Low FODMAP Hot Cross Buns

Posted on March 17, 2024


Delight in the aroma of freshly baked, Low FODMAP Hot Cross Buns that bring the warmth of tradition to your table. The aromatic blend of cinnamon, nutmeg, and orange zest elevates each bite, making these buns a perfect treat for the Easter season.

Low FODMAP Hot Cross Buns

Prep time: 2 hrs (including rising time)
Cook Time: 15-20 minutes



For the Buns:
– 2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/4 cup unsalted butter, melted
– 1/2 cup lactose-free milk (or almond milk)
– 1/4 cup pure maple syrup
– 2 large eggs
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– Zest of one orange

For the Cross:
– 1/4 cup gluten-free all-purpose flour
– 3-4 tbsp water

For the Glaze:
– 2 tbsp pure maple syrup


  1. 1. In a small bowl, combine the yeast with a tablespoon of maple syrup and warm lactose-free milk. Let it sit for 5-10 minutes until frothy.
    2. In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, melted butter, remaining maple syrup, eggs, cinnamon, nutmeg, salt, and orange zest. Add the activated yeast mixture.
    3. Knead the dough on a floured surface until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
    4. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
    5. Divide the dough into 12 equal portions and shape them into buns. Place them on the prepared tray.
    6. Mix the gluten-free all-purpose flour with water to create a thick paste. Pipe a cross onto each bun.
    7. Bake in the preheated oven for 15-20 minutes or until the buns are golden brown.
    8. While the buns are still warm, brush them with pure maple syrup for a glossy finish.
    9. Allow the buns to cool slightly before serving. Enjoy your Low FODMAP Hot Cross Buns!


Share on LinkedInShare on FacebookTweet about this on TwitterPin on Pinterest