Hot Cross Buns

Makes 10


2 packets Dried Yeast

1/4 cup Honey

1/2 cup Warm Water

2 cups Almond Flour

1 1/2 cups Tapioca Flour

1 cup Potato Starch

2 tsp Xanthan Gum

1 tsp Baking Soda

1/2 cup Rice Bran Oil

3 Large Egg Whites

1 tsp Apple Cider Vinegar

1/2 cup Stevia




Preheat oven to 170° C

In a small bowl stir yeast, honey and warm water. Set aside.

Whisk together almond flour, tapioca flour, potato starch, xanthan cum, salt, baking soda, stevia, cinnamon, and nutmeg.

Add oil and mix

Add egg whites, yeast mixture and apple cider vinegar. Beat until smooth. Dough will be sticky.

Using wet hands, scoop dough onto baking paper and roll into ten equal balls. Place on baking paper lined baking tray.

Press and X into the top of each ball with a spatula or knife.

Bake for 30 minutes or until hot cross buns are golden brown and a skewer inserted into the centre comes out clean.

Serve warm.


If you like your hot cross buns with sultanas or dairy-free choc chips, feel free to add at least a cup full.

This recipe was inspired by Nurture My Gut Flakey Paleo Biscuits Recipe