Happy Gluten Free Easter

Happy Easter! HAPPY EASTER! I hope you are all enjoying your Easter weekend, whether that meant early morning church services or just eating a lot of chocolate. Every holiday that comes around presents a new challenge for me and others like me with the various food restrictions. I will admit that over Easter I allow myself to indulge in some organic dark chocolate, because as I discovered the other day when I ate a few 'normal' milk chocolate easter eggs, sugar doesn't sit well with me at all. There are plenty of stores, health food or other, that sell dark, organic and raw chocolate products that are suitable for those of us who try to avoid sugar and highly processed foods. It might come at a higher cost, but at least you won't miss out on enjoying Easter like everyone else does. Or, if you're truly hardcore, you can always nibble on some raw cacao nibs for your chocolate (and superfood) fix. And whilst I am on the topic of Easter foods to enjoy, yesterday I made my very first attempt at gluten free hot cross buns, which ended up being sugar free as well because all we had in our cupboard was stevia, no sugar! They were a little bit dense and looked like muffins, but when eaten warm with a slather of organic butter they were quite delicious. This recipe came from a real recipe book, rare I know, called The Complete Series Gluten Free by Lola Workman. I have altered it to suit my own sugar free specifications and I didn't use any bun glaze, but otherwise the recipe is as in the book.

Hot Cross Buns

Hot Cross Buns:

  • 1 cup water
  • 2 teaspoons salt
  • 100g granulated stevia/caster sugar
  • 1 tablespoon gelatine (powder)
  • 2 tablespoons honey/glycerine
  • 2 tablespoons organic butter
  • 2 tablespoons dry yeast
  • 300g Lola's bread and pastry flour mix; 100g besan (chickpea) flour, 100g potato starch (I used GF plain flour), 50g rice flour, 50g arrowroot.
  • 100g arrowroot (extra)
  • 60g almond meal
  • 1 tablespoon mixed spice
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1 egg
  • 1 cup mixed dried fruit

Cross Mix:

  • 1/4 cup water
  • 2 teaspoons psyllium
  • 1 tablespoon stevia/sugar
  • 1 tablespoon fine rice flour

Bun Glaze:

  • 1/3 cup water
  • 1 tablespoon gelatine
  • 2 tablespoons stevia/sugar
  • 1 teaspoon mixed spice


1. Preheat oven to 180oC. Grease 8-12 muffin trays.

2. Place water, salt, sugar and gelatine in a glass bowl. Let stand for 1 minute to soften. Heat in microwave for 40 seconds.

3. Add honey and butter to the gelatine mixture. Stir in yeast. Let stand for 3 minutes.

4. Combine the flour mix, arrowroot, almond meal and spices in a plastic bag and shake well. Lightly whisk the egg. Tip dry ingredients into yeast mixture and add egg.

5. Beat the mixture for 2 minutes with an electric mixer. Let stand for 10 minutes. Whisk briefly then pour mixture into jug. Stand the mixture for another 10 minutes, then whisk again.

6. Stir in 1 cup of dried fruit. Spoon mixture into muffin trays and leave to stand for 15 minutes.

7. Make cross mix by sprinkling psyllium over water in a bowl and let stand to thicken. Add stevia and rice flour and mix to paste. Pipe crosses on the uncooked buns. Place buns in oven for 30 minutes.

8. To make the bun glaze, boil together ingredients for 1 minute. Glaze as soon as buns are cooked.


Keep healthy, Happy Easter, Erica xxx