Gluten Free Hot Cross Buns

These are a tweaked version of the grain-free ‘rye’ style bread I usually make, so they are super moist and light, unlike most gluten free hot cross buns!


For DF, EF, YF substitutions, see the end of the post. I will say that the EF and YF alternatives create a denser bun, however the taste is still warm and spicy.

They are the best on the same day made but equally as good warmed or toasted the next day.

Let me know how you go!

Pre-heat oven to 180 degs

Add and mill 30 seconds / speed 9:

  • 80g buckwheat kernels (or rice)
  •  50g linseeds
  •  15g psyllium husks (or use xanthan gum in next step). This gives the dough its binding substance. Without it, you’ll have a runny batter.
  •  5 cardamom pods – optional
  • Zest of an orange – optional

Add and mill 10 seconds / speed 9:

  • 80g flaked almonds – or use almond meal in the next step

Add and sift 6 seconds / speed 6:

  • 60g potato starch – or can just sub for extra tapioca starch, if you wish
  • 30g tapioca starch
  • 1 tsp xanthan gum (only if not using psyllium)
  • Good pinch Himalayan salt
  • 2 tsp mixed spice – or 1 tsp cinnamon, 1/4 tsp each vanilla, nutmeg, cloves, coriander powder
  • 1/2 tsp ginger powder

Set aside in a separate bowl for a moment

Add to the bowl and heat 2 minutes / 37 degs / speed 2 (or until melted):

  •  20g coconut oil
  •  200g milk (see below for DF)
  •  2 egg whites (see below for EF)
  •  40-80g molasses / maple syrup / honey – I usually do 50g but we have reduced sweet palate.

Add and set an extra minute / 37 deg / speed 2:

  •  1.5 tsp dried yeast

Add and mix 10 seconds / speed 5, scraping and repeating if necessary:

  • Flour and spice mix, set aside earlier (about 350g ish)

Once it’s formed a bit of a battery dough, set to knead for 2 minutes. This helps to thicken up the mix, with the help of the psyllium.

For the last 10-20 seconds of kneading, add:

  •  70g chopped apricots or cranberries
  •  50g raisins

You don’t have to stick to these fillings and measurements, use whatever you have!


  • Cacao nibs
  • Chocolate chips or broken pieces of dark chocolate
  • Goji berries
  • Chopped dried figs

The dough should be fairly stiff – don’t worry if it doesn’t look like dough, some floury hands will fix that!

Scrape dough out of the bowl and with extra flour, roll into a sausage shape on a thermo mat or piece of baking paper. Cut into 8 and shape each into a round ball then flatten slightly with the palm of your hand. Make sure you keep adding flour so the dough doesn’t become too sticky. Pop 4 onto the base of a round cake tin so they end up pull-apart. Otherwise, spoon into 8 large muffin moulds (I use silicone egg pods for the perfect bun shape) or into a 12 cup muffin tray.

To make the white crosses, grab a small glass bowl and mix together to a paste with a spoon:

*If making DF using homemade almond milk, use some of the leftover almond pulp with a little more water*

  • 15g almond meal
  • 20g almond or coconut milk or enough to make a spreadable, but slightly smooth runny paste.

*Make a double batch if piping*

Using a spoon, brush or skewer, paint or pipe on the white crosses.

Place buns in the oven and cook for 25-30 mins at 180 degs, (fan) or until lightly browned and a skewer inserted in the centre comes out clean. Let’s say 20-25 for smaller muffin moulds. You may need to cover with foil for the last 10 minutes so that they don’t burn.

Now make the glaze (adapted from Quirky Cooking’s glaze):

Place in the bowl and cook 2 mins/Varoma temp/speed 2, with MC off:

  •  40g orange juice – or whatever juice you have to hand eg. kombucha
  •  1 tbs maple syrup
  • Good pinch vanilla powder
  • Good pinch ground cinnamon

Once the buns are cooked, Brush with the glaze while still warm. There should be enough glaze for another batch – keep in the fridge for the next day! Serve warm or toasted with your favourite spread!




Yeast Free – you could substitute the yeast with 2 tsp baking powder, if you wish, but may be denser than the yeast blend.

Dairy Free – I make my own almond milk with 50g almonds, 300g water, strained. Do this before making the dough.
You can use the pulp mixed with leftover milk to make a paste for the crosses!

Egg Free – They can be made without 2 egg whites – you just need to increase the milk to 270g. They’re a little denser without the egg, but still deliciously moist and spicy.


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