Gluten-free hot cross buns

Gluten-free hot cross buns

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(6 ratings)

Prep: 30 mins Cook: 20 mins Plus proving

More effort

Makes 15
Paul Hollywood's fruity bakes are just as delicious when you make some simple swaps to make them wheat-free

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal226
  • fat4g
  • saturates2g
  • carbs41g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.5g
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  • 300ml full-fat milk, plus 2 tbsp more



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g gluten and wheat-free white bread flour (we used Doves Farm gluten & wheat free white bread flour)
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp quick or fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 large egg, beaten
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g sultana
  • 50g mixed peel
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 apple, peeled, cored and finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp ground cinnamon

For the cross

  • 30g gluten and wheat-free plain flour, plus extra for dusting

For the glaze

  • 3 tbsp apricot jam


  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.

  2. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

  3. Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.

  4. Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

  5. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

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Comments (19)

nealm's picture

just made these after following a recipe a couple of years ago that was a complete and utter disaster.
followed this recipe to the letter. always a must with gluten free.
they were wonderful. million times better than shop bought. I'm a bit of a rank amateur, but the result was lovely.
I didnt use Doves Farm, used a plain flour blend from a small company called most marvellous baking. After years of fairlures with doves farm flours . I switched to theirs and always pleased with the results. so much more consistant whatever I am baking.

Humbugg's picture

I have just made these, although only half the quantity was used, and they a gorgeous! They are soft and moist and very morish. The only alteration made was to sub extra sultanas for mixed peel. Highly recommend this recipe, if followed to the letter. Gluten free baking can turn disasterous so this recipe is going on my account.

If i could post a photo, it would be on here.

Thanks you!! x

Dansybelle's picture

I can confirm that this is an extremely poor recipe. BBC good food should definitely delete it. Flavourless,rock hard, Fail!

laevans's picture

I am wondering whether ANYONE has made this recipe and had it turn out successfully yet?

biancaohlin's picture

Too dry and unappealing. I regret the time I spent baking these.

susiewyld's picture

So disappointing. I have to agree with Flossie and Aldazita - absolutely disgusting. Bad rock cakes is a good description - taste was just about OK but absolutely not related to Hot Cross Buns at all. Please remove or test texture was unacceptable (and change that photo!). Not sure how meateater gave them 10 out of 10 and would be curious to know how our results can be so different. I don't know how to give a zero rating so have had to give one star - but deserved zero.

megcorrick's picture

These simply do not work: it seems to have had wheat flour substituted with G/F flour. You cannot do that. Please would somebody remove or revise this recipe before other people are disappointed.

eleanor5's picture

10 out of 10 for taste, texture and not too heavy. I used Doves Farm GF Bread flour. Only ingredient I did'nt have was the apricot jam, used orange marmalade instead....even better!

aldazita's picture

I made this today and I am sorry to say that it was total rubbish! They came out looking like bad rock cakes and the taste was disgusting! I actually nearly vomitted, this is a first for me on this site! Bad, bad, please do not waste your time or money on this recipe!

goodfoodteam's picture

Thanks for your feedback everyone. This recipe has now been amended following an upload error. If you continue to experience issues, please let us know. Many thanks, the Good Food team.

susiewyld's picture

The photo used above is identical to the regular (non gluten-free) hot cross buns on the BBC Good Food site which I think is possibly misleading. It's good to know how these will look so please could you change the photo to the gluten-free version? Or can you assure me that this is how they could look? Thanks.

goodfoodteam's picture

Thanks for your feedback everyone. This recipe has now been amended. If you continue to experience issues, please let us know. Many thanks, the Good Food team.

dairyandwheatfree's picture

With all due respect Bianca it is not a case of being 'fussy', but rather a case of wheat intolerance - hence the need for a usable 'gluten free hot cross bun recipe'!!!!

solentgreen's picture

If you aren't fussy about Gluten or Wheat you can make these with proper, normal flour. I normally add the butter after they are cooked and have cooled down. I simply slice them open (with a knife) and put the butter inside, although 50g is quite a lot.

alisauros's picture

TERRIBLE RECIPE DON'T WASTE YOUR INGREDIENTS ON THIS. Even if you do as Elizabeth above suggests, it doesn't work.

Anyone who's tried this recipe is owed some really expensive ingredients and an apology from Paul and the BBC.
This is why:
The recipe is inaccurate. It is therefore a lie that it is 'tested'. The photo is of wheat buns, not gluten free. The dough does not rise. The finished product is only good for stoning crows. THE ONLY NICE THING WAS THE FLAVOUR.

You can't just transpose a wheat recipe straight into gluten free. As a talented bread maker you know that surely Paul, so why allow someone to use your name for this recipe and make you look ignorant?
Can I suggest you and the Beeb do a Gluten Free cookery series and find out how to cook some really good breads,cakes, and biscuits for us Freefromers? Everyone knows someone who eats GF, so it wouldn't be a wasted series. I love the Bake Off, watch it all, can't eat a single thing. Please?

ilyaburkin's picture

It doesn't work. The dough is not proving. Which exactly gluten free flour to use? What about baking powder or xantham gum? I am upset.

Clovecooks's picture

This recipe has been adapted from one by Paul Hollywood. According to the original instructions, the milk should be brought to the boil and the butter added to the hot milk. Then leave to cool to blood heat before using. Hope this helps.

emmaj1986's picture

I was looking for a gluten free hot cross bun recipe and stumbled across this one. However like Grace and Andrew I cant make it untill someone from the Good Food team can kindly let us know when to add the butter?!?. Please update quickly as I want to make these....NOW!!! (They look so tasty)

graceandrew's picture

Instructions aren't complete or clear.
Is the butter required and when does it get added? In step 1 with the flour etc? Does it need to be softened? Also doesn't say anywhere to warm the milk up before it is added

Questions (2)

dr4gon's picture

Can I use Soya milk in place of whole milk. Son is on Gluten free, dairy free, wheat free diet (3yrs old). Still trying to find alternative recipes that work for all.

pixeltrasher's picture

If he is ok with oat gluten I find that oatly milk alternative gives the best result in baking, but soy milk works too in baking, and make great pancakes too!

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