Gluten Free Hot Cross Buns with Choc Chips!

Ok, it's time I officially come clean about something....

I hate dried fruit or fruit peel in anything. I mean it just wrecks a good dessert or cereal or bar (in my opinion!)....Luckily my husband hates it too so we love buying or cooking alternatives when it comes to Easter and Christmas desserts and snacks as for some reason they seem to be riddled with perfectly good fruit that has lost all it's moisture and essence of it's original self 😉.

I have finally found a hot cross bun recipe that I could adapt to suit our tastes and intolerances that is even better than the real thing (in my opinion!) so here we go....

This hot cross bun recipe has been adapted from the Thermomix Cookidoo app recipe but I have changed it quite a lot! I also don't like things to be spiced too much so have left out the traditional nutmeg and cloves that go into a hot cross bun and just kept the cinnamon. Below is the thermie instructions as that's how I prepped this mix but you could of course use any appliance that you usually make this sort of thing in or even a good old fashioned bowl and whisk (just have your elbow grease at the ready!)

Gluten Free Hot Cross Buns with Choc Chips!

Ingredients

  • 150 g brown rice or brown rice flour
  • 100 g millet flour 
  • 1 tbsp dried instant yeast
  • 190 g arrowroot flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 50 g coconut sugar
  • 1 tbsp psyllium husk 
  • 2 eggs
  • 400 g almond milk (or preferred milk)
  • 50 g butter (or coconut oil/macadamia oil if want to keep dairy free)
  • 200 g choc chips 

Glaze

  • 50 g orange juice (approx. 1 orange)

For the cross

50 g of GF plain flour and 50 g water

Method

1. If you have a thermie, first mill your brown rice for 2 mins, speed 10 otherwise just place your brown rice flour in your mix master or blender 

2. Add millet flour and blend for 10 secs, speed 9 

3. Add yeast, arrowroot flour, salt, cinnamon, sugar and psyllium husks and mix 10 secs/speed 5

4. Add eggs, milk, butter or oil, and choc chips and combine 10 secs/ reverse/speed 4

5. Transfer into glass or ceramic bowl and cover with plastic wrap and leave for 2 hours to prove. OR you can put this mix in the fridge overnight and take out the next day and leave out for 2 hours to prove then.

6. To make the piping mixture for the cross, just mix the flour and water together (5 secs at speed 5) transfer into piping bag and set aside

7. Preheat oven to 180 degrees. Line a 12 hole muffin or cupcake tray with muffin/cupcake cups

8. Divide mixture into the tray filling each cupcake wrapper 3/4 full. Then cover tray loosely with plastic wrap and leave for another 30 mins or until dough has risen to the top of the cupcake cups

9. Pipe a cross onto each bun and bake for 25-30 mins or until browned on top and an inserted skewer comes out clean

10. Glaze by brushing on the orange juice

11. Cut in half and butter while warm from the oven! Heaven!

I had a fair bit of mixture left over so I put the covered bowl in the fridge and took out again the next day, left for another 2 hours and then baked another 9 hot cross buns with the remaining dough! Winning because my family of 4 hoovered down the first 12 hot cross buns pretty quickly! 

I hope you can adapt this recipe to your preferred method of preparing if you don't have a thermie, and as I said before, I think even some good thorough whisking in a bowl would work with this recipe too!

Enjoy!

Yours in health,

Alisha

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