Warm and fragrant, these traditional gluten-free hot cross buns will fill your home with a comforting aroma and make any Easter celebration (or breakfast) feel special.
Why this recipe works
These buns are yeasty and gently sweet, spiced with a classic combination of cinnamon, cardamom, and allspice. The dough is enriched with eggs and plenty of butter, producing a tender, slightly chewy crumb similar to a less-eggy panettone.
A sweet egg glaze brushed on the risen buns before baking encourages even browning and creates a thin, crisp shell. Serve them split and smeared with soft butter or whole and warm for a simple treat.
Expert tips
This isn’t a high-rising dough
Read the full recipe before you begin so you can plan for resting and rising times. Even though the recipe uses a fair amount of instant yeast, the dough is not very wet and won’t produce dramatic volume during proofing. After mixing, rest the dough, covered, for about 45 minutes so the flours can hydrate properly.
When shaped, the buns will rise to roughly 150% of their starting size. Expect a good oven spring during baking: the buns will open at the slashes and finish tender and chewy inside.
Change the flavors freely
The recipe uses both lemon and orange zest to lift the aroma. You can adjust this to your taste: use only one type of zest, double a single zest, or omit citrus entirely. Cardamom is a classic note in hot cross buns and recommended, but you can reduce it or tweak the cinnamon and allspice amounts to suit your preferences.
Ingredient substitutions
Dairy free
If you need a dairy-free version, substitute warm milk with any unsweetened, unflavored plant milk—carton coconut milk or soy milk work well. Replace butter with a firm, block-style vegan butter.
Egg free
The dough contains one whole egg and an extra yolk for richness. Replace the whole egg with a “chia egg” (1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water, set to gel). For the yolk, add about 1 tablespoon (14 g) more unsalted butter. For the egg-based glaze, mix confectioners’ sugar with a small amount of heavy cream (or nondairy cream) until shiny and thick to mimic the glaze.
Tapioca starch/flour
This recipe requires tapioca starch as a separate ingredient in addition to your all-purpose gluten-free flour blend. If you cannot use tapioca, you can try superfine sweet white rice flour (often labeled glutinous rice flour made from short-grain rice) as a substitute, though results may vary.
Gluten Free Hot Cross Buns Recipe
Equipment
-
Stand mixer with paddle attachment
Ingredients
For the bread
- 2 cups (280 g) all purpose gluten free flour blend
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ⅝ cup (75 g) tapioca starch/flour, plus more for sprinkling
- ½ cup (100 g) granulated sugar
- 1 tablespoon (9 g) instant yeast
- 1 teaspoon (4 g) cream of tartar
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ 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
- ½ teaspoon apple cider vinegar
- ¾ cup (6 fl oz) warm milk
- 1 egg (50 g), at room temperature
- 1 egg yolk (25 g), at room temperature
- 8 tablespoons (112 g) unsalted butter, melted and cooled
- 5 ounces dried currants
For the glaze
- 1 egg, at room temperature
- ¼ cup (30 g) confectioners’ sugar
For the icing
- ½ cup (58 g) confectioners’ sugar
- 1 to 2 teaspoons milk
Instructions
Make the buns.
- In the bowl of a stand mixer fitted with a paddle, whisk together the all-purpose gluten-free flour blend, xanthan gum, tapioca starch, sugar, instant yeast, and cream of tartar. Add salt, cinnamon, cardamom, allspice, and citrus zests and whisk again.
- Add vanilla, vinegar, warm milk, the whole egg and egg yolk, and the melted cooled butter. Beat until the mixture is very smooth and uniform; the dough will be quite thick.
- Turn off the mixer, add the currants, and mix briefly to distribute them evenly.
- Cover the dough and let it rest, covered, for about 45 minutes so the flours can fully hydrate. Line a rimmed baking sheet with parchment paper and set aside.
- Divide the dough into 8 equal pieces. On a surface lightly dusted with tapioca starch, shape each piece into a tight ball, adding a touch more starch if needed to prevent sticking. Place buns about 1½ inches apart on the prepared sheet.
- Cover the sheet with lightly oiled plastic wrap and place in a warm, draft-free spot to rise until the buns are about 150% of their original size. In warm, humid conditions this may take 45–60 minutes; otherwise, allow more time.
Make the glaze and bake.
- Preheat oven to 350°F (175°C). While the buns finish rising, beat the egg with ¼ cup confectioners’ sugar until thick and glossy to make the egg glaze.
- When buns have risen, use a sharp knife to score a shallow cross (about ¼-inch deep) on the top of each. Brush the tops generously with the egg glaze.
- Bake in the center of the oven until golden brown and firm to the touch, about 30 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make the icing and finish.
- When buns are cool, mix ½ cup confectioners’ sugar with 1 teaspoon milk to form a thick paste. Add more milk, a drop at a time, until the icing falls slowly from a spoon.
- Transfer icing to a piping bag fitted with a small plain tip and pipe a neat cross over the scored marks on each bun. Pipe only once the buns are completely cool to prevent the icing from melting and running.
- Allow icing to set before serving. Leftovers freeze well: freeze in a single layer, wrap tightly, then defrost at room temperature and refresh with a quick warm toast if desired.
Notes
Instant yeast: Also called rapid-rise or bread-maker yeast. If you only have active dry yeast, use about 125% of the instant amount by weight and proof it in the warm milk first (for this recipe, roughly 11 g active dry yeast).
Cream of tartar: Often found in the spice aisle. If unavailable, substitute 1 teaspoon freshly squeezed lemon juice and reduce the milk by the same volume to keep hydration balanced.
Nutritional information is approximate and provided as a courtesy.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
FAQs
Yes. Traditional hot cross buns use dried currants, but you can substitute any small dried fruit—raisins, chopped dried apricots, or a smaller amount of currants if you prefer fewer pieces of fruit.
Yes, but adjust the amount and proof it first. Use about 125% of the instant yeast weight in active dry yeast and dissolve it in the warm milk to proof before adding to the recipe.
No. Traditional hot cross buns rely on yeast for texture and rise. If you need a yeast-free alternative, consider recipes specifically developed to omit yeast, such as hot cross muffins.
No. This recipe is formulated for an all-purpose gluten-free flour blend and will not work properly with almond flour.
You don’t have to use one brand specifically, but you should use an all-purpose gluten-free blend with properties compatible with this recipe. Using an unsuitable blend may affect the result.
Yes. The recipe calls for additional tapioca starch as a separate ingredient in order to achieve the correct texture, so do not skip it even if your blend contains some tapioca.
