News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Hot Cross Buns

Easter is not far away and these hot cross buns are bound to make your GF loved ones happy bunnies! Don’t be deterred by the list of ingredients, once measured, the recipe is easy to assemble. I prefer to soak the fruit in chai tea overnight, so start a day ahead for best results. The combination of gluten free flours is a must to achieve a lighter texture that isn’t crumbly! Substituting commercial gluten free flour will not give the same result. These delicious fruit buns can be made at any time of the year – minus the cross.

The best hot cross buns ever – Happy Easter!

Fruit mix

1¼ cup dried fruit (I used 3/4 cup sultanas, 1/4 raisins, 1/4 currants)
¾ cup Chai tea (black)
¼ teaspoon bicarbonate of soda

Dry ingredients

½ teaspoon each of nutmeg, allspice, ground ginger
1½ teaspoons cinnamon
⅓ cup caster sugar
½ cup each of gluten free besan (chick pea flour), rice flour, tapioca flour & cornflour
¼ cup buckwheat flour
2 tablespoons dry milk powder
1 teaspoon xanthan gum (see note)
¼ teaspoon cream of tartar
Pinch of salt

Wet mix

1½ teaspoons dried yeast
1 teaspoon sugar
150 ml warm water
1 egg, lightly beaten
1 tablespoon oil
½ teaspoon white vinegar, or apple cider vinegar

Flour paste

2 tablespoons gluten free plain flour
⅓ cup water


⅓ cup water
2 tablespoons caster sugar

Step 1. Place dried fruit into a small heatproof bowl. Make Chai tea by adding 3/4 cup boiling water to teabag or tea leaves. Allow tea to infuse for a few minutes, then pour over fruit and allow to soak for a few hours, or overnight.

Step 2. Dissolve yeast and sugar in warm water. Stir and allow to sit for several minutes.

Step 3. Place fruit in a small saucepan and bring gently to the boil. Simmer for a few minutes so some of the liquid is absorbed. Take off the heat and add bicarbonate of soda. Set aside.

Step 4. Sift together all the dry ingredients into a large mixing bowl.

Step 5. Whisk remaining ‘wet’ ingredients (egg, oil and vinegar) and add to the yeast mix. Add to the dry ingredients and stir well to combine. Mix in the fruit, including remaining liquid. The dough will be quite wet compared to non-gluten free dough mixes.

Step 6. Line a tray (I used a 22cm x 22cm square flan tin) with baking paper and lightly grease. Using an oiled tablespoon, divide the mixture into nine roughly equal rounds on the tray. Allow the buns to rise in a warm place for 30 minutes.

Step 7. Make flour paste for crosses if desired. Mix flour with water till thick consistency. Pipe flour paste over tops of buns to form crosses. Bake at 180 for 20-25 mins.

Step 8. To make  glaze, place water and sugar in a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil and simmer for 5 minutes. Brush glaze over warm hot cross buns. Serve warm or slice in half and toast.

Note: Xanthan gum is used to replace gluten in baked goods. It is available in a powder form from health food shops and some specialty supermarkets. It provides elasticity to gluten free breads and other baked goods. Generally one teaspoon is used per cup of gluten free flours. Some gluten free flours are available at supermarkets, others in speciality health stores or Asian grocers.


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