Gluten-Free Hot Cross Buns (Vegan, Allergy-Free)

Published: Mar 16, 2016 · Modified: Feb 14, 2023 by Rebecca Pytell · This post may contain affiliate links.

Traditional Gluten-Free Hot Cross Buns are soft and fluffy yeast buns that are subtly sweet and spiced with cinnamon, allspice, nutmeg, fragrant citrus, and pops of dried fruit. These classic Easter buns are vegan, allergy-free, and so easy to make. Baked until golden brown and topped with their iconic icing cross, this recipe will be cherished by your family for years to come!

A traditional Easter treat, marking the end of the Lenten season, hot cross buns are a symbolic religious recipe for many families. You may think these sweet and spiced yeasted buns can no longer be part of your Easter traditions, until now! This gluten-free recipe will be your family's new go-to and beyond being gluten-free, they're vegan and allergy-free! Simple and easy, these warm fluffy buns will fool everyone into thinking they're still eating the real thing!

What Are Traditional Hot Cross Buns?

Hot cross buns are a traditional Easter recipe, baked and served on Good Friday to mark the end of the Christan season of Lent. Originating in the United Kingdom, in London, England dating back to the 1500s, sweet buns were banned from being eaten during the year except at burials, on Good Friday, or at Christmas. Modern recipes began to gain prominence during the 18th century, which is also when the nursery rhyme came about.

What Do Hot Cross Buns Signify?

The cross on the top of these yeasted buns signifies the crucifixion of Jesus, the spices used in the buns signify the spices used to embalm him at his entombment, the raisins signify the body of Christ, and the citrus or orange peel used reflects the bitterness of this time on the Cross. The sweetness of the bread and the sugar of the cross icing, as well as the risen yeast dough, represent the resurrection.

What Do The Buns Taste Like?

These buns are a cross between a classic fluffy dinner roll and sweet yeasted bread. Soft, rich, and slightly dense, the dough is subtly sweet and spiced with the warming flavors of cinnamon, allspice, nutmeg, and sometimes a pinch of cardamom. The buns are sweetened with just the right about of sugar and pops of raisins or currents (sometimes vanilla is added as well). Then there are notes of bright citrus from the orange zest, all perfectly balanced in the buttery soft bun.

Why This Is The Best Gluten-Free Recipe

Whether you grew up baking hot cross buns with your family or not, this gluten-free recipe can resurrect the old tradition and be enjoyed by everyone! Simple, warm, and delicious, these Easter buns are:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
Simple, Quick, & Easy
Oil-Free, Sugar-Free or Low-Sugar
Kid-Friendly
Make-Ahead & Freezer-Friendly
Perfect For Easter Breakfast, Brunch, or Dessert

Ingredients For Gluten-Free Hot Cross Buns

Active Dry Yeast: These buns are yeast buns, however, the dough isn't a high-rising dough. There isn't a lot of liquid in the bread and the yeast just helps to keep the buns fluffy while still being tender and slightly chewy.
Gluten-Free Flours: A combination of gluten-free all-purpose flour along with a few specialty flours: sorghum, amaranth (or millet), and arrowroot (or tapioca starch), are what make these buns special.
Psyllium Husk: To help bind the vegan hot cross buns and keep them eggless, psyllium husk adds chewiness and elasticity to the dough.
Baking Powder: For an extra lift, the baking powder helps with the rising of these buns.
Spices: A combination of cinnamon, nutmeg, and allspice is all you need, but you can also add a pinch of cardamon if you like the flavor and have it on hand!
Sweetener: Simple granulated sugar is what gives the buns their sweetness, You can use a sugar-free sweetener like Swerve or your favorite granulated sugar.
Raisins or Currents: I like to use raisins in my hot cross buns, but you can also use currents if you prefer, or a combination of both! For something non-traditional, give Craisins a try!
Orange Zest: Orange zest gives the buns a pop of bright citrus flavor. You can also use lemon zest!
Vegan Butter or Applesauce: Just a few tablespoons of vegan butter or unsweetened applesauce helps to keep these rich buns moist and buttery.
Non-Dairy Milk: Plain non-dairy milk is used to brush the tops of the buns before baking. The dairy-free milk acts are a vegan "egg wash" to help achieve that golden brown color.

Ingredients For The Cross

Flour Cross: The traditional cross is a mixture of flour and water. For this option, you can use plain gluten-free all-purpose flour and water, mixed together to create a thick paste. This flour cross is added to the buns before baking. The cross is then embedded into the bun and as it bakes and is not meant to be a sweet addition.
Icing Cross: Modern recipes sometimes call for an icing cross. This cross is added after baking. Like typical icing, it's just a mixture of powdered sugar (or sugar-free sweetener) and water or milk. You can also add a splash of vanilla extract!

Other Ingredient Variations & Substitutions

Some people like to glaze the buns with apricot jam. To do this, mix together apricot jam and warm water. Brush the baked buns with the runny jam while they're still warm.
If you don't have all the separate flours for optional gluten-free baking, you can swap them with an equal amount of gluten-free all-purpose flour. However, you should still include the arrowroot or tapioca starch in this recipe as it's key to the fluffy structure of the yeasted bun.
If you don't have psyllium husk, you can make 1 flax egg, chia seed egg, or powdered egg replacement to replace it with.
I recommend using a pinch of xantham gum in this recipe since whole-grain gluten-free flours are used. If you decide to use all gluten-free all-purpose flour in the recipe and your flour blend contains xantham gum, you can omit the extra.
If you use unsweetened non-dairy milk for your egg wash, add a teaspoon of maple syrup or another liquid sweetener to help with the browning.
My original recipe, published in 2016, did not use any vegan butter or applesauce. The addition of 2 tablespoons of softened butter yields a tastier and moister bun.

How To Make Gluten-Free Hot Cross Buns

Activate the yeast by warming the water to about 110°F. About 30-60 seconds in the microwave so the water is just warm to the touch before stirring the yeast and allowing it to activate for about 5 to 10 minutes.
In a large mixing bowl, combine the gluten-free flours, starch, baking powder, a pinch of salt, extra xantham gum, psyllium husk, sweetener, and spices. Mix well to combine.
Pour in the proofed yeast mixture and softened vegan butter. Mix until a dough forms before adding in the raisins and orange zest.
Knead the dough with your hands for a few minutes until you get a thick, uniform dough, and set it aside in a warm spot in the kitchen to rise for about 45 minutes.
Grease a large baking dish or skillet, alternatively, line a baking sheet with parchment paper or a Silpat.
Divide the dough into 6 tight balls, slightly flattened on the top. Fit them snuggly in your baking dish or on the baking sheet, it's fine if they touch!
Set the buns aside, and back in a warm spot in the kitchen to rise for another 15-30 minutes while you preheat the oven and mix together the flour cross ingredients.
Brush the buns with the vegan egg wash before using a sharp knife to cut an X (cross) in the tops of the dough. Now use a spoon or piping bag (or Ziplock bag with the corner snipped) to fill the cross in with the flour-water mixture. The mixture should be thick and not too runny. It should not drip off the buns.
Bake the buns in the oven for 20-25 minutes, just until they are golden brown on top.
Remove the warm buns from the oven and immediately brush them with the apricot jam glaze if desired. *If you are using an icing cross, pipe the icing into the cross crevices and allow it to dry before adding the jam glaze.

Storage & Freezing Instructions

Storage: You can store leftover gluten-free hot cross buns in an airtight container at room temperature for 2-3 days. Hot cross buns are best served right away while they're still warm. However, if you want to optimize your leftover buns, spritz the bun with water and warm it in the microwave for about 30 seconds until the bun is soft and warm!
Freezing: You can freeze baked hot cross buns on a baking sheet in a single layer, then wrap them in freezer-safe wrap and store them in a storage bag or airtight container for up to 4 months. Allow the buns to thaw overnight in the fridge before reheating them individually in the microwave, listed above, or spritzed with water and warmed in the oven at 250°F for about 5-10 minutes.
Make-Ahead: To make the buns ahead of time you can follow the instructions through shaping the buns before their second rise. Store the buns in the fridge overnight. When you are ready to bake, remove the buns from the fridge at least 3 hours before baking and allow them to rise. Then continue with making the flour crosses and baking as instructed.