The Best Gluten-Free Hot Cross Buns: Light, Fluffy & Perfectly Spiced for Easter

Warm and wonderfully spiced, these Gluten-Free Hot Cross Buns are a comforting indulgence perfect for a springtime brunch or a delightful afternoon tea. Imagine them spread with melting butter or a generous smear of almond butter – pure bliss! We’ve cracked the code to making these traditional Easter treats beautifully light and fluffy, ensuring you can celebrate your cherished Easter traditions, even if you’re eating gluten-free. Jump straight to the recipe here!

Embracing the Easter Tradition with Hot Cross Buns

For many, the sight and smell of Hot Cross Buns signal the true arrival of Easter. Are these iconic spiced buns a beloved part of your family’s Easter tradition?

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you haven’t any daughters,
Give them to your sons.
One ha’ penny, two ha’ penny,
Hot Cross Buns!

(Old English street vendor’s cry)

The rich history of these traditional spiced buns is truly fascinating to explore, dating back centuries. They’ve long been associated with the end of Lent and the arrival of Easter, symbolizing renewal and celebration. The simple cross on top, originally thought to ward off evil spirits, is now a sweet reminder of their historical and religious significance.

Every spring, as bakeries and grocery stores begin to display those enticing golden-brown buns, I feel an undeniable craving. The delightful aroma of cinnamon, nutmeg, and ginger, combined with plump raisins and subtle hints of orange and lemon peel, instantly transports me to thoughts of Easter and the fresh promise of spring. It’s a tradition that truly marks the season.

Bringing Back a Cherished Easter Baking Tradition

While Easter celebrations might be scaled down at times, certain traditions remain vital for making the season feel special. For us, that means pastel-dyed eggs, delightful marzipan fruits, and, most importantly, these delicious Gluten-Free Hot Cross Buns. I fondly remember picking up bags of these treats when my kids were younger, and I’m thrilled to revive this beloved baking tradition in a gluten-free friendly way. Now, everyone can enjoy them!

The Quest for the Perfect Gluten-Free Hot Cross Bun Recipe

Developing a truly exceptional gluten-free version of Hot Cross Buns has been a mission of mine. I was determined to create a recipe that could stand shoulder-to-shoulder with its gluten-containing counterparts, offering the same perfect springtime treat experience. It wasn’t an easy journey, I must confess.

After several batches of beautifully golden, cross-bedecked, raisin-speckled buns that, unfortunately, had the texture of hockey pucks (perhaps they could’ve served as garden path edging!), I persevered. Through meticulous tweaking and re-working of ingredients and methods, I finally achieved a version that satisfies my deepest Easter cravings and my bun-loving soul. The result is nothing short of miraculous for gluten-free baking!

What Makes These Gluten-Free Hot Cross Buns So Special?

These aren’t just ‘good for gluten-free’ buns; they are genuinely delicious in their own right. They are wonderfully light and fluffy, possessing a satisfying elasticity that can be notoriously difficult to achieve in gluten-free yeast breads. You’ll find that perfect balance of warm, fragrant spices, plump raisins, and delightful bursts of candied citrus peel.

They are only lightly sweetened, making them the ideal canvas for a pat of melting butter and a drizzle of honey or vibrant orange marmalade. For a different twist, try them with a creamy smear of almond butter. Or, simply enjoy them plain, still warm and steaming straight from the oven, alongside a comforting hot cup of milky tea. Each bite is a little piece of heaven, embodying the true spirit of spring and Easter.

Let’s Bake Your Best Gluten-Free Hot Cross Buns Yet!

Making these buns involves a few key steps that ensure their incredible texture. Don’t be intimidated by the gluten-free aspect; with these tips, you’ll be a pro in no time!

Preparing the Foundations: Yeast, Flax, and Psyllium

The first crucial step is to proof your yeast, ensuring it’s active and ready to work its magic. Simultaneously, we prepare a flaxseed and psyllium husk gel. These two ingredients are my secret weapons for achieving fantastic gluten-free yeast baking. Psyllium husks and ground flaxseeds act as binders and provide the structure and elasticity that gluten normally offers, resulting in a wonderfully soft and pliable dough. After these preparations, simply stir all your ingredients into a stand mixer. Remember, this dough will naturally be stickier and looser than a traditional wheat-based yeast dough, which is perfectly normal for gluten-free baking.

The First Rise: Patience is Key

Once your dough is mixed, transfer it to an oiled bowl, cover it tightly with plastic wrap, and let it rise. The rising time can vary; if you have a proofing setting on your oven or if it’s a warm day, the dough will double in size relatively quickly. On cooler days, it might take a bit longer, but don’t rush it. This first rise is essential for developing flavor and achieving that desirable light texture.

Shaping and the Second Rise

Gently turn out your risen dough and shape it into a log. Then, carefully cut the log into 12 equal pieces. Lightly dust your hands with a little extra starch to prevent sticking, and roll each piece into a neat bun. Arrange these shaped buns on a baking sheet, ensuring they are touching. This helps them rise upwards rather than spreading too much. Cover them again for a shorter second rise; they will puff up beautifully, becoming even lighter and airier.

The Iconic Cross and Golden Glaze

Before baking, brush your beautifully puffed-up buns with an egg and honey glaze. This glaze not only adds a touch of sweetness but also contributes to that gorgeous burnished golden-brown color. Then comes the traditional cross! A simple flour and water paste, easily piped on with a plastic sandwich baggie with a snipped corner, creates the distinctive mark. This method ensures quick and easy application, making clean-up a breeze.

Baking to Golden Perfection

Pop your glazed and crossed buns into the preheated oven. Bake them until they reach a deep, burnished gold. The aroma filling your kitchen will be absolutely heavenly! This golden color is a good indicator that they are cooked through and have developed a delicious crust. Resist the urge to open the oven too often, as this can affect the rise and texture.

Cooling and Enjoying Your Gluten-Free Hot Cross Buns

Once baked, allow your Gluten-Free Hot Cross Buns to cool slightly on a wire rack. The waiting is the hardest part! As they cool, excess moisture can evaporate, preventing a gummy texture. Then, grab one and pull it apart to witness the steam escaping from its fluffy, spongy, raisin-speckled interior. Add a generous pat of butter, and take that first heavenly bite. This is what all your efforts have led to – a truly delicious Easter and springtime treat!

Tips for Gluten-Free Hot Cross Bun Success

Baking gluten-free can sometimes feel like a different beast, but with a few key insights, you can achieve incredible results. Here are some essential notes to ensure your Gluten-Free Hot Cross Buns turn out perfectly every time:

Precision in Measuring: Weigh Your Flours!

One of the most critical aspects of successful gluten-free baking is accuracy, especially when it comes to flours and starches. While I’ve provided cup measurements as a general guide, I cannot stress enough the importance of weighing your ingredients. A digital kitchen scale is an invaluable, inexpensive investment that guarantees consistent, reliable results in gluten-free recipes. Differences in how flour is scooped can drastically alter the final texture, leading to dry or crumbly bakes.

The Importance of Your Gluten-Free Flour Blend

This recipe has been specifically developed and tested using my proprietary gluten-free flour mix. The balance of different flours and starches in this blend is crucial for the buns’ unique texture, elasticity, and flavor. If you opt to use a different commercial gluten-free flour blend, be aware that results may vary significantly. Different brands contain varying ratios of ingredients, which can impact the dough’s hydration and the final product’s rise and texture.

Serving and Storing for Optimal Freshness

Gluten-Free Hot Cross Buns are truly at their peak when enjoyed warm. When cooled, they tend to firm up more than traditional wheat-based buns. However, you can easily revive that fresh-from-the-oven softness by toasting them lightly or gently reheating them until warmed through. This brings back their tender crumb and aromatic spices beautifully.

For storage, once completely cooled, wrap any uneaten buns well and store them at room temperature for a day or two, or freeze them for up to 3 months. To enjoy later, simply thaw and reheat, and they’ll taste almost as good as freshly baked.

Working with Flax Seeds

Ground flax seeds are a powerhouse ingredient in this recipe, acting as a binder and helping to create structure. If you have whole flax seeds, you can quickly grind them yourself in a coffee grinder or a high-speed blender. It’s best to grind small amounts just before use for maximum freshness. If purchasing pre-ground flax seeds, I often find them to be quite coarsely ground, so I recommend giving them another quick grind for a finer texture. Store ground flax seeds in the freezer for up to 2 months to prevent them from going rancid (whole flax seeds can be stored at room temperature for much longer). While golden flax seeds are preferred for their lighter color, regular brown flax seeds will also work perfectly fine and may add a bit more visible speckling to your finished buns.

Gluten Free Hot Cross Buns Recipe

This recipe yields 12 delightful gluten-free hot cross buns, perfect for sharing (or not!).

Ingredients:

For the Buns:

• 2 cups (480ml) warm milk, divided
• 1 package active dry yeast (2¼ teaspoons)
• ¼ cup (90gms) honey or maple syrup
• 3 tablespoons (20gms) finely ground golden flax seeds
• 3 tablespoons (15gms) whole psyllium husks
• 2 cups (280gms) gluten-free flour blend
• 1 cup (120gms) tapioca starch
• ¾ cup (120gms) potato starch (not potato flour)
• Zest of one organic lemon
• 1½ teaspoons fine sea salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ cup (60ml) melted butter or coconut oil
• 1 large egg
• 1 cup (150gms) sultana raisins
• ⅓ cup (50gms) mixed candied peel
• 2 teaspoons of oil for greasing bowl
• Additional tapioca starch or potato starch for shaping buns

For the Crosses and Glaze:

• ¼ cup (35gms) gluten-free flour blend
• ¼ cup (60ml) water
• 1 egg
• 1 tablespoon honey or maple syrup

Instructions:

1. Prepare Yeast & Flax Gel: Divide the warm milk into two separate containers. Into one container, stir the honey or maple syrup, then sprinkle with the active dry yeast and stir gently. Into the second container of milk, stir in the finely ground flax seeds and whole psyllium husks. Let both mixtures rest for 10 minutes. The yeast mixture should become foamy and bubbly (proofed), and the flax mixture should thicken and gel.
2. Combine Dry Ingredients: In the bowl of a stand mixer, combine the gluten-free flour blend, tapioca starch, potato starch, lemon zest, fine sea salt, cinnamon, allspice, ginger, and nutmeg. Stir until well mixed.
3. Mix the Dough: Add the proofed yeast/milk mixture, the gelled flax mixture, melted butter or coconut oil, and the large egg to the dry ingredients in the stand mixer. Beat with the dough hook or paddle attachment on medium speed for 3 minutes, until the dough is thick and sticky.
4. Add Inclusions: Incorporate the sultana raisins and mixed candied peel into the dough. Mix for a few more minutes until the fruits are evenly distributed throughout the dough.
5. First Rise: Add 2 teaspoons of oil to a clean bowl and brush it up the sides. Scrape the sticky dough into the oiled bowl and gently pat the top into a dome shape. Cover the bowl loosely with plastic wrap and place it in a warm, draft-free spot to rise. Allow it to rise until doubled in size, which typically takes about 1 hour (less if using an oven proofing setting, longer in a cool kitchen).
6. Prepare Baking Sheet: While the dough is rising, grease a large baking sheet or line it with parchment paper.
7. Shape the Buns: Lightly dust your work surface with additional tapioca starch or potato starch. Gently tip the risen dough onto the dusted surface. Knead the dough 2 or 3 times, just enough to bring it together. Shape the dough into a log.
8. Divide & Roll: Cut the log into 12 even pieces. Lightly dust your hands with starch and gently shape each piece of dough into a smooth ball.
9. Second Rise: Arrange the shaped dough balls on the prepared baking sheet, placing them so they are touching each other. This helps them maintain their shape and rise upwards. Cover the buns loosely with a piece of plastic wrap or a wrung-out dampened towel, and let them rise again for another 30-45 minutes, or until they have expanded to about half their size again. Again, rising time depends on your kitchen’s warmth.
10. Preheat Oven: Halfway through the second rising time (around the 20-minute mark), preheat your oven to 375°F (190°C).
11. Prepare Cross Paste & Glaze: While the buns are on their second rise, whisk together ¼ cup of gluten-free flour blend and ¼ cup of water to form a smooth paste for the crosses. Let it rest for 10-15 minutes, then whisk again to remove any lumps. Transfer the paste to a pastry bag with a small round tip, or into a plastic sandwich baggie with one corner snipped off. In a separate small bowl, whisk together 1 egg and 1 tablespoon of honey or maple syrup for the glaze.
12. Glaze & Cross: Gently brush the tops of the risen buns with the egg and honey glaze. Then, using your flour paste baggie, pipe a horizontal line across the center of each row of glazed buns, followed by a vertical line, to form the traditional cross on each bun.
13. Bake: Bake the hot cross buns in the preheated oven for 30 to 35 minutes, or until they are a rich, burnished golden-brown.
14. Cool & Serve: Allow the buns to cool in the pan for 5 minutes. Then, gently pull them apart and transfer them to a wire cooling rack to cool for another 5 to 10 minutes. This allows any excess moisture to evaporate, ensuring they aren’t gummy. Gluten-Free Hot Cross Buns are best enjoyed warm on the day they are made – wrap them in a clean tea towel to keep them warm until serving. For subsequent servings, toast or reheat them to regain that fresh, soft texture.
15. Storage: Uneaten buns can be well-wrapped and frozen for up to 3 months. Thaw and reheat before enjoying.

Makes 12 delightful Gluten-Free Hot Cross Buns.

Guten Appetit!

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