Golden brown gluten free hot cross buns on wooden board


Golden brown gluten free hot cross buns on wooden board

Deliciously Soft Gluten Free Hot Cross Buns

Embrace the flavors of the season with these incredibly soft, rich, and flavorful gluten free hot cross buns. Packed generously with dried fruit, this recipe ensures you don’t miss out on a beloved treat just because you follow a gluten-free diet. You might even find it hard to believe these delightful buns are completely gluten-free!

Finding truly delicious gluten-free baked goods that capture the perfect texture can sometimes be a challenge. Items like bread and buns require careful formulation to achieve that desirable soft crumb and slight chewiness. That’s where this recipe shines, offering a gluten-free take on a classic that stands up to its traditional counterpart. Whether you’re making these for a special occasion or simply craving a sweet, spiced bun, this recipe is designed for success.

Beyond their fantastic taste and texture, these gluten free hot cross buns are surprisingly simple to make. Streamlining the process to require only a single proof significantly reduces the overall time needed, while still guaranteeing optimal flavor and structure. Achieving the right balance in gluten-free baking often relies on specific ingredients that help replicate the function of gluten.

In this recipe, the combination of psyllium husk and xanthan gum is key. This pairing provides that wonderful brioche-like softness and necessary elasticity, allowing the dough to rise beautifully during baking. Understanding the role of ingredients like these can revolutionize your gluten-free baking results, whether you’re whipping up Gluten Free Banana Bread, fluffy Gluten Free Pancakes, or these spiced fruit buns.

Ready to bake up a batch of these irresistible gluten free hot cross buns? Let’s get started!

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Piping crosses on gluten free hot cross buns

Making Gluten Free Hot Cross Buns: The Dough

Preparing the dough for these delicious treats is simpler than you might think. Follow these steps for success:

  • First, prepare your dried fruit. In a small bowl, pour boiling hot water over the sultanas or raisins, ensuring they are completely submerged. Let them sit for about 10 minutes to plump up and rehydrate.
  • Drain the water from the rehydrated fruit, squeezing out any extra moisture. Set the fruit aside.
  • In a separate small bowl, combine the whole/rough psyllium husk and warm water. Whisk them together. Within approximately 15 seconds, a gel-like consistency will form. Set this psyllium gel aside.
  • In a large bowl (or the bowl of a stand mixer fitted with a dough hook if you prefer), whisk together the dry ingredients: tapioca starch, millet flour, sorghum flour, granulated sugar, xanthan gum, salt, instant yeast, and cinnamon. Ensure they are evenly combined.
  • Create a well in the center of the dry mixture. Add the wet ingredients: warm milk, melted butter, room temperature egg, and the prepared psyllium gel.
    • **Tip:** If using active dried yeast instead of instant, activate it first by mixing it with the warm milk and a teaspoon of sugar. Let it stand for 5-10 minutes until foamy before adding to the dry ingredients.
  • Using a wooden spoon or the dough hook of your stand mixer, mix until the dough begins to come together. If using a mixer, occasionally scrape down the sides of the bowl to ensure no pockets of dry flour remain.
  • Once partially combined, turn the dough out onto a lightly floured surface and knead by hand until you achieve a homogeneous dough without any dry spots. Simply squeeze the dough through your fingers, rotating it in the bowl to incorporate all ingredients. The finished dough will be quite soft and slightly sticky but should pull away from the bowl’s sides. (This step can also be completed with a stand mixer).
  • Add the rehydrated sultanas/raisins and the mixed candied peel. Gently knead them into the dough until they are evenly distributed throughout.
  • Transfer the dough back onto a generously floured surface and give it a quick knead to form it into a cohesive ball. Be mindful not to incorporate too much additional flour, as this can dry out the dough.
  • Roll the dough into a long log shape. Use a kitchen scale to divide the log into 8 equal pieces by weight. This helps ensure your buns are uniform in size.
  • Shape each piece of dough into a round bun. Here’s a detailed shaping technique:
    • On a lightly floured surface, gently flatten one piece of dough into an approximate circle, about 1/2 inch (1-1.5cm) thick.
    • Take the edges of the circle and fold them inward towards the center.
    • Pinch the folded edges together firmly to seal the dough, creating a pouch-like shape.
    • Turn the dough ball seam-side down. Cup your hand over the ball like a claw and move your hand in a small circular motion on the counter. This helps to create a tighter ball shape.
    • Finally, use the heels of your palms to rotate the dough ball in place. This further seals the seam and refines the roundness of the bun.

    Repeat this shaping process for all 8 dough pieces.

    • **Tip:** Due to the absence of gluten and the high fruit content, the surface of your buns may not be perfectly smooth. This is normal for gluten-free dough. The oven spring during baking will help to smooth them out slightly.
  • Line a large baking sheet with baking/greaseproof paper. Transfer the shaped buns onto the lined sheet, spacing them at least ¾ inch (2cm) apart from each other. Arranging them in two rows of four works well.
    • **Important:** Proper spacing is key for gluten-free hot cross buns. Unlike wheat-based versions, you don’t want them packed tightly together. Adequate space allows for proper moisture evaporation during baking (resulting in a soft, not heavy or wet texture) and encourages vertical rise rather than horizontal spreading. Leave more space if you prefer taller buns that don’t touch at all after proofing.
  • Lightly cover the baking sheet with cling film or a clean kitchen towel. Place the buns in a warm spot to proof until they have approximately doubled in volume. This usually takes about 1 hour to 1 hour 15 minutes. After proofing, the buns may lightly touch at certain points but should not be completely fused together.

Assembling the Gluten Free Hot Cross Buns: Egg Wash and Crosses

While the buns are proofing, prepare the finishing touches:

  • For the egg wash, whisk together the remaining egg and milk in a small bowl until well combined.
  • For the crosses, whisk together the plain gluten free flour blend, xanthan gum (if your blend doesn’t contain it), sunflower oil, and water until smooth. Aim for a mixture that is runny yet still has some viscosity.
  • Transfer the cross mixture into a piping bag fitted with a small round nozzle.
    • **Tip:** Adjust the consistency if needed. Add a little more water if it’s too thick, or a touch more GF flour blend if too runny. It’s safer to have a slightly runnier mixture, as one that’s too thick can become hard after baking. Using water instead of milk helps keep the crosses a nice off-white color.
  • Once the buns have finished proofing, gently brush the tops and sides lightly with the egg wash.
  • Pipe the cross mixture onto the buns. Pipe a line along each row, then pipe lines perpendicular to the first set to create the cross pattern on each bun.

Baking the Gluten Free Hot Cross Buns

Proper baking technique helps achieve lovely, soft buns with good rise and a soft crust:

  • Adjust an oven rack to the middle position. Place an empty baking tray on the bottom rack of the oven.
  • Preheat your oven to 430ºF (220ºC). Note: This temperature is for a conventional oven. If using a fan oven, reduce the temperature by 20ºC (to 400ºF/200ºC), although it is generally recommended to avoid the fan setting for gluten-free baking if possible.
  • Carefully place the baking sheet with the egg-washed and crossed buns onto the middle oven rack. Pour boiling hot water into the empty baking tray on the bottom rack. Promptly close the oven door and immediately reduce the oven temperature to 400ºF (200ºC).
    • **Tip:** The initial high temperature combined with the steam created by the boiling water helps maximize oven spring (how much the buns rise) and slightly smooth the surface of the buns.
  • Bake with the steam for 10 minutes.
  • After 10 minutes, carefully remove the baking tray containing the hot water from the oven. Continue baking the buns in a steam-free environment for an additional 20-25 minutes, or until they are a deep golden brown color.
    • **Tip:** Keeping the steam source in the oven for too long can result in heavy buns.
  • If you notice the tops of the buns are browning too quickly before they are fully baked, you can loosely cover them with aluminium foil (shiny side up) and continue baking until done.

Finishing Touches

Once baked to perfection, a few final steps elevate these hot cross buns:

  • When the buns are ready, carefully slide them off the baking sheet and baking paper onto a wire cooling rack immediately. This allows steam to evaporate efficiently, contributing to a soft crumb that isn’t overly wet or dense.
  • In a small saucepan on the stove or in a microwave-safe bowl in the microwave, heat the apricot jam with the remaining water, stirring occasionally, until it becomes runny and easily brushable.
  • While the buns are still hot from the oven, generously brush them all over with the warm, runny apricot jam. This step not only adds a lovely shiny glaze and extra flavor but also helps to soften the crust as the buns cool.
  • Allow the buns to cool on the wire rack until they are warm or reach room temperature before serving.

Storage

These gluten-free hot cross buns are truly at their peak enjoyment when served slightly warm from the oven or on the day they are baked. If you have leftovers:

  • They can be stored in an airtight container at room temperature for 2-3 days.
  • To refresh them and restore their soft texture, simply reheat them briefly in the microwave for about 20 seconds. Reheated buns are just as soft and delicious as when freshly baked.

Possible Ingredient Substitutions

While the recommended ingredients yield the best results, here are a few possible substitutions:

  • Instant Yeast: You can substitute with active dried yeast. Use 10g (slightly more than instant yeast) and activate it beforehand in the warm milk with a teaspoon of sugar until foamy (as mentioned in the dough steps).
  • Psyllium Husk: This ingredient is crucial for structure and texture in gluten-free baking and **cannot be substituted** with a different ingredient. If using psyllium husk powder instead of whole/rough husk, use only 14g (85% of the weight specified for whole husk).
  • Xanthan Gum: Like psyllium husk, xanthan gum is essential for providing elasticity and structure in this gluten-free recipe and **cannot be substituted** with a different ingredient.
  • Tapioca Starch: You may substitute with an equal weight of cornstarch (cornflour in the UK), potato starch, or arrowroot starch.
  • Millet Flour: An equal weight of finely milled brown rice flour can be used as a substitute.
  • Sorghum Flour: You can substitute with an equal weight of white teff flour, buckwheat flour, or gluten free oat flour.

NOTE: It is highly recommended to make all substitutions by WEIGHT (grams) rather than volume (cups/spoons) for the most reliable results.

A Note on Measurements: Use a Scale!

While volume measurements (cups and spoons) are provided in the recipe card, for optimal accuracy and consistently delicious gluten-free baking results, using metric gram measurements with a kitchen scale is strongly encouraged. This precision is key in gluten-free recipes where ingredient ratios are particularly important.
Gluten free hot cross buns ingredients flat lay

Ingredients for Your Gluten Free Hot Cross Buns

Crafting delicious gluten free hot cross buns requires a thoughtful blend of naturally gluten-free ingredients. Below is the precise list you’ll need to create these soft, flavourful Easter treats. We’ve included affiliate links for easy sourcing of some key specialty items.

For gluten free hot cross buns:

For egg wash:

  • 1 UK medium/US large egg
  • 15 g (1 tbsp) whole milk

For crosses:

You will also need:

  • 50 g (2 ½ tbsp) apricot jam
  • 8 g (½ tbsp) water

Gluten Free Hot Cross Buns: Nutritional Insights

Enjoying delicious treats like gluten free hot cross buns doesn’t mean compromising on understanding what you’re eating. While precise nutritional values can vary based on specific brands and ingredient variations, here’s a general overview of the nutritional profile of these buns, focusing on the benefits of using naturally gluten-free ingredients.

  • **Gluten-Free Foundation:** This recipe is designed entirely without gluten, making it safe and enjoyable for individuals with celiac disease or gluten sensitivity.
  • **Fiber Boost:** Ingredients like whole psyllium husk, millet flour, and sorghum flour contribute dietary fiber, which is important for digestive health and can help promote a feeling of fullness. Many gluten-free baked goods can be low in fiber, so incorporating these flours is a great benefit.
  • **Nutrient Diversity from Grains:** Unlike traditional wheat-based buns, this recipe utilizes alternative flours like millet flour and sorghum flour. These grains offer various vitamins and minerals, including B vitamins, magnesium, and phosphorus, adding nutritional depth beyond simple starches.
  • **Carbohydrates & Energy:** The buns provide carbohydrates from flours, sugar, and dried fruit (sultanas or raisins, mixed candied peel), serving as a source of energy. The inclusion of dried fruit also adds natural sugars.
  • **Fats:** Fats from unsalted butter and eggs contribute to the richness, texture, and flavour of the buns.
  • **Protein:** Eggs and milk contribute protein, which is essential for body function.
  • **Potential Allergens:** While gluten-free, this recipe contains common allergens such as dairy (milk, butter) and eggs. Ensure all individual ingredients used (like the gluten free flour blend and candied peel) are certified gluten-free if you have celiac disease.

*Please note: This information is a general guide. For specific dietary needs or concerns, consult a qualified health professional. Estimated nutritional values per bun (based on 8 servings) would require calculating based on the exact brands and types of ingredients used.*

Additional Tips and Variations for Perfect Gluten Free Hot Cross Buns

Achieving the perfect texture and flavour in gluten free baking sometimes benefits from a few extra pointers. Here are some tips and possible variations for making these gluten free hot cross buns your very best!

  • **Ingredient Precision is Key:** For consistent results in gluten-free baking, using a kitchen scale to measure dry ingredients like tapioca starch, millet flour, sorghum flour, psyllium husk, and xanthan gum is highly recommended. Volume measurements (cups and spoons) can be less accurate.
  • **Active Dried Yeast:** If you don’t have instant yeast, you can use active dried yeast. You’ll need a slightly larger quantity (about 10g) and must activate it first. Stir it into the warm milk with a teaspoon of the sugar and let it sit for 5-10 minutes until foamy before adding to the dry ingredients.
  • **The Role of Psyllium Husk & Xanthan Gum:** These ingredients are crucial binders in gluten-free baking, providing structure and elasticity. They are NOT directly substitutable with other ingredients. Ensure you use the correct type of psyllium husk (blond) to avoid colouring your bake, and use psyllium husk powder at 85% of the weight if using that form.
  • **Flour Substitutions:** As noted in the ingredients, you have flexibility with the flours. Tapioca starch can be swapped for cornstarch, potato starch, or arrowroot starch. Replace millet flour with brown rice flour, and sorghum flour with buckwheat, white teff, or gluten free oat flour. Always substitute by weight for best results.
  • **Soaking Dried Fruit:** Don’t skip soaking the sultanas or raisins in hot water! This rehydrates them, making them plump and juicy within the baked bun.
  • **Spacing on the Baking Sheet:** Ensure adequate space (at least ¾ inch or 2cm) between the buns before proofing. Unlike wheat buns that benefit from baking closely, gluten-free buns need space to encourage vertical rise and allow moisture to evaporate, preventing a heavy or wet texture.
  • **Cross Mixture Consistency:** The mixture for the crosses should be pipeable but relatively runny. If it’s too thick after mixing the gluten free flour blend, xanthan gum, oil, and water, add a little more water. Too thick a mixture can bake up hard.
  • **Storing and Reheating:** These buns are best fresh or on the day of baking. Store leftovers in an airtight container at room temperature for 2-3 days. To enjoy them softened again, simply microwave briefly (about 20 seconds).

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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