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Gluten-free hot cross buns

  • 0:20 Prep
  • 0:30 Cook
  • 12 Servings
  • Advanced


  • 1 3/4 cups buttermilk, warmed
  • 2 x 8g sachet dried yeast
  • 1 tablespoon caster sugar
  • 1 x 450g pkt Orgran Gluten Free Easy Bake Bread Mix
  • 1 tablespoon xanthan gum
  • 1 teaspoon salt
  • 3 teaspoons ground mixed spice
  • 3 teaspoons ground cinnamon
  • 1 1/4 cups mixed dried fruit (combined sultanas, chopped dates and dried apricots)
  • 2 eggs, lightly beaten

Cross Mixture

  • 2 tablespoons gluten-free plain flour
  • 4 tablespoons water


  • 1/2 cup apricot jam, warmed


  • 1
    Preheat oven to 200C or 180C fan-forced. Spray a 20cm x 30cm tray with cooking oil.
  • 2
    In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins. Until bubbly.
  • 3
    In a large bowl, combine bread mix, xanthan gum, salt, spice, cinnamon and dried fruit. Stir well.
  • 4
    Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of 4. Set aside in a warm place to prove for 40 mins.
  • 5
    Make up cross mixture by combining flour and water to form a smooth paste. Pipe cross mixture in long lines across the buns to form crosses.
  • 6
    Bake buns for 25-30 mins until golden. Brush tops of buns with glaze and serve.

Source: taste.com.au


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