Fluffy Gluten Free Hot Cross Buns

Here are my gluten free hot cross buns, with soft, spiced dough made from a blend of gluten free flour and tapioca starch, studded with dried fruit and orange zest, and topped with those classic white crosses.

These buns have become our Easter morning tradition. I love making them the night before so the whole house smells like cinnamon and spices when we wake up. They’re just as good as the regular version, and honestly, no one can tell they’re gluten free!

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What Kind of Flour Should I Use?

For gluten-free hot cross buns, you’ll want to use a good quality gluten-free all-purpose flour blend that’s designed for baking. Most store-bought blends will work well here, whether you go with Bob’s Red Mill, King Arthur, or your favorite brand. Just make sure your blend doesn’t already contain xanthan gum, since this recipe adds it separately – if yours does include it, you can skip adding the extra half teaspoon. Some people like to make their own blend using rice flour as a base, but honestly, a pre-made mix will save you time and give you consistent results. Whatever you choose, make sure it’s fresh since gluten-free flours can go stale more quickly than regular wheat flour.

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Options for Substitutions

Here are some swaps you can make to customize these buns to what you have on hand:

• Gluten-free flour: Stick with a good quality gluten-free flour blend for best results – this isn’t the place to experiment with single flours like rice or almond flour alone, as the blend is what makes these buns work.
• Tapioca starch: If you’re out of tapioca starch, cornstarch or potato starch can work in its place. They help give the buns that soft, slightly chewy texture.
• Xanthan gum: Don’t skip this one – it’s what holds gluten-free baked goods together. If you absolutely must substitute, try psyllium husk powder (use half the amount), though the texture may be slightly different.
• Mixed fruit: Use whatever dried fruit you like – raisins, currants, chopped apricots, or cranberries all work great. You can even mix and match based on your preference.
• Spices: No allspice? Mix equal parts cinnamon, cloves, and nutmeg. You can also adjust the spice levels to your taste or add a pinch of ground ginger for extra warmth.
• Orange: Lemon zest and juice work just as well if you don’t have oranges. You could also use a bit of vanilla extract in the icing instead of citrus juice.
• Butter: For a dairy-free version, use your favorite plant-based butter or coconut oil. The texture will be similar, though the flavor may be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake with gluten-free hot cross buns is not activating your yeast properly – if your milk is too hot (above 110°F), it’ll kill the yeast, and if it’s too cold, the yeast won’t foam up during that 15-20 minute wait.

Since gluten-free dough is naturally stickier than regular dough, keep a bowl of water nearby and wet your hands frequently when shaping the buns, which prevents the dough from sticking to your fingers and helps you form smooth, even rounds.

Don’t skip the rising time or try to rush it by placing the dough somewhere too warm, as gluten-free dough needs the full hour to develop structure, and overheating can cause it to collapse.

Finally, brush the orange glaze on as soon as the buns come out of the oven while they’re still hot – this helps the glaze soak in slightly and creates that classic shiny finish instead of just sitting on top.

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What to Serve With Hot Cross Buns?

Hot cross buns are perfect for Easter brunch or a cozy breakfast any time of year. I love serving them warm with plenty of butter that melts right into all those spices and dried fruit – it’s simple but really hits the spot. They also pair nicely with a cup of tea or coffee, and if you want to make it a fuller meal, set them out alongside scrambled eggs, fresh fruit, and maybe some bacon or sausage. For an afternoon snack, try toasting them and spreading on some cream cheese or your favorite jam.

Storage Instructions

Store: Keep your hot cross buns fresh in an airtight container at room temperature for up to 3 days. They’re best enjoyed within the first day or two when they’re still soft and pillowy, but they’ll still taste great after that.

Freeze: These buns freeze really well for up to 2 months. Let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. This way you can grab just one or two whenever you want!

Warm Up: To bring your buns back to life, thaw them at room temperature for about an hour, then warm them in a 300°F oven for 5-7 minutes. You can also slice them in half and toast them lightly, which gives them a nice crispy edge while keeping the inside soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 18-22 g
• Fat: 29-34 g
• Carbohydrates: 185-200 g

Ingredients

For the yeast prep:

• 1.5 tsp yeast (I use SAF-Instant Yeast for a faster, more reliable rise)
• 5 oz milk (lukewarm, ideally between 105°F and 110°F)
• 1.5 tsp sugar

For the dough:

• 2.2 oz sugar
• 7 oz flour (I always use King Arthur Measure for Measure for best texture)
• 2 oz tapioca starch
• 0.5 tsp xanthan gum
• 0.5 tsp salt
• 0.75 tsp allspice
• 1.25 tsp cinnamon
• 0.25 tsp nutmeg
• 1.75 oz butter (softened to room temperature, about 70°F)
• 1 egg
• 1.5 orange zest
• 3 oz mixed fruit (I use Sun-Maid fruit bits for better distribution)

For the crosses:

• 0.7 oz flour
• 0.7 oz water

For the glaze:

• 1.5 tbsp icing sugar
• 1 tbsp orange juice

Step 1: Prepare Mise en Place and Activate Yeast

• 1.5 tsp yeast
• 5 oz milk
• 1.5 tsp sugar

Measure out all ingredients and set them on your work surface.

Warm the milk in a microwave for 30-40 seconds until it reaches 105°F to 110°F—this is the ideal temperature for yeast activation without killing it.

In a small bowl, combine the warm milk, 1.5 teaspoons sugar, and yeast, then set aside for 15-20 minutes until foamy.

This bloom period ensures your yeast is active and will give you the best rise.

Step 2: Mix Dry Ingredients and Build the Dough

• 7 oz flour
• 2 oz tapioca starch
• 0.5 tsp xanthan gum
• 0.5 tsp salt
• 0.75 tsp allspice
• 1.25 tsp cinnamon
• 0.25 tsp nutmeg
• 2.2 oz sugar
• 1.75 oz butter
• 1 egg
• yeast mixture from Step 1

In a large bowl, whisk together the flour, tapioca starch, xanthan gum, salt, allspice, cinnamon, and nutmeg along with the 2.2 ounces of sugar.

The xanthan gum is crucial for gluten-free baking—it helps bind the dough and creates structure.

Pour the foamy yeast mixture from Step 1 into the dry ingredients, then add the softened butter and egg.

Mix on medium speed for about 2 minutes until the dough comes together and becomes smooth.

I find that gluten-free doughs benefit from extra mixing time since there’s no gluten network developing—this helps the xanthan gum do its job.

Step 3: Incorporate Fruit and Zest

• 3 oz mixed fruit
• 1.5 orange zest
• dough from Step 2

Fold the mixed fruit and orange zest into the dough from Step 2 and mix until evenly distributed.

Be gentle but thorough—you want the fruit and zest scattered throughout so every bite has flavor and texture.

Step 4: Shape and Proof the Buns

• dough from Step 3

Wet your hands slightly to prevent sticking, then divide the dough into 6 equal portions and roll each into a smooth ball.

Gluten-free dough is stickier than regular dough, so wet hands work better than flour for shaping.

Place the buns on a baking tray lined with parchment paper, spacing them about 2 inches apart.

Cover the tray loosely with oiled plastic wrap and let them rise at room temperature for 1 hour until they’ve increased in size and feel puffy when gently pressed.

Step 5: Prepare Oven and Create the Crosses

• 0.7 oz flour
• 0.7 oz water

While the buns are rising, preheat your oven to 200°C (about 400°F) and place a shallow pan of water on the bottom shelf.

The steam helps create a softer crust on these sweet buns.

In a small bowl, mix together the 0.7 ounces of flour and 0.7 ounces of water to create a thick paste for piping.

Once the buns have risen and your oven is ready, transfer the flour paste to a piping bag (or a small zip-top bag with the corner snipped) and pipe a cross onto each bun.

Step 6: Bake and Glaze the Buns

• 1.5 tbsp icing sugar
• 1 tbsp orange juice

Bake the crossed buns for 15 minutes until they’re golden brown and sound hollow when tapped on the bottom.

While they bake, whisk together the icing sugar and orange juice in a small bowl to create a smooth glaze.

When the buns come out of the oven, brush the warm glaze generously over the top of each bun.

I like to use fresh orange juice in the glaze rather than bottled—it gives a brighter flavor that really complements the spiced fruit inside.

Fluffy Gluten Free Hot Cross Buns

Delicious Fluffy Gluten Free Hot Cross Buns recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 6 buns

Calories 1100 kcal

Ingredients

  

For the yeast prep::

• 1.5 tsp yeast (I use SAF-Instant Yeast for a faster, more reliable rise)
• 5 oz milk (lukewarm, ideally between 105°F and 110°F)
• 1.5 tsp sugar

For the dough::

• 2.2 oz sugar
• 7 oz flour (I always use King Arthur Measure for Measure for best texture)
• 2 oz tapioca starch
• 0.5 tsp xanthan gum
• 0.5 tsp salt
• 0.75 tsp allspice
• 1.25 tsp cinnamon
• 0.25 tsp nutmeg
• 1.75 oz butter (softened to room temperature, about 70°F)
• 1 egg
• 1.5 orange zest
• 3 oz mixed fruit (I use Sun-Maid fruit bits for better distribution)

For the crosses::

• 0.7 oz flour
• 0.7 oz water

For the glaze::

• 1.5 tbsp icing sugar
• 1 tbsp orange juice

Instructions

 

• Measure out all ingredients and set them on your work surface. Warm the milk in a microwave for 30-40 seconds until it reaches 105°F to 110°F—this is the ideal temperature for yeast activation without killing it. In a small bowl, combine the warm milk, 1.5 teaspoons sugar, and yeast, then set aside for 15-20 minutes until foamy. This bloom period ensures your yeast is active and will give you the best rise.
• In a large bowl, whisk together the flour, tapioca starch, xanthan gum, salt, allspice, cinnamon, and nutmeg along with the 2.2 ounces of sugar. The xanthan gum is crucial for gluten-free baking—it helps bind the dough and creates structure. Pour the foamy yeast mixture from Step 1 into the dry ingredients, then add the softened butter and egg. Mix on medium speed for about 2 minutes until the dough comes together and becomes smooth. I find that gluten-free doughs benefit from extra mixing time since there's no gluten network developing—this helps the xanthan gum do its job.
• Fold the mixed fruit and orange zest into the dough from Step 2 and mix until evenly distributed. Be gentle but thorough—you want the fruit and zest scattered throughout so every bite has flavor and texture.
• Wet your hands slightly to prevent sticking, then divide the dough into 6 equal portions and roll each into a smooth ball. Gluten-free dough is stickier than regular dough, so wet hands work better than flour for shaping. Place the buns on a baking tray lined with parchment paper, spacing them about 2 inches apart. Cover the tray loosely with oiled plastic wrap and let them rise at room temperature for 1 hour until they've increased in size and feel puffy when gently pressed.
• While the buns are rising, preheat your oven to 200°C (about 400°F) and place a shallow pan of water on the bottom shelf. The steam helps create a softer crust on these sweet buns. In a small bowl, mix together the 0.7 ounces of flour and 0.7 ounces of water to create a thick paste for piping. Once the buns have risen and your oven is ready, transfer the flour paste to a piping bag (or a small zip-top bag with the corner snipped) and pipe a cross onto each bun.
• Bake the crossed buns for 15 minutes until they're golden brown and sound hollow when tapped on the bottom. While they bake, whisk together the icing sugar and orange juice in a small bowl to create a smooth glaze. When the buns come out of the oven, brush the warm glaze generously over the top of each bun. I like to use fresh orange juice in the glaze rather than bottled—it gives a brighter flavor that really complements the spiced fruit inside.