Gluten-Free Hot Cross Buns


200 g brown rice flour
150 g white rice flour
150 g tapioca starch
1 cup warm nut milk almond/cashew, hemp or oat milk
1/2 cup pure maple syrup or honey
1 tablespoon active dry gluten free yeast equivalent to 1x 7g sachet
2/3 cup applesauce
1/4 cup coconut oil melted
2 tablespoons cinnamon
1 teaspoon ginger powder
1 teaspoon mixed spice
1/2 teaspoon nutmeg
1/4 teaspoon clove powder
1/2 teaspoon coarse sea salt
Zest of one orange and one lemon
1 cup raisins


2 tablespoons of the brown or white rice flour and enough warm water to mix into a paste


1 heaped tablespoon coconut sugar dissolved in boiling water


Preheat oven to 180˚C (356˚F).

  1. Mix the warm nut milk (body temperature is warm enough), maple syrup and yeast in a bowl and leave for five minutes.
  2. In a large bowl, combine apple sauce and coconut oil. Then add the yeast mixture and whisk well.
  3. Add the flour mix, spices, zest and raisins.
  4. Kneed into a dough, adding a little water or flour if needed.
  5. Dust a board with gluten free flour.
  6. Pat dough into a rectangle then divide into 10 equal portions.
  7. Shape them further into a bun and arrange them close together in a rectangle again.
  8. Cover with a tea towel. Let sit to rise for at least an hour, although, to be honest, there wasn’t a lot of rising action happening (perhaps with a leavening agent?).
  9. Mix up the paste for the cross then pipe over the buns.
  10. Bake for 15 to 20 mins.
  11. Once cooked, brush with the glaze.
Prep Time: 90 minutes
Cook Time: 35 minutes
Number of Servings: 6