Spring is a time for gathering, traditions, and of course – delicious food! If gut issues have you skipping baked treats, it’s time to bring back a classic favorite in a way that feels great. These Gluten-Free Hot Cross Buns are soft, lightly spiced, and completely low-FODMAP, so you can enjoy every bite without the bloating.
Ingredients:
For the Dough:
- 2 ½ cups gluten-free all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 packet (2 ¼ tsp) instant yeast
- ½ teaspoon salt
- ¾ cup lactose-free milk, warm
- 2 tablespoons unsalted butter, melted
- 1 egg, room temperature
- ½ cup dried cranberries (unsweetened)
- Optional: 1 scoop Regular Girl Original Powder
For the Crosses & Glaze:
- ¼ cup gluten-free flour + 3 tbsp water (for the crosses)
- 2 tablespoons maple syrup (for glazing)
Instructions:
Step 1: Make the Dough
In a bowl, whisk together gluten-free flour, sugar, cinnamon, nutmeg, yeast, and salt. Add warm lactose-free milk, melted butter, and the egg. Stir until a sticky dough forms. Fold in the dried cranberries.
Step 2: Let It Rise
Cover the dough with a clean towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 3: Shape & Bake
Preheat oven to 350°F. Divide the dough into 8-10 balls and place them in a lined baking dish. Mix gluten-free flour with water to create a paste, then pipe crosses onto each bun. Bake for 20-25 minutes or until golden brown.
Step 4: Glaze & Enjoy
Brush warm buns with maple syrup for a beautiful shine. Let cool slightly before serving.
Try It Out!
These Gluten-Free Hot Cross Buns are the perfect way to celebrate the season without the digestive distress. Whether you serve them at brunch or enjoy them with a cup of tea, they’re soft, spiced, and completely bloat-free. Bake a batch this Easter and let me know how you like them!