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Gluten free hot cross buns

The annual hot cross buns baking begins. This year, I’m making gluten-free hot cross buns so that Mr X can enjoy. Making gluten free bread is a real challenge. I analysed a couple of recipes and looked at the type of ingredients they had included before coming up with one. The first buns I made tasted good but resembled more like a scone then a bread. So I did more research and read about adding xanthan gum to give it more elasticity. On my second attempt, I’ve added Xanthan gum and there was a difference in texture of the dough as I was kneading it. The end result was softer and tasted so much better!

I was on a baking craze yesterday and I made both gluten-free and non-gluten free hot cross buns. I still prefer my non-gluten free ones but the gluten free ones tasted good too! I’ve chosen to add dates instead of sultanas into the buns but feel free to add whatever ingredients you like. Both buns are best served heated up in the microwave first to soften it and then toasted over the pan or in the toaster to get it nice and crispy!


  1. 2x7g dried yeast
  2. 50g caster sugar
  3. 375ml soy milk or milk
  4. 700g gluten-free flour
  5. 2 tsp mixed spice
  6. 2 tsp ground cinnamon
  7. 125g melted Nuttelex or butter
  8. 1 egg (lightly whisked)
  9. 100g pitted dates
  10. Zest 2 oranges
  11. 1/2 tsp salt
  12. 1 tsp xanthan gum
  13. 2 tbsp honey (for glazing)

Ingredients for the crosses

  1. 50g gluten free flour
  2. 1 tbsp caster sugar
  3. 3 tbsp cold water


  1. Place the yeast, 2 teaspoons sugar and soy milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active.
  2. Add the gluten free flour, mixed spice, xanthan gum, cinnamon, remaining sugar, salt, orange zest, pitted dates into a large bowl and mix well
  3. Make a well in the middle and add in the yeast mixture, melted Nuttelex/ butter and egg and mix until a sticky dough forms
  4. Turn onto a floured surface and knead the dough for 10-15min or until smooth and elastic (the dough should be sticky so avoid using too much flour)
  5. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size
  6. Grease a 20x30cm cake pan
  7. Knead the dough on a lightly floured surface until it returns to its original size
  8. Divide into 12 portions and roll it into balls and place it side by side in the prepared pan
  9. Cover it and set aside for 30min or until it doubles in size
  10. Preheat the oven to 200 degrees
  11. Using a brush, glaze the buns with honey
  12. Combine the flour (50g), sugar and 3 tbsp cold water in a bowl to form a smooth paste
  13. Using a piping bag and round tip, pipe the crosses onto the bun
  14. Bake for 10min at 200 degrees then reduce the heat to 180 degrees and continue to bake for 15-20min or until golden brown

There you have it ā€“ the gluten-free hot cross buns ready to be served

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