Gluten free dairy free Hot Cross Buns

{ These buns are like none you’ve tried yet, trust me. It’s a killer collab between Sof and the famous Nodo Donuts in Brisbane. Can’t get enough? We thought so… You can find this recipe and so many more in sofie’s brand new easter ebook for just $5: }


130g / 1 cup dried fruit  (and/or chocolate, mixed nuts, etc)

1/2 cup boiling water or juice of an orange

2 tsp active yeast

1 tsp rapadura/coconut sugar

120g / 1/2 cup warm water

3 eggs (at room temperature)

20g / 1/4 cup psyllium husk

1 tsp xantham gum

250g / 1 cup boiling water

75g / 1/3 cup rapadura sugar

6g (~2 tsp) cinnamon

1/2 tsp allspice

1/2 tsp mixed spice

1.5 tsp sea salt

zest of orange

450g GF Self Raising Flour blend (I use Nodo Donuts SR flour blend )

OR make up your own as below:

300g / 2 cups brown rice flour

130g / 1 cup tapioca starch

2 tsp baking powder 

1 tsp baking soda


Cross Mix

1/2 cup GF self raising flour

1/2 cup water


Spiced Glaze

juice of orange or 1/2 cup boiling water

2-3 tbsp coconut/rapadura sugar

1 tsp cinnamon

1/2 tsp allspice


  1. First things first boil a full kettle of water – you will need to use the this throughout the recipe. Also prepare a baking tray with baking paper.
  2. Fill a large bowl with boiling water and store in your OFF oven with the light on and lid closed – this will prepare the oven for the bun rising process later on. 
  3. Plump dried fruit either with half a cup of boiling water and allow it to sit until required in the recipe. If using the juice of one orange instead for flavour heat the juice and fruit on the stove on low heat for a couple of minutes or in the microwave for 30 seconds to allow dried fruit to absorb the liquid. Set aside.
  4. Activate yeast. Mix the yeast, sugar and warm water together and set aside next to the dried fruit.
  5. Create gluten imitating thickener in seperate bowl by weighing the psyllium, xanthum gum whisk through the eggs and pour in the boiling water. Allow to sit next to the yeast and dried fruit to thicken up for a couple of minutes before using it. 
  6. In another bowl, weigh the dry flour ingredients (brown rice flour, tapioca, sugar, spices, salt) and whisk together until combined and there are no lumps. 
  7. Now take the activated yeast & thickeners and combine through the dry flour ingredients to form your dough. Mix for a couple of minutes until well combined – mixture will be quite sticky however, not overly wet. 
  8. Once combined fold through dried fruit & orange zest. 
  9. Transfer dough onto a floured bench/surface – use a small amount of plain rice flour on the bench and on your hands to avoid it sticking. You do not need to knead the dough you just need to shape the dough ready to cut into buns.
  10. Cut dough into 8 – 10 buns with a wet knife or dough scraper and shape the buns into a squarish shape and place on the baking tray approx 2cms apart from one another. 
  11. Let dough rest in the oven with door closed for at least an hour to rise – you are waiting for the buns to basically double in size and push up against one another.
  12. Whilst rising make your cross mixture by combining flour and water and add into a piping bag. I usually just use a zip lock bag stuff in the mixture and make a small cut to the corner to use as a piping bag.
  13. Once dough has risen and is ready to bake, cross buns with crossing mix 
  14. Preheat oven to 200 and bake buns for 25 minutes – until golden brown.
  15. Whilst baking make up your spiced glaze to glaze the buns once out of the oven. 
  16. For spiced glaze use either juice from one orange or boiling water, add in coconut/rapadura sugar and cinnamon and all spice and brush over when they come out of oven. If using boiling water you will not need to heat spiced glaze on the stove as the water will dissolve the sugar however if using juice just add all ingredients to a small saucepan on a low heat and stir until ingredients are dissolved. 
  17. Transfer buns to wire rack and glaze with spiced glaze mix, allow to cool before cutting into the buns this is important to stop them form becoming doughy.

Store in an airtight container on the bench or in the fridge for 3 – 4 days. 

Best when served toasted & drizzled with honey of course!

Prep time: 30 MINUTES
Rest time: 1 HOUR
Cook time: 25 MINUTES
Total time: 2 HOURS
+ 8 large or 12 medium +

Is there a vegan option? I would assume you could I haven’t had a chance to test it yet but you would need to just add in 3 flax eggs (1 tbsp flax to 2.5 tbsp of water = one flax egg) in replacement of the eggs in the recipe. 

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Categories: SWEETS: BAKING.