Learn how to make these delicious, soft spiced hot cross buns. They are made using my homemade gluten free flour blend, dairy free and contain no eggs making them perfect for vegans. Don't miss out on these buns this Easter!

buns on a lined plate with a drink and bun on a single plate with butter.

**PLEASE NOTE THAT MY BREAD RECIPES, ARE HOT/WARM RECIPES, MEANING YOU WILL NEED TO SERVE THEM IMMEDIATELY OR THEY WILL BECOME DENSE WHEN COLD**

Easter is the time of year when you will most likely be surrounded by an abundance of cakes and buns.

It's a time where lots of people like to get together with their family to celebrate. Food is one of the primary sources around festivities.

From a Caribbean perspective, we have our own version Jamaican Easter Bun, that is served with cheese.

Carrot Cake is also another tasty option during the Easter holidays.

I've been working aimlessly on making more bread/cake recipes using my own flour blend rather than depending on the storebought kind.

In all honestly, I'm becoming tired of either the lack of accessibly to certain flour blends or the hit and miss results, basically I'm looking for more consistency.

These hot cross buns are made using my flour blend, if you follow my recipe to the tee, you will get something that's very close to conventional gluten free hot cross buns made with wheat flour.

While I won't say they are 100% foolproof, I will say they are very very close especially when eaten hot/warm.

What is a hot cross bun?

In short, it is a sweet fruit bun that is lightly spiced with a cross decorated on the top. The cross is made from a flour paste, although some people use icing/powder sugar or shortcrust pastry (this is believed to be the traditional method) instead.

The buns are symbolic to Christianity, used to end the season of Lent. The cross represents the cruxification of Jesus Christ, where he died on the cross.

The spices symbolise what were used to embalm him at his burial. The orange peel takes on more of an emotional/mood aspect during Jesus' time on the cross.

These buns are popular on a worldwide basis, during the Easter period where you can find other variations/flavours; chocolate, apple-cinnamon, coffee, orange-cranberry, banana, raspberry and so fourth.

Vegan and gluten free buns

Due to their popularity, I just had to make a gluten free version of them.

I also wanted to make buns that were vegan friendly, since I have a growing number of vegan readers. I want to make more of my future recipes, vegan friendly where possible.

As I said before, these buns are made using my homemade flour blend. After doing lots of trial and error, I have found a recipe that I am satisfied with.

If you are one of my loyal readers, then you will notice that this recipe shares the same format as my Gluten Free Dinner Rolls.

The key ingredient in this recipe is to make the Tangzhong and to add some psyllium husk both of these ingredients are crucial for elasticity.

This is vital for my hot cross bun recipe since the majority of the ingredients are wholesome which can result in a more dense texture.

Before making the recipe....

Before, you get started I want to highlight some important aspects of this recipe. First of all, please read through the entire recipe before commiting to it.

It is very vital that you follow the recipe to the TEE and also, be mindful of the end results (I will explain shortly);

The consistency of the dough will be sticky - unlike a lot of GF bread recipes. Mine is more on the sticky side, so don't be alarmed.
The dough doesn't rise too much - don't be alarmed, you will still need to prove the dough and while it will rise slightly, it won't be as dramatic (.i.e. double) as a wheat based flour recipe.
The texture of the buns change when cold - while they won't be extremely dense. My GF flour is similar to when your are making whole wheat recipes, expect the texture to firm up when the buns cool down which is why I highly recommend serving them when warm.
Don't expect a 1 to 1 direct replica - please be aware of this, I can stress this enough, these are equivalent to WHOLE WHEAT BUNS, not buns that are made with white flour.

Now that I have gotten all that spiel out of the way. I hope you are still with me and do decide to make these buns for Easter because they are still as enjoyable as conventional buns when they are heated up.

The steps

Step 1-6 making the tangzhong and adding the dry ingredients

Start by making the tangzhong first, in a small saucepan on medium-low heat.
Add the almond milk, water, gf flour and whisk to combine.
Continue whisking until the mixture starts to become a paste then set aside to cool down.
To prepare the dough, add the gluten free flour blend, raw cane sugar, instant yeast, cinnamon, mixed spice, psyllium husk and pink salt to a stand mixer.
Use a spoon or a whisk to stir and combine everything together.
Add the mixed fruit and zest of an orange to the bowl and mix.

Fit the mixer with a dough hook and run the mixer on a low setting as you pour in the melted butter, almond milk, flax egg and the tangzhong.
Gradually increase the speed to medium-high and knead the dough for about 2-3 minutes, scraping down the sides of the bowl to avoid any dry spots.
Scrape the dough together (it should be sticky) and place in a medium sized lightly oil bowl.
Cover tightly with saran wrap/cling flim.
Leave the dough to prove in a warm environment for up to 2 hours (the dough will slightly increase but not double). I like to leave my bowl near a preheated oven to speed things up.

Meanwhile, line a baking tray or cookie sheet with parchment paper and set aside.
Once the dough has proved, transfer it onto a lightly floured surface (use tapioca starch).
The dough will feel quite air filled, sticky and light which is normal.
Knead the dough further while working in some of the tapioca starch (¼ cup at a time). The dough should still have some stickiness to it, it won't be completely firm/pliable but easier to work with which is the texture we need to make the buns.
Weigh the dough on the scales and divide the dough into portions, there should be equal 8 portions.
Each portion should weigh roughly 132g/4.6oz each (around this figure).
On a surface lightly dusted with starch (keep the surface dusted at all times, re-dust accordingly) roll the dough into balls, the dough will be slightly, tacky but manageable.
Place each dough ball on a baking tray/cookie sheet and repeat the above steps.
Use your hand to lightly press down on the top of the dough ball so they are the same shape/size.

Cover with lightly oiled saran wrap/cling film.
Prove the dough in a warm place (I like to do this by a pre-heated oven) for a hour or until the dough increases slightly in size.
Meanwhile preheat the oven to 356F/180C.
Remove the wrap and lightly brush the rolls with the almond milk/maple syrup mixture BEFORE piping the crosses.
Add the flour to a small bowl with enough water (a tablespoon at a time) while mixing until a thick paste has formed.
Place the mixture into a piping bag fitted with a small, round tip.
Pipe the flour mixture onto the buns to form the crosses (2 vertical and 3 horizontal lines), if you have the buns lined up, it will be easier to pipe downwards.
Place the tray in the centre of the oven to bake for up to 25 minutes or until slightly golden (during this time, keep an eye on the buns, if they brown too quickly, cover them loosely with foil).
Once the buns have baked, place them on a cooling rack and glaze with the apricot jam or maple syrup while they are still hot.
Serve accordingly (For best results, serve hot/warm)

Notes and tips

Please read through the section entitled (before making the recipe..) before deciding if this is the right recipe for you.
For best results, when you have first made them, don't eat them immediately, while it is tempting, the inside might be slightly gummy, leave the buns to cool for about 20-30 minutes before eating them.
When forming the dough balls, you can use an ice cream scoop, if you find it easier.
Don't expect the buns to have that traditional DEEP golden colour, they will brown a little, it will be slightly, which is normal for a rice flour based recipe.
To get the best experience out of these buns eat them while they are warm. This includes re-heating them too, otherwise, they will be slightly dense.
Don't forget to apply the glaze as soon as they come straight out of the oven and piping hot.
Store any leftover buns, in an airtight container for 2 days.
Remember, the dough will feel slightly sticky when you are rolling them into balls, this is perfectly normal and the texture that is needed.
When adding the tapioca starch, you only need just enough to remove SOME of the stickiness, don't go overboard or the buns will be way too tough/dense to eat.

Other bread recipes to try

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