Easter,  Gluten-Free

Gluten Free Hot Cross Chocolate Buns

    Traditional hot cross buns or chocolate chip buns? Whichever you like… Now it’s time to enjoy them.
Here’s my new recipe for these meaningful Easter buns. This time double chocolate orange hot cross buns.

These gluten-free, dairy-free, and refined sugar-free buns are denser and richer in texture a bit like scones.
They taste best warm, freshly baked or cut in half, and toasted in the oven.

You might also like my other recipe for Gluten Free Hot Cross Buns


Gluten Free Hot Cross Chocolate Buns

Gluten Free Hot Cross Chocolate Buns
Cook Time 25 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes


Ingredients for 8 buns

  • 90 g teff flour
  • 60 g buckwheat flour
  • 100 g almond flour
  • 80 g tapioca starch
  • 20 g cocoa powder
  • 20 g psyllium husk
  • 8g dried yeast
  • Pinch of salt
  • 100 g soft dates
  • ½ teaspoon honey
  • ½ teaspoon cinnamon
  • Orange zest from one orange (optional)
  • 100 ml fresh orange juice
  • 240 ml light coconut milk
  • 1 egg (room temperature)
  • 1 teaspoon apple cider vinegar
  • ½ cup chocolate chips
  • 2 tbsp candied orange peel
  • Maple syrup for glazing

Flour cross:

  • 15 g rice flour
  • 10 g tapioca starch
  • Water (around 3-5 tablespoon)


  1. Mix all flours, tapioca starch, cocoa powder, psyllium, salt, cinnamon, orange zest, chocolate chips and orange peel in a large bowl.
  2. Warm up the milk in a small pot. (Dip your finger in to check the temperature, it should be between lukewarm and hot.)  Then mix ⅓ cup of milk in a small bowl with honey and yeast. Put aside for 10 minutes, until the yeast bubbles up.
  3. Soak the dates in remaining milk  for 10 - 15 minutes. Then add orange juice, apple cider vinegar, egg and blend all together.
  4. Add blended mixture and yeast to the bowl with dry ingredients and mix with spatula until well combined. Cover the bowl with a kitchen towel and let it rest for 15 minutes.  
  5. Wet your hands with water and roll the dough into 8  balls and place them on the baking tray. Cover the buns with a kitchen towel and let it rise at room temperature for about an hour. Meanwhile preheat the oven to 180°C
  6. To make a flour cross, mix rice flour and tapioca with a bit of water, one tablespoon at a time, until you have a thick paste. Transfer it into a piping bag with a very small nozzle and pipe crosses over your buns.
  7. Bake your buns in 180°C for about 20 - 25 minutes. Remove baked buns from the oven and brush the top of each of them with maple syrup. Transfer  on a wire rack to cool a bit. Enjoy warm and freshly baked.


Store the buns in a glass closed container until three days. Warm up the buns in the oven before serving.

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