gluten free fruit buns


(Vegan, Gluten-Free, FODMAP friendly)

This recipe works perfectly with the GF White Bread Flour. Makes 12-14 buns or 1 loaf.



600g water
250g gluten free sourdough starter
500g GF White Bread Flour
11⁄2 tbs mixed spice or cinnamon
80 - 100g raw sugar, rapadura or coconut sugar
50g butter (vegan or dairy)
2 tsp grated lemon or orange zest
150 - 200g dried mixed fruit 


In a large bowl, combine all ingredients, except dried fruit. Mix well by hand or electric mixer until thoroughly combined (5 minutes), scrape down the sides regularly.

Chill dough in a covered container in fridge for 1 - 2 hours.

Optional: soak fruit overnight in water. Drain & pat dry before adding in next step. 

Using oiled hands, mix fruit through dough. Shape into buns (100 - 120g portions). Arrange buns close to each other on lined baking tray.

For loaf: Scoop or using oiled hands, shape dough and put into a lined loaf tin.

Brush top of buns or loaf generously with water.

Allow dough to rise in a covered container until almost doubled in size (timing will vary).

Do not over-rise.

Bake in a preheated fan-forced 220°C oven for 15 minutes.

Reduce heat to 160°C and bake for a further 30 - 35 minutes for buns and 50 - 60 minutes for a loaf. The inner temperature should reach 100°C.

Brush tops of buns with melted butter or warm smooth apricot jam for a delicious soft crust. Enjoy fresh from the oven.

Buns freeze and thaw well. Once thawed, brush with water and reheat for 10 - 15 minutes in 180°C preheated oven for optimum flavour.

Back to blog