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Gluten free pumpkin hot cross buns

Gluten free, FODMAP friendly, low lactose
Prep Time 25 mins
Cook Time 20 mins
Rising time 1 hr
Total Time 1 hr 45 mins



  • 1/4 cup psyllium husk
  • 3 extra large eggs
  • 200 g pumpkin puree
  • 125 g melted butter
  • 1 tablespoon olive oil
  • 2 teaspoons vanilla bean paste
  • 1/4 cup soy milk or milk of choice


  • 1 1/2 cups white rice flour 190g
  • 1 1/2 cups tapioca flour 180g
  • 2 1/2 teaspoons baking powder
  • 100 g 3/4 cup reasonably well packed light brown sugar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice


  • 1/2 cup soy milk
  • 2 teaspoons caster sugar
  • 1 7.5 g sachet instant yeast


  • 50-100 g chocolate chips optional
  • 1 egg for brushing



  • Prepare your pumpkin puree. As I mentioned, I like to steam the pumpkin pieces in the hot water for this recipe, so that they’re a little soggy. The more liquid the merrier in gluten free baking. Once cooled, mash or puree and set aside.
  • Melt the butter over a gentle heat or using your preferred method. Allow to cool enough to pour over eggs without scrambling them.
  • In a large mixing bowl, combine the psyllium husk with the eggs, and whisk well to combine. Add the cooled butter, olive oil, vanilla bean paste and soy milk, and gently whisk until combined. Set aside to thicken up while you prepare the other elements.
  • Combine all the ingredients for the dry mixture in a large mixing bowl. I am the Queen of lazy but in this instance it is helpful to sieve the brown sugar in, if you’re so inclined.
  • To prepare the yeast, heat the milk so it is warm but not hot. If it is too hot it will kill your yeast, and if it is too cold the yeast won’t activate. Add the yeast and sugar to the warm milk, and gently mix to combine. Allow to sit for 5-10 minutes – there should be a bubbly dome on top. If there isn’t any action after 10-15 minutes, throw it out and start again, because your yeast is inactive and it won’t do anything for the buns.
  • Once the yeast is ready, add everything to the dry flour mixture. Use a spoon to get the mixture most of the way, and then use your hands to squelch it through your fingers, picking up the dry bits as you go. It will take about 5 or 10 minutes, but eventually all the dry bits should attach to the dough, and it will become borderline sticky. Keep going, I promise you’ll get there!
  • Once the dough has formed one large, smoothish and kind of sticky ball, add the chocolate chips, and gently mix them in with your hands. Don’t mess around with the dough more than necessary. I have a theory that the psyllium husk starts to jam up (kinda like gluten) with too much kneeding.
  • Line 1-2 large baking tins with baking paper. Use your hands to form the dough into even sized buns. Personally I like them on the smaller side – gluten free baking is most often a lot denser than regular, and so smaller ones are generally enough. You can make anywhere from 12 large to 20 small buns with this recipe.
  • Once you have made the buns, set them in a warm, draft-free place to rise for one hour. I cover mine with an inverted bowl, topped with a tea towel, to keep warmth in. Towards the end, preheat the oven to 180 degrees Celsius. Alternatively if you’re in cold weather, keep the oven on for their rising time, and cook something else while you’re waiting.
  • 10. Once the buns have risen (it’s not a dramatic rise, but it should be tangible) brush them generously with egg wash. This helps them get brown and shiny, but also helps smooth any bumps from the tops of the buns.
  • 11. Place them in the oven for 20 minutes. Once cooked, allow to cool completely before adding the icing or white chocolate cross. Alternatively, eat them plain!
  • 12. Store in an airtight container, and heat them in the oven or toaster if they start to get a little dry. They are best on the first day, but keep surprisingly well for a gluten free baked good.