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Soft Gluten-Free Hot Cross Buns with Almond Flour

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Soft, tender, and flavorful gluten-free hot cross buns made with almond flour, perfect for Easter or year-round treats. These buns are moist, lightly spiced, and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1/2 cup (60g) ground tapioca starch (can substitute arrowroot starch)
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (one packet) active dry yeast
  • 3/4 cup (180ml) warm almond milk (or cow’s milk/oat milk)
  • 2 large eggs, room temperature
  • 1/4 cup (60g) dairy-free yogurt or Greek yogurt (coconut yogurt for dairy-free)
  • 3 tbsp (45g) unsalted butter, melted (vegan butter works too)
  • 1 tbsp orange zest
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • For the crosses:
  • 1/2 cup (60g) gluten-free all-purpose flour
  • Water (enough to make a thick paste)
  • For the glaze:
  • 2 tbsp apricot jam, warmed and strained
  • 1 tbsp water

Instructions

  1. Warm the almond milk to about 110°F (43°C). Stir in the sugar and yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together almond flour, tapioca starch, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs, yogurt, melted butter, and orange zest. Stir in the yeast mixture once bubbly.
  4. Pour wet ingredients into dry ingredients and mix with a wooden spoon or stand mixer until a sticky dough forms.
  5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for 1 to 1.5 hours until puffed.
  6. Divide dough into 9 equal portions using wet hands and place on a parchment-lined baking sheet, spaced apart.
  7. Cover buns loosely and let rest for 30 minutes to rise again.
  8. Mix gluten-free flour with enough water to form a thick paste. Transfer to a piping bag or zip-top bag and snip a corner.
  9. Pipe crosses over each bun.
  10. Preheat oven to 350°F (175°C). Bake buns for 20-25 minutes until golden and a toothpick comes out clean.
  11. Warm apricot jam with water and brush glaze over hot buns immediately after baking.
  12. Cool buns slightly on a wire rack. Serve warm or at room temperature.

Notes

Do not add extra flour to the dough; it will be sticky and wetter than traditional dough but this is normal. Proof dough in a warm spot for best rise. If buns brown too quickly, tent with foil halfway through baking. Brush glaze while buns are hot for shine. Dough can be refrigerated overnight after shaping and baked next day. Use fresh yeast for best results.

Nutrition

Keywords: gluten-free, hot cross buns, almond flour, Easter, soft buns, dairy-free option, vegan option, holiday baking

Find it online: https://sizzlesprout.com/soft-gluten-free-hot-cross-buns-with-almond-flour-easy-homemade-recipe-for-perfect-easter-treats/