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Gluten-free hot cross buns

  • 12 Makes
  • 10 minutes
  • 45 minutes

A fun baking activity over the Easter weekend with the kids, or great if you’re having friends and family over for the afternoon.



600g milk
14g dry yeast
500g gluten-free bakers flour
100g brown rice flour
2 tsp xanthan gum
2 tsp mixed spice
1 tsp cinnamon
1/4 cup honey
3 eggs
160g olive oil
1 cup frozen blueberries
½ cup reduced sugar chocolate chips (optional)
60g gluten-free plain flour (for paste for crosses)
85g water (for paste for crosses)
1 tbsp honey (for glaze)
1 tsp cornflour (for glaze)
½ cup water (for glaze)


  1. Warm the milk slightly to bring to room temperature.
  2. Sprinkle yeast on top to dissolve.
  3. Whisk all the dry ingredients together in a bowl.
  4. In a separate large bowl, use an electric mixer to whip the eggs, honey and oil for 5 minutes until fluffy.
  5. Fold in dry ingredients and milk, mix for a further 3-4 min until it forms a dough.
  6. 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.
  7. Mix the paste ingredients (until it forms a paste) and pipe crosses on to the top of the buns.
  8. Bake at 180C for 20 mins, then turn down to 160C and bake for a further 20-25 mins.
  9. Meanwhile, whisk and cook the glaze in a small pot for 5-6 mins until it bubbles and thickens.
  10. Brush the buns with the glaze when they come out of the oven.


Nutrition per serving
Calories 296.04kcal
Total Fat 18.89g
Carbs 29.21g
Sugars 16.42g
Protein 4.93g
Sodium 53.19mg
Fibre 1.89g

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