Gluten free, dairy free, egg free Easter buns

Watching my 10 year old son laugh with joy and eat these hot cross buns, one from each hand today made me a  happy mum. I didn’t get the “best” most glamorous photo of the buns to add to this post. I got something better, my son’s happiness as he enjoyed them and for a few minutes got to enjoy what others do at this time of year in the lead up to the Easter festive period.

These hot cross buns are based on modifications made to my regular recipe I created many years ago. You can find the original white chocolate and cranberry recipe here.

When I create a recipe, based on one I used to make with “regular” ingredients I generally make it first using the easiest ingredients and then work on it to make it healthier. I dislike using too much of the packaged gluten free flours and ingredients as they often contain many additives that he would not be exposed to with regular flour and ingredients. As a result I switch out these ingredients to healthier options he can tolerate, such as oat flour, buckwheat flour, brown rice and coconut flours. My son got so much enjoyment from this recipe I decided to post it straight away to help any other mums who have children with the same intolerance. My son was diagnosed via a blood test, over a year ago as intolerant to dairy, egg and wheat gluten.

Here is the recipe for Gluten, dairy and egg free hot cross buns. I hope they bring a smile to the face of someone you love.

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Gluten Free Hot Cross Buns

Prep Time

15 mins

Cook Time

15 mins

resting time

2 hrs

Total Time

30 mins

 

Dairy, gluten and egg free hot cross buns. Allergy friendly Easter buns filled with apple and fruit. Serve warm from the oven

Course: Breakfast, Easter

Servings: 12

Author: Kyrstie Barcak

Ingredients

• 14 grams dried yeast
• 1 pinch raw sugar
• 200 ml warm water
• 40 grams dairy free butter Nuttalex
• 2 tablespoons coconut oil
• 1/2 cup apple cooked and mashed
• 200 grams gluten free plain flour
• 200 grams gluten free self raising flour
• 1 cup rice flour or alternate
• 3 tablespoons cranberries and sultanas
• 2 tablespoons mashed fig or alternate fruit
• 1 teaspoon cinnamon

Instructions

1. Add the yeast and sugar to the warm water and set aside for 5 minutes

2. To another bowl add the butter, coconut oil, mashed apple together and use a whisk until well combined.

3. Add the additional ingredients and mix well

4. When combined cover and set aside to rest for 30-40 minutes

5. Add baking paper to a tray, or grease with oil

6. Shape the raised dough into even sized balls and place onto the baking tray

7. Cover the dough with a clean cloth or cover and set aside to raise further for another 30+ minutes

8. Heat the oven to 200 degrees celcius

9. If you wish to make a cross on the top of the bun mix 3 tablespoons of gluten free flour with 1 tablespoon of cocoa powder and enough water to make a paste.  Add paste to a piping bag and place a cross on the top of each bun

10. Place the tray in the heated oven until coloured on top. Remove from the oven to cool

11. Serve warm with butter alternative such as Nuttalex.

We hope you enjoy these buns. I’ll be making many more of them over the next few weeks.

You may also enjoy my popular dairy free chocolate recipe.