Gluten Free Vegan Not Cross Buns

Nothing cross about these Easter buns! Nope, they’re smiling on the inside, as they know there’s no gluten, dairy or eggs in this recipe.

To be honest, I trialled & trialled this recipe, hoping to get a light fluffy bun that rose like the shop-bought options. But could I crack it? No! If I used eggs, they’d probably rise nicely, but I was determined to make them plant-based. Can I get away with calling them Easter flatbreads?! No matter how they look, I can assure you that we all loved the flavour. I’ve used a unusual blend of warming spices – cinnamon, cardamom & ginger – and a handful of sultanas for those much-loved fruity, spicy feels.

And to be even more honest again, I debated whether I should even post this recipe, since they’re not exactly the buns I’d envisaged….but my family has enjoyed them so much, I’ve decided to boot the inner critic and share them with you anyway, flat or not. They don’t fall flat on satisfaction!

For the buns

1 Tbsp yeast

1 Tbsp plus ½ cup coconut sugar

1 cup warm water

½ cup rice milk or milk of choice

1 Tbsp apple cider vinegar or white vinegar

¾ cup brown rice flour

½ cup sorghum flour (or use buckwheat if preferred)

½ cup almond meal

¾ cup tapioca starch

1 Tbsp psyllium husk

½ cup sultanas/raisins (or other fruit of choice)

½ tsp ground ginger

½ tsp ground cardamom

2 tsp ground cinnamon

For the white lines or crosses

3 heaped Tbsp tapioca starch

½ tsp maple syrup

1-3 tsps coconut milk or other milk

For the glaze

½ tsp maple syrup

1 Tbsp warm water

Start by blooming the yeast: in a big bowl, dissolve the 1 Tbsp of coconut sugar in the warm water, then sprinkle the yeast on top. Set aside for about 15 minutes. While you wait, add the vinegar to the milk, setting it aside also.

After about 15 minutes, add all the remaining bun ingredients – including the vinegared milk – and mix well. Set aside for at least an hour to rise & bubble & puff.

In this time, get the white lines mixture ready. Combine the 3 ingredients and mix until you get a workable ‘dough’. Use your hands, like play dough! Pop it in the fridge while you wait for the bun dough.

When you’re ready to cook, line a baking tray with paper and heat the oven to 200C. Use your hands to scoop out small handfuls and form bun shapes. Roll out the white line mixture into ‘worms’ and decorate the tops of the buns as you please.

Bake for 20 minutes or so, at 200C.

Mix the warm water and maple together, and once the buns come out of the oven, brush it over as a glaze. Lovely when served fresh.