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Gluten Free Hot Cross Buns

This quick and easy cheat will you have you enjoying traditional Gluten Free Hot Cross buns in no time!
Prep Time10 mins
Cook Time15 mins
Total Time55 mins
Course: Afternoon Tea
Cuisine: Australian
Servings: 6 buns


  • 1 box Simply Wize Crusty Bread mix
  • 265 ml Warm Water
  • 1 Tbsp Vegetable Oil
  • 1 packet Instant Dry Yeast comes with the bread mix
  • 1 tsp Ground Cardamom
  • 1 tsp Ground Cinnamon
  • 1 tsp All Spice
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 70 grams Sultanas
  • 2 Tbsp Candied Mixed Peel

White Crosses on top

  • 1 Tbsp Gluten Free Plain Flour like White Wings
  • 2 Tbsp Water


  • Preheat your oven to 200 degrees Celsius and line a tray with baking paper. Set aside.
  • In a measuring jug, place the warm water and pour in the sachet of yeast. Set aside and allow the yeast to bloom for 5 minutes or so.
  • In the bowl of a mix master with a dough hook (or a bowl if you want to do this with your hands!) place the bread mix and spices. Give them a quick mix together. Add in the sultanas and the mixed peel and mix again. You just want to bring the ingredients together.
  • Now add in your wet ingredients, the warm water/yeast mix and the oil. Set the mix master to slow and mix together for 1 minute. It will look a little dry but don't stress.
  • Up the speed to medium and mix for a further 2 minutes until the dough clumps together and starts to smooth out. If it's still looking a little dry add a tiny touch of water until it smooths out.
  • Lightly dust your bench top with some basic plain gluten free flour (it doesn't matter which type) and turn your dough out onto this. Don't worry about kneading it overly much. Just use your hands to roll it into a smooth ball and then roll it out into a thick sausage.
  • You can then cut it into 6 equal pieces and roll each one into a ball. (Each ball will weigh around the 120g mark, but don't worry about being too precise). Place the balls next to each other on your prepared tray. Cover with a damp, clean towel and allow to rest for 30 minutes in a warm spot.
  • Whilst that's rising you can prepare the white crosses. In a small jug place the plain flour and the water. Add a little water at a time, you may need more or less, and stir until you have a thick but pipable consistency. Transfer into a piping bag with a small round open tip. (I like to use a disposable bag for easy clean up and simply cut the end off!)
  • Once the 30 minutes is up your buns will have risen a little and become slightly spongy. Take a sharp knife and cut a cross into the top of each bun. Then pipe your white crosses on top.
  • Place into a hot oven for 15-20 minutes. Your gluten free hot cross buns will be cooked when they've turned a gorgeous golden brown all over and when tapped on the bottom, they will sound hollow.
  • Allow to cool on a bench top before enjoying... or simply cut them open, slather with butter and enjoy!


  • They will keep fresh up to 3 days in an airtight container or feel free to freeze and enjoy later (but seriously, right?!)
  • Honestly they are best served fresh from the oven, after a quick microwave (30 seconds) or under a hot grill for a couple of minutes and then slathered in butter. At room temperature they can be a little chewy however still very yummy!