Gluten-Free Hot Cross Buns

Hot Cross Buns

Easter isn't Easter without hot cross buns!

I've always wanted to have a go at making some healthy hot cross buns. So here they are - my real food (no additional nasties) creation that is not only gluten free, but also dairy, egg, yeast and refined sugar free.

You can use eggs instead of the flaxseed mix that I've used in this recipe, if you wish. But I was keen to keep these hot cross buns clean so I omitted the other stuff on purpose.

I've used some psyllium husk to help give the dough a bit of a stretch too, as well as some extra natural dietary fibre. And then added in orange zest and cranberries to make them totally delicious.

These hot cross buns are also good to freeze if you want to make them ahead of time. What would we do without freezers?!

Makes: 10 buns


For the Buns:

  • 150g buckwheat flour
  • 150g ground almonds
  • 2 dessertspoon psyllium husk
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 50g sultanas
  • 50g cranberries (dried)
  • salt (pinch)
  • zest of one orange
  • 140ml almond milk (organic or homemade)
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 2 Eggs or as in this recipe - 2 tablespoons flaxseed (mixed with 6 tablespoons of filtered water)

For the Crosses: 1 tablespoon of buckwheat flour mixed with filtered water into a paste


  1. Line the bottom of a large baking tin with baking paper.
  2. Combine all of the dry ingredients (buckwheat flour, ground almonds, psyllium husk, baking powder, cinnamon, nutmeg, sultanas, cranberries, salt, zest of 1 orange) in a large bowl.
  3. In another bowl add the eggs or mix up the flaxseed and water (egg replacement - as in the hot cross buns shown here) and then put the raw honey, melted coconut oil, vanilla extract and almond milk in this bowl and mix everything together until smooth.
  4. Make a well in the centre of the dry ingredient bowl and pour in the wet ingredients.
  5. Stir all the ingredients together until you have no lumps just a thick sticky "dough". It will be wetter than a typical bread dough and should look something like a thick cake batter.
  6. Scoop out dessertspoons or tablespoons of your dough and gently place them in a mound on your lined baking tin. If you want the buns smoother than these, wet the tips of your fingers and gently smooth out the tops of the buns
  7. Preheat your oven to 180C and then make the mixture for your crosses by combining one tablespoon of buckwheat flour with just enough water to form a thick paste. Add a dessertspoon of water to the flour at a time to make sure you don't overdo it.
  8. With a teaspoon or piping bag paint the crosses on top of your buns before putting them in the oven to bake for between 25 - 30 minutes. You want them to be a deep golden brown on top.
  9. When the buns are ready, remove from the oven and allow to cool before serving.

Top tips: Use organic whole husk psyllium. I used Organic India brand here - it's gluten free and Non GM. You can buy it online or in major health food shops.

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