Gluten Free Hot Cross Buns

Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Modern Australian
Servings 12


  • 600 g milk
  • 14 g dry yeast
  • 500 g gluten-free bakers flour
  • 100 g brown rice flour
  • 2 tsp xanthan gum
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/4 cup honey
  • 3 eggs
  • 160 g olive oil
  • 1 cup frozen blueberries
  • 1/2 cup reduced sugar chocolate chips optional
  • 60 g gluten-free plain flour for paste for crosses
  • 85 g water for paste for crosses
  • 1 tbsp honey for glaze
  • 1/2 cup water for glaze


  • Warm the milk slightly to bring to room temperature.
  • Sprinkle yeast on top to dissolve.
  • Whisk all the dry ingredients together in a bowl.
  • In a separate large bowl, use an electric mixer to whip the eggs, honey and oil for 5 minutes until fluffy.
  • Fold in dry ingredients and milk, mix for a further 3-4 min until it forms a dough.
  • Use a large ice cream scoop or rounded spoon and divide the dough evenly into a baking tray, let it proof for 45 mins until it’s almost double in size.
  • Mix the paste ingredients (until it forms a paste) and pipe crosses on to the top of the buns.
  • Bake at 180C for 20 mins, then turn down to 160C and bake for a further 20-25 mins.
  • Meanwhile, whisk and cook the glaze in a small pot for 5-6 mins until it bubbles and thickens.
  • Brush the buns with the glaze when they come out of the oven.
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