Gluten Free Hot Cross Buns


  • 4 teaspoons Dry Yeast (Gluten Free)
  • 60g Butter or Nuttelex
  • 1 tablespoon Apricot Jam
  • 1/4 cup Caster Sugar
  • 1 Egg, lightly beaten
  • 1 cup warm Milk
  • 1/2 cup warm Water
  • 4 cups LFGF All-purpose plain or wholemeal flour
  • 3/4 cup dried Currants
  • 1 teaspoon Ground Cinnamon
  • 1/4 cup Mixed Peel

Flour Paste

  • 1/2 cup LFGF All-purpose plain flour
  • 1 tablespoon caster Sugar
  • 1/3 cup Water


Please see our blog page for a step by step visual guide to making Live Free Gluten Free Hot Cross Buns here

  1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.
  2. Cover bowl with cling wrap, stand in a warm place for about 10 mins or until mixture is frothy.
  3. Place flour and cinnamon into a large bowl; rub in butter.
  4. Stir in yeast mixture, egg, warm water and mix with dough hook for about 5 mins.
  5. Place in currants and mixed peel, then combine until dough gets lighter in colour.
  6. Divide dough into 16 portions, wet your hands then roll into a ball and place in a 23cm square slab cake tin.
  7. Place wire rack into proofing oven, then buns on top of rack and 2 mugs of hot water. Close lid on your proofing oven and leave in a warm place (your car is perfect on a cold day) for approx. 1 hour or until the dough has risen to the top of the tin.
  8. Flour paste: Combine LFGF All-purpose plain flour, sugar in a bowl, gradually blend in the water. Stir until smooth.
  9. Place flour paste into piping bag fitted with small plain tube, pipe across buns.
  10. Bake in a moderate hot oven for 10mins, reduce heat to moderate and bake for a further 15 mins.
  11. Turn buns onto wire rack and brush with warmed sieved apricot jam.

Enjoy with a lovely cuppa or hot chocolate (the best bit!) 🙂

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