Like the other hot cross bun recipes available on this website I designed this recipe so that the buns can be eaten hot. Unlike a lot of the other bread recipes made with Bakers' Magic Gluten free flour you can cut into this bread when it is hot, steaming in fact. This is how it should be served - don't let it cool down too much. The buns are at their best when they are hot/warm. 

These hot cross buns are commercial yeast free, gluten free, dairy free, nut free, soy free, egg free, gum free & contain no added sugar.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Ingredients

Bun mix

350 g Bakers' Magic Gluten free flour

100 g Maize starch

14 g Psyllium powder

150 g Leaven/sourdough starter

72 g Dried dates

 6 g (~2 tsp) Cinnamon

1/2 tsp Allspice

1/2 tsp Mixed spice

12 g Salt

180 g Sultanas

430 - 470 g Warm water

50 g Oil (your choice)

Extra Oil

Water - the amount of water added will be dependent on how fluid your sourdough starter is.  

 

Stripe

25 g Bakers' Magic Gluten free flour

12 g Cocoa

50 - 60 g Water

 

Method

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Depending on how you will bake the buns, oil the tin(s), muffin tray, slice tray etc.

Roughly chop the dates & add ~30 g of boiling water. Let the mixture sit for ~10 mins.  

Place all ingredients (excluding the sultanas) into the mixing bowl of a stand mixer. 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. When the dough is smooth mix in the sultanas.

Transfer dough to an oiled bowl, cover bowl with a damp cloth & put it in a warm place. Leave for ~ 3 + hours, the time will depend on how active your leaven/sourdough starter is. You may want to leave the dough in the fridge overnight. 

Knock back the dough & proceed with making the individual buns. 

Transfer dough to a slightly oiled work surface (I use non-stick paper or my kitchen bench). Put a bit of the extra oil on your hands - it helps to keep the dough from sticking to you when you are dividing & shaping it. Divide the dough into 15 equal portions - they will be ~88 g each. I wanted the buns to be approximately the same size (photographic reasons) so I oiled a bowl & weighed out the individual buns. I shaped the dough into buns by transferring it quickly from oiled hand to oiled hand & then put it onto a greased roasting dish (Base dimensions 28 x 18 cm) in a 3 x 5 configuration. I have also 7 buns into two 20 cm round cake tins.

Mix together the ingredients for the stripe. I use a stab blender (Bamix). Transfer mixture to a small plastic bag or piping bag fitted with a fine nozzle. If the mixture is in a plastic bag push the mixture down to one corner. Snip off a little of the corner so that the mixture can be pushed out in a thin stream.

Put stripes along the buns lengthwise & then across each pair of buns.

Let the dough proof for in a warm moist environment. The amount of time will depend on how active your leaven/sourdough starter is (mine took ~6 hours). Spray water over the tops of the buns periodically to ensure they don't dry out during the proofing stage. 

Before putting it in the oven ensure that the dough has risen ~1.5 X. I usually wait to see the buns pressing against each other, at this stage there are still gaps between them. 

Turn your oven on to 200 C.

Bake at 200 C for ~30 mins. If your oven has a hot spot turn the bread halfway through baking.

Take the buns out of the oven, remove them from the tin & put them on a cooling rack. 

Simply enjoy!