Quirky Cooking
  • About
    • Jo’s Story
  • Start Here
    • Beginner’s Guide
    • Cooking Videos
    • Dairy Substitutes
    • Refined Sugar Substitutes
    • Wheat Substitutes
    • What is the GAPS diet?
    • Menu Planning
  • Blog
  • Shop
    • New
    • Sales & Specials
    • Life-Changing Food Cookbook
    • Best Sellers
    • Home & Kitchen
    • Quirky Branded
    • Bundles
    • Books
    • Food
    • Shop By Brands
    • Balms
  • Events
  • Programs & Classes
  • Podcast
  • Contact
    • Contact Jo
    • Media Kit

No products in the cart.

Search

More results...

Generic filters
Exact matches only
  • About
    • Jo’s Story
  • Start Here
    • Beginner’s Guide
    • Cooking Videos
    • Dairy Substitutes
    • Refined Sugar Substitutes
    • Wheat Substitutes
    • What is the GAPS diet?
    • Menu Planning
  • Blog
  • Shop
    • New
    • Sales & Specials
    • Life-Changing Food Cookbook
    • Best Sellers
    • Home & Kitchen
    • Quirky Branded
    • Bundles
    • Books
    • Food
    • Shop By Brands
    • Balms
  • Events
  • Programs & Classes
  • Podcast
  • Contact
    • Contact Jo
    • Media Kit
No Result
View All Result
Quirky Cooking

Gluten Free Hot Cross Buns

QuirkyJo by QuirkyJo
April 6, 2012
in Bread, Breakfasts, Cakes, Dairy Free, Easter, Gluten Free, Lunchbox, Snacks
7
Share on FacebookShare on Twitter

Okay, so there was a bit of a bun fight on my Facebook page over which recipe I should post first – this one for gluten free hot cross buns, or my decadent dairy free double chocolate truffle ice cream… The buns won. (As buns tend to in bun fights. Ha ha!) But don’t worry, the ice cream won’t be far behind!

My kids were really happy with these, especially hot out of the oven. They were soft and held together nicely, not crumbly at all, thanks to the xanthum and guar gums. If you don’t have both, the most important one is the xanthum gum. If you don’t have any of that, see the *Variations* below the recipe. There’s also ideas there for varying the flours, milk and sweeteners; and suggestions for those who are egg free or yeast free.

This is just a basic recipe – if you don’t like peel and sultanas, change it to whatever additions you like… chocolate chips, currants, dried cranberries, dried blueberries… I think someone mentioned raspberries and chocolate too – mmmm… I actually love orange peel and dark chocolate chips. Also, for an even better flavour, grind up your own spices – use a whole nutmeg, a whole cinnamon stick, and a few cloves, and grind on speed 9 for a minute in a dry bowl, then add the orange zest and grind.

As with all gluten free breads, these are best made on the day you want to eat them, or they’ll get a bit too dry. Enjoy!

Gluten Free Hot Cross Buns
2014-07-08 09:00:28
Write a review
Save Recipe
Print
Ingredients
  1. 150g brown rice, raw
  2. 100g basmati rice, raw
  3. zest of 1 orange, preferably organic (peel off with potato peeler)
  4. 200g coconut milk or cream *
  5. 200g water
  6. 1 Tblspn apple cider vinegar
  7. 50g macadamia oil (or butter)
  8. 2 eggs
  9. 100g sultanas
  10. 100g currants
Dry Ingredients
  1. 100g glutinous rice flour (or fine white rice flour)
  2. 160g tapioca flour (starch) *
  3. 2 tsp xanthum gum *
  4. 1 tsp guar gum
  5. 2 tsp instant yeast *
  6. 20g Rapadura or 10g xylitol *
  7. 1/2 tsp green stevia powder *
  8. 1 1/2 tsp salt
  9. 2 tsp ground cinnamon
  10. 1 1/2 tsp ground nutmeg
  11. 1/2 tsp ground cloves
Instructions
  1. Make sure your Thermomix bowl is nice and dry, and grind brown rice and basmati rice on speed 9 for 1 1/2 minutes.
  2. Add orange zest and grind on speed 9 for 10 seconds or so.
  3. Add remaining dry ingredients and mix on speed 6 for 10 seconds, until combined.
  4. Set aside dry mixture in a bowl. Place milk, water, vinegar and oil into Thermomix bowl and cook at 37 degrees for 2 minutes, speed 2, or until liquids reach 37 degrees.
  5. Add eggs and whisk for a few seconds on speed 5 until combined.
  6. Add dry ingredients and sultanas and/or currants (or other additions) into the liquids in the bowl and mix on reverse speed 3 until well combined.
  7. Spoon heaped, rounded tablespoons of dough into muffin cups, or drop them close together in rows in a lined baking dish, and leave to rise in a warm spot for 30 minutes.You can wet your hands and gently smooth the buns so they look round if you like.
  8. Bake in 200 degree C oven for about 30 minutes, or until golden on top and bottom. A knife inserted should come out clean.
Quirky Cooking https://www.quirkycooking.com.au/
[Note: you can make the crosses just as you would on regular hot cross buns – just mix together a little rice flour and water to make a thick paste, and pipe onto buns with a piping bag. I didn’t as I was running out of time!]

 
 
 
Icing crosses: You can pipe on crosses with white icing if you like, which is what I did. Well, kind of. In my rush I forgot to use egg whites and used water instead, and the icing melted all over the still warm buns! Oh well, you get the idea. Here’s the recipe for the icing – I just use a ziploc bag for a piping bag:
 
Royal icing made with xylitol
2014-07-08 09:06:07
Write a review
Save Recipe
Print
Ingredients
  1. 100g xylitol
  2. 1/2 tsp cream of tartar
  3. 2 tblspns cornflour
  4. 1 egg white
Instructions
  1. Grind xylitol, cream of tartar and cornflour on speed 9, scraping down now and then, until very fine.
  2. Insert butterfly and add egg white, mixing on speed 4 for about 4 or 5 minutes, until thick
  3. Sit a zip-loc sandwich bag in a glass and drape the edges over the sides. Pour the icing into the bag, squeeze the air out, and seal. Snip a TINY hole in one corner of the bag and pipe the crosses onto the cooled buns!
Quirky Cooking https://www.quirkycooking.com.au/

* Variations:

–  If you don’t have any xanthum gum, try grinding up 2 tablespoons of chia seeds or linseeds, cover with a little water and leave for a few minutes until it forms a gel, then pop that in instead.

– If you can’t have eggs, you could try egg replacer, and add some chia seed gel too – but I haven’t tested that, so not sure how well it would go.

– If you can’t have yeast, try making these with 2 teaspoons of baking powder instead of the yeast, plus another egg. Again, I haven’t tested it on this recipe yet (although I have with similar gf breads and it worked); so if you try it, let me know how it goes!

– Instead of tapioca flour/starch, you can use arrowroot or cornflour starches. Potato starch may not work so well, as it’s quite moist. If you don’t have glutinous rice flour or fine white rice flour, you could grind your own, but do it separately to the other rice as you should only grind 250g at a time so you don’t overload the blades. And you’ll need to grind it for at least a minute and a half to get it really fine. Add some of the tapioca flour in with it and then grind, as that will help it to grind finer.

– Instead of Rapadura or xylitol, and stevia, you can use whatever sweetener you prefer. I have made these with all stevia – just use a whole teaspoon. Or all Rapadura – use 50g. All xylitol I’d use about 30g. Of course you can use 50g raw sugar if that’s all you have.

– Instead of coconut milk or cream, you can use any milk you prefer.

Tags: bakingbreadsbreakfastcakesdairy freeEasterGluten FreeholidayNaturally SweetenedSnacksThermomixwheat free
ShareTweetPin12Send
Previous Post

ThermoFest Hawaii & My Easter Menu

Next Post

Double Chocolate Truffle Ice Cream

Related Posts

Chocolate Easter Egg Cake (gluten free, grain free, egg free with dairy free and nut free variations) - Quirky Cooking
Baking

Chocolate Easter Egg Cake

March 30, 2021
24-Hour Yoghurt, Quirky Cooking
Breakfasts

24-Hour Yoghurt

March 16, 2021
Cream of Broccoli Soup, Quirky Cooking
Dinners

Endometriosis Awareness Month: Gut Health Tips & Healing Soups

March 15, 2021
Quirky Cooking, How to Cater for a Smallish Crowd in the Age of Special Diets
Health Tips

Stress-Free Catering for Special Diets

February 10, 2021
Gut-Healthy Chocolate Caramel Slice, Quirky Cooking
Desserts

Gut-Healthy Chocolate Caramel Slice

February 5, 2021
Gluten Free Sourdough Bread, Quirky Cooking
Bread

Gluten Free Sourdough Bread (and Starter)

June 19, 2020
Next Post
Double Chocolate Truffle Ice Cream

Double Chocolate Truffle Ice Cream

Comments 7

  1. Pingback: Easter Treats in your Thermomix | modemmama.com
  2. Pingback: Gluten Free & Dairy Free Hot Cross Buns - Quirky Cooking
  3. Nicole says:
    6 years ago

    Jo .. You are amazing!! .. I just made these using the yeast substitute with baking powder & extra egg!! Worked perfectly .. They are yum .. They are perfect!! Thank you for pioneering amazing recipes using alternatives & substitutes

    Reply
    • QuirkyJo says:
      6 years ago

      Oh , thats great Nicole! 🙂

      Reply
  4. Amanda says:
    4 years ago

    Hi Jo, when baking these, do you recommend doing the same trick with the pizza stone and hot water in the baking tray as you do for your bread dough recipes? Thanks 🙂

    Reply
    • QuirkyJo says:
      4 years ago

      I wouldn’t cook them quite as hot because they are sweet, and sugar burns easily. Maybe just heat oven to 200 then turn down, but definitely use the pizza stone to help with rising. 🙂

      Reply
  5. Kate says:
    3 years ago

    These look amazing and I can’t wait to make these for the kids! I’m trying really hard to change our autistic sons diet but it is so hard as he is so the same and beige foods all the time!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow me!

Recipe Index

Simplifying Gut Health Webinar
Life Changing Food, Quirky Cooking
Quirky Cooking Online Store
Quirky Cooking Newsletter
Quirky Cooking Chats Podcast
A Taster eBook, Quirky Cooking
Back-to-school lunch box idea! Crusty, chewy, chee Back-to-school lunch box idea! Crusty, chewy, cheese puffs - we love them hot or cold, slathered with butter or plain, stuffed with sandwich fillings or dipped into soup. Mmmm! 💛 Tap on the link in my bio for the recipe. (And if you search “SBS Food Jo Whitton Cheese Puffs” you’ll find a video from the time I made these on @sbsfood. 😊)

https://www.quirkycooking.com.au/2019/04/extra-puffy-brazilian-cheese-puffs-pao-de-queijo/
Chicken Liver Pâté. Mmmmm pâté! 😍 Love it, Chicken Liver Pâté. Mmmmm pâté! 😍 Love it, or hate it? I’ve grown to love it! ❤️

Liver is one of the most nutrient-dense foods on the planet, providing anywhere between 10–100 times more nutrients in a single serving than a comparative serving of muscle meat. Benefits of adding liver to your diet include an impressive range of the vitamins and minerals that help to detox the body and build healthy bones and blood. However, many find it difficult to add liver to their diet as it has a different taste and texture to the muscle meats we are used to. Pâté is a great place to start! It’s deliciously creamy, and pairs well with crackers, crudites and breads as a dip or spread.  For kids with sensory issues, roll pate into balls for snacks – many children actually prefer this to meatballs or burgers if they find it difficult to chew meat. 

Ingredients:

4 garlic cloves, chopped
½ brown onion, chopped
2 large sage leaves, chopped, plus extra leaves for garnish if desired
¼ tsp fresh rosemary leaves, chopped
½ tsp fresh thyme leaves
60ml (1/4 cup) chicken stock
300g (1 1/3 cups) ghee, plus 4 Tbsp extra for sealing
400g organic chicken livers, roughly chopped
1 ¼ tsp salt
freshly ground black pepper, to taste
2 tsp organic red wine vinegar (optional)

The stovetop method is demonstrated in this video - it’s a really simple way to make pâté! If you have a Thermomix you can cook it as follows:

Place garlic and fresh herbs into TM bowl and chop 3 sec/speed 7. Add onion and chop 2 sec/speed 5. Scrape down sides of bowl. Add stock and cook 2 min/100°C/speed 1. Add ghee, chicken livers, salt and pepper and blend 20 sec/speed 7. Scrape down sides and cook 5 min/100°C/speed 3. Continue with method in video.
Hello gorgeous people! 💙 It’s my birthday tod Hello gorgeous people! 💙 It’s my birthday today so I thought I might as well embrace it & share a few fun facts about me that you may not know... 😄😁

✨ Despite my public kinda life (books, speaking on stage, podcasts, cooking videos, social media, answering heaps of messages & emails every day...) I’m actually a bit of an introvert. No really! 😄 I hide away in my small country town on the Atherton Tablelands in FNQ (mostly in my kitchen or office) & prefer hanging out with friends at lakes & waterfalls rather than parties, big noisy groups of people, loud restaurants & busy shopping centres (they exhaust me)!

✨ I like quiet (I often don’t play music on long drives because I like the silence), starry nights, rainforests, beaches, hammocks under trees, watching birds & butterflies, listening to chilled music, & D&M chats with friends & family.

✨ My first career was as an artist. I started off in fine art (sold my first sculpture at 14 & my first drawing at 16), then studied graphic design & illustration & worked in that area for a few years. Once the kids came along I found it too hard to work from home & as I needed to cook so much (for our special diet needs), cooking became my creative outlet.

✨ I started my blog, Quirky Cooking, in 2008 - just as a place to share what I was learning about cooking for special diets & healing with food & also as a way to connect with likeminded people... I was feeling a bit lost without my career, living on a farm in country FNQ & homeschooling 4 small children & despite my introverted ways I wanted people (adults!) to talk to. (I had no idea or intention of starting a business, but here we are! 😄)

✨ Hmm what else... I love road trips (especially with my kids); I love classic old cars (I learnt to drive in a ‘68 Mustang my grandfather bought for me to learn in, on the back roads of Texas); I love Tex-Mex food (my parents are from South-West Texas); I love my pets (they are people too, right??); I love travelling; my kids are my best friends & I’m dreading them moving out but look forward to seeing them spread their wings (they’re 17, 19, 21 & 23); I use too many emojis & exclamation marks 😂!!! & I’m now 48 😱😱😱❤️
Me: Hey Peppy, where’s the cat?? Peppy: 🤔 ... Me: Hey Peppy, where’s the cat??
Peppy: 🤔 .... 🐾 🐾🐾 .... ???
Shadow: Zzzzzzzz

Shadow has taken to sleeping in shopping bags 😄😄 What’s the weirdest place you’ve found your cat sleeping? 💤
These kids MADE MY DAY today!!! I mean, check out These kids MADE MY DAY today!!! I mean, check out the desperation on her face for more creamy chicken & brown rice soup 🤣🤣🤣🤣 and how good is it when a kid loves quirky butter chicken so much he looks like he’s been swimming in it?? 😂🤣😂🤣😂 Love it, thanks for sharing your quirky kid photos, mamas! 😍🤗

PS If you’re hoping for reactions like these to the dinners you serve up this week, try these recipes! Search “quirky butter chicken” and “quirky chicken & brown rice soup” and they’ll pop up. 😘
Yummy Veggie Bake. Do you ever feel terribly bored Yummy Veggie Bake. Do you ever feel terribly bored 🥱 with the same old veggie options for dinner, but really don’t want to spend ages making something a bit fancier? Yep, me too. 

Ok, so here’s great way to change up the veggies for dinner - use what you have (carrot, sweet potato, pumpkin, white potato, swede, broccoli, cauliflower, peas, zucchini...), lightly sauté & steam the veggies, then pour over some cashew milk (or milk, cream or sour cream), add some chopped pickles & boiled eggs, some grated cheese if you like, sprinkle with paprika and bake until browned. I sometimes serve this as a side dish, and sometimes as the main (or only 😄) dish! We love it. 

Gut health tip: Cook the veggies and assemble the casserole (or a couple of them) a day or two ahead and refrigerate, then pop into 180C oven and bake for 40 mins. Chilling cooked potatoes in the fridge for a day or two increases the resistant starch, which is very beneficial for your gut bacteria and helps to decrease inflammation. It will also reduce the rise in blood sugar after your meal and improve insulin sensitivity. ❤️

So there you go, a delicious veggie meal or side dish that can be prepared ahead and popped into the oven at the end of a busy day to both satisfy the family AND improve their health! 😊 Enjoy!
Gut health can be a confusing topic. I think liter Gut health can be a confusing topic. I think literally every person I talk to feels like they need to work on improving their gut health, but most feel overwhelmed or stressed at the thought of researching such a huge topic, figuring out what their individual health needs are, and making diet and lifestyle changes that will get their health back on track.

If you’re looking for a bit of a “Gut Health 101” to help you understand the big picture of health, how gut health affects overall health, and how to improve your gut health (beginning with very simple steps), I highly recommend this free webinar!!

[Tap on this photo via the link in my profile to book your seat!]

This fascinating talk is hosted by Elyse Comerford (@elysenutritionist of @wellbellyhealthclinic). I learn something every time I listen to Elyse teach this webinar, even after working on our family’s gut health for over 6 years. It’s also a great webinar to share with family and friends who don’t quite understand why you are making changes to your diet and lifestyle. A great big THANK YOU to Elyse for sharing this important info! 🤗❤️

There's a live Q&A at the end, so if you have gut health questions for Elyse or myself, or questions about our 8 week Gut Health Formula program, feel free to join in and ask. We look forward to chatting with you next Monday night! 

PS If you won’t be able to attend the webinar live, you can register and watch it later, when you have time. 😊

http://bit.ly/guthealthwebinar_april
Happy Easter! 🌸 I’m more about savoury than s Happy Easter! 🌸 I’m more about savoury than sweet at this time of day so I’m enjoying a real Easter egg - fresh from the neighbour’s chickens - with sourdough toast ‘soldiers’ to dip in! 😍 (Fred is pretty happy about the toast 😄) I’ll save the salted caramel chocs and Choc chip banana bread and choccie eggs for later 😁 (if there’s any left 😂).

I hope you have a happy and blessed Easter 🌸💕💛
Last night I decided a 6-year-old recipe on my blo Last night I decided a 6-year-old recipe on my blog needed an update. I now present you with a simpler and much more well-behaved recipe for SALTED CARAMEL CHOCOLATES! 

This recipe tended to split if the mixture got too hot while blending, but now it’s pretty much fool-proof. And DELISH!!! 😍 Happy Easter, everyone!! ❤️❤️

Ingredients: cashews (and macadamias if you like), cacao butter, medjool dates, vanilla and salt. That’s it. 😊 (And if you can’t have nuts there’s a nut free variation in the notes under the recipe.)

Tap on this photo via there link in my profile for the recipe. 👆🏻 (Or search “quirky salted caramel chocolates”)

https://www.quirkycooking.com.au/2015/03/salted-caramel-chocolates-dairy-free/
How's the hot cross bun baking going? 😃 If you' How's the hot cross bun baking going? 😃 If you're trying my Grain Free Hot Cross Muffins but don't have a piping bag for the marshmallow crosses, you can just use a piece of baking paper rolled into a cone shape with a very small hole at the end, as I'm doing here. Works perfectly! ❤

Tap on this photo via the link in my bio for the recipe.

- Hot Cross Bun Muffins Recipe: http://bit.ly/grainfreehcb

- Marshmallow Recipe: https://bit.ly/quirkymarshmallow

Other Quirky hot cross bun recipes:

- GF DF Hot Cross Buns: http://bit.ly/glutenfreehcb

- DF Spelt Hot Cross Buns: http://bit.ly/spelthotcrossbuns

[Photo by @luisabrimble]
CHOCOLATE!! Want to make your own for Easter? Here CHOCOLATE!! Want to make your own for Easter? Here's a collection of Quirky chocolate recipes to give you some ideas. They include dairy free and nut free recipes, and are all naturally sweetened. ❤ Make one of the base recipes then try a few variations: 

- make your own Easter eggs with Easter egg moulds
- make crunchy chocolate bark by pouring onto large shallow trays and sprinkling over chopped roasted/activated nuts, freeze-dried berries, or whatever additions you like
- add chopped marshmallows (see below), nuts & dried fruit to make rocky road
- swirl through some nut butter
- fill with nut butter or caramel in little moulds
- make chocolate-covered marshmallows

✨Base Recipes✨

Nutty Chocolate (dairy free): Probably the most popular Quirky chocolate recipe, this one is super creamy due to the nut butter blended through. You can find this recipe in our @lifechangingfoodbook 

Raw Dairy Free Chocolate (dairy free, nut free): The old favoruite - a great base recipe to add to in any of the ways above! Find the recipe here: bit.ly/dairyfreechocolate

Salted Caramel Chocolates (dairy free): These are delicious on their own, or swirled through dark chocolate. Watch the video for tips. bit.ly/saltedcaramelchocs

Peanut Butter Fudge: Make this one if you don't have cacao butter - you only need butter, nut butter, cacao/cocoa powder, vanilla, salt and honey or maple syrup. bit.ly/QCpeanutbutterfudge

Honey-Sweetened Marshmallow Recipe: In case you want to make rocky road! http://bit.ly/quirkymarshmallow

Feel free to ask if you have any chocolate-making questions! ❤

[First photo by @cookrepublic]
Slow-Cooked Lamb Roast Dinner. We had friends over Slow-Cooked Lamb Roast Dinner. We had friends over for lunch last Sunday and I cooked up a tasty and tender slow-cooked lamb shoulder with roasted carrots, gravy made from the pan juices, a big roast veggie salad with tahini and lemon dressing, and roast potatoes with toppings. (And the Chocolate Easter Egg Cake I shared yesterday!) It was a simple and stress-free meal, and everyone loved it. 

I was thinking some of you might like some inspiration for Easter meals this weekend, so here’s the lamb roast video I shared on my stories last Sunday. 

You can find a “Slow-cooked slow lamb shoulder with red wine sauce” recipe on my blog and in our @lifechangingfoodbook, and the roast veggie salad is also in Life-Changing Food. I served the salad with two different dressings - a viniagrette and a tahini & lemon dressing. 

To make the tahini dressing, whisk together:
- 90g hulled tahini
- juice of 1/2 a lemon, or more to taste
- 1/4 tsp fine sea salt, or more to taste
- 2-3 Tbsp water
Follow on Instagram

Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Chocolate Easter Egg Cake March 30, 2021
  • 24-Hour Yoghurt March 16, 2021
  • Endometriosis Awareness Month: Gut Health Tips & Healing Soups March 15, 2021

Need Help? Click on the green help button.

Useful links

  • Advertise on Quirky Cooking
  • Subscribe to our Newsletter
  • Contact Quirky Cooking
  • Quirky Cooking Privacy Policy

Find Recipes

Shop my store

© Copyright Quirky Cooking 2020
Website by Liquid Logic

  • Advertise on Quirky Cooking
  • Subscribe to our Newsletter
  • Contact Quirky Cooking
  • Quirky Cooking Privacy Policy

© 2020 Quirky Cooking

  • Search

    More results...

    Generic filters
    Exact matches only
  • My Cart
  • About
    • Jo’s Story
  • Start Here
    • Beginner’s Guide
    • Dairy Substitutes
    • Refined Sugar Substitutes
    • Wheat Substitutes
    • What is the GAPS diet?
    • Menu Planning
  • Blog
  • Cooking Videos
  • Shop
    • Sales & Specials
    • Best Sellers
    • Life-Changing Food Cookbook
    • Home & Kitchen
    • Quirky Branded
    • Bundles
    • Books
    • Food
    • Shop By Brands
    • Balms
  • Events
  • Programs & Classes
  • Podcast
  • Contact
    • Contact Jo
    • Media Kit

© 2020 Quirky Cooking

Save your cart?

x