Dia’s Gluten Free & Vegan Hot Cross Buns (Banana & Chocolate)

Posted by ♦***Admin--Dia***♦ on March 20th, 2012. Filed under: Casein Free, Dairy Free and Vegan, Vegetarian, What's New, Wheat and Gluten Free.

Dia's Gluten Free & Vegan Hot Cross Buns

It’s that time of year again…spring has sprung! The snow drops have gone, the croci are just about over and the daffodils are in full bloom. In a couple of weeks my tulips will be out, and it will be Easter. Whether or not you celebrate that holiday, you can still enjoy these delicious hot cross buns. These were typically served on Good Friday to symbolize the end of Lent, but hot cross buns are not only a Christian tradition–They are devoured year round (especially in England) by people who come from all walks of life. Baking them at home however can be left for a special occasion, since it takes quite a while!

Traditionally hot cross buns are made with candied fruit, raisins, orange peel, etc., but I decided to make a bun I’d actually want to eat more than once, and bananas and chocolate immediately came to mind.

You will need around 4 cups of gluten free flour. I used:
1 cup of oat flour
1 cup of white rice flour
1 1/2 cup of superfine brown rice flour
1/4 cup of tapioca flour
1/4 cup of maize flour

I know, it is annoying working with yeast isn’t it? But it’s an important ingredient for these buns.
3 teaspoons of rapid rise yeast
2 teaspoons of granulated sugar

Faux egg
1 tablespoon of apple cider vinegar
1 tablespoon of baking powder
whisked together

1/2 cup of rice milk

5 tablespoons of vegetable shortening

1 tablespoon of cinnamon

3 teaspoons of ground ginger

3 mashed bananas

1 cup of dark chocolate pieces or vegan milk chocolate pieces

3/4 cup of unrefined light brown sugar

2 teaspoons of maple syrup
splash of boiling water

1/2 cup of rice flour
1 teaspoon of brown sugar
1 tablespoon of vegan spread
enough water to turn to a paste (approximately 2 tablespoons), keep adding splashes of water until it is the right consistency to pipe.

You will need a main mixing bowl (I use the big one that comes with my Kenwood Mixer) and then a second bowl.
In your main mixing bowl combine all of the flours, vegetable shortening, cinnamon, ginger, chocolate and 3/4 cup of sugar.
In a measuring cup measure out the rice milk and warm to 110 degrees F (45 degrees C) and mix in the yeast and 2 teaspoons of granulated sugar.
Leave the measuring cup to sit for 10 minutes so the yeast can foam. If the milk is too hot your yeast will not foam.

In your second bowl mash the 3 bananas and then add the milk yeast foam and faux egg. Whisk together.

Add the contents of the second bowl to the main bowl and mix together until it forms a dough.

Switch to the dough hook of your mixer and knead on a low setting for 5 minutes.

Sprinkle some rice flour onto a piece of parchment paper and flip out your dough onto it.

Flatten the dough with your hands (see video) .

Cut the dough into 16 pieces.

Roll each piece in between the palms of your hands until it is round.

Place all 16 pieces onto a non-stick baking tray and cover with a light towel.

Put in a draft free and warm area, and leave to rise for 2 hours.

While they are rising make your cross mixture, and also this is a good time to preheat your oven to 375 degrees F (190 degrees C).

Mix the the flour with the vegan spread and add in the water very carefully until you get the right consistency.

Fill a piping bag with the cross mixture, and once the buns have risen pipe a cross on each of them.

Bake in oven for 20 to 25 minutes.

While baking make your glaze by mixing the syrup with the boiling water. You can glaze the buns half way through the baking time and then again after they are fully baked.

Dia's Gluten Free & Vegan Hot Cross Buns

Serve while hot with vegan spread or jam or both! You can always store for a later time and toast these. They make a great breakfast! :D Happy Spring!

Dia's Gluten Free & Vegan Hot Cross Buns
© Cooking With Dia 2012

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29 Responses to Dia’s Gluten Free & Vegan Hot Cross Buns (Banana & Chocolate)

  1. VeggiePeggie

    Oh wonderful! Your posts look more and more delectable each time I check!

  2. Mark Teroll

    Great blog, I’ve been browsing it all night. You capture food in a beautiful way! Love these buns too!

  3. Jen Jen

    Stunning buns! I’m so happy you are posting a lot again! You are one of the best and I love it when you get in to it again.

  4. Michael

    Come on suga give me some of em buns! You’ve outdone yourself again miss dia and I hope everyone loves your blog as much as I do! I find myself always anticipating what will be coming next? What will dia video next? Will it make me go to the food store right away buying all of these ingredients? You make it look so easy, but I appreciate your honesty in telling us how long for the yeast recipes it takes and how ” annoying” as you said yeast is! Lol yeast is soooo annoying, but you have educated me better on how to prove yeast. Thank you!

  5. Flickruser

    Really great job Dia!

  6. Cindy Francis

    mmmm look lovely!

  7. ♦***Admin--Dia***♦

    Hi, thank you! I had one this morning toasted, it really fills up the whole house with that yummy cinnamon and sugar smell. You know the one!

  8. Veganmamasally

    Those pictures are beautiful! I like the idea of a different flavour hot cross bun finally!

  9. Kelly

    I really like the rustic look to these buns. I’m presuming that’s from the oat flour. Oat flour gives that cool rustic quality to the bread as it rises and bakes. More people should use oat flour, I noticed you use it in your recipes a lot Dia, and so many people question whether it is gluten free. Yes it is! More people should use it, because rice flour on its own for me tastes like uncooked rice, but mixed with oat flour the flavor is much much nicer.

  10. Marie Vegan

    Dia normally will add a note about the oat flour, same with the maize flour…both are naturally gluten free but you need to check the packaging if you are extra sensitive to gluten that they say gluten free nowadays. I know that she shops at a specialty store she used to talk about called Daily Bread and they are from their website a lot like Whole Foods is meaning all of these ingredients for us vegans and gluten free products are available there.

    It is nice to see how Dia has evolved with her own diet how she experiments more with the different flours and making her own blends instead of buying an already available gluten free blend. The blends sold at supermarkets contain the gums that some of us like Dia don’t like, I know she has talked about disliking xanthan gum because her sense of taste is very sensitive since her brain surgeries. Recipes like this one prove that you don’t really need the gums.

  11. ***Admin--Dia***

    Thank you! Yes I absolutely love oat flour and the flavor and texture it can add to cakes and breads. About xanthan gum, sometimes I do use it, but find I am super duper sensitive to it. :( so if I am testing out a new recipe, I never put it in initially. If I felt like it needed a gum I would tell you. These buns like you say are a good example that this myth that gluten free baked goods just fall apart without xanthan gum is merely that, a myth. I bake a lot and most of my recipes here where I do say gum is optional, they are fine without it. I love my corn muffins for example and bake them frequently, and they do not need any gum, but if you aren’t sensitive to it of course you can always add it. :) the doughnuts I posted last week had no gum and again these buns which could be easily switched to a loaf of bread have no gum. The true test is slicing or biting into it. These have been sliced put into a pop up toaster which is made for huge slices of bread, and have been taken out with a knife, and have still not crumbled at all.

  12. ***Admin--Dia***

    And one of the reasons I do the videos, especially for the more complicated recipes, is because I want to show you how it will turn out. That’s why I bit into the doughnut last week and filmed what it looked like after I bit into it, otherwise how would you know? I would never want anyone to spend this much time in a kitchen only to have it flop on them. But I will say if they don’t rise, it is a yeast issue, not a gum issue. If the yeast is old, they won’t rise. If the warm milk or water is over 110 degrees f, the yeast will be killed and they won’t rise. If you get to the point where you place them somewhere warm to rise, but it is too warm, they won’t rise. I know it is annoying!!! As long as your yeast is fine, these doughs will rise.

  13. Michael

    Oh I believe you, lol, and appreciate your help with the yeast. Yes I did read that people think doughs don’t rise because they are gluten free. That’s not true at all! Is there gluten in water? Is there gluten in rice milk? No, so why when your proof the yeast in that does it rise? That should be proof enough the rising has nothing to do with gluten. Gluten helps it not to crumble, but if you know how to mix the right flour together it will work.

  14. Kelly

    I bet you get a lot of ppl asking the same questions. Thank ya for always answering! I agree with you three, I don’t use gums and when it calls for gums I use agar agar flakes instead.

  15. ***Admin--Dia***

    It’s true. I don’t mind that, but for instance last week someone sent me an email bashing me for using peanut milk instead of almond milk. I am allergic to almonds, I would love to use all of the almond products available today, such as the milk and the flour, but I can’t. I am not allergic to peanuts, and neither was this person, but I still got a nasty email because apparently almond milk is better. I wouldn’t know. All I can say is peanut milk is great! If you have an allergy you learn to substitute it with something else. It’s tough I know, as I have many medical issues, but I would never do that to someone and shout at them just because I think something is better than something else. It’s silly!

  16. Michael

    That’s crazy! I can believe that happened because people love to jump on someone when they are angry about an entirely different problem in their lives. On a side note, I wonder if there is a thing called peanut flour?

  17. Veganmamasally

    Michael there is peanut flour, they used to sell it at Trader Joe’s. But you can make it at home simply.

  18. Kelly

    Holy crap! That is nuts, no pun intended! ;) Of course someone creating their recipe is only able to use what they can eat. Why on earth would you throw in an ingredient you were allergic to? You are too nice Dia, I would have told them where to go lol.

  19. ***Admin--Dia***

    You gotta pick your battles–peanuts isn’t one of them for me! :D

  20. Louise

    Hi Dia!!!

    Oh my oh my you sure have “grown.” The recipe is fabulous and your instructions simply amazing. What a GREAT post!!! I may just need to “Pin” this, lol…

    Thank you so much for sharing…

    P.s. I need to put you in my side bar so I drop by more often:)

  21. Louise

    whoops guess not. It wouldn’t let me Pin:) I am passing this recipe along to my daughter though. She’ll love it!

  22. ***Admin--Dia***

    Thank you Louise! I’m not really up on the pin thing yet. I think flickr though does not allow my photos to be pinned from what I read, I don’t know though.

  23. Gluten Free Hot Cross Buns - Gluten Free Vegan Living

    [...] Generally, Hot Cross Buns are made with candied fruit, but to make this more delicious (in my opinion) and healthy, Dia has made them with bananas and chocolate. Dia’s Gluten Free & Vegan Hot Cross Buns (Banana & Chocolate) [...]

  24. Marcella Zarv

    I made these today for the family and they all loved them! Will be making another batch for Sunday breakfast. Thank you Dia!

  25. Vegan Sally

    These turned out great! Thank you!!!!

  26. Tammiveggirl

    Wow these came out perfect. Thank you bunches for the recipe. From reading the other comments I too learned something more about yeast, thank you for being so helpful, now I know why nothing would ever rise for me before. I did think it was because of the flour not the yeast lol, but I followed these directions exactly and measured the temp of the liquids and they rose! I added some dried cherries, the taste goes great with the banana.

  27. ***Admin--Dia***

    Thanks Tammi!

  28. GingerCarrots


  29. Shirley @ gfe & All Gluten-Free Desserts

    Dia, these look amazing! I’ve included the photo and linkback to you in a roundup post that I just did on my gluten free easily blog, but want to make sure that is okay with you. Tried to contact you, but haven’t heard back.

    All the best,
    Shirley Braden

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