Gluten-Free Hot Cross Buns

Wake up to the smell of warm hot cross buns on the Easter long weekend. Comforting, traditional and so delicious – creating your own gluten-free buns is easy and a fun activity for the kids!

Gluten free, dairy free*

* choose dairy-free milk and coconut oil instead of butter.


14g dried yeast

1 ½ cups warm milk of choice

750g Flannerys Own gluten-free plain flour

½ cup Flannerys Own Rapadura sugar

3 tsp mixed spice

½ tsp Himalayan sea salt (fine)

1 cup Flannerys Own organic sultanas

125g butter (melted) or coconut oil + extra for glazing

2 organic, free range eggs, lightly beaten


  • 1. In a small jug, combine the yeast with ½ cup of the warm milk. Set aside for 10 minutes.

  • 2. Set aside ¼ cup flour. In a large bowl, combine the remaining flour, sugar, mixed spice, sea salt and sultanas. Create a well in the centre.

  • 3. Gently stir in yeast mixture, melted butter (or coconut oil), eggs and enough of the remaining warm milk to form a soft dough. Knead on a lightly floured surface until smooth.

  • 4. Clean and lightly grease the large bowl, then return dough, cover with a tea towel and leave to rise in a warm place where it won’t be disturbed for 45 minutes or until doubled.

  • 5. Heat oven to 190 degrees. Grease a 20” cake tin.

  • 6. Transfer dough to a lightly floured surface, knead for a few minutes, then divide into equal 12 pieces. Arrange pieces next to each other tightly in the tin.

  • 7. Brush buns with the extra butter or coconut oil to glaze. Add a few tablespoons of water to the ¼ cup reserved flour to make a thick paste. Add to a piping bag or zip lock bag with a cut corner, then pipe crosses on each piece.

  • 8. Bake for 15-20 minutes until golden brown. Enjoy!

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