Hot Cross Buns

Adapted from Nicole Knegt of Four Spoons Bakery. Yield: 8 to 16 buns depending on the size you like.


    • 3/4 cup currants or raisins
    • 1/2 cup candied peel
    • 2 tsp yeast
    • 1 tsp sugar
    • 1/2 cup warm water
    • 1/4 cup psyllium husk
    • 1 tsp xanthan gum
    • 3 eggs
    • 1 cup (130g) tapioca flour*
    • 1 1/2 tsp salt
    • 1/2 tsp nutmeg
    • 1 1/2 tsp cinnamon
    • 2 tsp baking powder
    • zest from one orange
    • 2 cups (300g) brown rice flour*
    • 1/3 cup (75g) sugar
    • 1/2 tsp allspice
    • 1/2 tsp cloves
    • 1 tsp baking soda

    *Alternative flour mixture to replace tapioca and brown rice flour above:

    • 1 3/4 cups brown rice flour
    • 1/3 cup quioa flour
    • 1/3 cup tapioca starch
    • 1/3 cup millet flour
    • 1/4 cup almond flour


    Boil water, add to bowl, put in oven for dough to rise.

    Soak 3/4 cup (or more!) currants or raisins in water to plump


    Measure 1/2 cup (or more!) of candied peel.


    Mix and allow to proof: 2 tsp yeast, 1 tsp sugar and ½ cup warm water


    Mix in large bowl: ¼ cup psyllium husk, 1 tsp xanthan gum and 3 eggs. Add 1 cup hot water, whisk until smooth, then set aside to allow it to thicken.

    In a separate large bowl:

    Combine the tapioca, salt, nutmeg, cinnamon, baking powder, orange zest, brown rice flour, sugar, allspice, cloves and baking soda.

    Final Steps


    To thickened psyllium/xanthan gum/egg mixture add dry ingredients, yeast mixture, and zest.  Mix well with a spoon.  Add drained raisins and peel and mix well.  Flour hands and a work surface.  Scoop bun-sized amounts and roll into balls, coating with flour as needed.  (This is messy!)  Place onto a parchment lined cookie sheet.  Allow to rise in steaming oven until almost doubled in size. Take risen buns out of oven.  Heat oven to 400 F.  Add flour crosses if desired (see below**). Paint buns with egg wash.   Bake for 25 minutes or until golden.  Allow buns to cool and pipe icing crosses if desired. ***

    **Optional for baked crosses:


    Mix 4 Tbsp brown rice flour, 1 Tbsp tapioca, 1 Tbsp sugar and add 1 Tbsp + 1 tsp water.  Pipe onto buns before baking.

    ***Optional for icing crosses:


    Mix 1/3 cup icing sugar, ½ tsp vanilla, and approximately 2 tsp cream or milk.  Pipe onto baked and cooled buns.

    This recipe is adapted from Nicole Knegt of Four Spoons Bakery. Watch the original recipe demonstration here:

    2021 Platinum Partner 2021 Gold Partner 2021 Platinum Partner More sponsors

    Could It Be Celiac? Take the Symptom Checklist

    Help us change
    the lives of Gluten-Free Canadians.

    thumb Donate thumb Volunteer thumb Partner thumb Work with Us

    Get our monthly newsletter.

    News, hot topics, tips, education & more.

    Help support the CCA by visiting our shop.

    All proceeds will go towards supporting Canadians with Celiac.

    Have a question? Ask CCA!

      QUESTIONS? Skip to content