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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven April 2019 > Easter treats

Easter treats

Create showstopping cakes and bakes to enhance any table during the Easter holidays…
All recipe development and food photography on pages 12-19 © Stockfood, The Food Media Agency

Honey and cinnamon hot cross buns


Serves 12 | Prep 20 mins plus proving |

Cook 30-40 mins | Calories 361 (per serving)


300g (10½oz) gluten-free plain flour mix, plus extra for dusting

200g (7oz) brown rice flour

3 tsp active dry yeast

1 tsp xanthan gum

1 tsp mixed spice

1 tsp ground cinnamon

1 tsp salt finely grated zest of

1 small unwaxed lemon

450ml (16floz) tepid water, plus extra as needed

3 tbsp honey

120g (4¼oz) butter, softened, plus extra to serve

200g (7oz) raisins

1 tbsp chopped candied peel


125g (4¼oz) gluten-free plain flour mix

2 tsp cornflour a pinch of xanthan gum

2 tbsp honey tepid water


3 tbsp honey, warmed

1 For the buns: Line a large rectangular baking tray with greaseproof paper.

2 Combine the flours, yeast, xanthan gum, spices, salt and lemon zest in a bowl and stir well to mix.

3 Add 400ml (14floz) of the water, the butter and the honey, mixing until the water is incorporated. Beat until well-blended and the consistency of cake batter; add more water if the mixture is too thick.

4 Stir in the raisins and candied peel. Place the bowl in a warm place and leave for about 25-30 minutes until the mixture is slightly swollen.

5 For the crosses: Combine the flour mix, cornflour and xanthan gum in a mixing bowl and gradually whisk the honey, then enough water to make a smooth pipeable paste. Spoon into a piping bag fitted with a thin round nozzle.

6 Take 12 mounds of the dough mixture and place on the baking tray, side by side in rows of three, building four rows into a large rectangle; consult the photo for help.

7 Pipe crosses on top of each bun with the prepared paste. Leave to rise in a warm place for 1.5 hours.

8 Preheat the oven to 180°C/Gas Mark 4. After rising, bake the buns for about 30-40 minutes until golden, risen and dry to the touch.

9 For the glaze: Remove from the oven and brush all over with the warmed honey. Let dry briefly before separating and serving with some soft butter on the side.

Ricotta and lemon cake


Serves 12 | Prep 20 mins |

Cook 40-50 mins | Calories 278 (per serving)

120g (4¼oz) unsalted butter, softened, plus extra for greasing

200g (7oz) gluten-free plain flour mix, plus extra for dusting

2 tsp gluten-free baking powder ½ tsp xanthan gum ¼ tsp salt

200g (7oz) caster sugar

2 tbsp finely grated lemon zest

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About Gluten-Free Heaven

Welcome to the Easter (and beyond) issue of Gluten-Free Heaven, where we put together 101 recipes fit for early spring and of course the holidays. Included this month are fabulous ideas from food, craft and activities to keep you busy, we make pancakes 6 ways, create lamb dishes 7 ways, discover a 'miracle' bread making course that uses gluten, learn about the process of testing for coeliac disease and put Easter goodies to the test (that was a lot of fun). From hot cross buns to cauliflower pizzas, and from pound cakes to smoked duck quiche, we know there will be plenty of fantastic dishes for you to get creative with this month. Have a great Easter, just don't eat too much chocolate (or do!!!)