In a large bowl, mix together 1/4 cup (or 3 grams) psyllium husk, 1 tsp xanthan gum & 3 eggs
- Add 1 cup (250 milliliters) hot water, mix until smooth then set aside to allow it to thicken.
- In a separate bowl, mix together 1 cup (or 130 grams) tapioca starch, 2 cups (or 130 grams) brown rice flour, 1 1/2 tsp salt, 1/3 cup (or 75 grams) sugar, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 1/2 tsp cinnamon, 2 tsp baking powder and a dash of baking soda.
- Add to the flour mixture, zest from one orange. Mix well.
- Add dry ingredients to the thickened psyllium/xanthan gun/egg mix. Stir by hand with a large spoon. Mixture will be very thick.
- Drain water off currents, then add to mixture.
- Scrape mixture onto gluten-free floured surface. Pat hands with flour, then gather up dough into a smooth ball. Cut into 8 equal pieces.
- Roll each piece into a ball and place onto a parchment lined cookie sheet. Allow to rise in oven until almost doubled in size.
- Juice the zested orange into a saucepan, add 2 TBSP white sugar, bring to a boil and allow to simmer for a few minutes, turn heat off. Leave pan on heat to allow sauce to thicken.
- 4 TBSP (or 40 grams brown rice flour), 1 TBSP tapioca starch, 1 TBSP sugar, 2 TBSP + 1 tsp water.
- Mix briskly by hand, then spoon into piping bag.
- Take risen buns out of oven. Heat oven to 400˚F.
- Pipe the crosses onto the tops of the buns. Wash tops with egg wash, avoiding the crosses.
- Bake for 25 minutes or until golden.
- Remove from oven and apply orange glaze while hot!
- 1 View video at https://www.youtube.com/watch?v=H9Hk2Iv-6f0, on Jamie Oliver’s YouTube Channel
- Check out Four Spoons’ complete video series at https://www.youtube.com/user/fourspoonsgf