If you have someone in the family who dislikes dried fruit, these gluten free salted caramel hot cross buns are a lovely way to make Easter baking feel inclusive. They are fruitless hot cross buns with soft dough, little pieces of fudge and optional dark chocolate chips. I created this recipe, along with my double chocolate chip hot cross buns, especially for my son and for anyone else who prefers their Easter buns without dried fruit.
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How do you get a salted caramel flavoured bun?
After seeing salted caramel hot cross buns in several shops, I wanted to create a gluten free version for people with coeliac disease or anyone following a gluten free diet. Traditional hot cross buns often rely on dried fruit and mixed spice, but this fruitless version uses caramel flavouring and fudge chunks to bring in that sweet salted caramel style.
I checked the ingredients used in shop-bought versions and decided that small fudge pieces would work well in a soft gluten free dough. To boost the caramel flavour, I also added caramel flavouring. I found mine in Tesco, but you can use the one you prefer, provided it is suitable for your dietary needs.
Some salted caramel buns still include mixed spice or pumpkin pie spice, but I chose not to use it here. The warm spice flavour did not feel right with the fudge pieces, and I wanted the caramel flavour to be the focus. These gluten free salted caramel hot cross buns are sweet, soft and a little different from the traditional Easter bake.
I also added dark chocolate chips to the dough. They are not essential, but they give another texture and help balance the sweetness of the fudge. If you prefer a plain salted caramel bun, simply leave the chocolate chips out.
Can these salted caramel Hot Cross Buns be made without dairy and eggs (suitable for vegans)
Yes, these salted caramel hot cross buns can be made suitable for a vegan diet. The basic dough does not need eggs, and the milk and butter options can be replaced with dairy free alternatives. The main ingredient to check carefully is the fudge, as many fudge pieces contain dairy.
To make the recipe vegan, use dairy free milk and olive oil instead of butter. You will also need to source dairy free fudge or make your own using my 3 ingredient fudge recipe, making sure to replace regular milk with a dairy free alternative. If using chocolate chips, choose a vegan-friendly dark chocolate chip.
What flour is required to make gluten free Hot Cross Buns?
This recipe is designed to be simple because it uses my wholegrain gluten free and vegan bread mix. The mix contains the key ingredients needed to create a soft gluten free bread dough, which makes the process much easier than blending several different flours yourself.
If you are outside the UK and cannot buy the bread mix, you can learn how to make it in my How To Make Gluten Free Bread online course. The course can be taken at your own pace, allowing you to pause and replay the videos as needed while learning how to make a wide range of gluten free bread.
As well as learning how to make my gluten free bread mix, you will also learn how to make my gluten free flour blend.
How easy is it to make gluten free Hot Cross Buns?
These gluten free salted caramel hot cross buns are very straightforward to make. Place the gluten free bread mix into a large bowl, add the remaining dry ingredients, stir well and then mix in the wet ingredients. Once the dough has thickened, fold in the fudge chunks and chocolate chips.
If you would like smoother buns without visible whole flax seeds, you can put the bread mix into a blender before using it. This step is optional, but it gives the buns a smoother texture.
The dough is really sticky, how do I roll it?
Gluten free dough is often stickier than wheat-based dough, and this recipe is no exception. The good news is that it becomes easier to handle if you follow a few simple steps.
First, mix the dough thoroughly. The mixing process helps the mixture thicken. Second, after adding the liquid to the dry ingredients, leave the dough to stand for at least 5 minutes. This gives the psyllium husk powder and flax seeds in the bread mix time to absorb the liquid.
Once the dough has thickened, rub your hands with olive oil. Use a dessert spoon to remove a portion of dough, roll it gently between your hands and place it in the tin. Re-oil your hands whenever the dough starts to stick.
Other Hot Cross Bun & Easter recipes
If these fruitless salted caramel hot cross buns are not quite what you are looking for, there are several other gluten free Easter recipes you might enjoy.
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Double Choc Hot Cross Buns -
Traditional Hot Cross Buns -
Mini Egg Cheesecake
I have also gathered many of my Easter recipes into a downloadable ebook, which you can find below.
Gluten Free Easter Recipes (Downloadable Book)
In Gluten Free Easter Made Easy, I share some of my favourite gluten free Easter recipes.
This year will mark our tenth gluten free Easter, so I have included recipes for favourite Easter bakes as well as recipes that can be made as gifts.
Inside the book you will find recipes for gluten free hot cross buns, chocolate truffles, chocolate simnel cupcakes and more. There are also recipes for special Easter desserts, gluten free breakfasts and homemade Easter gifts.
After purchasing the book, you will receive a link to download a PDF copy. You can print it or view it on your screen.
Pin the recipe so you don’t lose it:
Gluten Free Salted Caramel Hot Cross Buns (Vegan Option)
Ingredients
For the buns
- 1 packet Free From Fairy gluten free bread mix
- 40 – 50 g light brown sugar – or granulated white sugar or coconut sugar
- 7 g dried yeast – I recommend Easy Bake Allinson’s
- 340 ml dairy free milk – or cow’s milk if not dairy free or vegan
- 130 ml boiling water
- 30 ml olive oil – or melted butter if not dairy free or vegan
- 2 tsp caramel flavouring – I used Dr Oetker’s
- 1 tsp balsamic vinegar – or cider vinegar
- 75 g fudge chunks – check they are dairy free if required
- 40 g dark chocolate chips – check they are vegan if required
For the crosses and glaze
- 2 tbsp Free From Fairy plain flour blend
- 1.5 tbsp water – or enough to make a thick but runny paste
- 2 tsp runny honey – warmed, or rice syrup if vegan
Instructions
To make the buns:
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For smoother buns without whole flax seeds, empty the bread mix into a blender and blend until the flax seeds are no longer whole. Then continue with the recipe.
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If you do not mind whole flax seeds, place the bread mix in a large mixing bowl. Add the sugar and yeast, then stir well to combine.
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Using digital scales, measure the boiling water and milk into a jug and stir together.
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Add the milk and water mixture to the dry ingredients, along with the oil or melted butter, vinegar and caramel flavouring. Stir well to form a smooth dough. Fold in the fudge pieces and chocolate chips, then leave the mixture to stand for 5 minutes.
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Stir again. With oiled hands, divide the mixture into 12 pieces. Roll each piece into a ball and place it in a 23cm square tin. Re-oil your hands as needed if the dough becomes sticky.
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Place the buns in an oven set to its lowest temperature, or with just the light on. The temperature should be around 50 degrees C.
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Leave the buns to rise for 20 minutes. Remove them from the oven, then increase the oven temperature to 230 degrees C, 210 degrees fan, Gas 8 or 446 F.
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While the buns rise, mix the flour and water for the crosses until you have a smooth paste.
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Drizzle the cross paste over each bun, then return the tin to the oven. There is no need to wait until the oven has reached full temperature.
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Bake for 20–25 minutes, until the buns are golden.
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While the buns are still warm, gently heat the honey or rice syrup.
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Use a pastry brush to spread the warm honey or syrup over the warm buns.
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Cool the buns on a wire rack before storing, or enjoy them while still warm.