Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.
Oat Flour Substitution.
If you cannot digest gluten-free oat flour then substitute with 100g sorghum flour + 100g millet flour. Yeast
. I like to use Doves Farm Quick Yeast. You can use 175g total weight of any mixed dried fruit. Diced apricots, blueberries, sour cherries, raisins, mixed peel, glace cherries, stem ginger are all good choices. Baking Sheet
. Use a baking sheet sized around 39 x 27cm. Storage
. Gluten-Free Hot Cross Buns keep up to 3 days in an airtight container. However they are best on the day they are made. Freeze
. You can freeze the Hot Cross Buns either pre-baked without the crosses added, or baked and cooled for up to 3 months.