Gluten Free Hot Cross Buns! One of the foods most associated with the Easter season, but certainly yummy enough to make and enjoy any time of year!
Legend has it that the first Hot Cross Bun was made by a monk in the 12th century. Legend also has it that if you hang a Hot Cross Bun in your kitchen, it will stay fresh all year long and will ensure that all that year’s baking will be delicious!
I don’t know about all that, but I do know that these gluten free Hot Cross Buns sure are tasty!
If you make them a day ahead, be sure to warm them before serving (you know, to make them HOT) and add a fresh drizzle of glaze for the cross to get the full effect.
Oh, and although Queen Elizabeth I ordered that Hot Cross Buns only be made at Easter, Christmas and for burials, this is a recipe you should feel free to make any time of year.
My gluten free hot cross buns recipe is super easy, and can be modified depending on what ingredients you have on hand (I give lots of options). Be sure to start with my gfJules Flour though, to ensure they turn out light and fluffy, not gritty.
While they only take a few minutes to make, since they are yeast breads, allow 1 1/2 hours for rising and baking.
A great thing to whip up before church, set aside to rise, and bake as soon as you get home for a hot, crossed bun experience the whole family will love!
For more Easter recipe ideas, hop on over to my Easter gluten free recipe roundup and my podcast on Easter menu planning!
Gluten Free Hot Cross Buns Recipe
Gluten Free Hot Cross Buns are one of the foods most associated with the Easter season, but certainly yummy enough to make and enjoy any time of year!
Ingredients
Buns:
- 2 eggs, room temperature (or 2 Tbs flaxseed meal steeped in 6 Tbs hot water)
- 1/3 cup sour cream, dairy or non-dairy (or So Delicious® plain coconut yogurt or coconut Greek style yogurt)*
- 1/2 cup milk or vegan milk
- 3 Tbs. melted coconut oil or extra virgin olive oil or grapeseed oil
- 6 Tbs. light agave nectar or honey or maple syrup
- 1/2 tsp. orange or lemon extract
- 2 cups (270 grams) gfJules® All Purpose Gluten Free Flour
- 2 Tbs. flaxseed meal (or use 2 Tbs. gfJules® Flour)
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice (or mixture of cinnamon, nutmeg, ginger and cloves)
- 1/2 tsp. allspice
- 1 Tbs. freshly grated orange or lemon zest (or use dried orange or lemon peel)
- 2 1/4 tsp. rapid rise/instant/bread machine yeast -1 packet – (Red Star® Quick Rise Yeast)
- 1 cup baking raisins (or regular raisins, boiled briefly in water, then well-drained)
Egg wash:
- 1 large egg + 1 Tbs. water (or milk of choice)
Icing:
- 1 cup sifted confectioner’s sugar
- 1 1/4 – 1 1/2 Tbs. milk, dairy or non-dairy (or may use orange juice)
- 1 tsp. freshly grated orange or lemon zest (or use dried orange or lemon peel)
- 1/4 tsp. orange or lemon extract
Instructions
In a large mixing bowl, stir the eggs, sour cream, milk, oil, agave and extract.
In a separate bowl, whisk together all dry ingredients, including quick rise yeast. Slowly stir into the large mixing bowl, using a paddle attachment on a stand mixer, or mixing by hand with a wooden spoon.
Beat for 2 minutes until all ingredients are integrated well, then stir in the raisins.
Line a baking sheet with parchment paper and set aside.
Scoop batter onto parchment using an ice cream scoop or large spoon. They should form approximately 8 smooth buns (wet a rubber spatula to smooth tops, if necessary). Cut a cross slightly into the top of each bun using a sharp knife (or skip this step for smoother buns, using the glaze to draw the cross once cooled).
Set aside to rise in a warm area for 1 hour (on top of a preheating oven, or in an oven preheated to 200F, then turned off, is a good place to rise the buns). Once risen, brush buns with egg wash or milk of choice.
Preheat oven to 375 F (static) or 350F (convection).
Bake buns for 15 minutes; check for doneness with a toothpick. Remove to cool.
Whisk together the icing ingredients, taking care not to add too much liquid or the icing will drip all the way off the buns.
Once the buns are fully cooled, slowly spoon icing in a line across each cut of the cross on the top of the buns.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 287Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 201mgCarbohydrates 36gFiber 1gSugar 32gProtein 5g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Don’t forget: These make delicious buns any time of year!
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Based on 20 Review(s)
I have made these before and love them and they are easy to make. I also love that I can continue the tradition of having hot cross buns for Easter. Using your GF flour, you can’t really tell that it is GF. Thank you, Jules, for this easy recipe, other GF hot cross bun recipes on other websites were more complicated.
Thanks so much for saying that, Dionne. I try really hard to make my recipes simple and use uncomplicated ingredients & steps. I’m so glad you find it helpful! Enjoy having Hot Cross Buns back in your life!
~jules
These buns look incredible, Jules! Seriously. I’ve been working on a recipe for a few days for a reader who couldn’t eat pretty much anything that makes up a bun. It seemed like such a non-challenge until I got into the thick of things. Let’s just say I’m really appreciative of all and any allergy-friendly hot cross buns now 😉 Yours look just amazing! If I didn’t know you, I’d never think these are even gluten-free 🙂
Thanks, Audrey! Good luck with your recipe, too. It’s the perfect time of year to be extra inclusive and help others find delicious recipes!
~jules
I’ve never had Hot Cross Buns before either. Can’t wait to try these!
Oooooh you’ll love them, Michelle! Have fun baking and Happy Easter!
~jules
Would you believe I have NEVER had a hot cross bun? Definitely need to change that 🙂
I hope you enjoy your first Hot Cross Bun soon, Sharon!
~jules
They look awesome Jules, I’ve not had Hot Cross Buns in a very long time, I’ll have to remedy that! Thanks for sharing 🙂
You bet, Sheena! Enjoy!
~jules
can I make them ahead of time and freeze?
Of course, Dot. Just bring to room temperature gently in a warm oven, wrapped in foil and then do the icing.
~jules
Anyone have ideas for making these gorgeous-looking breads without any lemons or oranges? Something with a similar “zing” in taste if not exactly the same?? My husband’s food allergies include all citrus. Thanks!
This Jewish girl loves hot cross buns..one last fling before Passover! I got the fruitcake candied fruit mix on sale after Christmas, I hope it works in these. 🙂
Happy Easter!
I made these tonight and totally screwed up 2 steps. They were so awesome even w the screw ups! I never feel deprived thanks to you, Jules!
Awesome, Cathy! So happy it worked out anyway!
~jules
I made these and had to add nearly double the flour they were like soup. waiting for them to rise. will see if they are edible.
Hi Kalyru – did you make any ingredient substitutions when you made the recipe? I hope it works out for you, but that doesn’t sound like the dough was as it should be. You can send an email any time to [email protected] to let us walk you through a recipe if you’re having any trouble or making other ingredient substitutions.
I have never heard of “baking raisins” and soaking them to soften them up makes complete sense. I can’t wait to make these! Thank you.
So glad the recipe will be useful to you, Laurie! I never liked it when raisins were hard and chewy in a soft recipe like oatmeal cookies or breads, so boiling them was the perfect solution for me. Buying “baking raisins” is even easier!
I made these and took them for Easter breakfast at my parents. They were a huge hit even with those who aren’t GF. My mother used to make hot cross buns but hadn’t had any in almost 20 years because she can’t have wheat products. She was so thrilled to have them again. We had some leftover so she just heated them in the microwave for 20 seconds or so the next day and said they were almost as good as fresh. Thank you for helping me make a 78 year old woman’s day!
Carolyn – what a wonderful story!! Thank you so much for sharing that with me. You just totally made my day!
Jules,
Thanks so much for the Hot Cross Bun recipe. My buns turned out very well and were a real treat for 2 others who are Gluten free also.
Ho nice of you to make them for other gluten-free friends to enjoy too, Ruthann! So glad they turned out well – hope they made your holiday even better!
Do you have any product that is both gluten free and corn free? I am sensitive to both.
Hi Marlys – I don’t currently have any products that are corn-free, but everything in my book, Free for All Cooking, can be made corn-free. Hope that helps! Here’s the book link: http://www.amazon.com/Free-All-Cooking-Gluten-Free-Allergy-Friendly/dp/0738213950/ref=sr_1_1?s=books&ie=UTF8&qid=1282151967&sr=1-1
does the yeast not have to be proofed? or at least use warm milk?
Ann – there’s no need to proof the yeast here, or in most gluten-free yeast bread recipes, actually. Of course, if a recipe indicates that proofing is necessary, follow those directions. No need to do it here. Having all ingredients at room temperature is always beneficial when making yeast bread recipes, though, so warm milk would be better. Thanks!
Made these last night….they are delicious! Thank you!
Fantastic, Denise!
are we able to use another all purpose flour because I am not sure if there is anywhere in Canada that I can get your flour?
Carolyn, all gluten-free all purpose flours are created differently. Not to sound trite, but it’s true! If you cannot find my blend, you need to try to find or make another (you can find recipes to make your own blends in my books like Free for All Cooking) that has no bean flours, very little (if any) rice flour … so there is no aftertaste or grit, and that has a bit more starches than heavy/whole grain flours. The blend should also already contain xanthan or guar gum, or you’ll have to add your own. The recipe was written for such a blend, so that is the kind of flour blend that will work best with this recipe. I hope that helps! Before I was manufacturing my pre-made blend, I would blend my own flour at home so I would always have some at the ready when I wanted to make a recipe. I would highly recommend making your own using certified gluten-free ingredients, or finding a pre-made blend that is similar to mine and works in most any kind of recipe. It’s quite liberating to have a go-to flour like this, so you don’t have to reinvent the wheel with each recipe!
Do you think it would work to make these the night before and bake Easter morning? They sound great -like all your recipes
Ah, Londa! So sweet! I’m thrilled you’re loving my recipes! With this recipe, you could probably make them the night before if you let them rise, then cover and refrigerate. Bring them back to room temp and them bake them the next day. Let me know if you try it this way, and how it turns out!
Wow!!! This is one bread I really looked forward to every year before being Gluten-Free. I can’t wait to try them. Since I attended your class in Seattle, I know just how good your stuff tastes.
Ah, Lynda – that makes me smile! Can’t wait to hear how you like these, too!