Gluten Free Hot Cross Buns - soft - fluffy
14 People
223 Cals
Gluten Free Hot Cross Buns - soft - fluffy
14 People
223 Cals
About the recipe
Soft and fluffy gluten-free hot cross buns that actually stay moist — this recipe is a complete game changer.If you’ve ever struggled with gluten-free hot cross buns that turn out dry, dense or disappointing the next day, this is the recipe you’ve been waiting for. These soft, fluffy gluten-free buns are light, gently spiced and beautifully tender, with a moist crumb that holds thanks to a simple combination of psyllium, yoghurt and the right level of hydration.Designed to be easy and completely fuss-free, this recipe uses everyday ingredients to create bakery-style hot cross buns at home — no complicated techniques, just a soft, enriched dough that delivers every time. The addition of warm spices, sweet sultanas and fresh orange zest gives these buns that classic Easter flavour, while a touch of lemon brightens and lifts the entire bake.Perfect for Easter baking, weekend brunch or simple everyday enjoyment, these gluten-free hot cross buns are delicious served warm with butter, ricotta or a drizzle of honey. They’re naturally gluten-free, full of flavour, and genuinely satisfying — the kind of recipe you’ll come back to year after year.
Nutrition Per Serving
223
Calories
6g
Fat
1g
Saturates
13g
Sugars
175mg
Salt
5g
Protein
36g
Carbs
5g
Fibre
Ingredients
DRY INGREDIENTS
- 400 g good quality gluten-free flour I used Caputo GF flour for this recipe
- 7 g 1 sachet dried yeast
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- 200 g sultanas or raisins
WET INGREDIENTS
- 375 ml warm milk your choice, hold back 1/4 cup of milk when making your dough
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons psyllium husk
- 80 ml light olive oil or macadamia nut oil
- 2 large organic eggs
- 3 tablespoons Greek yoghurt
- Zest of 1 orange
EGG WASH
- 1 egg
- 2 tablespoons milk
GLAZE
- 2 tablespoons warm honey maple syrup or apricot jam
CROSS
- 1 cup icing sugar
- 1 –2 tablespoons milk to make a smooth pipeable paste
- or melted dark or white chocolate
Method
- Combine the dry ingredients into a bowl.
- Combine the wet ingredients into a bowl. Hold back 1/4 cup of milk then add it after mixing...many GF flours vary in consistency so you may not need the extra 1/4 cup milk.
- Stir through the psyllium husk, then allow it to hydrate in the liquid for 10 minutes.
- Pour the wet ingredients over the dry ingredients and mix through to form a soft sticky dough. The dough should be moist — this is key to soft buns.
- Cover with cling film and leave to prove for 1 - 1/2 hours until slightly puffed.
- Mix the dough and scoop out 14 portions onto a baking tray using an ice-cream scoop.
- This dough is too soft to roll by hand - HOWEVER....if you want a traditional hand rolled bun, reduce the milk by 1/4 - 1/2 cup.
- Rest the buns for 30 minutes at room temperature.
- Preheat your oven to 180°C fan forced.
- Bake for 20 minutes or until golden and cooked through.
- Remove from the oven.
- Brush the buns with maple syrup or warmed apricot jam and allow to cool slightly.
- Mix the cross ingredients together or melt your chocolate if using chocolate.
- Pipe crosses over the buns and allow to set.
- Enjoy at room temperature with a little butte - you won't believe how amazing this is.
Notes + Inspiration
Gluten-free baking can often feel disappointing — dry, dense or crumbly — but this recipe is designed to change that. With the right balance of hydration, psyllium and nourishing fats, these buns are soft, tender and beautifully moist, with a light texture that holds even the next day. Why this recipe works
This dough is slightly wetter than traditional dough, and that’s exactly what gives you a soft result. The psyllium creates structure, the yoghurt adds tenderness, and the olive oil keeps everything light and moist. It’s a simple combination, but incredibly effective. The importance of resting
Allowing the dough to rest gives the gluten-free flour time to fully absorb the liquid. This small step makes a big difference — improving texture, softness and overall consistency. Gentle proving is key
Gluten-free dough doesn’t behave like traditional bread dough, so don’t wait for it to double in size. You’re simply looking for a gentle rise and slight puffiness — this keeps the buns light without compromising structure. Don’t overbake
The key to soft, fluffy buns is pulling them from the oven while they’re just golden. Overbaking can dry them out quickly, so trust the colour and keep them tender. Beautiful ways to serve
Serve warm, split open with:
butter and a drizzle of honey
fresh ricotta or almond butter or tahini
or simply on their own with a cup of tea
Simple, comforting and completely delicious. Make it your own
This recipe is wonderfully versatile: add dark chocolate for a modern twist. There’s something special about a recipe that works — one you can rely on, share, and come back to every year. This is one of those. Simple, beautiful and made to be enjoyed.
Gluten-free baking can often feel disappointing — dry, dense or crumbly — but this recipe is designed to change that. With the right balance of hydration, psyllium and nourishing fats, these buns are soft, tender and beautifully moist, with a light texture that holds even the next day. Why this recipe works
This dough is slightly wetter than traditional dough, and that’s exactly what gives you a soft result. The psyllium creates structure, the yoghurt adds tenderness, and the olive oil keeps everything light and moist. It’s a simple combination, but incredibly effective. The importance of resting
Allowing the dough to rest gives the gluten-free flour time to fully absorb the liquid. This small step makes a big difference — improving texture, softness and overall consistency. Gentle proving is key
Gluten-free dough doesn’t behave like traditional bread dough, so don’t wait for it to double in size. You’re simply looking for a gentle rise and slight puffiness — this keeps the buns light without compromising structure. Don’t overbake
The key to soft, fluffy buns is pulling them from the oven while they’re just golden. Overbaking can dry them out quickly, so trust the colour and keep them tender. Beautiful ways to serve
Serve warm, split open with:
butter and a drizzle of honey
fresh ricotta or almond butter or tahini
or simply on their own with a cup of tea
Simple, comforting and completely delicious. Make it your own
This recipe is wonderfully versatile: add dark chocolate for a modern twist. There’s something special about a recipe that works — one you can rely on, share, and come back to every year. This is one of those. Simple, beautiful and made to be enjoyed.
