Low FODMAP Chocolate Hot Cross Buns

Hey there FODMAPpers!

This Easter you don’t have to miss out on hot cross buns or chocolate because we have a delicious Low FODMAP chocolate hot cross bun recipe for you.

Firstly, have you seen this Healthy Baker Low FODMAP flour in your local woolworths?


It is a certified FODMAP Friendly flour that you can now use for all your baking needs. The FODMAPs are removed via an all-natural, chemical-free, wet extraction process, while retaining all the nutritional goodness of their premium quality Plain Flour. You can find out more about the flour here: http://www.healthybaker.com.au/products/low-fodmap-plain-flour/

If you can’t find this flour or need gluten free flour then choose a gluten free Low FODMAP alternative.

Low FODMAP Chocolate Hot Cross Buns


Makes 12 hot cross buns


  • 2 x 7g sachets dried yeast
  • 4 cups Healthy Baker Low FODMAP Flour (sifted) or Gluten Free Alternative
  • 1/4 cup caster sugar
  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 1 cup dark chocolate chips
  • 40g butter
  • 350ml lactose free milk
  • 2 eggs, lightly beaten

Flour Paste

  • 1/2 cup plain flour
  • 1/3 cup water

Sugar Glaze

  • 1/3 cup water
  • 3 tablespoons caster sugar
  • Butter, to serve


Step 1
In a large mixing bowl combine the flour, yeast, sugar, mixed spice, salt and chocolate. Melt butter in a small saucepan over medium heat then add milk. Heat for 1 minute, or until lukewarm. Add the butter and warm milk mixture and eggs to flour mixture. Using a flat-bladed knife mix mixture until dough almost comes together then use clean hands to finish mixing to form a soft dough.

 Step 2
Turn dough out onto a floured surface. Knead for 5 minutes, or until dough is silky. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

Step 3
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 1 minute on a lightly floured surface until smooth. Divide into 12 even pieces. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 25-30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-forced.

 Step 4: Make flour paste
Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag, then cut off one corner of the bag and pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

Step 5: Make glaze
Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.



Enjoy your Easter everyone!

Until next time,

I am Atlanta Shorten,

Good Eating!!

Low FODMAP Chocolate Hot Cross Buns
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