Gluten Free Recipes

Hot Crossed Buns


Yield: 12 buns

1 1/2 Cups (375 ml) Water, heated to 48 to 54 degrees Celcius (120 to 130 degrees Fahrenheit)

3 Tbsp (45 ml) Butter, Melted

1 Egg, Large, Lightly Whipped

1/4 Cup (60 ml) Sugar

1 tsp (5 ml) Salt

2 tsp (10 ml) Yeast Quick Rise (Instant)

1 tsp (5 ml) Cinnamon

1/2 tsp (2.5 ml) Nutmeg

3 Cups (750 ml) Valley Kitchen Multi-Purpose Flour Blend

3/4 Cup (180 ml) Dried Currants

Extra Flour For Kneading

1 Egg

2 Tbsp (30 ml) Water

1/2 Cup (125 ml) Confectioner's Sugar

1/4 tsp (1.25 ml) Almond or Vanilla Extract

2 tsp (10 ml) Milk or Wate


1) In a large mixing bowl, combine the water, melted butter, whipped egg, sugar, salt, yeast, cinnamon and nutmeg.

2) Add the flour blend and currants. Mix 3 or 4 minutes.

3) Remove the beaters and set the dough aside, covered, in a warm place for 30 to 50 minutes to rise.

4) Turn the oven on to preheat at 375 degrees Fahrenheit.

5) Lightly spray with oil a baking sheet or pan 23 x 30 cm (9 x 12 inches).

6) Turn the dough onto a floured surface and knead with extra flour until you can cut, portion at about 85 g (2 3/4 oz.) each, and shape. The dough should remain sticky. Use only enough flour to shape, keeping the dough soft. Place the buns onto the prepared sheet.

7) Cover. Set aside to raise until double in volume, usually 40 to 50 minutes.

8) Make an egg wash using the egg and water.

9) Using a shape knife dipped in warm butter or oil, cut a cross into the top of each bun. Brush with egg wash.

10) Bake for 30 to 35 minutes.

11) Cool for 10 to 15 minutes and then turn out onto a rack to finish cooling.

Making the glaze:

1) Combine the confectioner's sugar, extract and milk. Stir to make a smooth icing.

2) Use a spoon to drizzle over the cuts in the top of each bun.