Gluten free hot cross buns
Spiced, fruity and sticky on top. These are soft enough for butter and good enough that nobody will ask if they are gluten free.
- Time2 hr
- LevelMedium
- Costabout £0.38 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the bread flour, psyllium, spices, yeast, sugar and salt in a large bowl. Stir in the sultanas and orange zest.
- 2
Add the warm milk, melted butter and egg. Beat for 2 minutes into a very soft, sticky dough. It will not be kneadable like wheat dough, and that is fine.
- 3
With wet hands, divide into 10 and roll into rough balls. Place them close together in a lined 23 cm square tin. Cover and leave somewhere warm for 45 minutes until puffy and touching.
45 min - 4
Heat the oven to 200°C (180°C fan). Mix the 50 g gluten free plain flour with 5 tbsp water to a thick paste, spoon into a piping bag and pipe a cross on each bun.
- 5
Bake for 20 to 25 minutes, until deep golden. They should sound hollow when tapped on the bottom.
23 min - 6
Warm the jam with a splash of water, sieve it, and brush over the hot buns. Cool in the tin for 15 minutes before eating warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.