Gluten-Free Hot Cross Buns Recipe

In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.

In a large mixing bowl, combine gluten-free flour blend, xanthan gum, sugar, cinnamon, nutmeg, cloves, allspice, raisins, and dried cranberries.

In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, beaten egg, and orange zest.

Pour the yeast mixture and the almond milk mixture into the dry ingredients and mix until fully combined and a sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide the dough into 8 equal portions and shape them into balls. Place them on the prepared baking sheet, leaving some space in between.

In a small bowl, mix together the gluten-free flour blend, water, and honey until a smooth paste forms. Transfer the mixture into a piping bag or a small plastic bag with the corner snipped off.

Pipe a cross shape on top of each bun using the flour paste.

Bake the buns for 20-25 minutes, or until golden brown and cooked through.

Remove from the oven and let them cool slightly before serving.