Printable Gluten-Free Hot Cross Buns Recipe Card
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!
Servings: 12 buns
Calories: 234kcal
Ingredients
Dry 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
Wet Ingredient
- 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
Add in
- ½ cup raisins
- ¼ cup dried cranberries
Glaze
- 1 cup powdered sugar
- ½ tsp. vanilla extract
- 1½ tsp. Tbsp. milk
Instructions
- Prepare a 9 x 13 baking pan by spraying it 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 a stand mixer or a large bowl for a handheld 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 12 portions of batter into the prepared pan.
- Cover the pan with 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
Success Tips
- The batter should look like thick cake batter, not traditional dough.
- Use warm (not hot) water to activate yeast properly.
- Don’t add extra flour to “fix” stickiness, because it will make buns dense.
- Mix thoroughly for an even structure.
Doneness Cues
- The tops should be golden brown.
- The buns should feel firm but spring slightly when pressed.
- The bottom should sound slightly hollow when tapped.
- The internal texture should be set, not wet or gummy.
Storage & Reheating
-
- Room temperature: Best eaten the same day.
- Short-term: Store in an airtight container for up to 2 days.
- Freezing: Freeze up to 2 months (without glaze).
- Reheat: Warm in the oven or microwave to restore softness.
Nutrition
Serving: 12servings | 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
