Method

1. Sift together the dry ingredients in a large glass bowl.
2. In a small pot, heat the milk and butter over a low temperature until the butter is melted and the mixture is combined.
3. Add the milk and butter mixture to the dry ingredients and mix well.
4. Add your egg and combine.
5. Finally stir in the dried fruit or chocolate and knead through.
6. Sprinkle a little bit of flour onto a flat surface and turn the dough out. Knead for about 10 minutes.
7. Place the dough in the bowl and cover with a tea towel. Allow to rise for 1 hour or until it has doubled in size.
8. Once the dough has risen, portion it into the buns and place on a baking tray. Allow to rise for another 30 minutes.
9. Pre-heat the oven to 160°C
10. Mix together the gluten free self raising flour and boiling water and stir until it forms a smooth paste.
11. Use either a piping bag or simple spoon the mixture over the buns to form the crosses.
12. Bake the buns in the oven for 15 to 20 minutes or until cooked through. Top with the cinnamon glaze.
13. Create your cinnamon glaze while the buns are cooking. Put a small pot over low-medium heat.
14. Place the caster sugar, cinnamon and water into the pot and stir well until the sugar dissolves.
15. Brush the glaze over the top and serve the hot cross buns immediately.

Click here to see the original recipe on The Aussie Coeliac