Gluten Free Hotcross Bun Recipe


1300g luke warm water

17g gf dry yeast

40g sugar

1000g Palmira’s Traditional Bread Mix

2tps gf baking powder

2 tsp ginger powder

2 tsp mixed spice

2 tsp cinnamon

150g sultana

30g canola oil

5 g vinegar

Crosses Paste: 1/2 cup GF Palmira’s Plain Flour mixed with cold water to form a paste

Glaze: 1/4 cup caster sugar and 1/2 cup water


Place water, yeast and sugar in a mixing bowl, mix and rest until frost.

Mix all dry ingredients in a another bowl, add to yeast mixture, and using a machine with a hook, mix for 3 minutes, add oil, vinegar and mix further 1 minute.

Make 90g ball (using a little canola oil in your hands to prevent sticking), place in tray covered with baking paper, prove for approx 20 minutes, pipe paste in crosses.

Bake buns in hot oven 200C f/f for approx 25-30 minutes.

Meanwhile prepare glaze by placing ingredients in a pan, bring to almost boil, brush hot cross buns as soon as soon as they come out of the oven. Serve and enjoy!


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