Easter Recipe: Tasty Gluten-Free Hot Cross Buns

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Just because you’re gluten-free doesn’t mean you have to miss out on some of life’s little pleasures.  These gluten-free hot-cross buns are the bomb dot com.


Makes 8 buns


1 cup tapioca flour
1 cup potato starch flour
¾ cup almond meal
1tbsp coconut flour
1 tbsp psyllium husk
2tsp yeast (ready to add)
¼ cup coconut sugar
1 tsp salt
1 ¼ tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
¼ tsp ginger
1 cup warm water
2 tbsp butter, melted + extra to coat
1 tsp apple cider vinegar
1 egg
1 tsp vanilla
120g mixed dried fruit


½ tsp tapioca flour
1 heaped tsp almond meal
Enough unsweetened vanilla almond milk to form a paste



1. Mix flours, almond meal, psyllium, yeast, coconut sugar, salt, spices together in a large bowl till evenly combined.

2. Add water, butter, egg, vinegar and vanilla. Using an electric mixer, beat on high for 2-3 minutes. Fold in the fruit.

3. Cover mixture with a dry towel and set aside for at least 45 minutes to rise.

4. Grease the muffin pan with butter. Set aside.

5. Preheat oven to 180 degrees C.

6. Scoop 1/3 cup of the dough into each muffin case. Smooth the tops with damp fingers.

7. In a small zip-lock bag, combine the cross ingredients. Snip a small hole at the corner edge of the bag. Pipe the crosses onto each bun.

8. Bake for 25-28 minutes until a skewer comes out clean and the tops are golden.

9. Remove from oven and brush with a little extra butter. Serve warm.


This flour mix has a chewy, light texture but goes hard and crumbly once completely cooled. Always toast or warm before serving. This brings back the soft texture and enhances the flavour. A hot cross bun is always best served warm anyway!


Recipe by wholefood dietitian Larina Robinson at Sporteluxe