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.