Name: Gluten Free Chocolate Orange Hot Cross Buns
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Baking
Ingredients: 6g dried active yeast; 1 tsp + 30g caster sugar; 110ml milk; 10g whole psyllium husk (don't omit this!); 120ml water; 300g Mulino Caputo Fioreglut gluten free flour; 0.5 tsp fine salt; 1 tsp all spice or mixed spice; 1 tsp cinnamon; 0.5 tsp nutmeg (can replace with all spice/mixed spice if you don't have any); 90ml egg (approx 2 large eggs, but use scales for precision here); 70g unsalted butter; 150g dark chocolate chips; Zest 1 orange; 20g gluten free plain flour; 20ml water; 2 tbsp orange juice (you can use some of the juice from the orange you zested earlier, then eat the rest!); 2 tbsp icing sugar

Chocolate Orange Hot Cross Buns (Gluten Free)

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Tis the season for hot cross buns and my new chocolate orange variety are quite something!

A super soft gluten free bun, lightly spiced with cinnamon, all spice and nutmeg, and studded with zesty orange peel and dark chocolate chips. Oh and finished with a deliciously sticky orange glaze, you have GOT to try these.

I created this recipe recently and was blown away by how beautifully they turned out. We actually had non-gluten free house guests that weekend and they were amazed that the buns were gluten free.

These gluten free chocolate orange hot cross buns are made using Mulino Caputo Fioreglut gluten free flour. It is suitable for coeliacs but not wheat allergy sufferers (see more details below). However, my original gluten free hot cross buns recipe is wheat free, so please give that tasty one a try if prefer.

I’ve also got a delicious double chocolate hot cross buns recipe, which is also wheat free. Chocolate lovers, that recipe is a must try.

What Is Mulino Caputo Fioreglut Flour?

It’s an Italian gluten free flour, which is, quite frankly, magic when it comes to making gluten free bread. Gluten free pizza chefs across Italy use it, and I’ve developed a number of recipes using it now. Having discovered it’s wonderful properties for various types of gluten free bread:

One of the ingredients in this flour blend is codex wheat starch, also called deglutinated wheat starch. It is completely safe for coeliacs like me, as the gluten has been removed from it, and fully certified as gluten free. It’s actually one of the ingredients in the Juvela range too, which is prescribed by the NHS, so hopefully that serves as extra reassurance. Schar gluten free waffles also contain it.

Wheat allergy sufferers, please note this flour is not suitable for you, as you cannot have codex wheat starch. This is suitable for coeliacs – read this article from Coeliac UK for more information.

Where Can I Buy Mulino Caputo Gluten Free Flour?

You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.

International readers, many of you have told me you’re able to purchase this online too. Search “mulino caputo fioreglut gluten free” on Google and your local stockists should pop up.

It’s more expensive than the mainstream gluten free flour brands, but is 100% worth it, in my opinion. Look at this amazing fluffy crumb structure!

Can I Substitute a Different Flour Blend?

No, this is a very specialist gluten free flour. If you want to make hot cross buns using a plain flour blend, please use my original gluten free hot cross buns recipe.

What Is Psyllium Husk?

The other little magic ingredient in this recipe is psyllium husk, which is a fantastic ingredient for gluten free bread making. Psyllium husk is widely available online and from health food stores. I buy this variety on Amazon.

I use whole psyllium husk, rather than the powdered variety. If you only have the powdered variety that’s okay, but you’ll need to reduce the amount used – use 8g psyllium powder.

It is a naturally-dervived fibre and it helps to give flexibility to gluten free bread, acting as a binder and improving the final texture of your bake. Do not skip it, else the end bake will not be soft and lovely.

Can I Make a Dairy Free Version of this Recipe?

Yes that should be fine. I’ve not tried and tested it, but simply replace the butter and milk with plant-based alternatives. And ensure your dark chocolate is also dairy free.

Gluten Free Chocolate Orange Hot Cross Buns

Wheat allergy sufferers, please note this flour is not suitable for you, as you cannot have codex wheat starch (contained in Mulino Caputo Fiorglut flour). This is suitable for coeliacs – read this article from Coeliac UK for more information. You can try my original hot cross buns recipe instead, which is wheat free.

As usual, you will find lots of step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy this gluten free chocolate orange hot cross buns recipe, please leave a review on the recipe card below and spread the word! It makes a world of difference to me :).

Thank you so much! Laura xxx

Makes 8 Buns

Gluten Free Chocolate Orange Hot Cross Buns

Prep Time: 2 hours 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours 30 minutes

Wonderfully soft gluten free hot cross buns, lightly spiced with cinnamon, nutmeg and all spice, studded with dark chocolate and orange zest. Then finished with a sticky orange glaze - utterly delicious.

Ingredients

6g dried active yeast
1 tsp + 30g caster sugar
110ml milk
10g whole psyllium husk (don't omit this!)
120ml water
300g Mulino Caputo Fioreglut gluten free flour
0.5 tsp fine salt
1 tsp all spice or mixed spice
1 tsp cinnamon
0.5 tsp nutmeg (can replace with all spice/mixed spice if you don't have any)
90ml egg (approx 2 large eggs, but use scales for precision here)
70g unsalted butter
150g dark chocolate chips
Zest 1 orange

For the crosses

20g gluten free plain flour
20ml water

For the glaze

2 tbsp orange juice (you can use some of the juice from the orange you zested earlier, then eat the rest!)
2 tbsp icing sugar

Instructions

Add the milk to a heatproof jug and microwave for approx 30 seconds until lukewarm. Then add 6g dried active yeast and 1 tsp caster sugar and leave to activate for 10 mins (there should be some foam on the top after this time. If not, your yeast is dead and you'll need a new packet).

Then add the psyllium husks to the jug with the 120ml water. Stir well and leave to sit for 10 minutes until it has turned into a thick gel.

Meanwhile, combine the gluten free Caputo flour, salt, mixed spice, cinnamon, nutmeg and 30g caster sugar in a stand mixer bowl.

Add the contents of the jug to these dry ingredients, along the 90ml egg and mix on medium-high speed for 5 mins until you have a slightly sticky dough.

Cut the butter into cubes and soften slightly in the microwave (until soft to touch, but not melted) and add to the mixer bowl, mix for another 5 mins to fully incorporate the butter into the dough.

Tip the dark chocolate drops and orange zest into the mixer bowl with the dough and mix briefly to combine. You'll have a very sticky dough.

Lightly grease a large sheet of baking paper with a little oil, then transfer the dough from the mixing bowl to the paper (on the greased side). Wrap the dough in the paper and then place in the fridge to chill for 45 mins, to firm up the butter.

After chilling, unwrap the dough and divide into 8 equal portions. Roll each into a bun shape and add to a lined baking tray (non stick baking paper or a silcone baking mat). Now make a little tent over the buns with cling film - ensure the edges of the cling film are touching the tray, then allow the cling film over the buns to be baggy rather than tight, so that they have room to rise. Leave to prove for about an hour until they've grown in size by about 50%.

After the buns have risen, preheat the oven to 200C (fan). Place a pan of water in the oven on the lower shelf, as this steam will help keep the bun crust soft and allow them to bake without cracking too much.

While the oven is warming up, you can pipe the crosses onto the buns. Simply mix the 20g flour with 20ml water and stir to form a paste. Snip the end off a disposable piping bag to create a very small hole and scoop the paste into the piping bag. Pipe the flour mixture onto the buns in a cross shape per the picture below.

Bake in the middle shelf of your oven for 18 minutes at 200C (fan).

Mix your glaze while the buns are baking by combining the icing sugar with the orange juice. Then once the buns have baked, glaze them immediately while they are still hot. Transfer the buns to a wire rack to cool OR gobble them up straight away because they are seriously delicious when fresh!