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    Home » Recipes » Rolls

    Gluten Free Hot Cross Buns (With Dairy Free Option)

    Published: Mar 6, 2019 by Christine · This post may contain affiliate links · 23 Comments

    Jump to Recipe
    The Best Gluten Free Hot Cross Buns

    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. 

    gluten free hot cross buns in a metal pan

    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.

    bite of gluten free hot cross buns

    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

    ingredients for gluten free hot cross buns on a white countertop

    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...

    dry ingredients for gluten free hot cross buns

    And then adding in the wet ingredients and those all important raisins and cranberries...

    gluten free hot cross buns batter with cranberries in a steel bowl

    Batter Thickness

     

    gluten free hot cross bun batter on a spoon, close up

    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 ⅓ 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.

    gluten free hot cross buns portioned out in a baking pan

    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

     

    gluten free hot cross buns with glaze in a baking pan

    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! 

    gluten free hot cross buns in a baking pan sitting on a countertop

    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!

    Recipe

    gluten free hot cross buns in a metal pan

    Gluten Free Hot Cross Buns

    A mouthwatering gluten free hot cross bun for your holiday celebrations! So tender and with a perfect texture, these buns will have everyone craving more!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Rising time: 30 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12 buns
    Calories: 234kcal
    Author: Christine

    Ingredients

    • 160 g potato starch about 1 cup
    • 135 g sorghum flour about 1 cup
    • 60 g tapioca starch about ½ cup
    • 70 g brown rice flour about ½ 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 ⅓ 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

    Calories: 234kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 293mg | Fiber: 3g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

    Reader Interactions

    Comments

    1. patricia

      March 06, 2019 at 3:34 pm

      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!

      Reply
      • Christine

        March 06, 2019 at 4:04 pm

        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

        Reply
    2. Aimee Hillegas

      March 06, 2019 at 4:23 pm

      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

      Reply
      • Christine

        March 07, 2019 at 3:20 pm

        Oh my goodness! Yes, 1/4 cup.

        I'll need to fix that - thanks for asking about it!

        Christine

        Reply
    3. Lee

      March 06, 2019 at 5:39 pm

      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!

      Reply
      • Christine

        March 07, 2019 at 3:23 pm

        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

        Reply
    4. Cathy

      March 09, 2019 at 12:23 pm

      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.

      Reply
      • Sunita Kapoor

        May 07, 2020 at 1:05 am

        What can I use instead of Eggs?

        Reply
        • Christine

          May 07, 2020 at 8:52 am

          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

          Reply
    5. Arlene

      March 16, 2019 at 2:07 pm

      You don’t give instructions for the yeast in this recipe?

      Reply
      • Christine

        March 16, 2019 at 6:46 pm

        Hi,

        It's in step 2 - just add it in with the dry ingredients.

        Hope that helps!

        Christine

        Reply
    6. Lisa

      April 16, 2019 at 7:59 am

      I would like to know if I can use vinegar instead of apple cider vinegar

      Reply
      • Christine

        April 16, 2019 at 8:22 pm

        Hi Lisa,

        Yes, white vinegar is fine to substitute for apple cider vinegar.

        Thanks for asking!

        Christine

        Reply
    7. M S Lee

      April 01, 2020 at 9:31 pm

      Hi Can I replace the xanthum gum with an alternative?

      Reply
      • Christine

        April 02, 2020 at 3:44 pm

        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

        Reply
    8. Erica

      April 06, 2020 at 9:20 am

      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!

      Reply
      • Christine

        April 06, 2020 at 4:11 pm

        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

        Reply
    9. Eva

      April 09, 2022 at 3:36 pm

      5 stars
      Delicious. Thank you so much!!

      Reply
      • Christine

        April 10, 2022 at 5:10 pm

        Hi Eva,

        So glad you enjoyed them 🙂

        ~Christine

        Reply
    10. Joene

      March 28, 2023 at 10:23 am

      Can I use glass pan? Does temperature need to be adjusted? Would love to make them for Easter this year for church potluck but don't have metal pan. Thank you for all that you do!

      Reply
      • Christine

        March 28, 2023 at 11:19 am

        Hi Joene,

        Yes, a glass pan is fine with some modifications - reduce the oven temperature by 25 degrees and watch the time a little closer - start checking them at about 20 minutes in. I would recommend removing them from the pan after about 5 minutes of cooling as the glass pan will stay hot longer.

        Hope that helps, let me know if you think of anything else.

        Christine

        Reply
    11. Riverfarm Bec

      April 30, 2023 at 8:08 am

      Our family really enjoyed these delicious hot cross buns this Easter! Your recipes are my first choice for gluten-free baking -- clear instructions, accurate measures and always a great finish. Thank you!

      Reply
      • Christine

        May 01, 2023 at 11:33 am

        So glad you all enjoyed them 🙂 Thank you for the kind words!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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