Have you ever had a gluten free hot cross bun that’s so close to those with gluten that people are in disbelief when you tell them they are actually gluten-free?!
Well these are those buns.
They have the texture that you read about – or see in the bakery department of the grocery store – With a pull-apart consistency and a taste that says “no one will know I’m gluten-free!” They’re sweetened with a hint of brown sugar and chock full of plump raisins and dried cranberries… Plus they double as a beautiful table decoration for Easter!
These hot cross buns are just the thing for a special Easter celebration.
Hot cross buns actually date back to the 16th century. So making hot cross buns gluten free means taking a centuries old tradition and applying the power of gluten free flours, starches and liquids to transform it. No tasteless, dry or crumbling buns here – you want just the right balance of ingredients to get tender buns that will impress a crowd.
Tips for making the best gluten free hot cross buns
Considering the tradition behind hot cross buns, creating this recipe meant adhering to long standing ‘bun’ expectations, but also having something so delicious that no one would even know it’s gluten free! I think we’ve nailed it with this one. In fact we definitely nailed it.
It’s my new Easter, go-to recipe and now it can be yours too.
And here’s how to make these delicious gluten free hot cross buns…
The Ingredients
The ingredients may look like a lot, but there’s nothing out of the ordinary here. In fact, the flours and starches make up a good chunk of the ingredients. Then it’s just mixing the dry ingredients together…
And then adding in the wet ingredients and those all important raisins and cranberries…
Batter Thickness
The fully mixed, hot cross bun dough will resemble thick cake batter. It will be thinner than bread dough, but should be thick enough to hold it’s shape when portioned into the pan. For easy portioning, use a 1/3 cup measuring cup and a spatula to scrape the batter out.
For the best results, use a baking pan, like this one, not a glass baking dish.
Raisin and Dried Cranberry Combination
While these hot cross buns are probably amazing even without raisins or cranberries. It’s these dried fruits that make them truly mouthwatering. Using both raisins and dried cranberries adds to the perfect balance of sweet and slightly tart. Could you use all raisins? Sure, but the real treat is in the combination.
Vanilla Glaze
The glaze is what makes a hot cross bun, a hot cross bun. But this glaze is what makes these buns perfect. It’s deliciously sweet and slightly thick. If it’s dripping off the sides of the buns, add a little more powdered sugar and mix it again. It should hold it’s cross shape and, after it sits for a few minutes, will be dry to the touch.
A word about storage
Easter can be a busy time. If you’re trying to figure out how to time these buns along with baking and cooking all your other Easter fare, I’ve got good news for you. These gluten free hot cross buns CAN be made ahead of time and frozen! Don’t apply the cross glaze until after you’ve defrosted and warmed them, but other than that, they are your make-ahead bread!
Another delicious gluten free bread to check out is our Gluten Free Irish Soda Bread
If you enjoy this recipe, don’t forget to rate it!
Gluten Free Hot Cross Buns
Ingredients
- 160 g potato starch about 1 cup
- 135 g sorghum flour about 1 cup
- 60 g tapioca starch about 1/2 cup
- 70 g brown rice flour about 1/2 cup
- 1 ¾ tsp. xanthan gum
- ½ tsp. salt
- 1 ¼ tsp. cinnamon
- 1 tsp. baking powder
- 2 ¼ tsp. instant yeast not active dry
- 5 Tbsp. brown sugar
- 2 eggs
- 4 Tbsp. butter softened or use coconut oil for a dairy free version
- 1 tsp. apple cider vinegar
- 1 cup water warmed to 110° F
- ½ cup raisins
- ¼ cup dried cranberries
Glaze
- 1 cup powdered sugar
- ½ tsp. vanilla extract
- 2 tsp. – 1 Tbsp. milk
Instructions
- Prepare a 9 x 13 baking pan by spraying with cooking spray. Set aside.
- In a medium bowl, add the potato starch, sorghum flour, tapioca starch, brown rice flour, xanthan gum, salt, cinnamon, baking powder and yeast. Combine with a whisk. Set aside.
- In the bowl of stand mixer, or a large bowl for a hand held mixer, add the brown sugar, eggs and softened butter. Mix on medium for 1 minute.
- Add the vinegar and water and beat on high for 2 minutes.
- Add the dry ingredients and mix on high for 2 more minutes.
- Using a spatula, fold in the raisins and cranberries.
- Using a 1/3 cup measuring cup, portion out 12 lumps of batter in the prepared pan.
- Cover the pan with a piece of plastic wrap and let rise in a warm place for 30 minutes.
- Preheat oven to 375° F. Bake for 25 minutes or until the tops are browned.
- Remove from the oven and let the buns cool in the pan on a wire rack for a few minutes.
Combine glaze ingredients.
- Scoop the glaze into a small plastic baggie. Cut off a very small corner of the baggie (a little larger than the thick part of a toothpick)
- Pipe crosses on each bun.
Notes
- The batter will resemble thick cake batter, not bread dough.
- Softened coconut oil or vegan butter can be used as a butter substitute for a dairy-free version.
- Buns are best when eaten the same day or freeze for longer storage.
Nutrition
patricia
These buns look so delicious. Do you think a chia or flax egg would work in these buns? I cannot do eggs, yes a real bummer!
Christine
Hi Patricia,
Thanks! Give the chia seed egg a try – I have not made them egg free, but I’m thinking the texture of the end result should be pretty close.
Hope that helps!
Christine
Aimee Hillegas
Hi, for the brown sugar you only have ‘1/4’ listed, no measurement. Is bit supposed to be a ‘1/4’ cup?
Thanks! Can’t wait to try them!
Aimee
Christine
Oh my goodness! Yes, 1/4 cup.
I’ll need to fix that – thanks for asking about it!
Christine
Lee
Hi, these look awesome and I so want to make them. Can I replace the tapioca starch (I’m allergic) with arrowroot? Also, do you think it will be fine with just cranberries? I have trouble with raisins. Thank you!
Christine
Hi, thanks.
Yes, arrowroot is a good sub for the tapioca starch. And yes again – all cranberries will be fine. Might be a little more on the tart side, but still delicious!
Hope that helps!
Christine
Cathy
Can I use a glass baking pan? Should I turn it down 25/degrees because of using a glass pan? I don’t have metal baking pans any more .
Thank you. I can’t wait to make them.
Sunita Kapoor
What can I use instead of Eggs?
Christine
Hi Sunita,
Try a chia or flax seed egg. Here are some other ideas: https://zestforbaking.com/bake-practically-anything-using-egg-substitutes
Hope that helps!
~Christine
Arlene
You don’t give instructions for the yeast in this recipe?
Christine
Hi,
It’s in step 2 – just add it in with the dry ingredients.
Hope that helps!
Christine
Lisa
I would like to know if I can use vinegar instead of apple cider vinegar
Christine
Hi Lisa,
Yes, white vinegar is fine to substitute for apple cider vinegar.
Thanks for asking!
Christine
M S Lee
Hi Can I replace the xanthum gum with an alternative?
Christine
Hi!
I haven’t made it with an alternative, but I use psyllium husk powder often with a lot of success. This may help too https://zestforbaking.com/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
~Christine
Erica
Is there something I can replace the sorghum flour for? I live in a developing country and don’t have access. I have all the ingredients to make ATK’s gluten free flour blend, plus a few others. Thanks!
Christine
Hi Erica,
Thanks for asking – so this may help… https://zestforbaking.com/guide-to-gluten-free-flour-substitutes
The closest substitutes for sorghum would be teff or buckwheat flour – hope that helps!
~Christine