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5 from 4 votes

Gluten-Free Hot Cross Buns (no xanthan gum)

Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.
Prep Time25 mins
Cook Time20 mins
Resting Time1 hr
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 10 Hot Cross Buns
Calories: 366kcal


  • 200 g oat flour
  • 150 g almond flour
  • 130 g sweet rice flour (glutinous rice flour / mochiko)
  • 50 g unsalted butter cold, cubed
  • 50 g light muscovado sugar
  • 2 teaspoons dried quick yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • ¼ teaspoon grated fresh nutmeg
  • zest 1 lemon
  • zest 1 orange
  • 200 g whole milk warmed
  • 2 medium eggs beaten
  • 80 g sultanas
  • 60 g currants
  • 40 g dried cranberries


  • 20 g oat flour
  • 20 g sweet rice flour (glutinous rice flour / mochiko)
  • 2 tablespoons water


  • 1 tablespoon water
  • 1 tablespoon caster sugar


  • Whisk the flours together in a large mixing bowl.
  • Add in the unsalted butter then rub together between your fingertips until the mixture resembles breadcrumbs.
  • Stir in the sugar, yeast, salt, cinnamon, mixed spice, nutmeg and the lemon and orange zest until well combined.
  • Beat the eggs in a medium sized mixing bowl and gently pour in the warmed milk in a thin stream, whisking all the time until combined.
  • Pour the liquid mixture into the middle of the flour mixture.
  • Use a wooden spoon to mix at first, then as the dough begins to come together use your hands.
  • Knead gently until the dough is almost smooth but still has some loose flour then add the dried fruit.
  • Continue to knead the dough so all the fruit is evenly incorporated then turn into a smooth ball. It will still be a little sticky.
  • Leave the dough ball in the mixing bowl and cover loosely with a tea towel. Rest in a warm place for 1 hour.
  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4
  • Remove the tea towel then tear off 100g pieces of the dough. Roll into 10 balls and place evenly spread out on a large baking sheet.
  • Set the baking tray aside whilst you prepare the crosses.
  • Mix the oat flour and sweet rice flour together in a small bowl then add the water. Stir together until it forms a paste.
  • Spoon the flour paste into a small piping bag, or food bag with tip snipped off.
  • Pipe crosses onto the top of each bun.
  • Place the Hot Cross buns in the oven and bake for 20 minutes.
  • Remove the Hot Cross Buns from the oven. Place the buns on a cooling rack and set aside whilst you prepare the glaze.
  • Heat water and sugar in a small saucepan until bubbling and the sugar has dissolved.
  • Use a pastry brush to brush the glaze over each Hot Cross Bun.
  • Serve warm or cooled, split in half with a slick of salted butter.


Oat Flour Substitution. If you cannot digest gluten-free oat flour then substitute with 100g sorghum flour + 100g millet flour.
Yeast. I like to use Doves Farm Quick Yeast. You can use 175g total weight of any mixed dried fruit. Diced apricots, blueberries, sour cherries, raisins, mixed peel, glace cherries, stem ginger are all good choices.
Baking Sheet. Use a baking sheet sized around 39 x 27cm.
Storage. Gluten-Free Hot Cross Buns keep up to 3 days in an airtight container. However they are best on the day they are made.
Freeze. You can freeze the Hot Cross Buns either pre-baked without the crosses added, or baked and cooled for up to 3 months.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 hot cross bun.


Calories: 366kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 249mg | Fiber: 4g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 0.6mg | Calcium: 89mg | Iron: 2mg