• Makes 16
  • 20 mins prep
  • 20 mins cook
  • 45 mins marinate

Gluten-free hot cross buns

Triple tested. For your success every time.

You don't need to miss out on these gorgeous, fluffy sweet Easter treats just because of allergies or intolerances. These gluten free hot cross buns taste just as good as the original recipe (especially with butter)!


Gluten-free hot cross buns

  • 3 cups (405g) gluten-free plain (all-purpose) flour
  • 1/2 cup (75g) potato flour
  • 1/2 cup (80g) brown rice flour
  • 1/2 cup (75g) tapioca flour
  • 3 tsp mixed spice
  • 1 tsp cinnamon
  • 3 tsp (10g) dried yeast
  • 2 tsp xanthan gum
  • 1/4 cup (55g) caster (superfine) sugar
  • 3 egg whites
  • 1 egg
  • 3/4 cup (180ml) olive oil
  • 2 cups (500ml) milk
  • 1 cup (160g) sultanas

Flour paste (for crosses)

  • 1/2 cup (65g) gluten-free plain (all-purpose) flour
  • 2 tsp caster (superfine) sugar
  • 1/3 cup (80ml) water, approximately


  • 1 tbsp caster (superfine) sugar
  • 1 tsp gelatine
  • 1 tbsp water


Gluten-free hot cross buns

  1. Grease a deep 23cm square cake pan.
  2. Combine sifted flour, spices, yeast, gum and sugar in a large bowl.
  3. Place egg whites, egg, oil and half the milk in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth. Fold through sultanas.
  4. Divide dough into 16 pieces. With wet hands, shape dough into balls. Place balls into pan; cover, stand in a warm place for 45 minutes.
  5. Meanwhile, preheat oven to 220°C.
  6. Make flour paste for crosses: Combine flour and sugar in a small bowl. Gradually blend in enough of the water to form a smooth paste. Place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
  7. Bake buns for 20 minutes or until golden and the buns sound hollow when tapped. Transfer buns, top-side up, onto a wire rack.
  8. Make glaze: Stir ingredients in a small saucepan over mediumheat, without boiling, until sugar and gelatine dissolve.
  9. Brush tops of hot buns with hot glaze. Serve buns warm.
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