Gluten free hot cross buns without yeast - George Eats

Ingredients

• 250ml (1 cup)* boiling water (see notes)
• 200 g plain unflavoured thick yoghurt, regular or plant based
• 20 g psyllium husk powder
• 300 g light buckwheat flour
• 150 g light brown sugar
• 1 Australian tablespoon cinnamon ((4 US, NZ, British and Canadian teaspoons))
• 1 teaspoon nutmeg (use less if grating it fresh)
• 1 teaspoon allspice (optional, for those who like their buns extra spicy)
• orange zest, to your tastes ((optional) )
• 5g (1 teaspoon) gluten free baking powder
• 2.5g (1/4 teaspoon) baking soda (for browning)
• 125ml (1/2 cup)* vegetable oil or neutral oil
• 50-75 g sultanas or dark chocolate chips ((see FODMAP notes in body of post if you need these to be low FODMAP))
• 1 Australian tablespoon glutinous rice flour or starch of choice ((4 US, NZ, British and Canadian teaspoons))
• 2 teaspoons white rice flour
• 1 teaspoon plain oil I used vegetable oil
• Water to form a smooth but cohesive paste ((2-3 teaspoons as a rough guide))
• Maple syrup or citrus jam (to brush the buns after baking)