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Proudly Australian

Gluten Free Hot Cross Buns

Get excited for Easter with these gluten-free AND sugar-free Hot Cross Buns! Whip these up for a delicious breakfast treat! You won't regret it! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats

Serves: Makes 20 buns

Prep: 1 Hour 45 Minutes

Cook: 25 Minutes


1 cup Almond Milk

75 g Natvia

100 g Butter, chopped

300 g Buckwheat Flour

195 g Rice Flour

100 g Tapioca Flour

2 teaspoon Xanthum Gum

14 g Dried Yeast

1 cup Dark Chocolate, sugar-free

2 teaspoon Cinnamon, ground

0.5 teaspoon Nutmeg, ground

0.5 teaspoon Allspice

0.25 teaspoon Cloves

2 Eggs

0.25 teaspoon Salt

0.5 cup Rice Flour, extra


  1. Preheat the oven to 180C (fan-forced) and line a baking tray.
  2. Place almond milk, Natvia and butter in a saucepan over a medium heat. Bring up to the boil and then reduce the heat to a simmer. Stir until the butter is completely melted. Remove from heat and allow to cool.
  3. Combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add the cooled almond milk mixture and eggs. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 5 minutes or until smooth.
  4. Add the chopped chocolate and knead again until all the chocolate is incorporated.
  5. Place the dough in a lightly oiled bowl. Cover with a tea towel and leave in a warm area for around an hour or until its doubled in size.
  6. Divide the dough into 20 balls onto the baking tray. Cover with a clean towel and set aside for 30 minutes or until buns have risen slightly.
  7. Make a paste combining the extra rice flour and 4 tablespoons of water. Using a disposable piping bag pipe crosses onto each bun.
  8. Bake in the oven for 20-25 minutes or until golden on top.
  9. Serve warm with butter.
Carbs Pro Fats Energy KJ Calories Serving size
19.6g 4.7g 9.8g 658 135 60g

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