Happy Easter everyone! What are family gatherings without traditions? When you have food intolerances – especially gluten intolerance – it can be hard to enjoy all the family traditions. Birthday cake, christmas pudding, and pumpkin pie are all off-limits, and so are the ultimate Good Friday traditions of fish and chips and hot cross buns – or aren’t they?
You will need to get your hands dirty, folks, but it’s definitely worth it! I created some yummy gluten free hot cross buns for you that you can safely serve your gluten-eating family and friends. Gluten free, dairy free, egg free, nasty free, but with lots of flavour and texture and full of juicy sultanas. I did not use lemon peel in this recipe, as no-one in my family is a huge fan of them, but you are of course welcome to add it. Looks like Easter is saved this time. And I have eight more months to serve you the yummiest gluten free ginger bread you’ve ever had!
These buns are fairly easy to make, but you have to calculate a bit of time – 15 minutes of kneading, 45 minutes of resting, and another 25 minutes of baking.
Makes 9 buns
90 g sorghum flour
75 g rice flour
35 g arrowroot
1 tbsp dry yeast
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
generous pinch of salt
3/4 cup plant milk
2 flax eggs (1 flax egg = 1 tbsp flaxseed dissolved in 4 tbsp filtered water)
2 tbsp coconut oil, melted
3 tbsp organic maple syrup
dash of lemon juice
75 g sultanas
30 g (sugar-free) citrus peel (optional)
75 g erythritol
2 tsp lemon juice
Mix the flours, arrowroot, yeast, spices, and salt in a large mixing bowl until one colour. Beat the flax, oil, maple syrup, and lemon juice in a separate, smaller bowl. Pour the wet ingredients into the dry ingredients and beat on high until well combined. Fold in sultanas and citrus peel, if using. Thoroughly wet your hands to prevent sticking, shape nine equally big buns and spread on a prepared baking sheet. As they will rise a bit, remember to leave enough space between the individual buns. Cover with cling wrap and let rest in a warm place for 45 minutes.
Meanwhile, preheat the oven to 200 °C. When the buns have risen, remove the cling wrap, shape a cross on every bun, and bake on the middle rack for approximately 25 minutes or until golden brown at the edges. Turn off the oven and take out the buns to cool on a wire rack. Meanwhile, prepare the icing – mix erythritol and lemon juice until of pasty consistency. Fill in a sandwich bag and cut a tiny hole in it to spread the icing in the lines of the crosses.
Serve the buns while still hot and fresh. They will get a bit solid the next day, but you can easily chuck them into microwave or oven to bring them back to life.