Buckwheat Hot Cross Buns

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I’ve baked a number of hot cross buns over the years. Ones made with spelt flour, the conventional type with baker’s yeasts, and grain free versions. But I often come back to this gluten free wholegrain recipe. This Buckwheat Hot Cross Buns recipe has the balance of wholesome nourishment of an ancient grain. It has been activated with sourdough. And then finally, it bears a close resemblance to its gluten filled cousin so that everyone in my household declares, “This is it!” This Buckwheat Hot Cross Buns recipe yields wholegrain buckwheat buns that are spicy. But it also has sweet punches from the dried currants. Also, it is dense, yet with a soft bite. And if you generously spread it with cultured butter, it is absolutely delicious.

gutsy hot cross buns

Buckwheat Hot Cross Buns



  • 250 g sweetie starter (cookie dough starter) fed, domed, and ready to go


  • 100 g buckwheat flour
  • 50 g glutinous rice flour
  • 150 g tapioca starch
  • 30 g psyllium husk
  • 30 g coconut sugar
  • 100 g dried fruit I like a mix of currants and sultanas
  • 1 g ground cloves
  • 4 g ground cinnamon
  • 3 g ground nutmeg
  • 5 g sea salt
  • 100 g beaten eggs approximatley 2 medium eggs
  • 100 g orange juice or any water kefir can be used here too
  • 50 g water or fizzy apple sauce
  • 20 g olive oil or ghee if using ghee, make sure it is melted first


  • 15 g almond meal
  • 15 g tapioca starch
  • 20 g warm water

Final Glaze (to be brushed on after baking)

  • 20 g honey
  • 20 g water


Feed Starter

  • The night before or 8-10 hours before (in Brisbane’s autumn/ winter), Feed Sweetie. Place her in a warm place to ferment in winter. We will be using 250g of the starter for this recipe. Make sure to keep some starter aside for future use.

Making the Dough

  • When Sweetie is doubled, bubbly and domed, combine the buckwheat flour, glutinous rice flour, tapioca starch, psyllium husk, coconut sugar, dried fruits, ground cloves, ground cinnamon, ground nutmeg, and sea salt well in a large mixing bowl.
  • In a small bowl whisk together Sweetie starter, eggs, water, and orange juice.
  • Pour and combine the leaven mixture to the dry ingredients bowl. Mix well with a wooden spoon or spatula. The dough will be quite sticky.
  • Stir in olive oil or ghee and combine well.


  • Cover the dough with a damp kitchen towel and set aside in a warm place for 4 hours.

Shaping the Buns

  • Dust the work bench and your hands with buckwheat flour. Remove the dough from the bowl and gently knead for a couple of minutes by spreading and folding.
  • To shape buns, roll the dough into a 20cm log. Using a sharp knife, slice the log in half. Slice each halves in half again. And then into quarters. You should yield 16 lumps of dough.
  • Roll each dough into a bun and place it in a parchment lined cake tin or brownie tray (anything that fits all the buns, I find that a 10” cake tin fits all the buns perfectly).

Second Rising

  • Once completed, cover the buns with a damp kitchen towel and allow to rise for 2 hours. Preheat oven at 220°C 30 minutes before baking.


  • Make paste while buns are proving.
  • In a small cup combine well, almond meal, tapioca starch and warm water.
  • Transfer into a zip lock bag with the corner cut to give a small opening of approx 3 mm.
  • When the buns are risen and ready to bake, use a sharp knife to lightly score a cross on each bun. Pipe a cross onto each bun over the scoring.

To Bake

  • Lower the temperature to 200C and bake for 30 minutes or until the buns are golden brown.

Final Glaze

  • Prepare the glaze while the buns are baking in the oven.
  • Combine honey and water in a pot and bring to boil over low heat.
  • Remove from heat and generously glaze the buns as soon as they come out of the oven.
  • Cool the buns for 15 minutes on a wire rack before digging in.

For more sweet sourdough recipes (which includes a yummy chocolate version of these hot cross buns), and a starter kit, take a look at our Sourdough Cookie Starter.


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