Hot Cross Buns Recipe (gluten free, egg free, vegan)

These gluten free, vegan hot cross buns are soft and fluffy: You’ve gotta try this healthy version of everyone's favourite Easter treat!
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Krystal



  • 1 cup gluten free brown rice flour
  • ½ cup gluten free oat flour
  • ½ cup tapioca starch
  • ½ cup sweet rice flour also called glutinous rice flour or mochiko
  • 2 tablespoons flax meal egg replacement
  • 2 teaspoons yeast
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon psyllium husk powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup raisins


  • 1 cup warm milk of choice it helps to deepen the flavor and produces a crusty outer layer
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons liquid coconut oil or extra virgin olive oil
  • Zest of one orange or lemon

For the cross

  • 4 tbsp sweet rice flour also called glutinous rice flour or mochiko
  • 1 tbsp maple syrup or honey
  • Enough water to make a sticky paste. Add water 1 tablespoon at a time

You may also use melted coconut butter for the cross 'icing'


    • Preheat oven to 350F/ 175ºC and line a baking sheet with parchment paper
    • Mix dry ingredients together in a medium sized bowl.
    • Mix wet ingredients together and add to dry ingredients.
    • Mix to combine.
    • Scoop out a golf ball sized amount of dough and roll into a ball with your hands. Place balls onto baking sheet.
    • Press a little cross on top of each bun with the tip of a blunt knife. DO NOT make the same mistake as myself and cut into the dough too deep.
    • Mix the ingredients for the cross together in a small bowl. Pipe out crosses on each bun.
    • Bake in a pre-heated oven for approximately 30 minutes
    • Remove from the oven and cool on a wire rack.