GF hot cross buns

Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Servings 12


  • 400 g gluten-free plain flour
  • 1 tablespoon xanthan gum
  • ¼ cup psyllium husk
  • 3 teaspoons mixed spice
  • 10 g dried yeast
  • ½ cup milk
  • 1 cup water
  • 2 tbsp vegetable oil
  • 1 Egg lightly whisked
  • ¼ cup caster sugar
  • 1 cup dried fruit
  • 2 tbsp apricot jam warmed


  • 50 g gluten-free plain flour
  • tbsp water


  • In a large bowl of a stand mixer add flour, xanthan gum, psyllium husk, mixed spice and dried yeast. Stir to combine and then make a well in the centre.
  • In a microwave, heat milk and water in a small bowl until lukewarm (about 40 seconds on high). Add egg and oil and whisk with a fork to combine. Pour liquid into dry ingredients and stir using a paddle attachment for 2 minutes or until a sticky, dough consistency. Cover with a tea towel and rest for 1 hour in a warm spot.
  • Divide mixture into 12 balls. Place on a lined tray with baking paper, cover and rest for a further 30 minutes or until nearly doubled in size.
  • To make the crosses, mix flour and water until a thick runny paste. Spoon into a piping bag (approx 3mm tip) and pipe crosses onto buns.
  • Meanwhile, preheat oven to 180°C fan-forced. Bake for 30 minutes, until golden brown. Remove from oven and brush with warmed apricot jam.


Calories: 247kcalCarbohydrates: 47gProtein: 3gFat: 4gSodium: 27mgFiber: 4gCalcium: 39mg
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