Gluten-Free Hot Cross Buns

Gluten-free hot cross buns…yummo!

Feed a hoard at Easter with Mim’s recipe for gluten-free hot cross buns. They can be made dairy-free with soy milk.

Ingredients 12 buns

  • 350g plain gluten-free flour (from health food shop or supermarket)
  • 1 tbs guar or xanthan gum (as above)
  • 2 tsp mixed spice
  • 50g demerara or brown sugar
  • 1 sachet dried yeast
  • 100g currants or mixed dried fruit
  • 1 organic egg
  • 275ml warm milk (soy milk okay)
  • 50g butter, melted


  1. Mix together all of the dried ingredients. Add the egg, melted butter and gradually add the milk. Mix until the dough is smooth, but it will still
    be very sticky.
  2. Tip out onto an oiled work surface and, using well-oiled hands, shape into about 12 buns. Place buns well apart on an oiled baking tray.
  3. Cover the lot with oiled plastic wrap and leave to rise in warm spot until doubled in size, roughly one hour.
  4. To make the crosses, mix a soft paste using a couple of tablespoons of gluten free flour, a tablespoon of oil, and water. Put into a piping bag with
    a plain tube and pipe a cross onto each bun.
  5. Bake at 200ºC for about 25 minutes until golden and cooked.

Enjoy this yummo treat at Easter.