Gluten, Lactose and Yeast Free Hot Cross Buns

Hello Adventurers!

I spent ages and ages trying to work out something to do on this day as I know that it can be an incredibly sad one for Catholics.  Then my Mum had the brain-wave of hot cross buns, so that is exactly what I am giving you the recipe for today.  These hot cross buns are, of course, gluten, lactose and yeast free. Don’t forget to check out my video below!



For the Hot Cross Buns:

58g Butter, cold (I used lactofree butter)

288g Gluten Free Self Raising Flour, plus extra for rolling

55g Caster Sugar

1/2 tsp of Salt

1/4 tsp Ground Cinnamon

Pinch of Ground Ginger

1/2 tsp Lemon Zest

38g Currants

63ml Milk (I used lactose free)

63ml Water

1/2 tsp Vanilla Extract

1 Medium Egg, beaten

For the Icing:

200g Icing Sugar

2 tbsp Milk (I used lactofree)

1/2 tsp Vanilla Extract


Measuring Spoons

Measuring Jug


Baking Tray/Cookie Sheet

Spray Oil

Baking Paper



Large Mixing Bowl




Pastry Brush

Cooling Rack

Small Mixing Bowl

Tall Glass

Elastic Band

Piping Bag

Nozzle (optional)


For the Hot Cross Buns:

First measure out all your ingredients and pre heat your oven to 190°C / 170°C Fan / Gas Mark 5.  Also, grease and line your baking tray/cookie sheet.  Measure your baking paper against your baking tray/cookie sheet and draw round the tray/sheet.  Cut the baking paper to size, then using your spray oil, spray the tray/sheet, placing your baking paper on top (the oil will keep the baking paper in place).  Now place your tray/sheet off to the side until you are ready to bake.

Grab your large mixing bowl, sieve, spatula, butter, flour, caster sugar, salt, ground cinnamon and ground ginger.

Add your butter to your large mixing bowl and sieve in your dry ingredients.

Rub everything together, with your hands, until the mixture resembles fine breadcrumbs.

Grab your lemon zest and currants.

Add your lemon zest and currants to your mixture, using your spatula to mix together, until well combined.

Grab your milk, water, vanilla extract and your fork.

Using your spatula, make a well in the centre of the mixture and add your milk, water and vanilla extract.

Using your fork, start from the centre of the well and, working outwards, bring the mixture together.

Lightly flour your work surface and tip your mixture onto it – don’t worry if it is a bit wet or crumbly.

Using your hands, knead the dough until it doesn’t crumble any more.

Once this is done, grab your prepared tray or cookie sheet.

Tear off six equal(ish) pieces of dough.  Or you can measure out how much your whole mixture ways and evenly divide your mixture, but I don’t mind doing it by eye.

Roll each of your torn off ‘hot cross bun’ pieces into balls.

Place all of your ‘hot cross bun’ balls onto your baking tray, spaced apart to allow for spreading.  However, if you want to do a ‘tear-n-share’ hot cross bun bake, you can place them closer to each other. 

Press down and mould each of your balls until they resemble squares.

Grab your beaten egg and your pastry brush.

Using your pastry brush, brush each of your dough squares, including the sides with your beaten egg.

Place your tray into your preheated oven and bake for twenty to twenty-five minutes until golden brown.

Remove from the oven and place, still in their tray, onto your cooling rack.

For the Icing:

Grab your small mixing bowl, icing sugar, milk and your vanilla extract.

Add the icing sugar, a little bit of your milk, and vanilla extract to your bowl and stir using your spatula.

Add the remaining milk, a little bit at a time, and mix until the mixture is smooth and thick.

Grab your tall glass, elastic band, piping bag, scissors and nozzle (if using one).

If using a nozzle, cut a hole in the piping bag and put the nozzle in.

Place your piping bag into your tall glass, wrapping the edges over the sides.

Secure the edges of the piping bag with your elastic band to your glass.

Place your icing into your piping bag.

Remove the elastic band and use it to secure the end of the piping bag.

Remove piping bag from the glass.


Grab your cooled hot cross buns, and your icing.

Pipe a cross over your hot cross buns.

Leave to set or eat straight away, it’s up to you.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, or below where you can get most if not all you need to make these!

Remember be brave, be happy, be kind, be you!

See you next time…


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