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Gluten Free Hot Cross Buns

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Gluten Free Hot Cross Buns
Gluten Free Hot Cross Buns

You will need

      • 500g Spiced Bread Mix
      • 110g caster sugar, honey or date syrup
      • 12g gluten free yeast
      • 1 orange zest and 50ml juice
      • ¼ tsp salt
      • 200g dried fruit
      • 50g melted butter, cooled*
      • 350ml slightly warm milk*
      • 150ml water*
      • 1 egg*

For the crosses:
  • 2 tbsp gluten free white flour - heaped 
  • ¼ tsp gluten free baking powder
  • 1 tsp sugar - heaped 

For the glaze:
    • 1 tbsp apricot jam or honey
    • 2tsp water
Prep Time 20 minutes
Total Cook Time 1¼ hours
Difficulty Easy
Ingredients 12
Nut free
Egg free option
Gluten free
Sugar free option
Dairy free option

Make your own gluten free hot cross buns this Easter.  These are well worth the little bit of extra time they take to prepare time. 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.

Note: * To make dairy and egg free, exchange these ingredients for 525ml slightly warm water. If you are not using citrus juice use 575ml water.

Place all ingredients together in a large bowl or you can use your electric mixer with a dough hook. Mix until a dough is formed, your mixture will start off looking very wet, keep mixing. Your dough should be slightly sticky. If you find mixing is becoming a little bit much for your arms, let you dough rest for 5 minutes and then come back to it. This will allow for the liquids to be absorbed into the dough.

Tip out on to a floured surface. Hint: don’t over flour or you will get dry buns.

Divide into 12 equal sized portions and roll into smooth balls. Hint: keep your hands slightly damp, it stops the dough sticking to them.

Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out. 

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 size.

Once risen, bake in a hot oven, 200°C for 20-25 minutes until they are golden brown in colour.

Brush with glaze while still hot.

Remove from tin and leave to completely cool on a wire rack before eating.

To make crosses:

Mix together the cross ingredients with enough water to a form a paste, it should be similar to the consistency of toothpaste.

Put into piping bag or snap lock bag with the corner snipped off.

To make glaze:

Gently heat together the jam and water until 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. Best served warm with lashings of butter. These will keep well on the bench in a cotton bread bag. A light toasting on the second day (if you have any left) will freshen them up or try our Hot Cross Bun and Butter Pudding.

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