It took me two batches to get these gluten free hot cross buns right. I have to say, gluten free baking is not easy! Unless you’re going for a dense, fudgy texture. But that bread like texture? It’s basically the (impossible) holy grail of gluten free baking.
I can’t say that the texture of these gluten free hot cross buns is just like a normal hot cross bun – however, it is not too dense, it’s got a light crumb and doesn’t crumble (like the first batch did #fail). They’re also not like “rocks” like the batch I attempted 5 years ago (and was scarred from the entire experience).
Basically, I think anyone who eats gluten free will be more than happy with the texture.
I can say I totally nailed the flavour though! These are beautifully spiced, fragrant and yes I use sultanas AND dark chocolate chunks. Why choose?
I hope you make these delicious Easter treats, comment and let me know what you think if you try them! This raw chocolate recipe will have you covered too.
And if you eat too many hot cross buns and chocolate eggs, then you can always join in for a post-Easter Reset with The Whole Food Guide!
- 300g Orgran all purpose plain flour
- 450g Orgran alternative grain wholemeal bread mix
- 2 tsp instant dried yeast
- 550ml water (warm)
- 2 tsp coconut sugar
- 3 tsp ground cinnamon
- 3 tsp ground allspice or mixed spice
- 1 tsp ground ginger
- 120g sultanas
- 120g dark chocolate, chopped (dairy free)
- 40g Orgran all purpose plain flour
- 40ml water
- 30g coconut sugar
- 30ml boiling water
- 1 tsp cinnamon (optional)
- In a small bowl, add the yeast to the warm water and allow to sit for 5 minutes, until it dissolves and froths a bit.
- In a large bowl, add the flours, sugar, spices, sultanas and chopped dark chocolate. Mix together.
- Add the yeast mixture and oil to the flour mixture. Stir together until it starts to form a dough. Add a little more of the plain flour if you need.
- Turn out onto a lightly floured bench and knead for 5 minutes until smooth and elastic.
- Place into a plastic wrap line bowl, cover with plastic wrap and a tea towel and allow to rise for 60-90 minutes in a nice warm place.
- Whilst rising, whisk up your crosses mixture and the glaze in two bowls. Set aside. Preheat a fan forced oven to 200°C.
- Once risen, divide into 12 pieces (I use a sharp knife). Shape into balls and pop onto a baking paper lined tray, about 1cm apart.
- Cover with a tea towel and allow to rise again until the sides are just touching each other. Pipe your crosses (I use a ziplock bag and simply cut the corner off).
- Bake for 18-20 minutes.
- Brush with the glaze straight out of the oven. Allow to cool a bit before serving.
Best served fresh, but they will keep a few days – I like to reheat them gently before serving.
The flour choices here are quite important, since gluten free baking is fickle – the recipe should work with other brands, but do have a look at the Orgran ingredients of the two I have used and try to match them up as close as possible.