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


  • 1 1⁄2 cups sorghum flour
  • 1 1⁄2 cups arrowroot starch
  • 2 tsp. xanthan gum
  • 1⁄2 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄4 tsp. allspice
  • 1 tsp. baking powder
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • 2 1⁄4 tsp. instant yeast
  • 1⁄4 cup brown sugar
  • 2 large eggs
  • 3 Tbsp. olive oil
  • 1 tsp. apple cider vinegar
  • 1 cup water, heated to 110°F
  • 3⁄4 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 inches 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 to 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.