30g gluten and wheat-free plain flour, plus extra for dusting
For the glaze
3 tbsp marmalade
Bring the lactose free milk to the boil, then remove from the heat and add the lactose free butter. Leave to cool until it reaches hand temperature.
Mix the gluten free flour, salt, sugar and yeast with the warm lactose free milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
Tip in the olive oil, sultanas, mixed peel, orange zest and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
Heat oven to 220C/200C fan/gas 7. Mix the gluten free flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle.
Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the marmalade to melt, then sieve to get rid of any chunks. While the marmalade is still warm, brush over the top of the warm buns and leave to cool.