Gluten-Free Sourdough Hot Cross Buns

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5 from 3 votes

Gluten-Free Sourdough Hot Cross Buns

These gluten-free sourdough hot cross buns are soft, fluffy, and are a great addition to the Easter table!

Prep Time30

Cook Time40

Proofing/fermentation4

Total Time5 10

Course: Bread

Cuisine: American, English

Keyword: Gluten-free sourdough Easter bread, gluten-free sourdough hot cross buns

Servings: buns

Calories: 409kcal

Author: Natasha Levai

Cost: 6

Ingredients

For the dough

16 grams whole psyllium husks, not powder
150 grams warm water, not hot
85 grams raisins
50 grams sugar
1 egg
140 grams milk
30 grams melted butter, cooled
220 grams gluten-free sourdough starter
65 grams brown rice flour
65 grams sorghum flour
100 grams tapioca starch
120 grams potato starch
7 grams xanthan gum
8 grams salt
1 teaspoon cinnamon

For egg wash

1 egg, for the egg wash

For crosses

30 grams any gluten-free flour
¼ teaspoon xanthan gum, omit if your flour already contains it
6 grams oil of choice
40 grams water

For topping

50 grams apricot or other jam
8 grams water

Metric - US Customary

Instructions

Make the dough

Add psyllium husks and water to a medium-sized bowl and whisk to combine.
Set the mixture aside for a couple of minutes for the gel to form.
In a separate bowl add the raisins and cover them with boiling water to soften.
Add the egg, melted and cooled butter, sourdough starter, milk, and sugar to another medium-sized bowl and whisk to incorporate.
In a large mixing bowl, add all of the dry ingredients and stir to combine.
Add psyllium gel and the wet ingredients to the bowl with the dry ingredients and mix thoroughly.
You can either use an electric mixer with dough hooks, or a wooden spoon or simply mix the dough by hand!
The dough will be sticky but avoid the temptation to add extra flour to the dough!
Flour the working surface and transfer the dough to it. Dust the dough with flour until it is workable.
Shape it into a large ball.
Divide the dough into eight parts using either a bench scraper or a knife.
You can weigh each piece to make sure they are exactly the same size!
Take each piece of dough and shape it into a small ball. Dust the working surface as necessary to prevent the dough from sticking too much.
You can see how I shape each piece in the pictures (see post)!

Proofing/Fermentation

Grease a large baking dish (ceramic or glass are fine) and place the buns in it. Cover the baking dish with a kitchen towel or a plastic wrap.
Let the buns proof either for 3.5-4 hours at room temperature or overnight in the refrigerator (12-18h).

Baking

Once the buns are ready, start preheating the oven to 400F/200C. Add a baking dish with water to the bottom of the oven to create extra steam.
Whisk 1 egg to make the egg wash and brush the buns with a silicone brush.
Mix the flour, xanthan gum, oil, and water to make the flour mix. Add it to a piping bag or a simple zip-lock bag and cut off the tip.
Once you do the egg wash, pipe the flour mixture onto the rolls as you see in the picture (see post).
Bake the rolls at 400F/200C for 25 minutes, then take the dish with water out and continue baking for another 15 minutes.
If the buns are browning too soon, cover them with foil to prevent burning.
Mix the jam with water and brush the buns as soon as you take them out to create a sweet glaze on the tops.
Wait for the rolls to cool for 10-15 minutes and enjoy!

Notes

Storage

Store the hot cross buns in the refrigerator for 3-5 days. Warm them up before eating for extra softness.

You can freeze the buns for up to 3 months. Place them into the microwave for 30-60 seconds to defrost!

Expert tips

- Avoid opening the oven in the first 25 minutes of baking.

- If the buns are too dense, try adding extra liquid to the dough next time.

- Use a digital kitchen scale to ensure the right measurements.

Substitutes

- Psyllium husk - there is no good substitute for psyllium husk that would yield the same results.

- Xanthan gum - you can use guar gum instead.

- Sourdough starter - you can make these buns with yeast if you don't have a starter yet.

- Butter - use coconut oil or vegan butter for a dairy-free version.

- Milk - use plant-based milk for dairy-free.

- Sugar - you can use an artificial sugar substitute instead.

- Raisins - use dried cranberries, candied orange, or lemon peel.

Nutrition