Don't miss out on Easter baking because of a gluten intolerance! These easy gluten-free hot cross buns are really easy to prepare and make a delicious treat to share with the family.
- Put the milk in a medium pan with the orange zest and butter. Gently heat until bubbles appear at the edge of the pan, then remove from the heat and leave until the butter has melted and the milk has cooled slightly. Stir. In a separate bowl, beat together the egg and vegetable oil.
- In a large bowl, mix together the remaining ingredients. Once the milk has cooled a little, pour into the dry ingredients, along with the egg and oil. Mix together, then divide into 9 pieces. Lightly oil your hands, then form into 9 balls and put close together on a baking tray lined with nonstick baking paper. Cover with piece of oiled cling film and leave to rise in a warm place for 1 hour or until puffed up.
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the buns with the beaten egg. Mix the plain flour with 1 tbsp water to make a paste. Spoon into a disposable piping bag (or use a sandwich bag) and snip off the end to make a small hole. Pipe lines down and across the buns to make the crosses. Put the buns in the oven and bake for 25 minutes, until golden. Serve warm or cold.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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