Gluten-free and high-fibre hot cross buns
- 400g gluten-free flour
- 1 tablespoon xanthan gum
- ¼ cup psyllium husk
- 3 teaspoons mixed spice
- 10g dried yeast
- ½ cup milk
- 1 cup water
- 2 tablespoons vegetable oil
- 1 egg, lightly whisked
- ¼ cup castor sugar
- 1 cup dried fruit
- 2 tablespoons apricot jamjellyX, warmed
- 50g gluten-free flour
- 3½ tablespoons water
1 In a large bowl of a stand mixer add flour, xanthan gum, psyllium husk, mixed spice and dried yeast. Stir to combine and then make a well in the centre.
2 In a microwave, heat milk and water in a small bowl until lukewarm (about 40 seconds on high). Add egg and oil and whisk with a fork to combine. Pour liquid into dry ingredients and stir using a paddle attachment for 2 minutes or until a sticky, dough consistency. Cover with a tea towel and rest for 1 hour in a warm spot.
3 Divide mixture into 12 balls. Place on a lined tray with baking paper, cover and rest for a further 30 minutes or until nearly doubled in size.
4 To make the crosses, mix flour and water until a thick runny paste. Spoon into a piping bag (approx 3mm tip) and pipe crosses onto buns.
5 Meanwhile, preheat oven to 180°C fan-forced. Bake for 30 minutes, until golden brown. Remove from oven and brush with warmed apricot jam.
Brushing the tops of your straight-from-the-oven buns with warmed apricot jam will give them an irresistible shine.
Nutrition Info (per serve)
Total fat 4.4g
–Saturated fat 0.8g
Dietary fibre 4.2g
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