Gluten-free Hot Cross Buns

Gluten-free Hot Cross Buns

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 12

Hot cross buns are a traditional sweet bun that is typically eaten during the Easter season. These buns are typically made with a rich, spiced dough that is studded with raisins or currants and often includes other dried fruits such as candied orange peel. These gluten-free hot cross buns are a delicious and satisfying alternative to traditional hot cross buns.

One of the distinguishing features of hot cross buns is the cross that is cut into the top of each bun before baking. This cross is usually made from a mixture of flour and water or from a sweet glaze, and it is said to represent the crucifixion of Jesus Christ. They’re a great way to celebrate the Easter season and to honor the traditions and history of this ancient and beloved treat.

Today, hot cross buns are a popular treat that can be found in bakeries and supermarkets around the world. They are often enjoyed as a breakfast or brunch item, and are typically served toasted and slathered with butter or jam.

Gluten-free Hot Cross Buns

Gluten-free Hot Cross Buns

For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve made these gluten-free hot cross buns, let us know in the comments down below how you liked it!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:


Print Recipe

Gluten-free Hot Cross Buns

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Serves: 12



  • 250 g gluten-free bread flour, (e.g. Schär Mix B Bread)
  • 200 g whole milk, warm
  • 135 g raisins
  • 120 g (unsalted) butter, melted
  • 45 g tapioca starch
  • 45 g sugar
  • 3 (ca. 150g) eggs
  • 3 tsp baking powder
  • 3 tsp cinnamon, ground
  • 1 orange, zest only
  • 1 1/2 tsp yeast, dried
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp cloves, ground
  • 1/2 tsp nutmeg, ground
  • olive oil, to brush
  • egg wash, to brush


  • 100 g all-purpose gluten-free flour, (e.g. Schär Mix It Universal)
  • few tsp water


  • 2 tsp honey
  • squeeze lemon juice, fresh or bottled


  • 1)

    Warm up the milk, between lukewarm and hot. Add in the sugar and stir to dissolve. Stir in the yeast and let sit for a few minutes until it dissolves and bubbles form.

  • 2)

    In the meanwhile, soak your raisins in a bowl of hot water to hydrate them. This will prevent them from absorbing moisture from your dough.

  • 3)

    In a large bowl, mix the the gluten-free bread flour, tapioca starch, xanthan gum, baking powder, salt and spices (cinnamon, cloves and nutmeg) together.

  • 4)

    Next, add the melted butter, eggs, and frothy yeast mixture to the bowl. Use a spatula to mix everything together until the mixture is smooth and free of lumps.

  • 5)

    Drain your raisins. Stir raisins and orange zest in the dough.

  • 6)

    Cover the bowl tightly with cling film and place it to a warm place for 30 minutes to an hour, allowing the yeast to activate.

  • 7)

    After the dough has proofed and risen, place in the refrigerator for 3 (minimum) to 12 hours, preferably overnight. This will make it more solid and easier to handle.

  • 8)

    Spoon a portion of dough (12 portions of about 80-85 grams each) on a dusted work surface and carefully toss it about in the gluten-free bread flour.

  • 9)

    Roll it into a ball with your hands but don’t knead/squish it. Shape it into a ball and cover it with a light coating of gluten-free flour.

  • 10)

    Place your buns on a baking tray and brush with a light coating of olive oil.

  • 11)

    Cover the buns with a damp cloth and allow them to rest and rise again in a warm place for 45 minutes to an hour.

  • 12)

    Preheat the oven to 190 degrees Celsius conventional heating (top-bottom heat).

  • 13)

    After proofing, apply a coat of egg wash on top of your hot cross buns.

  • 14)

    To make the crosses, mix plain flour with a small amount of water, one teaspoon at a time, until you have a thick paste. Transfer the paste into a piping bag with a very small nozzle and pipe crosses over your buns.

  • 15)

    Place in the middle of the oven and bake your gluten-free buns for 20-25 minutes until golden brown.

  • 16)

    Leave to cool on a cooling rack for about 10 minutes.

  • 17)

    To make the glaze, warm up some honey and add a squeeze of lemon juice. Brush the mixture over your hot cross buns. Alternatively you could use warmed up apricot jam.


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