Gluten free hot cross buns that have the flavor and texture of the traditional recipe? Sign me up! I first made this recipe in 2021. Back then gluten free baking was not as advanced as it is now. With a soft sticky dough I shaped into rolls, I made a soft and tasty gluten free cross bun. Today with the use of psyllium gel the dough can be easily kneaded and shaped! So if you are looking for a gluten free cross buns recipe with a hint of Caribbean flavor, I got you!
What you need to know about this Gluten Free Hot Cross Buns Recipe
- Great Taste and Texture: This recipe is comparable to traditional hot cross buns made with gluten. Although we use different ingredients, we achieve similar results so those with a gluten allergy can still enjoy this classic Easter treat.
- Tried and True Recipe: I’ve tested different ingredients and methods while making this recipe and after some trials and errors, I’ve developed the perfect recipe for gluten free hot cross buns.
- All Purpose Flour Blend: This recipe uses Bob’s Redmill 1:1 gluten free baking flour. While many other gluten free hot cross buns recipes require a specific home made blend, you can grab Bob’s Redmill from most local supermarkets.
- Very Versatile: You can make this recipe, vegan, in the traditional bun form, or even as a loaf.

Hot Cross Buns
Hot Cross Buns are an Easter and Good Friday staple in my family. I make mine with blended soak fruits (the kind I use for Christmas cake) but most people use currants or raisins or a combination of the two. Check out my traditional hot cross buns recipe here.
Ingredients for Gluten Free Hot Cross Buns
The key to soft gluten free cross buns is a dough that is soft and some what sticky. Gluten free baking requires a lot of additional ingredients not found in traditional baking. With this in mind and a few helpful tips, you’re well on your way.
- What you need to know about this Gluten Free Hot Cross Buns Recipe
- Hot Cross Buns
- Ingredients for Gluten Free Hot Cross Buns
- How to Make Gluten Free Cross Buns
- Making the Gluten-free Hot Cross Buns dough
- Working with the Gluten free Hot Cross Buns Dough
- Shaping the Gluten free Hot Cross Buns
- Proof, Bake, Top with Syrup!
- Baking the Gluten Free Hot Cross Buns in a loaf pan
- Storage
- Tips for the Best Gluten Free Hot Cross Buns
- Frequently Asked Questions
- Save it for Later!
- Gluten Free Hot Cross Buns

- Yeast: You can use instant or dry active. With dry active yeast, I let the yeast get a full bloom before adding it to the other liquids.
- Brown sugar: This sweetens the bread and activates the yeast.
- Warm water: Remember to ensure it’s not too hot or too cold (about 110 °F)
- All Purpose Gluten Free Flour: I use Bob’s Red Mill 1 to 1 Baking Flour for this recipe.
- Ground Cinnamon: The cinnamon gives these buns the traditional hot cross buns or spiced bun taste and is not an optional ingredient.
- Freshly Grated Nutmeg: For this recipe, I highly recommend using freshly grated nutmeg. It gives these gluten-free hot cross buns a deeper spiced taste.
- Psyllium husk: Although there is xanthan gum already in the all-purpose flour blend, I add some psyllium husk to give the buns a doughy taste and texture. This helps to bind the molecules in the gluten-free all-purpose flour, similar to what gluten does for wheat, therefore making this dough easier to work with.
- A pinch of salt: To balance the flavors.
- Evaporated milk: I tested this recipe with regular milk, evaporated milk, and evaporated coconut milk and there were no differences in the results so use what you want.
- Melted butter: I tested this recipe with melted butter and melted coconut oil and the results were exactly the same. Use coconut oil as a dairy-free alternative.
- Egg: This recipe contains one egg. I tried it without the egg and the Hot Cross Buns were a bit denser. I prefer it with the egg but if you can’t do eggs, the recipe works without it.
For the fruits: (or you can use some soaked blended fruits)
- Prunes: Pitted
- Raisins: Rinsed.
- Pineapple juice: Use this liquid to form a fruity paste.
For the glaze:
- Water
- Granulated sugar
- Vanilla essence
See recipe card for quantities.

How to Make Gluten Free Cross Buns
Blooming your yeast
If you are using dry active yeast: Mix 1 tablespoon of brown sugar with 1/4 cup of warm water until dissolved. Then add dry active yeast, cover, and let it bloom for up to 10 minutes.


For this recipe, I highly recommend dry active yeast versus instant or rapid rising yeast. I got better results when I allowed the yeast to bloom for 10 or more minutes or until it had a thick head as seen in the picture below. For the perfect bloom, use warm water (110°F) along with 1 tablespoon of sugar and 1 tablespoon of dry active yeast.
Mix well and then cover it with a kitchen towel until the yeast is activated and begins to bloom. Then, uncover it and allow the blooming to form a thick head (see photo below). To learn more about how to bloom yeast click here.
Setting the Psyllium Gel
For many years I just added the psyllium husk to the dry ingredients until I say The Loopy Whisk’s Psyllium Gel technique. It really helps to create a workable dough. So now I set the psyllium husk in water before adding to the dry ingredients.



To make the psyllium gel in a small bowl, combine the psyllium husk and warm water. Mix well, then let rest until the combination becomes a thick gel.
Making the Gluten-free Hot Cross Buns dough
In a separate bowl, combine the gluten free 1-1 baking flour, sugar and yeast (if using instant yeast) plus the ground cinnamon, grated nutmeg, and salt.


Then make a well in the center of the dry ingredients and add the psyllium gel from earlier.


Then add the blended fruits and all the liquid ingredients for the dough.

Next use a rubber spatula to pull it all together, into a soft and sticky dough. You can also easily make this dough in the stand mixer, but combining the dry ingredients, psyllium husk and all the wet ingredients, then using a paddle attachment to combine into a soft and sticky dough.

Working with the Gluten free Hot Cross Buns Dough
The dough for these Gluten Free Hot Cross Buns is very sticky. You can add a bit of flour to it to help work it, but dry not to add too much. If you are familiar with gluten free baking, then you know that hydration is very important and the softest baked goods start with a sticky dough.
Shaping the Gluten free Hot Cross Buns
After making the dough, gently shape it into a log and divide it into 9 balls, then shape them into dough balls. I did 12 when I did this recipe initially (seen below) and they were bite sized little cross buns.


If you are using dough cross toppers, use one of the 9 balls to create tiny strips to top the dough. But for this recipe I recommend using the batter method. It is so much easier for these gluten free cross buns.


For the dough crosses, roll strips of dough as thin as possible then criss cross to make a cross. Add a one of the gluten free cross buns on top of the dough cross, then pinch the ends of the cross together to seal.

Proof, Bake, Top with Syrup!
Once you’ve got all of your gluten free hot cross buns shaped, place on a greased baking tin, cover with cling wrap and let it proof for 1.5 hrs. Then bake in a preheated oven for 25 minutes. After baking brush with a simple syrup. Some people also brush with apricot jam.

Baking the Gluten Free Hot Cross Buns in a loaf pan
If you don’t have a preference for bun or loaf you can put the dough into a greased and lined loaf tin let it proof 1.5 hours, then bake it into a delicious loaf. It tasted exactly like the traditionally shaped hot cross buns but with less work.
Storage
Guyanese gluten free cross buns taste best when served immediately. But you can store them in an airtight container at room temperature for up to 3 days. Reheat them in the microwave for about 15 seconds to soften and refresh them.
Tips for the Best Gluten Free Hot Cross Buns
- Feel free to swap the spices and dried fruits. Try cardamom, dried apricots, or raisins.
- Gluten-free dough tends to be stickier, so keep your hands and utensils moist when handling it. Consider using oiled parchment paper for easier shaping and rolling.
- Ensure the buns have adequate space to expand without touching or overlapping. If they’re too close together, they won’t properly evaporate and may become heavy.
- The cross buns may not get golden brown like the regular buns, so be careful not to overcook them in search of that color. Alternatively, if the buns appear to be browning too quickly, cover them with aluminum foil and continue baking.
Frequently Asked Questions
Hot cross buns require yeast in order for the dough to rise. This gives the bread its characteristic light and fluffy texture.
Yes, you can prepare the dough ahead and refrigerate it overnight for a slow rise. Alternatively, you can freeze baked buns and reheat when ready to serve.
You may be able to order gluten free hot cross buns from your local bakery as a seasonal product. But if you want to enjoy them year-round or with specific dietary adjustments, your best bet is making them from scratch at home.
Save it for Later!

Gluten Free Hot Cross Buns

Equipment
- Large Mixing Bowl
- Whisk
- Blender
- Loaf Pan or Baking Sheet
Ingredients
- 1 1/4 cup warm water
- 3 tablespoons psyllium husk
- 1/4 cup brown sugar
- 1 tablespoon yeast (instant or dry active)
- 1 cup warm evaporated milk
- 2 tablespoons melted butter
- 1 egg
- 3 cups gluten free all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
For the fruits:
- 8 prunes (pitted)
- 1/4 cup raisins (rinsed)
- 1/4 cup pineapple juice
For the crosses
- 1/4 cup gluten free all purpose flour (with xanthan gum)
- 1 teaspoon oil
- 1/4 cup water
For the glaze:
- ½ cup water
- ¼ cup granulated sugar
- 1 teaspoon vanilla essence
Instructions
- In a small bowl, combine the warm water and the psyllium husk. Mix to combine, then set aside until it becomes a thick gel.
- If using try active yeast, mix 1 tablespoon of brown sugar with 1/4 cup of warm water(110°F) until the sugar dissolves, then add the dry active yeast. Mix well, cover and allow the yeast to bloom. This may take up to 10 minutes.
- In a separate bowl or large measuring cup add the warm evaporated milk, melted butter and whisky in the egg until everything is fully combined. Then set aside.
- Next in a large mixing bowl, combine the flour, remaining sugar, salt, ground cinnamon, grated nutmeg. If you are using instant yeast, you would skip the blooming process and add all of the sugar and yeast to the dry ingredients. Then mix well to combine.
- Add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms and set aside. Or you can use soaked fruits used for black cake if you already have those on hand and don't mind the bit of alcohol.
- Then make a well in the center of the dry ingredients and add the bloomed yeast (if using dry active yeast), the milk mixture, and the blended fruits. Using a spatula mix to form a soft and sticky dough. Take care to combine everything until there are no dry spots.
- Then add the dough to a lightly floured surface and shape into a log. Then divide the log into 8-9 pieces. 9 if you want dough crossed. 8 if you don't. Roll each piece of dough into a small dough ball then add to a greased baking sheet.
Making Dough Crosses
- If you are adding dough crosses add the 9th dough ball to a floured surface and using a rolling pin, roll into a flat disk. Cut the disk into strips and then gently roll to make the edges smooth.
- Place 2 strips of dough on the counter in a + shape, then add a dough ball to the center. Bring the loose ends of the + to the top of the dough and pinch together to seal. That will be the bottom of your gluten free hot cross buns. Return the cross bun to the greased baking sheet and repeat until all the cross buns have dough crossed.
Adding batter crosses (recommended)
- Combine the flour, oil and water to make a batter or paste. Then transfer to a small piping bag or a ziplock bag. Snip the ends, then pipe a + along the top of each cross bun. It is best to do this step after the buns have proofed.
Baking your Gluten Free Cross Buns
- Once you've shaped all of your cross buns, cover with cling wrap and let proof for 1.5 hrs.
- When ready to bake add a pan to the bottom shelf in the oven. Then preheat the oven to 430 °F. When the oven is hot, add the cross buns to the middle rack, then add 2 cups of water to the pan you added the bottom shelf of the oven.
- Then immediately reduce the heat to 350 °F. Bake the cross buns for 25-30 minutes or until golden brown. Then remove from the oven and transfer to a wire rack.
Making the syrup
- When the cross buns are almost done baking, make the sugar glaze by combining ½ cup water, ¼ cup granulated sugar and 1 teaspoon of vanilla extra in a small saucepan on medium heat. Stir until the sugar crystals dissolve, then bring the solution to a boil.
- Continue to boil until the solution reduces to ½ the amount. This should take about 3-5 minutes. Then remove from the heat and set aside.
Finishing Touches
- While the cross buns are cooling, brush the top with the glaze. This is best done over a plate, because it can get messy and sticky.
- Enjoy your gluten free hot cross buns warm, preferably with a slice of cheddar cheese.
Notes
- You may also use 1/2 cup of soaked fruits (the kind used black cake and fruit cake) for this recipe.
- You can pour this dough into a loaf pan. When making the loaf, be sure to line your loaf pan with parchment paper so that it lifts out easy after baking. Click here to learn how to line loaf pans. Bake the loaf at 350°F for 45 minutes to an hour. Or until a tooth pick inserted in the center comes out clean.
- To make this recipe dairy free you may use evaporated coconut milk and coconut oil, in place of oil and butter.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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