Over at the BePure Farm, Ben, Lynda and their two girls have gotten a head start on Easter with some gluten-free Hot Cross Buns. 🐰🍁We wanted to share this beautiful recipe so that you and your family can make and enjoy them too!

Ingredients

For the Buns:

• ½ C milk
• ½ C hot water
• 2 Tbsp butter or oil
• 2 tsp yeast
• ½ C raisins/currants and/or dried cranberries - soaked (optional)
• ¼ C chopped mixed peel (optional)
• 1 C brown rice flour
• ¾ C tapioca starch
• 1C ground Almonds
• 1 tsp guar gum
• ¼ C coconut sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1/8 tsp ground nutmeg
• 1 egg
• 1 tsp cider vinegar
• ½ tsp vanilla extract

For the Crosses:

• 1 Tbsp rice flour
• Water

For the Glaze:

• 1 Tbsp sugar
• 1 Tbsp water
• 1 tsp gelatine

Method

1. Place milk and water together in a small bowl. Dissolve 2 Tbsp of the sugar in the liquid and check it is about body temperature. Sprinkle in yeast and stir—set aside for 5 -10 minutes. It should start bubbling after a few minutes.
2. Mix together dry ingredients in a larger bowl. Make a well in the middle of the flours and add raisins and peel, egg, cider vinegar, vanilla and milk/yeast mix. Stir well to combine. The mix will be very sticky—do not add more flour, you will not be kneading it.
3. Line or grease a cake tin. Use a 1/3 C measuring cup to scoop dough into 9 or 10 mounds in the pan.
4. Dip fingertip into warm water and use to smooth the tops of the rolls.
5. Cover with a tea towel and let rise in a warm place 45 mins - 1 hour. They won’t rise as much as normal wheat dough. Preheat oven to 200ºC.
6. Make the crosses by adding a few drops of water to the rice flour and mixing until it makes a soft paste. Scoop into a piping bag or similar and pipe crosses onto each bun.
7. Bake for 20 - 25 minutes, tops should be nice golden brown.
8. Glaze: Put all ingredients in a saucepan and heat until sugar and gelatine have dissolved, stirring constantly. Brush over warm buns.