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Gluten Free Hot Cross Buns

90 min
12 buns

Make your own gluten free hot cross buns this Easter. These are simple to make using our Spicy Fruit Bread Mix. You will be devouring these spicy buttered little morsels in no time at all. Not to mention the delicious aroma of them baking filling your house and getting everyone into Easter celebration mood!
Recipe and Image by @thealternativebreadco


Dry Ingredients

500g Spicy Fruit Breadmix
110g caster sugar, honey or date syrup
12g gluten free instant dry yeast
1 orange zest and 50ml of juice
1 teaspoon cinnamon*
1 teaspoon mixed spice*
1/4 teaspoon salt
200g dried fruit
* optional- there is already spices in the bread mix, but adding extra gives a fuller Hot Cross Bun flavour.



50g melted butter, cooled**
375ml slightly warmed milk**
150ml water
1 egg**
**to make dairy and egg free, exchange liquids to 575ml slightly warm water only. Or try with dairy/egg substitutes.



2 heaped tablespoons of white gluten free flour
1/4 teaspoon baking powder
1 heaped teaspoon sugar


1 tablespoon apricot jam or honey
2 teaspoons water


  1. Place all ingredients (dry ingredients and liquids) together in a large bowl, or you can use your electric mixer with a dough hook. Keep mixing until a dough is formed, your dough should be slightly sticky.
  2. Tip out onto a floured surface. Hint- don’t over flour or you will get dry buns.
  3. Divide into 12 equal sized portions and roll into smooth balls. Hint- keep your hands slightly damp, this will keep the dough from sticking to them.
  4. Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out.
  5. If you are adding crosses, make them now by mixing the cross ingredients together with enough water to form a paste. Put into a piping bag or into a snap lock bag with a corner snipped off.
  6. Pipe on crosses, and leave to rise in a warm draught free place. There is no set time for rising, but they should be nearly doubled in size.
  7. Once risen, bake at 185 degrees for 20-25 mins until they are golden brown in colour.
  8. Gently heat the glaze ingredients in a pot on the stove until combined and a sticky glaze is formed. Then brush glaze on buns while they are still hot.
  9. Remove from tin and leave to cool completely on a wire rack before eating.
  10. Serve with lashings of butter. These keep well in a cotton bread bag on the bench. They are best served warm. A light toasting on the second day (if you have any left) will freshen them up.


    Check out Ruth at Alternative Bread for plenty of Coeliac friendly recipes @thealternativebreadco

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