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An aerial image of a gluten free microwave hot cross bun with a dark chocolate cross. The bun sits on a white marble table and a sunlit glass of water sits to the top of the image.

Gluten free microwave hot cross bun (single serve)

Xanthan gum free, yeast free, egg free, vegan/dairy free option
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Oven baking instructions can be found in the body of the post.
5 from 2
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Course Breads, Breakfast, Dessert, Snack
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

For the binder:

  • 3.5g (1 teaspoon) psyllium husk powder (not flakes, see notes)
  • 60-80ml (1/4 -1/3 cup)* milk of choice (see notes)
  • 25g butter of choice (regular or plant based)

For the dry ingredients:

  • 25g fine white rice flour
  • 10g light buckwheat flour
  • 20-25g light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 - 1/2 teaspoon ground nutmeg (use to taste if grating it fresh)

Instructions
 

To make the binder:

  • Microwave or heat the milk and butter until the butter is melted and the milk hot.
  • Whisk the mixture constantly and vigorously while you sprinkle over the psyllium husk powder. It will gel up straight away, hence the need to whisk with vigour. Big clumps of psyllium husk powder are not pleasant to eat and will not help bind your bun.
  • Once thoroughly combined, set aside to thicken for five minutes. The longer it sits, the easier your buns will be to shape, but 5 minutes is the minimum.
  • After the five minutes, your gel should look like a gel rather than a liquid. Depending on how much milk you've added it will either be soft jelly consistency or a firmer disk.

To make the hot cross bun:

  • Add all the dry ingredients for the bun (except the mix ins) to a small/medium mixing bowl and whisk to combine.
  • Add the binder and mix as far as you can, then get your hands in and squelch the dough between your fingers. This will help remove any clumps of psyllium husk and combine the dough.
  • Continue with this method until you have a moist, ropey ball of dough with no dry flour left in the bowl. It should hold form and not be too wet or moist. Add the mix ins and combine them into the dough as best you can.
  • Transfer the ball of dough, smooth side up, into a microwave safe 250ml+ capacity mug. Microwave for 1 minute or until the top is dry and cooked through. See the body of the post for instructions on cooking this in the oven.
  • Set aside for a minute or so. I like to turn my bun out onto a cooling rack then slice it in half and butter it while warm.

Notes

  • I recommend using 60ml milk for the microwave version and 80ml milk for the oven version. This depends on your flours, the humidity where you live, etc, so it might vary. Use enough to form a dough that is moist and smooth but holds it's own form. 
  • Read the body of the post for tips, recipe notes and hydration notes.
  • Read the body of the post for instructions on baking this bun in the oven. 
Keyword gluten free hot cross bun, gluten free mug cake, gluten free vegan mug cake, Microwave hot cross bun, yeast free hot cross bun
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