(Small quantity, to produce circa 4 buns).
Mix 2 tsp of dried yeast with 1/8 pint of warm water and a tsp of sugar. Set aside in a warm place until it is well frothy.
For the buns:
8oz flour composed of some combination of rye, barley and cornflour. I used 3 oz rye, 3 oz barley, 2 oz cornflour.
1/2 tsp salt
1/2 tsp mixed spice (or cinnamon, cloves, ginger)
1/4 tsp grated nutmeg
1 oz melted butter
2 oz currants
1 oz mixed peel
1 oz white sugar
Put the dry ingredients in a large warm bowl. Break the egg into it and stir.
Add the melted butter and stir.
Make up the yeast liquid to just under 1/4 pint, preferably with warm milk if available, or warm water.
Add the yeast liquid to the mixture.
Add the currants.
Mix well. It will have the consistency of a cake mixture: not kneadable but scoopable.
Put the bowl in a plastic bag and leave it in a warm place for about an hour.
Not sure how to do crosses without wheat flour, but you could try a paste of barley flour and water from a piping bag.
When the mixture had had time to prove, grease four yorkshire pudding tins and scoop a large spoonful of the spongy mixture into each of them. Bake for 10-15 minutes at 425ºF or gas mark 7.
Glaze as for normal hot cross bun recipe.