My dairy free hot cross buns are also gluten free and sweetened with rice syrup for a healthier Easter treat. You can choose to add dried fruit or dark chocolate chunks to yours. We love the chocolate version here.
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Let me introduce my dairy free hot cross bun recipe but first, a story…
As I washed and polished Rosie, my T25 VW van at the weekend, it occurred to me that it has actually happened…I have hit middle age where it is perfectly acceptable to polish a car on a Sunday afternoon.
If my 30 year-old-self could see me now, she would be laughing herself to tears.
In my defence, Rosie is the first vehicle that I have loved enough to even wash, let alone polish (and name!); and I was escaping from the house of illness and endless rounds of DVD’s.
How is it that kids can watch films over and over again without getting bored?
Anyway, since I am approaching the big 4-0 it is no surprise that I find myself doing middle aged things. I don’t plan on doing it often though…it was jolly hard work for a start!
Anyway, whilst I was polishing said van, I was also doing my usual thing of letting my mind wander to what I would be creating in the kitchen.
Recently my brain has been rather pre-occupied with child illnesses and new logo designs so not much thought has been given to my next kitchen experiments.
You’ll be glad to hear that the kids went back to school this morning. Not quite fit and healthy, but fitter and healthier then they have been for three weeks or so.
And a little space in my brain opened up allowing a thought about Easter…and the all important hot cross buns!
Last year I made a variation of Gluten Free SCD and Veggie’s grain-free, yeast-free refined sugar-free hot cross buns.
My version contained a little gluten-free flour and they were delicious.
I wouldn’t hesitate to make them again, but I fancied something a little softer and spongier this year.
And since I can eat yeast now (thanks to the wonderful probiotic, Symprove) I decided on a more traditional yeast variety.
What is the white cross on hot cross buns made of?
Believe it or not, the white cross on a hot cross bun is made from flour and water!
Yes it really is as simple as that.
Equal amounts of my gluten free flour blend combined with water makes the perfect consistency for either piping or drizzling over the bun before baking.
To get a really lovely even cross I highly recommend piping them on.
Don’t worry. You don’t need anything complicated to do this. You can use a sandwich bag and once you’ve filled it with the mix just snip a tiny bit off the corner.
Of course if you have little piping bags then you can use them too.
Why are these dairy free hot cross buns refined sugar free too?
We all know that sugar is bad for us. Almost every day we are told that we should be cutting down on our sugar intake. High sugar intake can lead to tooth decay, insulin resistance, obesity and type 2 diabetes amongst other things.
For me personally, I have found that sugar contributes to my perimenopause symptoms. It also exacerbates my Irritable Bowel (IBS) symptoms.
Having now given up fructose (thanks to Sarah Wilson’s I Quit Sugar Programme), I created this version of dairy free hot cross buns without sugar-laden dried fruit.
If you fancy a little sweetness in them I suggest adding some chopped up bits of dark chocolate (over 70%). Or if you’re not avoiding fructose then add the traditional mixed dried fruit. And glaze with some apricot jam.
I added that to half the batch so that the kids could enjoy a little chocolatey treat mingled with the spicy hot cross bun.
I don’t know what they are like, but I can tell you that the plain hot cross bun toasted with a large dollop of coconut oil really hits the spot.
Other gluten free Easter recipes
Why not try my hot cross bun bliss balls. My homemade chocolate Easter eggs, vegan hot cross bun rolls or vegan chocolate truffles?
And if you want my free recipe ebook just enter your details below. You’ll find recipes for gluten free pastry, bread, pizza, scones, Yorkshire puddings, Victoria sponge, pancakes and gingerbread.
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Dairy Free Hot Cross Buns (Gluten Free, Refined Sugar Free)
Ingredients
- 290 g Free From Fairy plain gluten-free flour
- 210 g gluten free potato starch
- 2 tsp psyllium powder
- 7 g yeast - I use Allinsons Easy Bake
- 1 tsp salt
- 1½ tsp mixed spice
- 1 medium egg - I suggest free range or organic
- 40 g rice syrup
- 250 ml almond milk - ,unsweetened, or other dairy free milk, plus extra for brushing
- 30 g coconut oil - melted
- 1 Orange - zested
- optional 40g dark chocolate chunks, minimum 70% cacao
- 2 tbsp gluten free flour plus 2tbsp water for the crosses
Instructions
- Mix together the dry ingredients in a large bowl
- Place the milk and syrup into a glass measuring jug and heat in a microwave on high power for 30 seconds until just warm. Stir well
- Add the milk and syrup mixture to the dry ingredients along with the egg, melted coconut oil and zest of the orange
- Stir well until it comes together into a dough, then, using your hands knead until smooth
- If using the chocolate chunks, add them to the dough now and knead evenly through the mixture
- Divide the dough into 8 pieces and roll into balls
- Place each bun onto a lined baking tray, leaving some space between them to allow them to rise
- Boil the kettle and pour boiling water into another baking tray to approx. 1cm deep
- Place the tray with the boiling water into the bottom of your oven, then place your buns on the shelf above. Close the oven door and leave for 1 hour
- Once the hour is up, remove the buns from the oven and turn it on to 200 degrees/180 degree fan/gas mark 5
- Brush the buns with milk then mix 2tbsp of my flour blend with 2 tbsp water to create a paste
- Either pipe the flour paste into a cross shape on the buns, or drizzle it over in a cross pattern
- Once the oven has got to the correct temperature place the buns in the oven (the tray with water in will still be in the bottom of the oven...leave it there) and bake for 20 minutes
Angel says
Hi. I don’t have other makes of gl flour now. Can I make these using 100% your blend?
Vicki Montague says
Ah Angel there’s dedication. Thank you so much! I haven’t tried it yet…I made these last year when I was still experimenting. I will make them again and let you know…I think I will use half self raising and half plain when I do. I have just created my 2017 recipe that will be published tomorrow…that uses half and half and is rather moorish…so much so that I had to put them in the freezer to stop me eating more than two in a row!
Elaine Savage says
I have Just bought your flour from Amazon and tried this bun recipe. I was amazed at the texture they came out with and the flavour is yummy, thank you very much for the recipe.
Vicki Montague says
Brill! I’m so pleased to hear that. I am going to be creating a new, less virtuous recipe this year so keep your eyes peeled for that!