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Gluten Free Hot Cross Buns

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Gluten Free Hot Cross Buns

You Will Need

  • 500g Spicy Fruit Bread Mix
  • 110g caster sugar or honey or
  • date syrup
  • 12g gluten free yeast
  • 1 orange zest and 50ml juice
  • 1 teaspoon cinnamon*
  • 1 teaspoon mixed spice*
  • 4 teaspoon salt
  • 200g dried fruit
Prep Time 0.5 hours
Total Cook Time 5 hours
Difficulty Easy
Ingredients 7
Sugar free
Nut free
Egg free
Gluten free

Make your own gluten free hot cross buns this Easter.  These are simple to make using our Spicy Fruit Bread Mix. You will be devouring these spicy buttered little morsels in no time at all. Not to mention the delicious aroma of them baking filling your house and getting everyone into Easter celebration mood.


  • 50g melted butter, cooled**
  • 375ml slightly warm milk**
  • 150ml water
  • 1 egg**

Optional: there is already spice in the
bread mix, adding a little extra gives
your buns a fuller Hot Cross Bun flavour.
** To make dairy and egg free, exchange
liquids to 575ml slightly warm water only.

1/ Place all ingredients together in a large bowl or you can use your
electric mixer with a dough hook. Keep mixing until a dough is
formed. Your dough should be slightly sticky.
2/ Tip out on to a floured surface. Hint: don't over flour or you will get
dry buns.
3/ Divide into 12 equal sized portions and roll into smooth balls.
Hint: keep your hands slightly damp, it stops the dough from
sticking to them.
4/ Place in a lined tin with sides, keeping the buns close together but
not quite touching. This lets them rise up instead of out.
5/ Pipe on crosses and leave to rise in a warm, draft free place.
There is no set time for rising but they should be nearly doubled in
6/ Once risen, bake at 185°C for 20-25mins until they are golden
brown in colour.
7/ Brush with glaze while still hot.
8/ Remove from tin and leave to completely cool on a wire rack
before eating.

To make crosses:

2 heaped tablespoons white gluten
free flour
1/4 teaspoon baking powder
1 heaped teaspoon sugar
Mix with enough water to form a
paste. Put into piping bag or snap
lock bag with the corner snipped off.

To make glaze:

1 tablespoon apricot jam
or honey
2 teaspoons water
Gently heat to combined and
a sticky glaze has formed.

Serve with lashings of butter. These keep well in a cotton bread bag
on the bench. They are best served warm. A light toasting on the
second day (if you have any left) will freshen them up.


Breadmaker Option:

Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.