Gluten Free Hot Cross Loaf - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-hot-cross-loaf

Posted On: 13th March 2026

If you're looking for a delicious gluten free Easter bake, this gluten free hot cross loaf is the perfect recipe and not chocolate heavy! Packed with warm spices, sweet raisins and finished with the traditional cross, it has all the classic flavours of hot cross buns but baked into one easy loaf. This coeliac friendly gluten free bread recipe is ideal if you love homemade gluten free baking but don’t want the hassle of shaping individual buns. If you’ve struggled with gluten free bread making in the past (I know the feeling!), this recipe is simple, forgiving and delivers a soft, flavourful loaf every time.

Ingredients

225 ml milk
1x 7g sachet fast action yeast
375g gluten free white bread flour (plus an extra 50g)
60g light muscovado flour
1tsp sugar
1tsp cinnamon
1/2tsp nutmeg
1/4tsp mixed spice
1/4tsp salt
zest of an orange
50g unsalted butter
200g raisins
2 large eggs
60ml water

Preparation Time: 1 Hour
Cooking Time: 45 Mins

This recipe contains

Dairy, Egg

Method

1. Warm the milk gently in a jug, it should be warm to the touch, you don't want it to hot otherwise it will kill the yeast.

2. Add the yeast to the warm milk, stir and set aside to 10-20 mins, it should start to foam up on the top of the milk.

3. Meanwhile, sift the gluten free bread flour, sugar, spices and salt into a large bowl. Then cut the butter into chunks and rub into the gluten free flour mix until you get a breadcrumb type consistency, then chuck in the raisins and stir through.

4. Create a well in the middle and add in the eggs and the yeasty milk mixture, beat with a wooden spoon until thoroughly combined. It will be runnier than a none gluten free bread mix.

5. Grease and line a 2lb loaf tin and pour in the gluten free bread mix, cover with clingfilm or a damp towel then leave in a warm place to prove for 45 mins to 1 hour, it should round about double in size.

6. Once proved, remove the cling film/towel and in a bowl mix the 50g of gluten free bread flour with some water, 60ml worked great for me but you may need a little more or less. You want it so you can pipe it easily but not to runny. Pipe a large cross across the top of the loaf.

7. Bake in an oven preheated to gas mark 4/180c for 45-50 minutes until browned and sounds hollow when you knock on the bottom of the loaf.

8. Allow to go cold before slicing. It should last a couple of days in an air tight container, or as I do, slice and freeze and it will keep for at least 6 months.

This recipe makes 12 slices
Nutritional info per slice