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Gluten-free hot cross buns

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  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • 1 serve veg or fruit

​Gently spiced and filled with plump raisins and currents, our gluten-free hot cross buns recipe means no one misses out on this Easter favourite.

  • Serves12
  • Cook time30 minutes
  • Prep time30 minutes, + 30 mins proving time
gluten free hot cross buns

Ingredients

  • 1 cup (160g) sultanas
  • 1/2 cup (85g) currants
  • 1 tbs (2 x 7g sachets) instant dried yeast
  • 1 1/2 cups (375g) lukewarm milk
  • 1/4 cup (50g) caster sugar
  • 2 3/4 cups (375g) gluten-free plain flour
  • 1/2 cup (75g) tapioca flour
  • 1/4 cup (35g) gluten-free cornflour
  • 1/2 cup (75g) buckwheat flour
  • 2 tsp xanthan gum
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tbs psyllium husk
  • 1 orange, rind finely grated
  • 1 free-range egg, lightly whisked
  • 1 free-range egg white, lightly whisked
  • 100g melted butter

Cross paste

  • 1/2 cup (65g) gluten-free plain flour
  • 1 tsp caster sugar
  • 1/4 cup (60ml) water

Glaze

  • 1/2 cup (160g) apricot jam, heated
  • 1/4 tsp ground cinnamon
  • 2 tbs water

Nutritional information

Per serve: Energy: 1699kJ/406 Cals (20%), Protein: 5g (10%), Fat: 9g (13%), Sat Fat: 6g (25%), Sodium: 69mg (3%), Carb: 72g (23%), Sugar: 28g (31%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the sultanas and currants in a small bowl. Pour over enough boiling water to cover, set aside for 10 mins. Drain well.

  2. Step 2

    Combine the yeast, milk and 1 tbs of sugar in a jug. Set aside for 10 mins or until the yeast becomes foamy.

  3. Step 3

    Preheat the oven to 200⁰C. Grease and line a 23cm square baking pan with baking paper.

  4. Step 4

    Place remaining sugar, sifted combined flours, xanthan gum, cinnamon, ginger, nutmeg and cardamom in the bowl of a stand mixer with paddle attachment. Add psyllium husk, orange zest, egg, butter and yeast mixture to the flour mixture. Knead on medium speed for 1 min or until combined. Add the sultana mixture and knead for 1 min on low speed or until combined. Set aside for 5 mins to rest. (Dough will be sticky.)

  5. Step 5

    Turn the dough onto a lightly floured surface. Use floured hands to knead briefly for 1-2 mins or until smooth. Cut into 12 even portions and arrange side by side in the prepared pan. Loosely cover with oiled plastic wrap and set aside in a warm space for 30 mins to prove.

  6. Step 6

    To make the cross paste, combine the flour, sugar and water in a small bowl, adding a little more water if needed to form a paste. Transfer to a piping bag and pipe crosses over the buns. Bake for 30 mins or until golden.

  7. Step 7

    Meanwhile, to make the glaze, combine the jam, cinnamon and water in a small bowl. Once removed from the oven, brush hot buns with the glaze. Serve warm with butter.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Store gluten-free hot cross buns in an airtight container at room temperature for up to 3 days. Toast under a grill or lightly reheat in the oven before serving. The buns can also be frozen. Simply cool them to room temperature, transfer the buns to a resealable bag and freeze for up to 2 months. Defrost them at room temperature or in the microwave.

Use it up: Cornflour can be used in sweet and savoury dishes, whether it be a perfect sponge cake or in recipes like a crispy beef and vegetable stir-fry

Smart swap: While flavouring with spices like ginger, nutmeg and cardamom is traditional, you may prefer to use only cinnamon and add a couple of grated apples to the dough. You could also swap the raisins and currents for mixed peel or chopped dried apricots. 

No one misses out on Easter celebrations with this gluten-free hot cross buns recipe

For most of us, an Easter without hot cross buns seems unimaginable. A part of Good Friday tradition since the 14th century, these sweet and spiced rolls, crammed with sultanas and currents, represent the end of Lenten fasting, making way for all the chocolate and feasting of the days to follow. Unfortunately, for people with gluten allergies or sensitivity, these delicious little buns have been off-limits. Until now, that is. Our clever updated hot cross buns recipe has all the tender springiness of the traditional but with no gluten. Whip up and bake a fresh batch on Good Friday morning for everyone to enjoy during your long weekend Easter feast.   

Where did hot cross buns originate?   

One popular theory is that a Christian monk called Brother Thomas Rodcliffe created a similar recipe at St Albans Abbey in England during the 14th century. Marked with a cross, the recipe was called Alban Bun and fed to the poor on Good Friday. However, they also pre-date Christianity and have been linked to paganism. To celebrate the gods, it’s believed Ancient Egyptians baked small round buns with crosses to represent the four seasons and phases of the moon. 

Essential ingredients you need to make hot cross buns gluten-free

While the bulk of our easy gluten-free hot cross buns are made up of a standard supermarket gluten-free flour, we’ve added a few other ingredients that further work towards mimicking the soft and fluffy quality of the traditional buns. Gluten-free baking requires more liquid than when baking with wheat. Adding tapioca, cornflour and buckwheat to the mix helps with hydration, providing a structure that allows the liquid to be trapped in the dough. Xanthan gum and psyllium husk are both binders that prevent the dough from being crumbly. Use leftover buckwheat flour to make a savoury breakfast like gluten-free crepes.

Important baking steps: how to make gluten-free hot cross buns moist

You must soak your raisins and currents until they are plump. If not, they’ll grab hold of liquid when baking, making the buns dry. Not a lot of kneading is required for gluten-free flour. Unlike a typical bread dough, you don’t need to mix and knead the ingredients for long – only a few minutes or until the mixture is combined. After setting aside for 30 minutes, don’t be alarmed if the buns haven’t risen dramatically. Despite containing yeast, the flour mixture won’t react in the same way as a traditional dough and will only rise slightly. Still set them aside, as this is when the magic happens and the flours become hydrated and expand to trap the foamy yeast. Don’t forget the apricot glaze, as not only does it add a sweet fruitiness and sheen, but it also protects the tops of the buns from drying out during baking.

The best way to serve and eat homemade gluten-free hot cross buns

Buns are best eaten on the day of cooking. The perfect way to enjoy these hot cross buns is hot straight from the oven with lashings of butter, but they can be eaten at room temperature on the day of baking, too, when they’re nice and soft and fresh. If you do end up with leftovers, you can freeze them or use them in a hot cross bun bread and butter pudding or French toast

FAQs

Gluten-free hot cross buns

Gluten-free hot cross buns
  • Serves12
  • Cook time30 minutes
  • Prep time30 minutes, + 30 mins proving time
Ingredients
  • 1 cup (160g) sultanas
  • 1/2 cup (85g) currants
  • 1 tbs (2 x 7g sachets) instant dried yeast
  • 1 1/2 cups (375g) lukewarm milk
  • 1/4 cup (50g) caster sugar
  • 2 3/4 cups (375g) gluten-free plain flour
  • 1/2 cup (75g) tapioca flour
  • 1/4 cup (35g) gluten-free cornflour
  • 1/2 cup (75g) buckwheat flour
  • 2 tsp xanthan gum
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tbs psyllium husk
  • 1 orange, rind finely grated
  • 1 free-range egg, lightly whisked
  • 1 free-range egg white, lightly whisked
  • 100g melted butter

Cross paste

  • 1/2 cup (65g) gluten-free plain flour
  • 1 tsp caster sugar
  • 1/4 cup (60ml) water

Glaze

  • 1/2 cup (160g) apricot jam, heated
  • 1/4 tsp ground cinnamon
  • 2 tbs water
    Description

    ​Gently spiced and filled with plump raisins and currents, our gluten-free hot cross buns recipe means no one misses out on this Easter favourite.

    Method
    1. Step 1

      Place the sultanas and currants in a small bowl. Pour over enough boiling water to cover, set aside for 10 mins. Drain well.

    2. Step 2

      Combine the yeast, milk and 1 tbs of sugar in a jug. Set aside for 10 mins or until the yeast becomes foamy.

    3. Step 3

      Preheat the oven to 200⁰C. Grease and line a 23cm square baking pan with baking paper.

    4. Step 4

      Place remaining sugar, sifted combined flours, xanthan gum, cinnamon, ginger, nutmeg and cardamom in the bowl of a stand mixer with paddle attachment. Add psyllium husk, orange zest, egg, butter and yeast mixture to the flour mixture. Knead on medium speed for 1 min or until combined. Add the sultana mixture and knead for 1 min on low speed or until combined. Set aside for 5 mins to rest. (Dough will be sticky.)

    5. Step 5

      Turn the dough onto a lightly floured surface. Use floured hands to knead briefly for 1-2 mins or until smooth. Cut into 12 even portions and arrange side by side in the prepared pan. Loosely cover with oiled plastic wrap and set aside in a warm space for 30 mins to prove.

    6. Step 6

      To make the cross paste, combine the flour, sugar and water in a small bowl, adding a little more water if needed to form a paste. Transfer to a piping bag and pipe crosses over the buns. Bake for 30 mins or until golden.

    7. Step 7

      Meanwhile, to make the glaze, combine the jam, cinnamon and water in a small bowl. Once removed from the oven, brush hot buns with the glaze. Serve warm with butter.