Hop into Easter with our ultimate gluten‑free celebration box! Whether you’re gifting it or keeping it, this Gluten-Free Easter Bundle will make you bounce around the room.
This curated gift box includes everything you need to bake golden, spiced, soft, gluten-free hot cross buns at home, plus hand-made delights to make Easter extra special. Thoughtfully assembled by The Alternative Bread Company, it celebrates small makers with big dreams, supporting passionate artisans while bringing something truly special to your Easter table.
Inside you’ll find:
- 1 kg Gluten‑Free Hot Cross Bun Mix — soft, flavourful buns with warming spices, crafted by The Alternative Bread Company. Makes 2 dozen buns
- Hand-Felted Easter Bunny by Matt & Tom — charming, ethical, and handmade in Nepal.
- Handcrafted Chocolates from The Chocolate Room — small-batch, indulgent treats (contains dairy).
- 125 g Active Yeast — perfectly portioned for light, fluffy results every time
- No fruit or extra chocolate included — bake your buns your way.
- BONUS: 500g Gluten-Free Rustic White Bread Mix -why not have fresh Hot Cross Buns and fresh bread this Easter?
Each bundle comes neatly boxed and ready to gift — Easter made easy and delicious.
Additional Notes
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Contains dairy (chocolates)
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Beads on rabbits not suitable for very young children
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Fruit or extra chocolate not included
Meet the Makers
Matt & Tom Felted Bunny: These charming felted rabbits, each holding a carrot, make a perfect Easter gift, playful companion, and treasured keepsake (beads for eyes, not suitable for very young children). Matt & Tom, twin brothers with Down syndrome, create meaningful work for themselves while partnering with skilled women artisans in Nepal. Each piece is ethical, sustainable, and handmade using New Zealand wool.
The Chocolate Room: These indulgent chocolates are handcrafted by Sandra, an artisan chocolatier from Waimauku, NZ. Made in small batches with quality ingredients, they bring a touch of luxury to your Easter celebrations.
Gluten Free Hot Cross Bun Mix: Brown Rice Flour, Potato Starch, Buckwheat Flour, Sorghum Flour, Tapioca Starch, Psyllium Husk, Baking Powder, Spices (Cinnamon, Mixed Spice), Salt.
Milk Chocolate Egg: Cocoa solids 44%, Milk powder(soy), sugar, Colour: E171, E172, E555, E559, Curcumin. Contains: MILK,SOY
Mini Gold Bars: Cocoa butter Milk powder, sugar, salt. Contains: MILK
Milk Chocolate Easter Minis: Cocoa solids 44%, Milk powder(soy), sugar, Colour: E171, E172. Contains: MILK,SOY
For 12 buns you will need:
500g Hot Cross Bun Mix
525ml slightly warm water
110g caster sugar or date syrup
12g gluten free yeast
1 orange zest and 50ml juice
200g dried fruit or chocolate chunks
For the crosses:
2 heaped tablespoon white gluten free flour
1/4 teaspoon baking powder,
1 heaped teaspoon sugar
For the glaze:
1 tablespoon apricot jam or honey
2 teaspoons water
Method:
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Place the water, yeast, and ½ of the sugar into a bowl. Mix and leave to sit until frothy (about 10 minutes).
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Add the remaining sugar, orange zest and juice, and the hot cross bun mix. Mix until combined. Your dough should be slightly sticky.
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Fold in your fruit or chocolate and mix until evenly distributed throughout the dough. Cover and leave in the bowl to rest for 10 minutes – don’t skip this step.
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While the dough is resting, line a 25 x 30 cm (approx.) baking pan with baking paper and set aside.
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Mix the dough again. It should now be soft enough to tip onto a lightly floured surface. Divide into 12 equal portions and roll each into a smooth ball.
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Place the buns into your prepared tin, keeping them close together but not touching. This allows them to rise upward rather than outward.
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In a small bowl, mix the cross ingredients with 3–4 tablespoons of water to form a smooth paste. Transfer to a piping bag with a small round nozzle (or a snap-lock bag with a tiny corner cut off). Pipe thin crosses on top of each bun.
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Leave the buns to rise in a warm, draft-free place. There is no set time for rising, but they should nearly double in size.
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Once risen, bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.
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Near the end of baking, gently heat the glaze ingredients together in a small pot until combined and sticky. When the buns are finished, remove them from the oven and brush with the glaze while still hot.