The other day I thought I’d have another go at making gluten and dairy free hot cross buns, because I wasn’t completely happy with the ones I already have on the blog. And since I’m finding I react more and more to gluten these days, my spelt recipe is out for me. I remember giving in last year when I made a batch at an Easter demo – it’s very hard to resist hot cross buns when they’re fresh from the oven, dripping with a spicy glaze, and slathered with butter. But I regretted it the next day. Not doing that again…
I’m pretty sure I’m not the only one craving these sweet, spicy buns, and although they’re never going to be quite as soft and fluffy as the spelt or wheat versions, they are quite delicious, especially hot out of the oven!
As with most gluten free baking, these are best eaten warm, or at least only a couple of hours old. By the next day they will be a lot drier, only good for slicing up and toasting. Although you could use the leftovers to make a hot cross bun ‘bread and butter pudding’… (Hmmm, might have to try that, yum!) My suggestion is, make the dough, then only bake what you will eat that day – save the rest of the dough in a container in the fridge for another batch. The dough will last for about 5 days in the fridge in a sealed container. (The flavours will actually develop as the dough sits in the fridge, and the mixture will thicken so they will rise a bit better.)
I made this recipe without gums (guar or xanthan) as I know a lot of people try to avoid those, and they’re also expensive. If you prefer, you can use 2 tsp xanthan gum instead of the psyllium husk. The xanthan gum has pros and cons – with it the buns will be heavier and denser, but they do stay moist longer. The psyllium husk dough will be quite runny (almost a batter), but with the xanthan gum it’s firmer and can be gently molded into balls with wet hands once it’s been refrigerated overnight. I make the buns in cupcake cups so it doesn’t matter if the dough is more of a batter – it works great this way.
I did intend to have an egg free version for you as well, but I just haven’t had time to test it yet. If anyone does have success with egg replacer or ‘chia eggs’ or other egg substitutes, let me know. Otherwise I’ll test that version when I can. Also a yeast free version. So many recipes to test so little time! Especially when the weather is MUCH too nice to be inside…
- 150g brown rice, raw
- 110g sorghum or millet, seeds or flour
- zest of 1 orange (peeled with potato peeler)
- 1 Tbsp instant yeast
- 190g arrowroot or tapioca starch
- 1 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 40g coconut sugar or Rapadura
- 1 Tbsp psyllium husk
- 2 eggs
- 200g coconut milk (homemade), or preferred milk
- 150g water
- 40g macadamia oil or other light oil
- 100g sultanas
- 100g currants (or try dried sour cherries or cranberries)
- muffin papers
- 50g gluten free plain flour
- 50g water
- juice of 1 orange (approx. 50g juice)
- 50g coconut sugar or Rapadura
- 1/2 tsp natural vanilla extract
- 1 tsp ground cinnamon
- Place brown rice and sorghum or millet seeds (if using) into Thermomix mixing bowl and mill
- 1 min/speed 9. If using sorghum or millet flour, mill rice on its' own, then add flour.
- Add orange zest and blend 15 sec/speed 9.
- Add yeast, arrowroot or tapioca starch, salt, cinnamon, nutmeg, cloves, sugar, and psyllium husk, and mix 20 sec/speed 5. Scrape down sides of bowl with spatula.
- Add eggs, milk, water, oil, sultanas and currants and mix 20 sec/reverse/speed 4. Scrape down sides of bowl with spatula and mix another 10 sec/reverse/speed 4.
- Pour mixture into a large container, place lid on, and leave to rise for 2 hours at room temp.
- Once mixture is risen, container can either be put into the fridge to be used the next day (best results, as flavours intensify and mixture thickens), or you can make the buns straight away.
- Mix the flour and water for the crosses in a small bowl with a fork until smooth, then pour into a small a small ziploc bag. Seal the bag and cut a very small corner off. Set aside.
- Place paper muffin cups into a muffin tray (depending on how many you want to make).
- Take the dough out of the fridge and scoop out heaped tablespoonfuls, and using a spoon and butter knife, drop a large spoonful into each muffin cup. Muffin cups should be 3/4 full.
- Cover muffin tray loosely with a plastic bag (so that plastic does not touch dough) and leave to rise for about 30-40 mins, or until dough has barely risen to the top of the muffin cup. (Don't over-rise buns or you'll find they flatten out, and will sink in the middle once cooked.) Towards the end of the rising time, preheat oven to 200C (fan forced). Pipe crosses onto buns.
- Once oven is hot, place tray inside on middle shelf, and cook for 20 mins, or until lightly browned and a skewer inserted in the centre comes out clean.
- Place all glaze ingredients into mixing bowl and cook 2 mins/Varoma temp/speed 2, with MC off to let out steam. Brush hot glaze over hot buns (removing papers if you like and arranging on a plate first, so that the glaze drizzles down the sides). Serve warm.
- Store any leftover, cooled buns in an airtight container at room temp for 1 day - best eaten on day of baking.
- Non-Thermomix Version: To make without a Thermomix, use bought rice and sorghum/millet flours and bought coconut milk, and mix with a food processor or by hand.
- Makes approx. 20 muffin-sized buns