Make a batch of these gluten-free hot cross buns for the Easter season! Stuffed with plump raisins and topped with a sweet icing marking the characteristic cross sign, these delicious hot cross buns are perfect for Easter weekend. Totally dairy-free too!
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Jump to:
- What Are Hot Cross Buns?
- What Does the Cross on Hot Cross Buns Mean?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Hot Cross Buns (Gluten-Free):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- What to Eat with Gluten-Free Hot Cross Buns:
- Gluten-Free Easter Recipes to Make:
- Other Gluten-Free Bun Recipes to Make:
- Other Gluten-Free Bread Recipes You’ll Love:
- Other Holiday Recipes to Enjoy:
- Gluten-Free Hot Cross Buns (Dairy-Free)
What Are Hot Cross Buns?
Hot cross buns are traditionally eaten on Good Friday (particularly in the United States, UK, Ireland, Australia, and New Zealand).
Classic hot cross buns are spiced, sweet yeasted bread that are marked with a cross on top (either using icing or a mixture of flour and water).
The buns are a symbol marking the end of the season of Lent (the six-week period starting from Ash Wednesday until the weekend of Easter celebration), and make a wonderful Easter treat.
What Does the Cross on Hot Cross Buns Mean?
This traditional cross on top of the buns represents the crucifixion of Jesus and also a sign of blessing.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free dairy-free hot cross buns recipe are easily accessible at the local grocery store.
- Easy to Make: There is no kneading required for this gluten-free Easter bread, and preparing the dough is easy. All you need is patience for the dough to rise, before baking them and piping icing on top.
- Totally Gluten-Free and Dairy-Free: The best part is that these easter hot cross buns are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free hot cross buns recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure that the gluten-free hot cross buns have a lighter final texture. I do NOT recommend a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour), as that will result in a denser texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. Make sure to include it if your gluten-free flour blend does not have xanthan gum in it. If you are not able to tolerate xanthan gum, use 1/2 teaspoon of psyllium husk powder instead.
- Instant Yeast: I like using instant yeast because there is no prior activation period required and it can be mixed directly with the other dry ingredients. If you using active dry yeast, make sure to activate the yeast first by mixing it with the warm milk and sugar, and then letting it sit until the mixture is frothy.
- Brown Sugar: This hot cross bun recipe uses dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index that will not raise your blood sugar).
- Ground Spices: I like using a mix of ground cinnamon and ground nutmeg for flavor. If you find nutmeg too strong, feel free to leave it out instead.
- Butter: I used vegan butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
- Dairy-Free Milk: I like using my 5-minute homemade almond milk, but you also use another unsweetened non-dairy milk instead (such as cashew milk, tigernut milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
- Raisins: I used black raisins for a sweet, fruity flavor and texture as traditional hot cross buns tend to use black raisins. However, you may also use golden raisins if you prefer. I recommend soaking the raisins for at least 5 minutes in warm water before adding them in for best results.
- Eggs: Eggs help to bind the ingredients better together and it’s also used in the egg wash. I’ve not tried making this recipe without eggs, but if you are allergic to eggs, you can try try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below. I’d love to know!)
- Icing Sugar: Icing sugar is also known as powdered sugar or confectioners sugar, and it is super-fine (a much finer texture than granulated sugar) and is commonly used for making frosting and icing. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Hot Cross Buns (Gluten-Free):
1. Whisk Dry Ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour, instant yeast, salt, cinnamon, and nutmeg until they are well combined.
2. Heat Up Butter and Milk
In a microwave-safe bowl, combine the vegan butter and almond milk. Microwave for 1 minute until the butter is melted.
(Alternatively, if you don’t have a microwave, you can heat up this mixture in a small pot or saucepan).
3. Dissolve Sugar
Stir in the brown sugar until all the sugar is dissolved and everything is well combined.
4. Mix Milk-Butter Mixture with Flour Mixture
Slowly pour the wet ingredients into the flour mixture, mixing well.
5. Add Egg and Raisins
Add in one egg and raisins and mix with a wooden spoon until you get a homogeneous and sticky dough.
(TIP: The gluten-free bread dough will be quite wet, sticky and shaggy, and that’s exactly how it should be.)
6. Let Dough Rise
Cover the dough with a kitchen towel and let it rise in a warm place that’s free of drafts for 1 hour.
This will allow the yeast to activate and the dough to increase in size.
7. Preheat Oven
Preheat the oven to 375°F (190°C) and grease baking tray with nonstick cooking spray, vegetable oil or melted vegan butter.
8. Divide Dough into Equal Portions
Scoop out the dough into 6 to 8 equal pieces and use wet hands to shape each piece into a round (the dough will be wet and sticky but that’s normal for gluten-free bread dough).
Place the dough pieces on the prepared baking sheet, leaving a few inches of space between each piece of dough.
9. Brush Dough with Egg Wash and Let Rise Somemore
In a small bowl, beat the remaining egg and brush it over the top of each bun.
Cover the buns with a kitchen towel or cling film plastic wrap, and let the buns rise for an additional 20 minutes in a warm, draft-free place.
(TIP: Depending on the humidity and room temperature where you live, it may take longer in the winter or less time in the summer).
10. Bake Until Golden
Bake the buns for 25 to 30 minutes or until they are golden brown.
11. Prepare Icing
While the buns are baking, make the icing by mixing the icing sugar and 2 teaspoons of almond milk until thick and pipeable.
Spoon the icing into a piping bag or use a small ziplock bag and snip off one corner to create a piping bag.
12. Let Buns Cool
Once the buns are ready, remove them from the oven and let them cool for a few minutes.
13. Pipe Icing in Cross Shape
Then, using the icing bag, pipe a cross over each bun, and then let the icing set.
14. Serve and Enjoy!
Serve the warm gluten and dairy free hot cross buns with melted butter or your favorite spread and enjoy!
Dish by Dish Tips/Tricks:
- Not a Fan of Raisins? If you’re not a fan of raisins, feel free to leave them out.
- Prefer a Lighter Color? If you prefer a lighter color for the dough (and the inside of the buns), simply use white sugar instead of brown sugar.
- Alternative Add-Ins: You may also add a sprinkle of orange zest or orange peel to the dry ingredients for a tinge of bitterness. You can also fold in a handful of chocolate chips into the dough if you are a chocolate lover.
- Prepare Buns Beforehand: If you prefer, you can make the buns beforehand and freeze them until Good Friday or Easter weekend, then let them thaw before piping the buns with icing.
Recipe FAQs:
To store, place the gluten dairy-free hot cross buns in an airtight container and store in the refrigerator for up to 4 days. Reheat slightly in the oven before eating.
Traditionally, hot cross buns are made with wheat flour (which contains gluten), so most store-bought hot cross buns are not safe for Celiacs or those with gluten intolerance, unless they are specifically specified gluten-free.
Traditionally, hot cross buns include regular butter and milk in the ingredients (which contain dairy), and hence are not usually safe for those with dairy or lactose intolerances, unless specifically stated to be so.
What to Eat with Gluten-Free Hot Cross Buns:
- Apricot Jam (Gluten-Free, Vegan)
- Plum Jam (Gluten-Free, Vegan)
- Mixed Berry Chia Seed Jam (Gluten-Free, Vegan)
Gluten-Free Easter Recipes to Make:
- Cadbury Egg Cookies (Gluten-Free, Dairy-Free)
- Carrot Cake Cupcakes (Gluten-Free, Dairy-Free)
- Moist Carrot Cake (Gluten-Free, Dairy-Free)
- Avocado Deviled Eggs (Gluten-Free, Dairy-Free)
- Scalloped Potatoes (Gluten-Free, Vegan)
Other Gluten-Free Bun Recipes to Make:
Other Gluten-Free Bread Recipes You’ll Love:
Other Holiday Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Hot Cross Buns (Dairy-Free)
- Total Time: 2 hours 5 minutes
- Yield: 6 buns 1x
- Diet: Gluten Free
Description
Make a batch of these gluten-free hot cross buns for Easter! Stuffed with plump raisins and topped with a sweet icing marking the characteristic cross sign, these delicious hot cross buns are perfect for Easter weekend. Totally dairy-free too!
Ingredients
FOR THE BUNS:
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend doesn’t include it)
- 1/2 tablespoon instant yeast
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons vegan butter
- 3/4 cup almond milk
- 1/2 cup raisins
- 2 eggs, divided
FOR THE ICING:
- 3/4 cup icing sugar
- 2 teaspoons almond milk
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, instant yeast, salt, cinnamon, and nutmeg until they are well combined.
- Heat Up Butter and Milk: In a microwave-safe bowl, combine the vegan butter and almond milk. Microwave for 1 minute until the butter is melted. (Alternatively, if you don’t have a microwave, you can heat up this mixture in a small pot or saucepan).
- Dissolve Sugar: Stir in the brown sugar until all the sugar is dissolved and everything is well combined.
- Mix Milk-Butter Mixture with Flour Mixture: Slowly pour the milk mixture into the flour mixture, mixing well.
- Add Egg and Raisins: Add in one egg and raisins and mix some more until you get a homogeneous and sticky dough.
- Let Dough Rise: Cover the dough with a kitchen towel and let it rise in a warm place that’s free of drafts for 1 hour. This will allow the yeast to activate and the dough to increase in size.
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a baking tray with nonstick cooking spray, vegetable oil or melted vegan butter.
- Divide Dough into Equal Portions: Scoop out the dough into 6 to 8 equal pieces and use wet hands to shape each piece into a round (the dough will be wet and sticky but that’s normal for gluten-free bread dough). Place the dough pieces on the prepared baking sheet, leaving a few inches of space between each piece of dough.
- Brush Dough with Egg Wash: In a small bowl, beat the remaining egg and brush it over the top of each bun. Let the buns rise for an additional 20 minutes in a warm, draft-free place (depending on the humidity and room temperature where you live, it may take longer in the winter or less time in the summer).
- Bake Until Golden: Bake the buns for 25 to 30 minutes or until they are golden brown.
- Prepare Icing: While the buns are baking, make the icing by mixing the icing sugar and 2 teaspoons of almond milk until thick and pipeable. Spoon the icing into a piping bag or use a small ziplock bag and snip off one corner to create a piping bag.
- Let Buns Cool: Once the buns are ready, remove them from the oven and let them cool for a few minutes.
- Pipe Icing in Cross Shape: Then, using the icing bag, pipe a cross over each bun. This traditional cross on top of the buns is a symbol of blessing.
- Serve and Enjoy: Serve the warm buns with melted butter or your favorite spread and enjoy!
Notes
Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure that the gluten-free hot cross buns have a lighter final texture. I do NOT recommend a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour), as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. Make sure to include it if your gluten-free flour blend does not have xanthan gum in it. If you are not able to tolerate xanthan gum, use 1/2 teaspoon of psyllium husk powder instead.
Instant Yeast: I like using instant yeast because there is no prior activation period required and it can be mixed directly with the other dry ingredients. If you using active dry yeast, make sure to activate the yeast first by mixing it with the warm milk and sugar, and then letting it sit until the mixture is frothy.
Brown Sugar: This hot cross bun recipe uses dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index that will not raise your blood sugar).
Ground Spices: I like using a mix of ground cinnamon and ground nutmeg for flavor. If you find nutmeg too strong, feel free to leave it out instead.
Butter: I used vegan butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
Almond Milk: I like using my 5-minute homemade almond milk, but you also use another non-dairy milk instead (such as cashew milk, tigernut milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
Raisins: I used black raisins for a sweet, fruity flavor and texture as traditional hot cross buns tend to use black raisins. However, you may also use golden raisins if you prefer.
Eggs: Eggs help to bind the ingredients better together and it’s also used in the egg wash. I’ve not tried making this recipe without eggs, but if you are allergic to eggs, you can try try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below. I’d love to know!)
Icing Sugar: Icing sugar is also known as powdered sugar or confectioners sugar, and it is super-fine (a much finer texture than granulated sugar) and is commonly used for making frosting and icing. If you are diabetic or insulin-resistant, I highly recommend using powdered lakanto monkfruit sweetener.
Storing: To Store, place the gluten-free hot cross buns in an airtight container and store in the refrigerator for up to 4 days. Reheat slightly in the oven before eating.
- Prep Time: 15 mins
- Rising Time: 1 hour 20 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Jeannine says
These are great buns however I would like to reduce the carbs/calorie. I wonder if you could use almond flour or do half of each
Felicia Lim says
Hi Jeannine, it would be better to use half almond flour half GF all purpose flour, but bear in mind that the buns may come out a little denser that way. But give it a shot if you want, and I’d love to hear how that goes!
Jeannine says
For a double recipe is it still 1 egg added? That would leave 3 eggs got the wash As it’s 1 one egg for a single recipe
Also can you use fast acting instant yeast?
Felicia Lim says
Hi Jeanine sorry I just saw this. Yes you can use instant yeast. As for the eggs, you’ll need 1 egg per batch for the dough, and then another egg for the egg wash (maybe 1 egg might be enough for 2 batches of egg wash).
Grace Lim says
Good morning Felicia!
It is interesting the know the background of the origin of hot cross buns. We learn of the nursery rhymes of “Hot cross buns” but never knew its origin.
Your posting of this recipe is very timely as we are currently in the period of lent – a time of self examination and reflection with a focus on Jesus and His work on the cross – His death and resurrection. Thank you Jesus!
Love and Blessings from above,
Mum
Felicia Lim says
Glad you enjoyed this recipe mummy 🙂