I rarely cook with yeast and lots of different flours at once; I’m much more a quick healthy bakes kinda girl…or you might just call me lazy! ha. But, I’ve always wanted to make a bit more of a typical hot cross bun for Easter. The smell of bakeries in general drives me a bit crazy most days, but when you combine that whole warming bakery vibe with the perfectly spiced fragrance of a hot cross bun – heavenly. Gluten free buckwheat hot cross buns had to be added to my must-make agenda.
So, here is my natural, real food version of a hot cross bun. It’s gluten-free and I’ve also kept the recipe free from any refined sugar (I used Natvia stevia instead), dairy and also free from gums, which I found in most gluten-free bun recipes that I encountered (often derived from corn or soy, they can cause digestive upset, and I’d rather not use them if I don’t have to). I’ve used natural psyllium husk instead, which helps gives a bit of “stretch” to this dough (difficult to do without gluten!).
Gluten-free Buckwheat Hot Cross Buns
- 3/4 cup buckwheat flour (115 grams)
- 3/4 cup sorghum flour (100 grams)
- 1/2 cup tapioca flour (60 grams)
- 3 tbsp granulated stevia (I used Nativa)
- 2 1/2 tbsp psyllium husk
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- 1/2 tsp ground nutmeg
- 1 1/4 tsp baking powder
- 1/4 tsp bicarb soda
- 1 tsp salt
- 1 tbsp instant yeast
- 1/2 cup sultanas or other fillings
- Zest of one orange
- 3/4 cup non-dairy milk (188 mL)
- 2 tbsp coconut oil, solid
- 1 tbsp honey
- 1 tbsp vanilla extract
- 2 eggs
- 1 tbsp apple cider vinegar (20 mL)
- 1/4 cup buckwheat flour (40 grams)
- Combine all of the dry ingredients in a large bowl.
- Place milk in a saucepan and warm up slightly over the stove so it is just warm to touch. Take off the heat, add in the coconut oil, honey and vanilla and stir around until the oil is completely melted in.
- In another small bowl, whisk together the eggs and apple cider vinegar.
- Make a well in the centre of the dry ingredients. Pour the warm milk mixture, followed by the egg mixture, and stir together until there are no lumps and you have a thick, sticky "dough". It will be wetter than a typical bread dough - you won't be able to pick it up and knead it. It should look like a very thick, glistening cake batter.
- Place a tea towel over the bowl and set aside somewhere warm for 30 minutes for the dough to expand and the psyllium husk to swell up.
- Take a baking tray with high edges, and line with baking paper. I would recommend using a square tray with dimensions no larger than 25 x 25 cm (or an equivalent rectangular one).**
- When the dough is ready, using a dessertspoon or tablespoon, scoop out chunks of your dough and drop in a mound gently on to the baking paper, aiming to drop each mound about 1cm apart. You'll need about 3 tbsp per mound to make 12 buns.
- If the mounds are a bit messy, wet the tips of your fingers and gently smooth over the tops of the buns.
- Set the tray aside again for another 30 minutes in a warm spot to allow the buns to expand.
- While you are waiting, preheat your oven to 190C, and then make the mixture for piping your crosses. For the crosses mixture, combine the buckwheat flour with just enough water to form a thick paste. Place in a piping bag (I just use a zip lock bag and snip the corner off).
- When the buns are ready, pipe crosses over the top, then bake in the oven for 25-30 minutes until a deep golden brown on top. Remove from the oven and allow to cool a little, then serve.
- p.s. If you'd like to glaze the buns, melt 2 tbsp rice malt syrup (or sugar-free jam) and then use a pastry brush to glaze the top of the buns.