Gluten- Free Hot Cross Buns


  • 1 cup milk
  • 1/2 cup caster sugar
  • 100g butter, chopped
  • 2/3 cup mixed dried fruit
  • 2 cups buckwheat flour
  • 1 1/2 cups brown rice flour
  • 1 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 2 x 7g sachets dried yeast
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 2 eggs, lightly beaten
  • Buckwheat flour, for dusting
  • 1/2 cup brown rice flour, extra
  • 2 tablespoons honey, warmed


  • Step 1
    Place milk, sugar, butter and dried fruit in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is almost simmering. Remove from heat. Cool for 15 minutes.
  • Step 2
    Meanwhile, combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add milk mixture and egg. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
  • Step 3
    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Divide dough into 20 balls (see note). Using picture as a guide, place dough balls on prepared tray in a round shape. Cover with a clean towel. Set aside for 30 minutes or until buns have risen slightly.
  • Step 4
    Make a paste by combining extra flour and 5 to 6 tablespoons cold water. Transfer to a snap-lock bag. Snip off 1 corner. Pipe crosses on buns. Bake for 20 minutes or until starting to brown. Brush buns gently with honey. Bake for a further 5 to 10 minutes or until golden and cooked through. Serve hot cross buns warm or at room temperature.

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