Gluten-free Hot Cross Buns

No one will miss out on Hot Cross Buns this Easter with our gluten-free recipe! 

Prep Time: 25 minutes + rising | Cook Time: 20 minutes
Prep Time
Gluten-free Hot Cross Buns



  • 4 cups Edmonds Gluten Free Plain Flour (560g)
  • ½ cup brown sugar (100g)
  • 5 tsp (2 sachets) Edmonds Instant Yeast
  • 1 Tbsp cinnamon
  • 1 Tbsp mixed spice
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp salt
  • pinch cloves
  • ½ cups warm milk (375ml)
  • 100g butter, softened
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 1 cup sultanas (160g)
  •  cup mixed peel (100g)



  • 3 Tbsp Chelsea Caster Sugar
  • 2 Tbsp water



  1. Combine flour, sugar, yeast, cinnamon, mixed spice, ginger, nutmeg, salt and cloves in
    the bowl of a stand mixer (or any large bowl).
  2. Add the milk, butter, egg, vinegar, sultanas
    and mixed peel. Using the dough hook attachment of a stand mixer or handheld electric
    mixer, knead until smooth but still a little sticky (about 8 minutes).
  3. Divide dough evenly into 12 pieces. Using lightly oiled hands, roll each piece into a ball
    and place 1-2cm apart on a large baking paper-lined oven tray or roasting dish. Cover
    with a piece of oiled cling film and leave to rise in a warm place until almost doubled in size
    (about 1 hour).


  1. Meanwhile, make the cross paste by mixing the flour, baking powder and water together.
  2. Transfer to a piping bag.


  1. Bring the sugar and water to a boil in a small saucepan. When the sugar has dissolved, remove it from heat.
  2. Preheat oven to 180°C fan bake.
  3. Pipe crosses onto the risen buns.
  4. Bake for 20 minutes, until golden.
  5. Brush the tops of the buns with glaze.

Add your review

Carrieanne Eades

The Best Buns I’ve ever tasted


It’s the peek that makes these yummy over iother recipes


I followed the ingredients and instructions exactly and sadly the buns didn't rise. A bit solid as a result and a sad waste of ingedients. Next time I'll pre- activate the yeast in warm water and sugar like I do for all other breads. I thought it seemed strange that this recipe says to mix the yeast in with all the other dry ingredients instead of activating it first.


There is a very soft dough and taking the exact measurements. That won't be a problem when working with oil. Although rising it is difficult, I have done it. The final product is quite dry. The dough does not retain moisture. I've made them three times in a row. I followed all the steps.

Jocelyn Bishell

Awesome to be able to get gluten free recipe. I constantly miss my Edmonds Gluten Free recipe book. Any chance of getting another book???


Is the yeast you use gluten free

EDMONDS: Thanks for your question. Edmonds Active Yeast is naturally gluten free. We would recommend you use this for baking your Gluten Free Hot Cross Buns.


So good to finally have hot cross buns again! Trust Edmonds