Hot Cross Muffins Gluten Free Recipe

Name: Hot Cross Muffins Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g gluten-free flour or 300 g rice flour (1 1/2 cups); 1 teaspoon gluten free baking powder; ½ teaspoon bicarbonate of soda; ½ teaspoon salt; 1 teaspoon mixed spice; 1 teaspoon xanthan gum; 50 g sugar ( 1/4 cup); 125 ml canola oil; 2 eggs; 1 cup unsweetened applesauce (baby works well); ½ teaspoon vanilla; 2 tablespoons chopped mixed peel; 2 tablespoons diced dried apricots or 2 tablespoons dried peaches; 2 tablespoons currants or 2 tablespoons sultanas; 2 tablespoons diced glace fruit (peach, apple, pear, pineapple)

Servings: persons

300 g gluten-free flour or 300 g rice flour (1 1/2 cups)
1 teaspoon gluten free baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon mixed spice
1 teaspoon xanthan gum
50 g sugar ( 1/4 cup)
125 ml canola oil
2 eggs
1 cup unsweetened applesauce (baby works well)
½ teaspoon vanilla
2 tablespoons chopped mixed peel
2 tablespoons diced dried apricots or 2 tablespoons dried peaches
2 tablespoons currants or 2 tablespoons sultanas
2 tablespoons diced glace fruit (peach, apple, pear, pineapple)

1
Pre-heat oven to 180C.
2
In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
3
Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
4
Lightly fold in peel, currants or sultanas and chopped fruit.
5
Spoon into 12-hole muffin pan either greased or lined with muffin papers.
6
Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
7
Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
8
This quantity makes 3 cups.
9
Note: ** or use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg or mace and 1/8 teaspoon cloves.
10
Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
11
Xanthan gum stops crumbling in baked goods.
12
Disposable foil muffin liners work better than paper ones.
13
Arrowroot can be purchased from any supermarket.
14
Potato flour can be purchased from the health food section of selected supermarkets and health food stores.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 300 g gluten-free flour or 300 g rice flour (1 1/2 cups), 1 teaspoon gluten free baking powder, ½ teaspoon bicarbonate of soda, ½ teaspoon salt, and more.

Yes, Hot Cross Muffins Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Cross Muffins Gluten Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions