Gluten Free Hot Cross Buns

Add the water to a jug, using half boiled and half cold gives a good temp for the yeast. Put the yeast in the water, stir and let froth for 10 mins.

Put the gluten free Caputo flour (if you can't get this Juvela White Mix is next best, or can use Doves Bread Flour but this one may not work out the same), spices, sugar, melted sunflower spread, egg and fruit in a bowl. Make a well in the middle of the ingredients and add in the yeast, mix well, as it gets stiffer use your hands to knead slightly, it should be soft but handleable.

Place the dough in a clean bowl, cover with clingfilm, leave to prove for 1.5 hours in a warm place.

Split into 6 equal pieces and form balls. Place in a lined baking tin (I used a 8x9in cake tin), place rounds next to each other in 2 rows.

Mix a little flour and water to make a paste and either pipe or use a spoon to create crosses on the top of each bun.

Gently brush a little apricot jam in the quadrants of each bun the cover with clingfilm and prove for another 20-30 mins before baking.

Bake in an oven preheated to gas mark 7/200c for 15-20 mins. Remove from oven and brush with more jam to make a sticky top.