Gluten Free Hot Cross Bun Mix

Fill your home with delicious aromas of gluten free hot cross buns coming from your kitchen.

We don't believe anyone should miss out on this tradition. Our easy to bake limited edition gluten free hot cross buns are packed with all the traditional flavours that we all love about Easter. 

We have created our hot cross bun mix to cater for many dietary requirements, including low fodmaps and vegan. Coeliac accredited, our gluten free hot cross bun mix is also dairy, soy, nut, vegan and egg free and you can easily alter the recipe to be refined sugar free too.

One 1kg bag of the gluten free hot cross bun mix will make you 2 dozen buns because we know one is never enough!  You’ll be pleasantly surprised at how easy this is to whip up a batch of fresh gluten free hot cross buns. Mix. Bake. Proof. Eat - its really that simple!

Storage Instructions - Once opened, this product can be stored in the original packaging in a cool and dry place. Can be transferred into an air tight container and stored until best before date. Freezing your Gluten Free Hot Cross Bun Mix will extend months past the best before date. Ingredients

: Brown Rice Flour, Potato Starch, Buckwheat Flour, Sorghum Flour, Tapioca Starch, Psyllium Husk, Baking Powder, Spices (Cinnamon, Mixed Spice, Ground Cloves), Salt.

Made in New Zealand from imported and local ingredients. Recipe

For 12 buns you will need:

500g Hot Cross Bun Mix

110g caster sugar or date syrup

12g gluten free yeast

1 orange zest and 50ml juice

200g dried fruit or chocolate chunks

Liquids:

50g melted butter, cooled

375ml slightly warm milk

150ml water

1 egg

For the  crosses:

2 heaped tablespoon white gluten free flour

1/4 teaspoon baking powder, 

1 heaped teaspoon sugar

For the glaze:

1 tablespoon apricot jam or honey

2 teaspoons water

Method:

Place all ingredients together in a large bowl or you can use your electric mixer with a dough hook. Mix until a dough is formed, your mixture will start off looking very wet, keep mixing. Your dough should be slightly sticky.

Tip out on to a floured surface. Don’t over flour or you will get dry buns.

Divide into 12 equal-sized portions and roll into smooth balls.  Hint: keep your hands slightly damp when rolling, it stops the dough sticking

Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out. Hint: If you too is too large, shorten it down by scrunching up a piece of  foil or baking baking to take up space at one end. 

Mix with the cross ingredients together with enough water to a form a paste.

Put into piping bag or snap lock bag with the corner snipped off. Pipe on crosses.

Leave to rise in a warm, draft free place. There is no set time for rising but they should be nearly doubled in size.

Once risen, bake in a hot oven, 200°C for 20-2