Gluten Free Hot Cross Bun Loaf
We all have our own traditions when it comes to seasons like Christmas and Easter. For us every Good Friday we enjoy a Hot Cross Bun for breakfast. This year, I decided to shake things up a bit and instead of making Gluten Free Hot Cross Buns, I created this Gluten Free Hot Cross Bun Loaf.
The Hot Cross Bun
As far as I can remember, Hot Cross Buns have been a tradition in my family for Easter. With the cross symbolizing Christ and His crucifixion and the end of Lent, Hot Cross Buns are a faith tradition as well as a food one for me.
For more on the History of the Hot Cross Bun click here.
Gluten Free Hot Cross Bun Loaf
When I first began my gluten free journey, Hot Cross Buns was one of the recipes that I was determined to recreate. The first year was a little tough, the texture was terrible and the batch was a total waste.
Since then with much trial and error, I was finally able to create a Gluten Free Hot Cross Bun that was delicious and easy to make. This year I wanted to change things up and decided to create a Gluten Free Hot Cross Bun Loaf.
What You Need To Make Our Gluten Free Hot Cross Bun Loaf
As you know, Hot Cross Buns are a sweet, break like bun, speckled with raisins or currants and other glazed fruits. For this recipe, we used our Gluten Free Hot Cross Buns ith a few changes to create a loaf that was delicious and perfect with a cup of tea.
For our Gluten Free Hot Cross Bun Loaf we used:
- Gluten Free 1:1 Baking flour, our blend but Bob’s Red Mill 1:1 works well too.
- Currants – because I prefer the flavor of currants over raisins. You could even use dried cranberries.
- Mixed Peel
- Glazed Fruits
- Agave to sweeten
Other than those ingredients, the rest is pretty much what you would use in a traditional recipe: yeast, baking powder, eggs etc.
For me this Gluten Free Hot Cross Bun Loaf was a winner and make a great bread to slice and even make a sandwich. But if you’re really into the Hot Cross Bun, you can try our Gluten Free Hot Cross Bun recipe here.
If you do make this recipe, please comment, let us know what you think and tag us on Social Media. I hope you enjoy the recipe foodies!
Happy Easter Baking!
Love always,
Gluten Free Hot Cross Bun Loaf
Celebrate Easter and Good Friday with this twist on a Hot Cross Bun, with our Gluten Free Hot Cross Bun Loaf.
Ingredients
- 1 tbsp Agave or Brown Sugar
- 2 1/2 tsps Yeast
- 1/2 cup warm water
- 3/4 cups currants (soaked in water)
- 3 cups GF 1:1 Baking Flour Blend
- 1 tsp xanthan gum
- 1/4 cup Agave or Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp All Spice
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup mixed peel
- 1/4 cup glazed fruits (optional)
- 1 cup warm milk (coconut milk works too)
- 2 XL eggs
- 3 tbsp coconut oil, melted
- 1 tsp apple cider vinegar (regular work too)
- 1-2 cups Icing Sugar
- 2 tbsps water
Instructions
- Line a 5 x 9 loaf pan with parchment and set aside.
- In the bowl of a stand mixer combine 1 tbsp agave or brown sugar, yeast and warm water. Mix to combine, then seat aside for about 5 minutes until the yeast starts to froth and activate.
- In another bowl place the 3/4 cup currants fill with warm water and seat aside to soak until ready to be used.
- In bowl combine GF flour, brown sugar only if using instead of agave, xanthan gum, spices, baking powder. Whisk to combine well.
- Next add eggs, oil, vinegar and agave if using to the yeast mixture. Mix to combine and while it’s mixing add the warm milk.
- Next add flour mixture and blend until a dough begins to form.
- At this stage drain currants and add them to the dough along with the mixed peel and glazed fruits if you are using them.
- Continue to mix for about 2-3 minutes to ensure that all the ingredients are well combined. If the dough is too dry, add 1 tbsp water at a time. You want the dough to be sticky.
- Sprinkle your work surface with some extra GF flour and turn your dough out. Wet hands and form dough into a bread like shape to fit in the pan.
- Smooth out the top with damp fingers, and set aside to rise until about doubled. This may take about 45 mintues.
- 10 minutes before the dough is finished resting, preheat oven to 375°F. Right before baking, brush loaf with an egg wash (1 egg whisked with a tbsp of water) making sure that the top is well coated.
- Bake loaf in the middle of the oven for 45 - 50 minutes until golden. Check loaf around 35 mintues, If your top is getting dark, cover with foil to finish baking.
- While loaf baking make your icing for the cross. In a bowl add 1 cup icing sugar and 1 tbsps of water until a thick but pourable glaze forms.
- Once loaf is finished, remove from oven and let cool slightly before icing.
- Then serve! We enjoy it warm out of the oven!
Comments (2)
Jennifer Graycheck
April 2, 2021 at 3:00 am
Do you need the xanthan gum if your 1-1 gf flour has it in it already?
OffTheWheatenPathTT
April 2, 2021 at 3:14 am
You could leave it out, but we added it for the extra structure to give the bread a bit more rise.