Hot Cross Buns - gluten free, no added sugar

Recipe by Jana Kastner
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes

Ingredients

  • For the dough (dry)
  • 120 g buckwheat flour

  • 120 g rice flour

  • 30 g corn flour

  • 2-3 tsp mixed spice

  • 1 ½ tsp baking powder

  • 100 g raisins

  • For the dough (wet)
  • 120 g cooked pumpkin

  • 70 g coconut sugar

  • 350 ml water

  • 4 Tbsp psyllium fiber husk

  • For the glaze
  • 1 Tbsp coconut sugar

  • 1 tsp hot water

  • For the crosses
  • 1 Tbsp rice flour

  • 1 tsp buckwheat flour

  • 2 pinches guar gum

  • 1 pinch baking powder

  • 2-3 Tbsp water

Directions

  • Preheat oven to 210 °C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in a small bowl or cup until dissolved.
  • In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
  • Mix the dry dough ingredients in a bowl.
  • In a blender, briefly blend the wet dough ingredients. Pour the mixture into the bowl and swiftly stir to combine (avoid over stirring).
  • Form buns with wet and cold hands and place on baking tray. Then gently brush with the glaze.
  • Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
  • Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.
  • *I actually heat my oven to 220 °C. After placing the tray into the oven, the temperature usually dips down to 180 °C and then slowly reaches 200 °C.
  • Results may vary with different stoves. I recommend using an oven thermometer.

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