Hot Cross 'Prebiotic' Buns

Gluten-free | Refined Sugar-free | Dairy-free

Makes: 14 buns
Cuisine: English
Course: Easter Treat

These spiced buns are not only free of gluten, sugar and dairy, but they're also prebiotic thanks to the extra added inulin powder, which gives them extra dietary fibre and positive gut health benefits.

Hints, Tips & Tricks

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

I used an air fryer to cook mine and was very impressed with the results, but you can also use an oven. I've given instructions for both methods. 

RECIPE

Ingredients

• 325 ml (10.9 fl oz) lukewarm water
• 2 tbsp instant active yeast
• 1 tbsp Sweet As Fibre Syrup
• 200 g (7 oz) gluten-free plain flour + extra 100 g + (3.5 oz) for dusting 
• 180 g (6.3 oz) almond flour or meal
• 4 tbsp Pure as Inulin Powder
• 1 tbsp xanthan gum 
• ½ tsp Himalayan or mineral salt
• 2 eggs, whisked
• 1 tsp apple cider vinegar
• 2 tbsp avocado, olive or coconut oil
• 150 g (5.2 oz) dried fruit like chopped dates and figs
• 2 tsp cinnamon powder
• 1 tsp allspice
• ½ tsp nutmeg

For the glaze

• 30 ml (1 oz) of non-dairy milk like almond, coconut or hemp milk

For the cross

• 60 g (2 oz) gluten-free flour 
• 20 g (0.7 oz) Pure as Inulin Powder
• 60 ml (2 oz) water

Method

1. Into a large jug, add lukewarm water and sprinkle over the yeast. Add the fibre syrup, stir briefly and allow the yeast mixture to sit for 10 minutes to activate. The yeasty water will form a bubbly head like a freshly poured beer, indicating it is activated and ready for the next step.
2. Into a mixing bowl or the bowl of a stand mixer fitted with a dough hook, mix the flour, almond flour, inulin powder, xanthan gum and salt. Make a well in the middle of the flour and pour in the yeast mixture, followed by the eggs, vinegar and oil. 
3. Mix the dough for 3-4 minutes with either the dough hook on medium speed or with a wooden spoon, stirring vigorously. Add the fruit and spices and mix for 30 seconds or until well combined. 
4. The dough will be sticky, so begin to incorporate a small handful of additional gluten-free flour at a time, mixing between additions until a smooth ball of dough forms in the bowl. 
5. Turn the dough onto a lightly floured surface and knead and mould it gently into an even-sized sausage. If the dough is still sticky, keep adding more flour until it no longer sticks to your hands. 
6. Portion the dough into 14 even-sized pieces and roll and mould them into smooth balls. Place the balls onto a non-stick paper lined heavy baking tray and cover with a clean tea towel.
7. Allow the balls to sit in a warm spot in your kitchen for 45-60 minutes or until they have doubled in size. 

** My mother used to place bread next to the hot water cupboard to prove as the warmth of the water cylinder sped up the bread rise significantly. I put my bowl in the oven as it has a proving function that sits at 40C (104F). Only use your oven if you have a dedicated proving function or if you can get it to a very low temperature. If the oven is too hot, it will kill the yeast and the bread will be heavy and stodgy. **

Oven Method

Preheat the oven to 200C (390F). If you have a pizza stone, heat this in the oven. A pizza stone will help the exterior of the bun to crisp as they cook. Heat a heavy baking tray if you don't have a pizza stone.

Air Fryer Method

If using an air fryer, preheat to 190C (375F).

All Methods

When the dough has doubled in size, carefully brush it with the non-dairy milk. 

For the cross

Make the mixture by stirring together the cross ingredients until they form a thick paste. Spoon the paste into a small plastic ziplock bag, snip off the corner to make a little piping bag, and pipe a cross onto the top of each bun. 

Baking

1. Place the buns into the oven on the hot stone or tray and bake for 30-35 minutes, or place them in the air fryer basket and bake for 18-20 minutes. Depending on the size of your air fryer, you may have to cook the buns in batches. 
2. The buns are ready and fully cooked when the tops are a deep golden brown colour and when tapped on the base, the buns sound hollow. Allow the buns to cool on wire racks before eating.