Gluten Free Hot Cross Buns

Hot cross buns are spiced, sticky glazed fruit buns with pastry crosses as decoration on top. Traditionally eaten on Good Friday as an Easter treat, they are now popular all year round. Expert baker Paul Hollywood’s traditional recipe is given a few simple swaps here to make these buns gluten free and they are no less delicious. So to quote the Great British Bake Off, “Get, set, bake…”

Gluten free hot cross bunsNutrition per serving
kcalories: 226
protein: 5g
carbs: 41g
fat: 4g
saturates: 2g
fibre: 2g
sugar 14g
salt 0.5g



300ml full-fat milk, plus 2 tbsp more
50g butter
500g Dove Farm gluten and wheat-free white bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
2 tsp quick or fast-action yeast
1 large egg, beaten
1 tsp olive oil
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon

For the cross
30g gluten and wheat-free plain flour, plus extra for dusting
For the glaze
3 tbsp apricot jam
Buy Ingredients


  • Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don’t knead.
  • Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  • Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
  • Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

If this has whet your appetite, you can find other delicious gluten free baking ingredients in our Baker’s Gift Box and Baker’s Essential Hamper.

Enjoy your bake! And remember we always to love to hear about your baking successes.

Gluten free bakers essential gift basket


Recipe from Good Food magazine, April 2012
Image Credit

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