Hot Cross Buns - Makes 8


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2tsp xanthan gum
  • 1tsp salt
  • 100g caster sugar
  • 1 tbsp mixed spice
  • for the Cross Batter
  • 60g gluten free plain flour
  • 20g butter
  • 75ml water
  • 8 tsp (4 x 7g sachets) dried yeast
  • 85g currants
  • 25g sultanas
  • 20g mixed peel
  • 60g butter, melted
  • 1 egg
  • 300ml milk
  • for the Glaze
  • 100g caster sugar
  • 100ml water

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Grease a baking tray.

Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, sugar, mixed spice and yeast.

Mix in the currants, sultanas and mixed peel.

Pour in the melted butter.

Beat the egg into the milk and pour into the dry ingredients. Beat until smooth.

Scoop the mixture onto the baking tray to make 8 buns.

Wet your fingers and mould each bun into a round shape.

To make the cross batter – rub the butter into the gluten free flour. Mix in the water to make a pipeable batter.

Fit a piping bag with a small plain nozzle.

Fill with the batter and pipe a cross onto each bun.

Leave in a warm place to prove for 30 – 45 minutes.

Preheat oven to 200°c / 400°f / gas mark 6. Bake for 15 – 18 minutes until golden brown.

Tap the bottom of a bun if it sounds hollow it is cooked.

Place the glaze ingredients into a saucepan and boil together. Brush over each bun.

Leave on a wire rack to cool.

Serve toasted with butter.

how to make this recipe dairy free...

Use sunflower oil or dairy free margarine in place of butter and water or your choice of dairy free milk in place of milk.

Serve toasted with dairy free margarine.

Gem's hints and tips

For a more open texture, exchange milk for water.

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