Gluten Free Hot Cross Buns

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.

• 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

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