At Fatto a Mano, we created the gluten-free hot cross bun for two of my girlfriends who have been gluten free for many years. They were tired of not being able to enjoy a hot cross bun at Easter. So, cue Mario and I conducting many attempts to create the perfect gluten-free hot cross bun that is equally as enjoyable as the regular one.

When it comes to baking gluten free, it can be hit and miss if you haven't worked with the flour before. You should end up with a porridge-like mixture. It should be slightly runny. Sometimes you might have to make it a few times before you know if you need more flour or less water. If you get stuck – drop into the bakery for advice.

Gluten-Free Hot Cross Buns (makes 27)

Ingredients for the buns:
1.5kg gluten-free flour
600g sugar
600g mixed fruit
1.260ml warm water
45g dry yeast
6g salt
36g mixed spice

Ingredients for the icing:
1 cup gluten-free flour
1/2 cup caster sugar
Soy milk

Method:
Put all the dry ingredients into a bowl, except for the yeast. Pour the yeast into warm water and let it activate. This will take about 10 minutes. Pour the yeast mix into the dry ingredients, and mix with a wooden spoon.

Remember, gluten-free dough does not resemble regular dough, it should be a little bit runny.

Put baking paper into a baking tray. Pour mixture into the tray. Even out the mixture with your hand or with a wooden spoon. It will be baked in one slab, and then cut into buns later.

Set aside a separate bowl for the icing mixture. Combine the caster sugar and flour, then slowly pour in the soy milk until the mixture forms a thick paste. Pipe the icing over the buns to make crosses.

Put the tray in the oven and bake at 240°C for 25 minutes or until a nice golden colour. When ready, take them out and cut into buns.

Eat them hot. Slice them up, smother them in butter. Happy Easter everyone!

Fatto a Mano
228 Gertrude Street, Fitzroy
(03) 9417 5998