Hot Cross Buns--Easy & Gluten-Free!
  • 1 cup dried fruit or raisins--soak in ½ cup apple juice to plump
  • 2 eggs at room temperature
  • ⅓ cup sour cream or yoguty
  • ½ cup milk
  • 3 tablespoons oil or melted butter
  • ⅓ cup light Karo syrup
  • 2 cups Baking Freeā„¢ gluten-free All Purpose Flour (248 g)
  • ½ teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • /4 teaspoon all spice
  • 1 tablespoon grated lemon zest
  • 2¼ teaspoon instant or rapid rise yeast
Butter to top buns as they bake
  • 1 tablespoon melted butter
  • ½ cup powdered sugar
  • 1 to 2 tablespoons milk--enough to make icing that can go through piping bag
  1. In a small bowl soak the dried fruit. I heat the apple juice so the fruit plumps quickly. Then dry the fruit and dust with a little flour before you add it to the dough.
  2. In a bowl for a stand mixer, stir the eggs, sour cream (or yogurt) Karo syrup, milk, lemon zest and oil. In a separate bowl, mix together the flour, xanthan gum, spices and yeast.
  3. Add the dry ingredients to the wet ones with the mixer on low. Then beat the dough for about 2 minutes. Stir in the prepared fruit with a spoon.
  4. Prepare the cupcake time with cooking spray. Scoop the dough into the cupcake tin evenly, and cover with sprayed plastic wrap. Place in a warm area, covered with a clean kitchen towel to rise. Allow to rise for about 1 hour.
  5. Once risen, brush tops with melted butter.
  6. Preheat oven to 375 degrees F. Bake buns 20-25 minutes. Allow buns to cool 5 minutes in pan before placing on cooling rack.
  7. Once buns are completely cool, prepare a thick icing that will go through a piping bag. Top cooled buns with icing in the form of a cross. Makes 12 buns.
Recipe by Baking Free at