ARTICLE

The Ultimate Gluten Free Hot Cross Bun Recipe

February 4, 2025 – 3 min read

Easter isn’t the same without some delicious hot cross buns. This year, there’s no need to miss out on the tradition if you’re gluten free. Our friends at Miele, along with well renowned chef Shannon Bennett, have created a gluten free hot cross buns recipe perfect for your family celebrations this Easter. This recipe can even be cooked in a steam oven, providing the perfect outer crust, whilst maintaining moisture and flavour on the inside.

Flourless Chocolate Hot Cross Buns

Miele Recipe by Shannon Bennett

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Want to make these delicious Gluten Free Hot Cross Buns at home? You’re going to need one of our top 5 steam Ovens to help you out in the kitchen this Easter

Westinghouse 60cm Electric Oven- Dark Stainless

Bosch Series 8 Accentline 60cm Steam Oven
Westinghouse 60cm Pyrolytic Steam Oven

LG 60cm Steam Oven
Miele 60ch XL Steam Combi Oven CleanSteel

INGREDIENTS

Flourless Chocolate Easter Cakes

150g dark chocolate, chopped
100ml fresh orange juice (1 orange)
1 teaspoon finely grated zest of an orange
150g soft unsalted butter
6 eggs
250g caster sugar
60g ground almonds
50g coconut flour
3 teaspoons mixed spice
20g Valrhona cocoa powder
60g currants
60g sultanas

Icing

Equal quantities of egg whites and sugar. Lemon juice and lemon zest to taste.

METHOD

Pre-heat oven to Moisture Plus at 175C with 1 manual burst of steam.
Melt the chocolate and butter separately on Induction setting 2-3.
Beat the eggs and sugar in the bowl of an electric mixer fitted with a whisk until pale in colour and tripled in volume.
Combine the orange juice, orange zest, chocolate, cocoa powder and butter.
Add the coconut flour and fold into the mixture. Fold this mixture, along with the coconut four, into the eggs and sugar.
Next add the ground almonds, mixed spice and sultanas into the mixture.
Pour the mixture into ½ cup silicon moulds.
Place the buns into the oven on shelf position 2 and inject the burst of steam immediately. Bake for approximately 15 minutes. The buns should be slightly undercooked in the centre.
Bake on shelf position 3 for approximately 15 minutes. The buns should be slightly undercooked in the centre.
Remove from the oven and stand for 1 minute before draping a clean dry tea towel over the top to stop the buns forming a crust. Although a cracked and cratered surface is to be expected; this process avoids the buns becoming crunchy.
To finish, place the mini buns on a baking paper lined tray in a round formation.
Mix equal quantities of egg whites and sugar to create the icing. Add lemon juice and lemon zest to taste.
Decorate the buns with the icing in a long sweeping motion to achieve the beloved ‘hot cross bun’ look we all know and love. Serve with butter if desired.

Check out more great Easter recipes here, including Lemongrass Fish Kebabs, succulent Lemon and Sage Roast Chicken and a mouth-watering Strawberry Tiramisu for dessert. Plus, discover a new way to cook this Easter with steam.