Traditional recipes

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

Preheat oven to 400 degrees F.

Mix the yeast and sugar in ½ cup warm water. Let stand for 10 minutes until foamy.

Soak raisins (or currants) in 1 cup hot water to plump them up. Set aside.

In a large bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda.

In a large pot, heat 1 cup milk until very hot but not boiling. Let the milk rest until warm.

Whisk egg and vegetable oil into the warm milk.

Add the rest of the dry ingredients, proofed yeast and drained raisins to the milk mixture, and stir until combined. The dough should be wet and sticky.

Cover dough with a towel and place in a warm, dark place to rise for about an hour. Dough should double in size.

Turn dough over onto a well-floured surface and gently shape into a ball.

Divide the dough into 8 equal parts. Shape each piece into a ball and place on a parchment-lined baking sheet. Let the dough rest until each bun has doubled in size.

Bake buns for 12 to 15 minutes, until nice and golden.

Remove buns and let cool.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.


  • Rice Flour - You may use either brown or white rice flour, but I would recommend brown if you have it.
  • Tapioca Flour - also called tapioca starch. They're interchangeable.
  • Raw Sugar - I like to use raw sugar because it's minimally processed. You may use refined sugar if you wish.
  • Butter - Butter should be soft, but not melted, for making the icing.
  • Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. It needs to be soft for the icing. I have a little trick I use if it needs some help. I melt the coconut oil. Then I set it in the fridge for a few minutes, stirring it occasionally. As it starts to turn white, it's beginning to firm up. Keep checking and stirring until it reaches that nice, soft, spreadable consistency. It doesn't take long with such a small amount.

Soak dried raisins and currants in boiling water. Save the water you'll need it later.

Meanwhile, prepare your pan and combine the dry ingredients.

Drain the water from the dried fruit into a mixing bowl.

To the water in the mixing bowl, stir in the sugar. Check to make sure that the temperature of the liquid is no higher than 115°F (46°C). Then sprinkle yeast over it. Let it sit for 5 minutes.

Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture. Once it has been well mixed, stir in the drained fruit by hand.

Scoop the batter into 12 round balls and place them into the prepared pan. Let this sit in a warm place for about an hour, for them to rise.

Bake the buns until they reach an internal temperature of 190°F (88°C). Be careful not to leave them too long, or they will become dry.

Allow the pan of buns to cool on a wire rack. Then, warm a tablespoon of honey and brush it over the tops of the buns.

Beat the icing ingredients together until smooth.

Cut a small corner off a plastic sandwich bag. The kind that zips closed is best. Put the icing inside it. Then squeeze out the icing for cross shapes over the tops of the hot cross buns.