Hot cross buns are a classic Easter treat. This gluten-free recipe makes sweet and tender buns with spices, raisins, and finished with a sugar glaze. Yeast-based recipe.
There are so many wonderful yeast-based breads included during Easter celebrations. My grandmother always made an Italian Easter bread that was anise flavored and tasted so good toasted and spread with butter. (Related Recipe: Gluten-Free Italian Easter Bread.) But my favorite was always the box of hot cross buns my mother bought a few days before Easter.
If you love hot cross buns, I’ve got some great news: the gluten-free version is pretty easy to make! And the results are wonderful: soft and tender buns that are filled with raisins and spices. This might be a recipe you bring out all year long, not only during Easter.
The Flour
These buns use a simple blend of brown rice flour and tapioca starch. If you want to use a commercial gluten-free flour blend, use Bob’s Red Mill 1:1 Gluten-Free Baking Flour and add 1 teaspoon of xanthan gum. Without the xanthan gum, the buns turn out dense and heavy.
Mixing the Dough
The most important thing to know about this dough is that it won’t form a smooth ball. The dough for gluten-free hot cross buns is thick and soft. Like my recipes for gluten-free sandwich bread and cinnamon raisin bread, the dough can be scooped and spread, not kneaded.
After mixing the dough, stop the mixer and add the raisins or currants. Adding the raisins at the end prevents them from breaking up as the dough mixes.
Rising
Unlike most of my gluten-free bread recipes, this dough requires two rises. The extra rise (called the bulk fermentation) enhances the flavor of the finished buns. So you don’t want to skip it. If you’d like, you can mix the dough the night before you plan on baking and allow it to rise overnight in the refrigerator. The next morning, stir it to remove the air (this step is called “degassing”.”)
Shaping
The easiest way to shape the dough into buns is to scoop it with a muffin scoop. If you don’t have a muffin scoop, drop the dough, about 1/3 cup, onto a baking sheet. Then smooth the dough with your hands.
TIP: To prevent the dough from sticking to your hands, dip your fingers in cold water
Once shaped, cover the pan with a piece of greased plastic wrap. This prevents a skin from forming on the dough. Then allow the buns to double in size before baking
Baking
Once the buns have almost doubled in size, preheat the oven. Don’t wait for the buns to fully double in size to preheat the oven or the rolls can rise too much and then collapse after baking.
Glazing
These buns get two glazes. The first is a simple sugar syrup that’s brushed on the buns after baking. The second is a thick powdered sugar icing that you pipe onto the cooled buns.
Gluten-Free Hot Cross Buns: FAQs
Can I replace the flour with almond or coconut flour?
No. Grain-free flour does not work in this recipe.
Can I replace the milk?
Yes! Replace the milk and the butter with an equal amount of dairy-free alternatives. Gluten-free hot cross buns made without dairy sometimes turn out a little paler than those made with milk.
Can these be made without eggs?
Probably not. This is an enriched dough. However, I have not had a chance to make these hot cross buns without eggs.
What’s the difference between raisins and currants?
Excellent question! And it’s a bit of a culinary doozy. Raisins are dried grapes. Currants are not. grapes. Unless they are. Stay with me here.
True currants grow on bushes are rather tart.
The dried fruit that’s known as currants in the United States are actually “Zante currants”–a phrase you’ve probably seen on boxes of dried currants. These aren’t true currants! They’re small dried grapes. Think of them like tiny raisins because that’s what they are.
How’d they get the name currants? Long story. Basically back in the early 1900, Greece exported small dried grapes. Most came from the island of Zante. It seems that the city Corinth was mistakenly translated to “Currant” and the name stuck.
Tl;dr: Raisins and dried Zante currants may be used interchangeably. Zante currants are small dried grapes.
How long do gluten-free hot cross buns last?
About two days on the counter. Like all gluten-free bread, this largely depends on your location. If you live in a cold, dry area, the hot cross buns will go stale faster than if you live someplace warm and humid.
Store the baked hot cross buns wrapped on the counter. If you aren’t going to finish them before they’ll stale, freeze for up to two months.
How do you freeze gluten-free hot cross buns?
To freeze gluten-free hot cross buns, allow them to cool completely. Wrap tightly with plastic wrap and then slide the buns into a freezer bag. Freeze for up to two months. Thaw the buns at room temperature overnight before serving.
Gluten-Free Hot Cross Buns
Hot cross buns are a classic Easter treat. This easy gluten-free recipe makes sweet and tender buns with spices, raisins, and finished with a sugar glaze. Yeast-based recipe.
Ingredients
For the Dough
- 1 packet active dry yeast
- 1/2 cup warm water
- 2 cups brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup milk warm
- 2 large eggs
- 1/4 cup butter, melted and cooled
- zest of one orange
- zest of one lemon
For the Fruit
- 3/4 cup raisins or dried Zante currants
- warm water, if needed (see note)
For the Glaze
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
For the Icing Crosses
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tablespoons milk or water
Instructions
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Make the Dough: Combine the yeast with 1/2 cup warm water in the bowl of a stand mixer. Stir to dissolve. Allow to stand for about five minutes.
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In a medium bowl, whisk together the brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, salt, cinnamon, and cloves.
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Add the flour mixture to yeast-mixture. Add the eggs, milk, melted butter, and orange and lemon zest. Mix on medium-low speed until thick and smooth, about three minutes.
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Stop the mixer. Add the (drained) raisins. Turn mixer to low. Mix until raisins are mixed throughout the dough. Transfer dough to a large greased bowl. Cover bowl with a piece of greased plastic wrap.
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Rise: Allow dough to rise in a warm place until doubled in size or refrigerate overnight.
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Shape: Stir the dough with a wooden spoon to deflate. Line a baking sheet with parchment paper. Scoop dough, about 1/3 cup each, and place onto a parchment-lined baking sheet. Cover pan with greased plastic wrap. Allow buns to rise.
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When buns have almost doubled in size, preheat oven to 375°. (If you wait until they double in size to preheat the oven, the buns can overrise and sink during baking.)
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Bake: Remove plastic wrap from the pan. Using a sharp knife, cut a cross on top of each bun. Bake for 15-20 minutes or until golden brown.
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Prepare the Glaze: While the buns bake, prepare the glaze. Combine water and sugar in a small pan. Bring to a boil. Remove from heat. Allow syrup to cool for about five minutes. Stir in the vanilla extract.
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Glaze the Buns: Remove buns from the oven and allow them to cool on the pan for about two minutes. Brush the sugar syrup onto the warm buns.
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Prepare the Icing. Once the buns are cool, combine powdered sugar and milk in a small bowl. Stir until smooth. If icing is too thick, add additional milk. Transfer icing to a pastry bag with a round tip. Pipe a cross on top of each bun.
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Store buns covered on the counter overnight or freeze cooled buns for up to three months. To freeze gluten-free hot cross buns, allow them to cool completely. Wrap tightly with plastic wrap and then slide the buns into a freezer bag. Freeze for up to three months. Thaw the buns at room temperature overnight before serving.
Recipe Notes
Recipe Notes Softening Raisins The raisins should be soft to the touch. If your raisins are dry, place them in a small bowl. Pour just enough warm water over the raisins to cover. Allow the raisins to soak for about five to ten minutes. Drain the raisins and then use as directed.
Courtenay says
My buns turned out a little flat – I used cup4cup because my supermarket was out of Bob’s 1-1, and added a half teaspoon more xanthan gum. Overnight proofing in the fridge went well, but they deflated quickly while proofing in the oven at 150F, clocking in at 32 mins until deflating rather than an hour like I normally would do. Do you recommend these be risen outside of a proofing oven/drawer for the second rise? They still smell and look/feel delicious, puffy, and yummy… they’re just a teeny bit flatter than normal.
Elizabeth says
I haven’t tested them in a proofing drawer. Based on what you describe, it sounds like they rise a bit too high. Next time, I’d bake them sooner.
Nicola Phillips says
Hi Good day to you i’m new to your site. i would like to know if i can use bob red mill gluten fee all purpose flour for this recipe. i would really like to try. since i can’t use the regular flour.
Elizabeth says
Yes! I’d use the Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It’s the one in the blue bag. 🙂
Michael Varlas says
Tried this twice and could not get the dough to the right consistency for shaping. We even added a cup of brown rice flour and about a quarter cup of tapioca extra to try and get it to be a dough rather than a batter. They hydrated for an hour and a half, so that isn’t the problem. We did use instant yeast, but all my reading shows that it should have not made a difference, and it was properly bloomed. We ended up putting the batter in a muffin tin and a cake tin and baking. They had a bit of a baking powder taste also, but that didn’t stop me from eating a couple of them. I am wondering if there is a mis-print on the recipe?
Elizabeth says
Nope. No typo. The dough, as you can see in the photos above, is very soft, like a batter. So you scoop it with a muffin scoop or measuring cup.
As for the baking powder taste; that’s odd. There are only 2 teaspoons of baking powder to 2 2 1/2 cups of flour. That’s a standard ratio. You shouldn’t have been able to taste it. However, the baking powder provides a little lift. You can forgo it if you’d like.
Susanne says
My dough is like batter. It did rise but is still battery. Tried to scoop and it has run all over the pan. Trying second rising to see if anything happens. Any suggestions would be greatly appreciated.
I make your sandwich bread every week with no problem.
Many thanks.
Elizabeth says
I’d add a bit more flour to thicken the batter. That should solve the problem. Simply stir it into the dough until the dough thickens and then allow the dough to rise again. YOu should be all set.
Which gluten-free flour blend did you use, by the way?
Susanne says
I used brown rice flour and tapioca as the recipe said. I’m wondering if there should have been xantham gum in it.
Love your recipes!
Many thanks!
Elizabeth says
Argh! Argh! Argh! You are SO right. There was an omission in the recipe. It should have included one teaspoon xanthan gum. I am so sorry this happened.
Thank you so much for bringing this to my attention in such a kind way. The recipe should be fine now.
Again, I’m sorry about this error.
Susanne says
Thank you so much Elizabeth!
I will be trying this recipe again!
I love your recipes! This was the first one that didn’t turnout so I was quite surprised!
BUT now we know the answer!!!
Keep up the great work!
Many thanks!
Susanne says
Hi Elizabeth!
Great success this time!!
Many thanks and Happy Easter to you and your family!
Elizabeth says
Hooray! Same to you!
mary says
I had a good result, my husband bought gluten free flour for bread making by accident. We live in spain so not able to get the suggested strong wheat flour. The bread flour had yeast and xanthan gum added. I mixed up the ingredients adding some extra flour and left to rise, not much happened for an hour or so. So mixed up 15g of dry yeast in warm water let it bubble and then added to mixture. After around 2 hours it doubled in size all soft and light, Spooned onto baking tray in buns size portions and let rise again, then baked in oven. Kept an eye on them as the buns went brown quickly. The texture was very soft, not much flavour but great with butter. Happy Easter.
KO says
Loved how these turned out. I have baked with yeast in AGES, and I really liked the flavour.
Only thing is I am at a high altitude in Calgary, Canada and the crust on the bottom was way more done then the rest of the bun. We adjusted the temperature Down 25 degrees C, and added in a few minutes. The second tray was much better then the first.
Also, I made orange icing. That was fantastic with the cranberries we used instead of raisins.
Muriel says
Sounds wonderful, I am going to try as I miss them. But did you give the oven temp? I seem to not be able to find it. Thanks
Muriel says
Found it, read too fast and it was in the description of process. I looked at instructions and at spot where they were put in oven, sorry