Gluten Free Hot Cross Buns

Dairy, gluten and egg free hot cross buns. Allergy friendly Easter buns filled with apple and fruit. Serve warm from the oven

Course Breakfast, Easter
Prep Time 15 minutes
Cook Time 15 minutes
resting time 2 hours
Total Time 30 minutes
Servings 12
Author Kyrstie Barcak


  • 14 grams dried yeast
  • 1 pinch raw sugar
  • 200 ml warm water
  • 40 grams dairy free butter Nuttalex
  • 2 tablespoons coconut oil
  • 1/2 cup apple cooked and mashed
  • 200 grams gluten free plain flour
  • 200 grams gluten free self raising flour
  • 1 cup rice flour or alternate
  • 3 tablespoons cranberries and sultanas
  • 2 tablespoons mashed fig or alternate fruit
  • 1 teaspoon cinnamon


  1. Add the yeast and sugar to the warm water and set aside for 5 minutes

  2. To another bowl add the butter, coconut oil, mashed apple together and use a whisk until well combined.

  3. Add the additional ingredients and mix well

  4. When combined cover and set aside to rest for 30-40 minutes

  5. Add baking paper to a tray, or grease with oil

  6. Shape the raised dough into even sized balls and place onto the baking tray

  7. Cover the dough with a clean cloth or cover and set aside to raise further for another 30+ minutes

  8. Heat the oven to 200 degrees celcius

  9. If you wish to make a cross on the top of the bun mix 3 tablespoons of gluten free flour with 1 tablespoon of cocoa powder and enough water to make a paste.  Add paste to a piping bag and place a cross on the top of each bun

  10. Place the tray in the heated oven until coloured on top. Remove from the oven to cool

  11. Serve warm with butter alternative such as Nuttalex.