[Originally posted March 2014, updated 22 March, 2023. The original version had only 1 Tbsp psyllium husk and the mixture was wetter so I baked the ‘buns’ in muffin cups. I’ve added more psyllium husk to the updated recipe so that the mixture can be rolled into balls and baked as buns.]
The other day I thought I’d have another go at making gluten and dairy free hot cross buns, as I wasn’t completely happy with my last attempt. Since I’m finding I react more and more to gluten these days, my spelt recipe is out for me, so I’ve had to create a gluten-free version.
I’m pretty sure I’m not the only one craving sweet, spicy hot cross buns, and although gluten-free buns are never going to be quite as soft and fluffy as the spelt or wheat versions, they are delicious, especially hot out of the oven, and are totally satisfying my craving!
As with most gluten-free baking, the leftovers will (by the next day) be a bit dry in texture, only good for slicing up and toasting. Although you can also use the leftovers to make a hot cross bun ‘bread and butter pudding’… YUM!
My suggestion is, make the dough, then only bake what you will eat that day – save the rest of the dough in a container in the fridge for another batch. The dough will last for about 3 days in the fridge in a sealed container. (The flavours will grow stronger as the dough sits in the fridge and if you leave it too long it will taste very yeasty, but I don’t mind that.)
If you’re looking for my earlier Hot Cross Bun variations and recipes, you can find them here:
Have a Happy Easter!