I was thrilled to be able to finally get great, light and delicious hot cross buns that were not only gluten free but also vegan! I couldn’t find any that you could buy that fit both those requirements, I am gluten intolerant. So the only solution was to make them myself. I made them 3 different times to get it right. I tried to adapt a vegan recipe I found on the Bit of The Good Stuff blog, but the switch for a gluten-free version did not give me the right texture. I also tried a wonderful Gluten-Free version I found from Four Spoons Bakery on Food Tube, but I had to adapt that a little to fit my needs and vegan-ise it! These worked out fantastic. I do advise weighing the little buns to get them all neat and perfect! And yes, I am aware I should have done this before Easter Weekend! But hey, you can have spicy delicious buns any time!
- chickpea brine: this is a new craze! Discovered to work well as an egg replacer in meringues, I have been using in baking. Either use the brine from a can, or cook chickpeas and then reduce the water and store overnight in the fridge to thicken. 3 Tablespoons or 45ml equals 1 egg, roughly. If you’re interested in vegan meringues, join ‘Vegan Meringues- Hits and Misses’ on Facebook.
Preparation Time: 25 minutes
Baking Time: 15-20 minutes
Makes 8 large buns
These will keep well for 2 days in an airtight container, and can be frozen.
- 1/2 cup dried fruit- currants or raisins work well
- 2 teaspoons yeast
- 1 teaspoon date sugar
- 1/2 cup warm water
- 1/4 cup psyllium husk powder
- 135ml chickpea brine*
- 1 cup hot water
- 1 cup tapioca starch
- 2 cups sorghum flour
- 1/3 cup date sugar
- 3 teaspoons mixed spice
- 1/4 teaspoon nutmeg
- 2 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- zest 1 orange
- 4 tablespoons orange juice
- 4 tablespoons date sugar
- 4 tablespoons gluten-free flour
- 2 tablespoons water
- Turn oven on to about 50C, place a bowl of boiling water in the bottom.
- Soak the dried fruit in some boiling water.
- Place yeast and first lot of date sugar with the warm water in a bowl and mix. Set aside.
- Mix together psyllium husk powder, the chickpea brine and the cup of hot water. Set aside.
- Mix together the dry ingredients, flours, salt, coconut sugar, spice, baking powder and baking soda. Add zest.
- Now combine all 3 mixes together well.
- Add dried fruit. It should be fairly sticky.
- Place on a floured surface and cut into 8 equal pieces. Gently shape and place on a lined baking sheet. No kneading in gluten-free breads.
- Place in the slightly warm oven until they have doubled in size.
- Meanwhile make the glaze by combining orange juice and sugar, boil for a few minutes and set aside to thicken.
- Make the icing for the crosses, you will be piping these on. The mix should be like a thick paste. Place into piping bag.
- Remove the buns when they have risen and turn the oven up to 200C.
- Pipe crosses on your spiced buns if you wish.
- Place in the oven for 15-20 minutes or until nice and golden.
- Remove and while hot brush on the golden glaze.