These dairy-free hot cross buns are also gluten-free and sweetened with rice syrup for a lighter Easter treat. You can add dried fruit or dark chocolate chunks — we love the chocolate version.
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Introducing my dairy-free hot cross buns (and a little story)
While polishing Rosie, my T25 VW van, on a quiet Sunday afternoon, I realised I must be officially middle-aged — someone who names and polishes their car deserves that distinction. I’ve never loved a vehicle enough to clean it before, but a day of escape from illness and endless DVDs gave me the time to think about baking instead.
With my kids finally back at school and a little respite from constant sickness, my head cleared enough to start planning Easter baking — specifically hot cross buns. Last year I adapted a grain-free, yeast-free, refined-sugar-free version and added some gluten-free flour for structure; they were delicious. This year I wanted a softer, spongier bun and, since I can tolerate yeast again, I opted for a traditional yeast-based recipe.
These buns are designed to be kinder to the body and gentler on sugar-sensitive symptoms. I’ve kept them free from dairy and refined sugar; if you prefer a touch of sweetness, fold in chopped dark chocolate (70% or more) or use traditional dried fruit and a light apricot glaze on top.
What is the white cross made from?
The white cross on hot cross buns is simply a paste of flour and water. Equal parts of the gluten-free flour blend and water give a smooth paste you can pipe or drizzle over each bun before baking. For neat results, pipe the crosses — a filled sandwich bag with a tiny corner snipped works perfectly if you don’t have a piping bag.
Why make these buns refined sugar free?
Cutting back on sugar is beneficial for general health: it helps reduce the risk of tooth decay, insulin resistance, obesity and type 2 diabetes. On a personal level, lowering sugar has helped with perimenopause symptoms and reduced IBS flare-ups. Having given up fructose, I made this version without sugar-laden dried fruit, relying on rice syrup for gentle sweetness.
If you do want more sweetness, add dark chocolate chunks or mixed dried fruit and finish with a light apricot jam glaze. I make half the batch plain and half with chocolate so the kids get a treat while keeping an option that’s lower in fructose. A plain bun toasted with a generous spread of coconut oil is also wonderfully satisfying.
Other gluten-free Easter ideas
Try hot cross bun-inspired bliss balls, homemade chocolate Easter eggs, or vegan hot cross bun rolls for more seasonal treats. If you’d like a collection of free recipes, sign up for the recipe ebook for gluten-free pastry, bread, pizza, scones, Yorkshire puddings, sponge cake, pancakes and gingerbread, and receive weekly recipe inspiration.
Dairy-Free Hot Cross Buns (Gluten-Free, Refined Sugar Free)
Ingredients
- 290 g Free From Fairy plain gluten-free flour
- 210 g gluten-free potato starch
- 2 tsp psyllium powder
- 7 g yeast (Allinsons Easy Bake recommended)
- 1 tsp salt
- 1½ tsp mixed spice
- 1 medium egg (free range or organic suggested)
- 40 g rice syrup
- 250 ml unsweetened dairy-free milk (almond milk shown), plus extra for brushing
- 30 g melted coconut oil
- Zest of 1 orange
- Optional: 40 g dark chocolate chunks (70% cacao or more)
- For the crosses: 2 tbsp gluten-free flour plus 2 tbsp water
Instructions
- Mix the dry ingredients in a large bowl.
- Warm the milk and rice syrup together until just lukewarm, then stir well.
- Add the milk and syrup to the dry ingredients with the egg, melted coconut oil and orange zest.
- Stir until it comes together into a dough, then knead briefly by hand until smooth.
- If using chocolate chunks, fold them into the dough and knead evenly through.
- Divide the dough into 8 pieces and roll into balls.
- Place each bun on a lined baking tray, leaving space between them to rise.
- Place a shallow tray with boiling water (about 1 cm deep) in the bottom of the oven.
- Put the buns on a shelf above the water tray, close the oven and leave for 1 hour to rise.
- After an hour, remove the buns, preheat the oven to 200°C (180°C fan / gas mark 5).
- Brush the buns with milk. Mix 2 tbsp gluten-free flour with 2 tbsp water to make a paste for the crosses.
- Pipe or drizzle the flour paste into crosses on the buns.
- Bake with the water tray still in the oven for about 20 minutes, until golden.