Gluten-Free Hot Cross Bun Recipe

Makes 10
45 minutes


Gluten-free buns

  • 250g of plain flour, gluten-free
  • 150g of buckwheat flour
  • 70g of caster sugar
  • 1 tsp salt
  • 7g of fast-action dried yeast
  • 1 tsp xanthan gum
  • 225ml of whole milk
  • 60g of butter
  • 1 egg, beaten
  • sunflower oil, for oiling the bowl
  • 100g of sultanas
  • 30g of mixed peel
  • 1 orange, finely grated zest only
  • 1 lemon, finely grated zest only
  • 2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1 pinch of nutmeg

For the cross

  • 50g of plain flour, gluten-free
  • water

For the glaze

  • 2 tbsp of apricot jam, smooth


Sift the flour into a large bowl and the salt to one side of the bowl and the sugar, yeast and xanthan gum to the other. Make a well in the middle
Heat the milk and butter together until melted and just warm. Pour the milk and the beaten eggs into the middle of the flour well. Use a fork to start bringing the dry ingredients into the wet and then use your hands to knead the dough lightly until everything is fully incorporated and you have a streak-free dough
Put the dough in a large oiled bowl, cover with cling film and leave in a warm place (I pop mine in the airing cupboard) for an hour or until the dough has doubled in size
Add the sultanas, mixed peel, citrus zest, mixed spice, cinnamon and nutmeg to the bowl and mix into the dough. Cover again with cling film and leave in a warm place for 1 hour or until it has doubled in size
Roll the dough into a long sausage and cut into 10 equal-sized portions. Gentle roll each portion into a ball. Place each ball of dough onto a large baking sheet lined with baking parchment, allowing room for spreading. Covering the buns with a clean tea towel and leave to prove for another 45 minutes to 1 hour
Preheat the oven to 220°C/gas mark 7
Make the cross paste by mixing the flour with just enough water so that you can pipe with it. Spoon the paste into a piping bag and snip off the very tip. Pipe crosses onto each bun and pop them in the oven to bake for 15–20 minutes, or until the buns are golden brown
Melt the jam, liberally glaze each bun and leave to cool