Gluten Free Hot Cross Buns

This triple tested recipe was developed by Ashlee of The Aussie Coeliac and these gluten free hot cross buns can be customised to your liking. Best eaten immediately!

At a glance

1hour, 40 minutes
Makes 12 buns


  • 1 1/2 tsp instant yeast
  • 500g gluten free plain flour
  • 50g caster sugar
  • 50g brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp All Spice
  • 1/2 tsp nutmeg
  • 300ml milk
  • 60g unsalted butter
  • 1 large egg
  • 100g sultanas

Flour cross:

  • 1 tbsp gluten free self raising flour
  • 2 tbsp water

Cinnamon Syrup Glaze:

  • 1/2 cup caster sugar
  • 1/4 tsp cinnamon
  • 150ml boiling water


  1. Sift together the dry ingredients in a large glass bowl.
  2. In a small pot, heat the milk and butter over a low temperature until the butter is melted and the mixture is combined.
  3. Add the milk and butter mixture to the dry ingredients and mix well.
  4. Add your egg and combine.
  5. Finally stir in the dried fruit or chocolate and knead through.
  6. Sprinkle a little bit of flour onto a flat surface and turn the dough out. Knead for about 10 minutes.
  7. Place the dough in the bowl and cover with a tea towel. Allow to rise for 1 hour or until it has doubled in size.
  8. Once the dough has risen, portion it into the buns and place on a baking tray. Allow to rise for another 30 minutes.
  9. Pre-heat the oven to 160°C
  10. Mix together the gluten free self raising flour and boiling water and stir until it forms a smooth paste.
  11. Use either a piping bag or simple spoon the mixture over the buns to form the crosses.
  12. Bake the buns in the oven for 15 to 20 minutes or until cooked through. Top with the cinnamon glaze.
  13. Create your cinnamon glaze while the buns are cooking. Put a small pot over low-medium heat.
  14. Place the caster sugar, cinnamon and water into the pot and stir well until the sugar dissolves.
  15. Brush the glaze over the top and serve the hot cross buns immediately.

Click here to see the original recipe on The Aussie Coeliac