Gluten-Free Easter Hot Cross Buns


With a long Easter weekend coming up, it’s the perfect time to try your hand at making some delicious hot cross buns. We’ve decided to share with you our favourite gluten-free recipe; they’re super fruity and sweet and no one will notice the difference! Whether you have someone with a gluten intolerance in the family or are on a wheat-free diet yourself, these hot cross buns are sure to go down a treat.


(Serves 15)

  • 300ml of full-fat milk
  • 50g of butter
  • 500g of wheat-free white bread flour
  • 75g caster sugar
  • 1 large egg, beaten
  • 75g sultanas
  • 50g mixed peel
  • 1 orange zest
  • 1 apple, cored and finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp quick yeast
  • 1 tbsp sunflower oil
  • 1 tbsp olive oil

For the cross

  • 30g wheat-free plain flour
  • 3 tbsp of water

For the glaze

  • 3 tbsp of jam – we suggest apricot!



Before you start, heat your oven to 220 degrees (200 for fan, or gas 7). Pour your 300ml of milk into a saucepan and bring it to the boil before removing it from the heat. Have your butter ready to add in and then stir and leave to cool until it reaches a touchable temperature.

Whilst this is cooling, mix together your flour, salt, yeast and sugar before adding the warm milk-butter mix. Now add in your beaten egg. Once the dough is starting to form, bring it together with your hands – don’t be tempted to knead it! Place your dough in a lightly oiled bowl and cover with oiled cling film. Pop it in a warm place to rise for an hour or until doubled in size.

Once your dough is done resting, add your olive oil, sultanas, peel, apple, orange zest and cinnamon and mix. Weigh out 100g pieces of dough and then lightly oil out your hands before you roll them up into balls. Leave to rise again for an hour on a baking tray.

Mix your plain wheat-free flour with 3 tbsp of water slowly to create a paste for the crosses across the top of the buns. Spoon your paste into a piping bag with a small nozzle attached and carefully pipe crosses along each bun.

Bake your hot cross buns for 20 minutes on the middle shelf of the oven, so not as to burn them, until they’re golden brown. Once your buns are out, heat up the apricot jam a little bit to make a glaze. Sieve to get rid of chunks before brushing it over the top of the buns. Then leave everything to cool before eating!

All that’s left to do now is get out some butter to spread and enjoy with all the family!

Shop our collection of gluten-free and wheat-free ingredients today. Get baking!

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