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One dozen gluten free hot cross buns baked by Alternative Bread Company. Sitting on baking paper and black square rack on a white linen table cloth
Gluten Free Hot Cross Bun Mix
Gluten free hot cross buns in a white baking dish. taken on a angle with a black rack and white table cloth
Gluten free Hot cross bun dough in glass bowl with black measuring on the side.
Lady wearing hessian Alternative Bread Company apron dividing gluten free hot cross bun dough in half
Rolling gluten free hot cross buns into balls. 3 rolled in the front, 6 ready to roll an done being rolled in hands of the lady baker.
Placing gluten free hot cross buns into a white baking dish lined with baking paper.
Lady piping crosses onto gluten free hot cross buns. 12 buns in a white dish on a stone bench. Baker has white nail polish
Brushing glaze onto gluten free hot cross buns with a grey silicon pastry brush. Dish is sitting on wooden board. Glaze is in a white ramekin in front of buns
Gluten free hot cross buns in white dish on black rack. White linen background
Holding white baking dish with 12 gluten free hot cross buns. Lady is wearing hessian apron with the words Alternative Bread co on it.
Gluten Free hot cross buns on wooden board with butter in white dish. One bun cut in half spread with butter

Gluten Free Hot Cross Bun Mix

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$22.50
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Fill your home with delicious aromas of gluten free hot cross buns coming from your kitchen.

We don't believe anyone should miss out on this tradition. Our easy to bake limited edition gluten free hot cross buns are packed with all the traditional flavours that we all love about Easter. 

We have created our hot cross bun mix to cater for many dietary requirements, including low fodmaps and vegan. Coeliac NZ accredited, our gluten free hot cross bun mix is also dairy, soy, nut, vegan and egg free and you can easily alter the recipe to be refined sugar free too.

One 1kg bag of the gluten free hot cross bun mix will make you 2 dozen buns because we know one is never enough!  You’ll be pleasantly surprised at how easy this is to whip up a batch of fresh gluten free hot cross buns. Mix. Bake. Proof. Eat - its really that simple!

Storage Instructions - Once opened, this product can be stored in the original packaging in a cool and dry place. Can be transferred into an air tight container and stored until best before date. Freezing your Gluten Free Hot Cross Bun Mix will extend months past the best before date.

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.

Made in New Zealand from imported and local ingredients.

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:

  • Place the water, yeast, and ½ of the sugar into a bowl. Mix and leave to sit until frothy (about 10 minutes).

  • Add the remaining sugar, orange zest and juice, and the hot cross bun mix. Mix until combined. Your dough should be slightly sticky.

  • 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.

  • While the dough is resting, line a 25 x 30 cm (approx.) baking pan with baking paper and set aside.

  • 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.

  • Place the buns into your prepared tin, keeping them close together but not touching. This allows them to rise upward rather than outward.

  • 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.

  • 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.

  • Once risen, bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.

  • 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.

Watch and bake along with us .