Gluten-Free Hot Cross Buns

These sweet, yeast buns are traditionally served during the Christian holiday Good Friday. They are slightly sweetened yeast-risen buns seasoned with different types of fruit and spices. But these buns are way too good to only serve once a year!

Serves: 12Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 12


  • 1½ cups sorghum flour
  • 1½ cups arrowroot starch
  • 2 tsp. xanthan gum
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • 1 tsp. baking powder
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • 2¼ tsp. instant yeast
  • ¼ cup brown sugar
  • 2 large eggs
  • 3 Tbsp. olive oil
  • 1 tsp. apple cider vinegar
  • 1 cup water, heated to 110°F
  • ¾ cup raisins
  • 1 large egg white, lightly beaten with 1 Tbsp. water
  • 1 cup confectioners’ sugar
  • 1 tsp. finely grated orange zest
  • 2 tsp. lemon juice


  • Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, salt, cinnamon, allspice, baking powder, lemon zest, orange zest, yeast, and brown sugar. In a smaller bowl, whisk together the eggs, oil, vinegar, and water. Pour wet ingredients into dry ingredients. Stir in the raisins. Stir with a wooden spoon for several minutes until batter resembles a thick cake batter.
  • Using an ice-cream scoop, scoop dough into 12 balls and place each ball onto the greased parchment paper about 2" apart. Cover the rolls loosely with greased plastic wrap. Allow the rolls to rise in a warm space for 30 minutes until they are about double in size.
  • Preheat oven to 375°F. Remove the plastic wrap, brush each roll gently with the egg white and water mixture, and bake for 30–35 minutes until rolls are a very light golden-brown.
  • Meanwhile, in a small bowl whisk together confectioners’ sugar, orange zest, and lemon juice. Mix until glaze is thick, but pourable. Pour glaze into a sandwich sized plastic bag and snip one corner off the bag. Use the plastic bag as a piping bag and make a "cross" or "x" over each bun after it has cooled.