At holiday celebrations, outdoor barbecues or a lunch date at the local sandwich shop, gluten-free eaters often miss out. Others nosh on soft, fluffy bread rolls, but those with sensitive stomachs must refrain. But thanks to this gluten-free recipe for hot cross buns, those days are gone. The next time your aunt makes the sweet, spiced rolls for the family, surprise the group with your own—even Aunt Deb will love them!
Hot Cross Buns (Gluten- and Dairy-Free)
Recipe courtesy of Sarena Shasteen
Makes 12 rolls
Ingredients
Dry
2 cups white rice flour
1 cup potato starch
½ cup hazelnut meal
½ cup cornstarch
1 cup sugar
2 Tbsp. rapid rise yeast
4 tsp. baking powder
4 tsp. xanthan gum
1 tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. salt
½ tsp. cream of tartar
Add-ins
½ cup raisins
Wet
1 cup egg whites
1 cup warm water
¼ cup dairy-free butter
3 Tbsp. apple cider vinegar
Icing
1 – 3 Tbsp. almond milk
2 cups powdered sugar
Directions
- Spray a 13 x 9 pan with non-stick cooking spray. Set aside.
- In a stand mixer, use the hook attachment to mix dry ingredients until combined.
- Add wet ingredient and let knead for 4 minutes before adding the raisins. Knead for one more minute.
- Use a large cookie scoop to place 12 rolls in the prepared pan. Spray plastic wrap with non-stick spray and place it over the top of the buns. Allow buns to rise and double in size in warm place for one hour to an hour and half.
- When they’ve nearly doubled, preheat the oven to 375 degrees F. Remove the plastic wrap from the rolls once they’re finished rising.
- Use scissors to cut a cross into the top of each bun, and once the oven in preheated, bake them until golden brown, about 25 to 30 minutes.
- Afterwards, remove them from oven and allow to cool before icing.
- While they are cooling, prepare the icing. In a small bowl, combine sugar with almond milk, gradually adding milk in a tablespoon at a time.
- Transfer icing to a piping bag or use a plastic bag with the end cut off. Squeeze icing out over the crosses.