Seasonal Kitchen

Gluten Free Easter Hot Cross Buns

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(1 vote)
Gluten Free Easter Hot Cross Buns
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2 h.
ready in 5 h. 20 min.
Ready in

Healthy, because

Even smarter

These buns are a perfect easter treat and contain no gluten.

Feel free to season these as you want; orange zest, nuts or seeds are all great options.


For the buns
2 ¼ cups gluten-free all purpose flour
1 ¼ cups Buckwheat flour
0.333 cup coconut sugar
1 tsp salt
¼ oz quick-rising active dry yeast
1 tsp xanthan gum
1 cup milk
¼ cup butter
1 egg (beaten)
¾ cup raisins
½ cup chopped Candied fruit
1 lemon (finely grated zest)
2 tsps Mixed spice
1 pinch grated Nutmeg
For the crosses
¾ cup gluten-free all purpose flour
For the pudding
1.333 cups cream
2 ½ cups milk
4 eggs
0.333 cup coconut sugar
1 tsp vanilla extract
8 hot cross bun
¼ cup butter
1 Tbsp raisins
How healthy are the main ingredients?

Preparation steps

For the buns: sift the flour into a mixing bowl. Add 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 in a pan until melted and just warm. Pour the milk and the egg into the middle of the flour well. Mix the dry ingredients into the wet, then mix with your hands to a dough.
Put the dough in a large oiled bowl, cover with cling film and leave in a warm place for about 1 hour, until doubled in size.
Add the raisins, mixed peel, lemon zest, mixed spice and nutmeg and mix into the dough. Cover with cling film and leave in a warm place for 1 hour, until doubled in size.
Line a large baking tray with non-stick baking paper.
Roll the dough into a long sausage and cut into 10 equal-sized pieces. Gently roll each piece into a ball. Place each ball, apart onto the baking tray. Cover loosely with oiled cling film and leave to rise for 45-60 minutes.

Heat the oven to 220°C / 425°F.

For the crosses: mix the flour with enough water to make a smooth paste. Put into a small piping bag and pipe crosses on top of each bun.

Bake for 15-20 minutes until risen and golden. Place on a wire rack to cool.


Reduce the oven temperature to 170°C / 325°F. Butter a large shallow baking dish.

For the pudding: heat the cream and milk in a pan over a low heat.
Whisk together the eggs, sugar and vanilla, then gradually whisk in the warm cream mixture.
Halve 8 buns and spread with the butter. Arrange in the baking dish and pour over the cream mixture. Add the raisins, pushing them down into the liquid. Leave to soak for 15-20 minutes. Press the buns down into the custard mixture as they soften.
Bake for 40-50 minutes until set. Leave to stand for 10 minutes before serving.