Gluten-free hot cross buns
Paul Hollywood's fruity bakes are just as delicious when you make some simple swaps to make them wheat-free
Gluten-free bread
Makes 1 loaf (10-12 slices)
Easy
Prep:
Cook:
Plus rising time
A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter
Skip to ingredients
- 400g gluten-free white flour(Doves Farm is available at most supermarkets)
- 1 tsp salt
- 7g sachet fast-action dried yeast
- 284ml buttermilk(or the same amount of whole milk with a squeeze of lemon juice)
- 2 eggs
- 2 tbsp olive oil
Nutrition: Per slice (12)
- kcal136
- fat3g
- saturates1g
- carbs23g
- sugars1g
- fibre0.5g
- protein4g
- salt0.52g
Method
step 1
step 2
Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
step 3
Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.
