Warm and fragrant, these traditional gluten free hot cross buns will make your house smell like a home, and make your Easter celebration special.
What makes these gluten free hot cross buns special?
Yeasty and lightly sweet, with just the right spices (don't skip the cardamom; they just won't smell right), these gluten free hot cross buns will bring back memories for many. They're like a less-eggy, differently spiced version of panettone.
These hot cross buns are made with a highly enriched dough, like brioche is an enriched dough, and with plenty of unique flavors. The dough has eggs, and lots of butter, plus allspice, cinnamon, and cardamom.
The zest of a lemon and the zest of an orange brighten up the aroma and the flavors. If you really don't care for all those flavors, though, you can omit any of them without changing anything else in the recipe.
If you don't have all the different spices, you can use apple pie spice, which is quite similar. Or even just all cinnamonโbut consider the other spices! They just smell so good.
Tips for making the best gluten free hot cross buns
This isn't a high-rising dough
Be sure to read through the whole recipe before you begin, so that you account for the resting and then rising time for the rolls. This isn't a high-rising dough at all, despite 9 grams of instant yeast, since it isn't a very wet dough.
After you make the dough, you should allow it to rest for 45 minutes, covered. It won't rise much, but allowing this rest gives the flours some time to absorb the wet ingredients.
Once the buns are shaped, they will only rise to about 150% of their original size. The recipe in my bread book for gluten free hot cross buns is made with gluten free bread flour, and it rises higher.
You'll find that the buns have quite a bit of “oven spring,” which is the rise that happens when yeast bread is in the oven. The rolls will separate at the site of their slashes, and the inside will be tender and chewy.
Your gf hot cross buns will be tender but chewy
This recipe makes buns that are tender inside, thanks to the plenty of eggs and butter in the dough. But they're not meant to be light and fluffy.
The sweet egg glaze on the outside of the raw, risen buns helps them brown evenly and develop a crisp, thin shell during baking. Eat them sliced open and slathered with soft butter, or whole and plain.
Gluten free hot cross buns: ingredients and substitutions
How to make gluten free dairy free hot cross buns
If you can't have dairy, in place of milk you can use any unsweetened nondairy milk you like. My favorite is unsweetened almond milk, and since it has fat it's not too watery.
In place of butter, you can try using your favorite vegan butter. My favorite brands are Miyoko's Kitchen and Melt.
How to make gluten free hot cross buns without eggs
There is only one whole egg in the bread dough, but there's also an egg yolk which provides richness. The whole egg in the bread should be able to be replaced with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). In place of the egg yolk, you can try adding another tablespoon (14 g) of unsalted butter.
For the glaze, which is made with an egg, you should be able to make something similar by mixing confectioners' sugar with heavy whipping cream. That should also help the rolls shine and brown.
Tapioca starch/flour is important to these gf hot cross buns
Tapioca starch/flour is a separate ingredient from the all purpose gluten free flour blend in this recipe. That means that, regardless of the composition of your all purpose gluten free flour (all of my recommended blends contain tapioca starch), you will need 75 grams of tapioca starch/flour.
If you can't have tapioca starch, you can try using superfine sweet white rice flour in its place. That's also called “glutinous” rice flour, and is made with short grain rice. I can't promise results, though, since I haven't tried it.
FAQs
No, traditionally hot cross buns are made with wheat flour, so they aren't gluten free. If you make them with a gluten free recipe like this one, though, they are safe to eat on a gluten free diet!
Of course! Hot cross buns are traditionally made with dried currants, but if you can't find them or honestly don't feel like bothering (I hear you), you really don't have to use them. Any small dried fruit will work just fine.
I think they'd be great with chopped dried apricots, but of course raisins would work, too. You can also use fewer currants or other dried fruit, if you'd like a less currant-dense hot cross bun.
Yes, but you'll have to modify the recipe slightly. If you don't have instant yeast (also called bread maker or rapid rise yeast), you'll need more active dry yeast, and you'll need to let it proof in the milk first.
To convert a recipe that calls for instant yeast to use active dry yeast instead, you need 125% as much, by weight. Here, the recipe calls for 9 grams instant yeast, so you'll need (9 grams x 1.25) 11ยผ grams. Just use a bit more than 11 grams, and you'll be fine.
No, traditional hot cross buns are always made with yeast, and there is no substitute for yeast in this recipe. But if you can't have yeast, try my recipe for gluten free hot cross muffins!
No, this recipe cannot be made with almond flour, since almond flour is not an all purpose gluten free flour, which is what this recipe is developed to be made with.
No, you don't have to use Better Batter's classic blend, but you must use one of my recommended blends as described in detail on the all purpose gluten free flour blend page. If you use one of the blends that I recommend against, like Bob's Red Mill blends, the recipe won't turn out.
Yes! All of my recommended blends for all purpose gluten free flour have tapioca starch as an ingredient. This recipe calls for more tapioca starch as a separate ingredient. Never skip an ingredient!
How to make gluten free hot cross buns, step by step
Gluten Free Hot Cross Buns
Equipment
Ingredients
For the bread
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for info on appropriate blends without which the recipe won't turn out)
- 1 teaspoon xanthan gum omit if your blend already contains it
- โ cup (75 g) tapioca starch/flour plus more for sprinkling
- ยฝ cup (100 g) granulated sugar
- 1 tablespoon (9 g) instant yeast (See Recipe Notes)
- 1 teaspoon (4 g) cream of tartar (See Recipe Notes)
- ยพ teaspoon kosher salt
- ยผ teaspoon ground cinnamon
- ยฝ teaspoon ground cardamom
- ยผ teaspoon ground allspice
- Grated zest of 1 medium lemon about 1 tablespoon
- Grated zest of 1 small orange about 1 tablespoon
- 1 teaspoon pure vanilla extract
- ยฝ teaspoon apple cider vinegar
- ยพ cup (6 fluid ounces) warm milk
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 (25 g) egg yolk at room temperature
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 5 ounces dried currants
For the glaze
- 1 egg any size, at room temperature
- ยผ cup (30 g) confectionersโ sugar
For the icing
- ยฝ cup (58 g) confectionersโ sugar
- 1 to 2 teaspoons milk
Instructions
Make the buns.
- In the bowl of a stand mixer fitted with a paddle attachment, place the flour, xanthan gum, tapioca starch/flour, granulated sugar, yeast, and cream of tartar. Whisk to combine well.
- Add the cream of tartar, salt, cinnamon, cardamom, allspice, lemon zest and orange zest, and whisk again to combine well.
- Add the vanilla, vinegar, milk, 1 egg and egg yolk, and the melted butter. Beat until very smooth and uniform in color and texture. The dough will be very thick.
- Turn off the mixer, add the currants to the dough, and mix until theyโre evenly distributed throughout the dough.
- Cover the dough and allow it to rest, covered, for about 45 minutes. It wonโt visibly rise very much. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
- Divide the dough into 8 approximately equal pieces. Working with one piece at a time on a surface lightly dusted with tapioca starch, roll each piece of dough into a tight ball.
- The dough should be relatively easy to work with, but sprinkle lightly with more tapioca starch as needed to prevent sticking. If the dough separates at all, pinch it together and continue to shape.
- Place the buns about 1ยฝ -inches apart on the prepared baking sheet.
- Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft-free environment to rise until about 150% of their original size.
- In warmer, more humid environments, they may rise sufficiently in 45 minutes to an hour. Otherwise, it may take much longer.
Make the glaze.
- While the buns are nearly done rising, preheat your oven to 350ยฐF and make the egg glaze. In a small bowl, place the egg and beat it well. Add the 1/4 cup of confectionerโs sugar, and beat to combine well. You should have a thick, shiny glaze.
- Once the rolls have finished rising, with a sharp knife, slice a cross (+) on top of each roll about 1/4-inch deep. Using a pastry brush, brush the top of each bun generously with the egg glaze.
- Place the baking sheet in the center of the preheated oven and bake until the buns are golden brown and firm to the touch, about 30 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Make the icing.
- Once the buns are cool, make the icing for the cross. In a medium-sized bowl, combine the ยฝ cup confectionerโs sugar with 1 teaspoon milk. Mix to combine well. It will form a thick paste. Thin it with some more milk, a drop or two at a time, until it falls off the spoon slowly but steadily.
- Once the rolls have cooled completely, place the icing in a pastry bag fitted with a small, plain tip, and pipe a cross (+) neatly over the cross you made with a knife, on each roll. If you attempt to ice the cross before the rolls are completely cool, the icing will melt and run.
- Allow the icing to set and serve. Leftovers can be frozen in a single layer, then wrapped tightly with freezer-safe wrap. Defrost at room temperature, then sprinkle lightly with water and refresh in a warm toaster oven.
Notes
Nutrition
Gluten Free Hot Cross Buns
Equipment
Ingredients
For the bread
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for info on appropriate blends without which the recipe won't turn out)
- 1 teaspoon xanthan gum omit if your blend already contains it
- โ cup (75 g) tapioca starch/flour plus more for sprinkling
- ยฝ cup (100 g) granulated sugar
- 1 tablespoon (9 g) instant yeast (See Recipe Notes)
- 1 teaspoon (4 g) cream of tartar (See Recipe Notes)
- ยพ teaspoon kosher salt
- ยผ teaspoon ground cinnamon
- ยฝ teaspoon ground cardamom
- ยผ teaspoon ground allspice
- Grated zest of 1 medium lemon about 1 tablespoon
- Grated zest of 1 small orange about 1 tablespoon
- 1 teaspoon pure vanilla extract
- ยฝ teaspoon apple cider vinegar
- ยพ cup (6 fluid ounces) warm milk
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 (25 g) egg yolk at room temperature
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 5 ounces dried currants
For the glaze
- 1 egg any size, at room temperature
- ยผ cup (30 g) confectionersโ sugar
For the icing
- ยฝ cup (58 g) confectionersโ sugar
- 1 to 2 teaspoons milk
Instructions
Make the buns.
- In the bowl of a stand mixer fitted with a paddle attachment, place the flour, xanthan gum, tapioca starch/flour, granulated sugar, yeast, and cream of tartar. Whisk to combine well.
- Add the cream of tartar, salt, cinnamon, cardamom, allspice, lemon zest and orange zest, and whisk again to combine well.
- Add the vanilla, vinegar, milk, 1 egg and egg yolk, and the melted butter. Beat until very smooth and uniform in color and texture. The dough will be very thick.
- Turn off the mixer, add the currants to the dough, and mix until theyโre evenly distributed throughout the dough.
- Cover the dough and allow it to rest, covered, for about 45 minutes. It wonโt visibly rise very much. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
- Divide the dough into 8 approximately equal pieces. Working with one piece at a time on a surface lightly dusted with tapioca starch, roll each piece of dough into a tight ball.
- The dough should be relatively easy to work with, but sprinkle lightly with more tapioca starch as needed to prevent sticking. If the dough separates at all, pinch it together and continue to shape.
- Place the buns about 1ยฝ -inches apart on the prepared baking sheet.
- Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft-free environment to rise until about 150% of their original size.
- In warmer, more humid environments, they may rise sufficiently in 45 minutes to an hour. Otherwise, it may take much longer.
Make the glaze.
- While the buns are nearly done rising, preheat your oven to 350ยฐF and make the egg glaze. In a small bowl, place the egg and beat it well. Add the 1/4 cup of confectionerโs sugar, and beat to combine well. You should have a thick, shiny glaze.
- Once the rolls have finished rising, with a sharp knife, slice a cross (+) on top of each roll about 1/4-inch deep. Using a pastry brush, brush the top of each bun generously with the egg glaze.
- Place the baking sheet in the center of the preheated oven and bake until the buns are golden brown and firm to the touch, about 30 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Make the icing.
- Once the buns are cool, make the icing for the cross. In a medium-sized bowl, combine the ยฝ cup confectionerโs sugar with 1 teaspoon milk. Mix to combine well. It will form a thick paste. Thin it with some more milk, a drop or two at a time, until it falls off the spoon slowly but steadily.
- Once the rolls have cooled completely, place the icing in a pastry bag fitted with a small, plain tip, and pipe a cross (+) neatly over the cross you made with a knife, on each roll. If you attempt to ice the cross before the rolls are completely cool, the icing will melt and run.
- Allow the icing to set and serve. Leftovers can be frozen in a single layer, then wrapped tightly with freezer-safe wrap. Defrost at room temperature, then sprinkle lightly with water and refresh in a warm toaster oven.
Notes
Nutrition
Thanks for stopping by!
Hi, Iโm Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโt good enough to justify the price. At Gluten Free on a Shoestring, โgood, for gluten freeโ just isnโt good enough! Come visit my bio!
Deb says
I am a little confused about this. It sounds like you are saying use Mock Better Batter but then don’t used it.
“One more important thing about (Mock) Better Batter: It is the flour that I use to build my High Quality Gluten Free Bread Flour for alllll the amazing breads in Gluten Free on a Shoestring Bakes Bread.
But when I make that bread flour, I use Better Batter itself. I donโt build a mock Better Batter for that.”
Thanks!
Nicole Hunn says
I’m saying that you can treat Better Batter and my mock Better Batter recipe exactly the same, Deb!
Sophie says
Dried currants have nothing to do with โrealโ red or black currants but are actually a kind of small raisin. I used half golden raisins and half finely chopped โsourโ (unsweetened) dried apricots. It was quite delicious. My dough was definitely softer than yours but I donโt have access to the same flours and so my doughs are usually a bit off. So my buns arenโt quite as well shaped and tall as yours but they are lovely and soft and light inside, chewy on the outside and bursting with flavor! Absolutely love them. Brings back some lovely memories.
Deb says
I am wondering why my dough was so goopy, and not firm like yours. Your dough looked like the texture of regular flour, clearing the sides of the bowl, etc. I had to add another cup of flour to make it come close to your texture. I used King Arthur’s G. F. all purpose flour. I also only had to bake them for 20 minutes.
Any suggestions? By the way they turned out delicious!! Thanks, so much!
Nicole Hunn says
You cannot use King Arthur flour in my recipes, Deb. Please click the link that is connected to the term “all purpose gluten free flour” in the recipe. It explains all the details about which flour blends work and which ones don’t.
Margaret says
Can I use the poke test for these as I would for a gluten-y dough? Thatโs been my standard for checking dough, and Iโm familiar with it. Iโm so happy with this recipe so far! My children and I made the dough yesterday, rested it in the fridge overnight, and it was so easy to shape this morning! Rolling balls of bread dough has never been my forte, so I was so pleased by how easy this dough is to work with!
Nicole Hunn says
No, Margaret, if you’re talking about testing whether the dough is properly proofed, that doesn’t apply at all. Just follow the recipe, and watch the video, and you’ll be fine!
Mary says
slight error in the recipe, perhaps?
for the glaze: 1-2 teaspoons milk… BUT
shouldnโt it be tablespoons, since that is whatโs in the instructions?
your recipes are amazing, thanks for all you do!!
Nicole Hunn says
Hi, Mary, thanks so much for pointing that out! The ingredients list is actually correct. It was an error in the instructions, and I just fixed it. So sorry for the trouble!
Maureen says
Hi Nicole. Iโm looking forward to making these for Easter brunch! Can I make these the day before? Or can they rise overnight to be finished in the morning? Thanks so much!
Nicole Hunn says
Hi, Maureen, I’m afraid I haven’t had a lot of luck with letting shaped breads rise overnight in the refrigerator. They tend to rise more unevenly in the oven after a long shaped rise. I’d recommend making the dough ahead of time, then letting it come to room temperature as early in the day as you like. Then, shape it, let it rise and bake the day-of.
Susan K Beck says
Hello, Just wondering if you have a recipe for a hot cross bun loaf–something a little easier than individual buns? Many thanks! Sue
Nicole Hunn says
I’m afraid not, Susan, but I do have a recipe for “hot cross bun muffins” that doesn’t have the texture, precisely, of yeast bread, but does have the flavors and the ease of a muffin. Here’s a link to that recipe, if you’re interested.
Mary Catherine Duffy says
I am going to make these for Holy week. If I had to say what missed the most it would be hot cross buns. I’m from Scotland but lived in the States for 12 year. I could buy GF hot cross buns there.
Nicole Hunn says
I’m so glad this recipe will bring back hot cross buns for you, Mary Catherine!
Cecile says
I love your recipes. I always have to bake for longer than indicated. Do you use a convention oven? Just curious what Iโm doing wrong. Thanks!
Nicole Hunn says
Hi, Cecile, I never use a convection oven when developing recipes, no. Most ovens are out of calibration (mine included), so I always recommend using a free-standing oven thermometer and replacing it regularly (they’re very inexpensive). Other than that, if you’re measuring by volume, instead of by weight, your measurements may be off, which affects moisture balance, and ultimately baking time. But my best guess is your oven calibration.
Sarah says
These are fantastic and worked well when made vegan! I don’t know what I would do without your recipes
Maggie says
My son and I made these today and they are AWESOME!!!! The cherry infused cranberries worked really well with this recipe. Thank you, thank you, thank you. My son, of course, says we now have to make sure we dry some of our currants this year ;) .
Maggie says
Can’t find dried currants ANYWHERE…..so I picked up some cherry infused cranberries. I have a currant bush but didn’t think to dry any last year….lol. I made them all into syrup.
Nicole says
A currant bush, Maggie! Now that sounds like an excellent investment. I love currants in all kinds of savory foods. Put them in cooked quinoa! They’re so good. Cherry infused cranberries sound lovely, though. :)
xoxo Nicole
Tracey Gonneau on Facebook says
Hot Cross Buns, if you have no daughters, give them to your sons. This is on my todo list for Friday, G d willing, for Sunday Brunch. One a penny, two a penny…
pk says
Nicole, how adorable. I’ve never eaten nor seen a “hot crossed bun”, only heard the term in childhood. Was this common Easter fare in the past? Anyway, what else (if anything) is commonly substituted for currants or are they ONLY made with this fruit?
Dee Dee says
These look delicious! Im recently gluten-free, and appreciate your recipes! Thanks!
Gluten Free on a Shoestring on Facebook says
I haven’t tried it, Melita Invitations, but I would suggest using 2 1/2 teaspoons guar gum in place of 1 3/4 teaspoons xanthan gum.