Gluten free hot cross buns

Looking for a soft, fluffy gluten free hot cross bun recipe for Easter? This will keep you busy in the kitchen and kitchen and you can add your favourite inclusions like choc chips, dried fruit or nuts and seeds. Have fun and get creative!

MAKES: 12 x buns


You will need

1 packet Noshu 98% Sugar Free Vanilla Cupcake mix
1 packet Noshu 98% Choc Baking Chips (if using as an inclusion)
measuring spoons
1 baking tray lightly oiled and lined with baking paper
1 piping bag
pastry brush

For the buns

¾ cup warm milk
2½ tsp dry active yeast
15 g psyllium husk
1 tsp xanthan gum
3 large eggs
1 cup boiling water
1 x Noshu 98% Sugar Free Vanilla Cupcake Mix
100 g rice flour
150 g chickpea flour
1 tsp bicarb powder
1½ tsp baking powder
1 tsp cinnamon
2 tsp mixed spice
half an orange zested
150 g Noshu 98% Sugar Free Choc Baking Chips


150 g mixed dried fruit (such as sultanas, currents and mixed peal)

For the crosses

40 g chickpea flour
2½ tbsp water

For the egg wash

1 large egg, lightly beaten

For the glaze

approximately 40 g melted butter



In a jug mix together the warm milk and yeast to allow the yeast to activate, set aside.

In a bowl, whisk together the psyllium husk, xanthan gum and eggs until fully combined. Then whisk in the hot water and set aside.

In a large mixing bowl, mix together the cupcake mix, rice flour, chickpea flour, bicarb, baking powder, cinnamon, mixed spice and orange zest. Make a well in the middle and pour in your yeast mixture, milk and psyllium husk mixture and mix well with a wooden spoon or spatula to combine.

Cover with cling wrap (pre-sprayed with cooking oil to stop it sticking) on top of the bowl and set aside for 2 hours – in this time it will rise to almost double.

After resting, dust some extra chickpea flour on the bench, then transfer the dough to it and lightly knead adding more flour as needed to prevent sticking. Roll it into a log and cut into 12 even pieces. Roll each piece in some flour and knead gently to form a ball (it will still be sticky – and that’s okay). Place the 12 balls on a baking tray lined with baking paper.

Put the oiled plastic film over the buns again and leave to rise a second time for 30 minutes.

While proving, make the mix for the crosses by mixing the flour and water together to create a soft paste. Spoon into your piping bag and set aside.

After the buns have proved for the extra 30 mins, brush with the egg wash then pipe on crosses.

Preheat oven to 180°C.

Bake buns for 25-30 minutes

While hot glaze with butter to create a shiny top. Then enjoy, best served toasted with butter on top.

Best served toasted with a generous amount of butter on top.

Best stored at room temperature refrigerated, or frozen in an airtight container or in a large zip lock bag.



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