Craving the perfect Easter treat but restricted by dietary limitations? Get ready to revolutionize your baking game with these mouthwatering gluten-free and dairy-free hot cross buns that prove allergies don't mean sacrificing flavor! Whether you're celiac, lactose intolerant, or simply looking for a healthier alternative, these delectable buns will transport you to bakery bliss with every single bite. Prepare to impress your family and friends with a recipe that's not just allergen-friendly, but absolutely irresistible!
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Cuisine: Gluten Free
Serves: 12 buns
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup almond milk, warmed
- 1/4 cup coconut oil, melted
- 1/4 cup raisins
- 1/4 cup currants
- 1/4 cup chopped candied orange peel
- 1/4 cup gluten-free flour for dusting
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, instant yeast, salt, cinnamon, and nutmeg. Whisk the dry ingredients together until they are well combined.
- In a separate bowl, mix the warmed almond milk and melted coconut oil. Ensure the mixture is not too hot, as this could kill the yeast.
- Pour the wet mixture into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a sticky dough forms. You may need to add a little more almond milk if the dough is too dry.
- Fold in the raisins, currants, and chopped candied orange peel until evenly distributed throughout the dough.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil.
- Lightly dust a clean surface with gluten-free flour. Turn the risen dough out onto the floured surface and gently knead it a few times to remove excess air. Divide the dough into 12 equal pieces.
- Shape each piece of dough into a round bun and place them on the prepared baking sheet, leaving some space between each bun.
- Cover the buns with the kitchen towel again and let them rise for an additional 30 minutes, until they puff up slightly.
- While the buns are rising, prepare a simple cross mixture by combining 1/4 cup of gluten-free flour with enough water to form a thick paste. Transfer this mixture to a piping bag or a plastic bag with a corner snipped off.
- Once the buns have risen, pipe a cross on each bun using the flour paste.
- Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the buns from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For a glaze, you can mix a little sugar with almond milk and brush it over the warm buns for a shiny finish, if desired.
- Serve warm or at room temperature. Enjoy your gluten-free, dairy-free hot cross buns!
Tips
- Temperature is Key: Ensure your almond milk is warm but not hot when mixing with yeast to activate it properly without killing the cultures.
- Moisture Matters: Gluten-free flour can be drier, so keep extra almond milk on hand to adjust dough consistency.
- Rising Technique: Place your dough in a warm, draft-free area like near a preheated oven to help it rise effectively.
- Kneading Gently: Avoid over-kneading gluten-free dough, which can make buns dense and tough.
- Cross Decoration: Use a piping bag or zip-lock bag with a corner snipped for precise cross piping.
- Freshness Hack: These buns are best enjoyed within 1-2 days. Store in an airtight container and slightly warm before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
