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Easy Gluten-Free Hot Cross Buns

How to make easy gluten-free hot cross buns with down-to-earth ingredients. Sweet cinnamon dough with currants and a frosted cross on top.
3 from 2 votes
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Course: Breads, Easter
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 12
Calories: 229kcal
Author: Mel Lockcuff


Hot Cross Buns



Hot Cross Buns

  • In a small sauce pan, warm the buttermilk. Do not boil! It only needs to be warm enough to activate the yeast.
  • Remove the buttermilk from the heat, and add the yeast. Let it sit for 5-10 minutes.
  • In a separate bowl, whisk together the flour, xanthan gum, cream of tartar, salt, cinnamon, and nutmeg. Set aside.
  • Cream together the sugar, butter, and orange zest.
  • Blend in the eggs.
  • Alternate adding both the flour mixture and the buttermilk to the butter mixture, beginning and ending with dry ingredients.
  • Continue to mix until the dough pulls away from the sides of the bowl and is smooth.
  • Add the currants to the dough and mix until they're evenly dispersed throughout the dough.
  • Cover the dough and allow to rest for about 1 hour. It won't rise much.
  • Add parchment paper to a rimmed baking sheet. Divide the dough into 12 equal parts.
  • Working on a lightly floured surface, shape each part into a ball and place it on the baking sheet, leaving about 1 inch between each bun.
  • Cover and let rise in a warm location until almost doubled in size, about 1 hour.
  • When the buns have risen, pre-heat the oven to 375ºF.
  • With a sharp knife, slash a cross in the top of each bun, about 1/4" deep.
  • Brush each bun with the egg white.
  • Bake at 375ºF for about 30 minutes, 'til the tops of the buns are golden brown.
  • Once baked, transfer the buns to a wire cooling rack.


  • During the last 15 minutes of bake time, prepare the glaze by mixing the butter, vanilla, powdered sugar, and milk together in a small bowl.
  • Once cooled, use a pastry bag to pipe the glaze over the slashed crosses in the buns.
  • That's it! Now it's time to serve and enjoy.


*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
*Some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give off a soapy flavor.
How should I store them, and how long will they last?
GF hot cross buns are best stored in an airtight container on the counter, and it's best to eat them within 2 days. If stored any longer, they'll become stale hot cross bricks. 
Once cooled, you can also freeze them in an airtight container or freezer bag for around 2-3 months. Be sure to let them cool before moving to the deep freeze, though.


Calories: 229kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 236mg | Potassium: 164mg | Fiber: 4g | Sugar: 21g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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