Gluten-Free Hot Cross Buns by Four Spoons Bakery

Four Spoons GF Hot Cross BunsWith Easter coming up, it’s the perfect time to revisit Four Spoons Bakery’s video for gluten-free hot cross buns! It’s been viewed 78,000+ times and liked by 16,000 people! Wow! And for those who require it, this recipe is also dairy-free and vegan! 1

  • “This traditional Hot Cross Bun recipe makes 8 beautifully fluffy fruit buns with plump, juicy currants, warm spices and a sticky orange glaze – full of flavour and a treat for everyone to enjoy this Easter. Plus they are gluten free thanks to Nicole Knegt, the Canadian Queen of gluten free baking.”


  • Wow, I will surely try these delish looking cross buns this weekend, thanks for sharing! (Elaine)
  • Thanks for this Nicole. I’m glad you’re actually doing this for all the right reasons (helping people with gluten-intolerance) rather than as some deranged healthfood fad. (Sum Ting)
  • This is so helpful for people with things like arthritis or muscle spasms that can’t knead for a long time, aside from being celiac friendly. Thanks to Nicole and FoodTube! (Grace)
  • My best friend just found out she is coeliac so will be sending this to her! Thanks so much :) it’s so difficult for her to substitute the foods she loves! Sorry to see all the comments assuming you’re making them gluten-free to jump on the gluten-free trend..people seem to forget there are plenty of people in the world who actually can’t eat gluten. (Ellie)

Four Spoons GF Hot Cross Buns copy

Nicole Knegt, Four Spoons Bakery

Gluten-Free Hot Cross Buns by Four Spoons Bakery

First Steps

  • Start by putting a kettle of water on boil
  • Mix 2 teaspoons yeast (7 grams,) 1 tsp white sugar in 1/2 cup (120 grams) of warm water
  • Plump up 1/2 cup currants (or 65 grams) in water (does not need to be measured)
  • Pour boiling water into a bowl, then place in oven and close door to create the perfect environment for the rising dough

Yeast Mixture

  • In a large bowl, mix together 1/4 cup (or 3 grams) psyllium husk, 1 tsp xanthan gum & 3 eggs
  • Add 1 cup (250 milliliters) hot water, mix until smooth then set aside to allow it to thicken.

Dry Mixture

  • In a separate bowl, mix together 1 cup (or 130 grams) tapioca starch, 2 cups (or 130 grams) brown rice flour, 1 1/2 tsp salt, 1/3 cup (or 75 grams) sugar, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 1/2 tsp cinnamon, 2 tsp baking powder and a dash of baking soda.
  • Add to the flour mixture, zest from one orange. Mix well.
  • Add dry ingredients to the thickened psyllium/xanthan gun/egg mix. Stir by hand with a large spoon. Mixture will be very thick.
  • Drain water off currents, then add to mixture.
  • Scrape mixture onto gluten-free floured surface. Pat hands with flour, then gather up dough into a smooth ball. Cut into 8 equal pieces.
  • Roll each piece into a ball and place onto a parchment lined cookie sheet.  Allow to rise in oven until almost doubled in size.

Orange Glaze

  • Juice the zested orange into a saucepan, add 2 TBSP white sugar, bring to a boil and allow to simmer for a few minutes, turn heat off. Leave pan on heat to allow sauce to thicken.

Dough Crosses

  • 4 TBSP (or 40 grams brown rice flour), 1 TBSP tapioca starch, 1 TBSP sugar, 2 TBSP + 1 tsp water.
  • Mix briskly by hand, then spoon into piping bag.

Final Steps

  • Take risen buns out of oven. Heat oven to 400˚F.
  • Pipe the crosses onto the tops of the buns. Wash tops with egg wash, avoiding the crosses.
  • Bake for 25 minutes or until golden.
  • Remove from oven and apply orange glaze while hot!