Place dry yeast in a jug and add hot water. Wait at least 10 minutes for the yeast to activate. Mix all remaining dry ingredients in a bowl. Once yeast is ready pour into dry ingredients and mix well. Mixture should be a little bit runny, if it’s not just add a little extra water.
Line a large, deep baking pan with baking paper and pour the mixture into the pan. Using a spatula, smooth the mixture so that it sits flat. The cooked tray will be cut into buns when after it’s baked!
In a separate bowl combine the caster sugar and flour, then (very) slowly pour in milk and stir until it forms a thick paste. Using a zip lock bag with the corner cut out, pipe the icing in a checkered design on top of the buns.
Bake in a 220 degree oven for about 25 minutes until they’re golden brown. Slice them up into buns and eat them fresh or toasted.
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/gluten-free-hot-cross-buns/