5 delicious gluten-free buns that will leave you licking your lips. Get inspired!

Are you celiac or are you preparing a treat for a visitor with gluten intolerance?

You don’t have to worry!

We bring you the best recipes for gluten-free buns, which not only celiacs will appreciate.

Try the orange frosted cake, zucchini and chocolate slices and much more.

Enjoy it!

Gluten-free lemon poppy seed bun

There is incredible magic in every bite of this lemon poppy seed cake. The magic of lemon zest, poppy seeds, moist and fluffy dough and a refreshing lemon glaze that brings everything together beautifully. Plus, it’s so simple!

Ingredients

On the bun:

• 1 and 2/3 cups gluten-free white mix (eg Doves Farm Freee)
• 3/4 cup almond flour
• 1/2 tsp xanthan gum (omit if your gluten-free flour mix already contains xanthan)
• 3 teaspoons of baking powder
• 1 cup granulated sugar
• pinch of salt
• zest of 3 lemons
• 2 spoons of poppy seeds
• 226 g softened butter
• 4 medium eggs, room temperature
• 1/2 cup milk, room temperature
• 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
• 6 tablespoons of lemon juice, freshly squeezed

For the lemon glaze:

• 1 cup sifted powdered sugar
• 6 tablespoons of lemon juice, freshly squeezed
• poppy seeds for sprinkling

Method

1. Preheat the oven to 180°C and line a 20×20 cm square baking tin with baking paper.
2. Sift the gluten-free flour mixture, almond flour, xanthan gum and baking powder into a large bowl.
3. Add the sugar, salt, lemon zest and poppy seeds and mix until combined.
4. Add the softened butter and, using a stand mixer fitted with the paddle attachment, work the butter into the dry ingredients until a mixture resembles coarse breadcrumbs (or coarse sand).
5. In a separate bowl, mix the eggs, milk, vanilla and lemon juice.
6. Add the wet ingredients to the dry butter mixture and mix well.
7. Transfer the dough to a lined baking tin, smooth the top and bake in a preheated oven at 180°C for about 50 minutes or until the bun is risen, golden on top and a toothpick inserted comes out clean.
8. If the bun starts to brown too quickly, cover it with foil and continue baking until done.
9. Leave to cool in the pan for about 10 minutes, then remove from the pan and leave to cool completely on a cooling rack.
10. Prepare the frosting.
11. Mix the powdered sugar and 6 tablespoons of lemon juice until you get a thick mixture. (You can add more lemon juice to make the frosting runnier or more powdered sugar to make it thicker, as desired.)
12. Drizzle the cooled bun with the lemon glaze, spread it evenly over the top with a spoon and let it drip down the sides.
13. When the frosting is semi-dry, sprinkle the bun with poppy seeds.
14. Enjoy it!

Gluten-free cake with orange glaze

Gluten-free puff pastry filled with bourbon, sweet vermouth and cocktail cherries is an absolute delicacy that even the most demanding diners will appreciate!

Ingredients

• 2 and ½ cups all-purpose gluten-free mix and extra to pour into the mold
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ¾ cup bourbon
• 2 spoons of sweet vermouth
• about 40 drops Bitters
• 1 cup butter, room temperature
• 2 cups of sugar
• 4 large room temperature eggs
• 2 teaspoons of vanilla extract
• 280g stemless cocktail cherries, well drained and chopped
• 1 cup powdered sugar
• 1 tablespoon finely grated orange peel from 1 large orange
• 2 tablespoons of fresh orange juice

Method

1. Preheat the oven to 175 degrees Celsius.
2. Spray a cake pan with non-stick cooking spray, dust with a little flour, tilt the pan so it’s completely covered in flour, and tap off the excess.
3. Mix the flour, baking powder, baking soda and salt in a bowl.
4. In a separate glass, mix the bourbon, vermouth and bitters.
5. In an electric mixer, preferably fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes on high speed.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the vanilla.
8. Turn off the mixer, add half the flour mixture, then the bourbon mixture, then the rest of the flour.
9. Mix it up.
10. Add the cherries and fold in with a spatula, making sure to scrape the sides and bottom of the mixing bowl well.
11. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
12. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
13. Place the cooled cake on a cake plate.
14. Mix the powdered sugar with the orange peel and 2 tablespoons of orange juice.
15. Mix until you have a smooth and runny frosting.
16. If it is too thick, add a little more orange juice.
17. Spread the frosting over the entire cake and serve.

Gluten-free apple pie

A light, buttery, gluten-free cake combined with apples and sprinkled with powdered sugar is an absolute delicacy that is suitable not only for a festive party, but also as a dessert with coffee on a weekday.

Ingredients

• 500 g of apples
• ½ cup millet flour
• ¼ cup + 3 tablespoons gluten-free oat flour
• ¼ cup + 2 ½ tablespoons glutinous rice flour
• 2 and ½ spoons of finely ground almond flour
• ½ teaspoon xanthan gum
• 1 and ¼ teaspoons of baking powder
• ¼ teaspoon of baking soda
• 7 tablespoons of softened butter, plus extra to brush the pan
• ½ cup + 1 tablespoon granulated sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of salt
• 1 tablespoon fresh lemon juice
• zest of one lemon
• 2 large eggs, room temperature
• ¼ cup whole milk
• 1 tablespoon of apricot jam
• 1 tablespoon of powdered sugar

Method

1. Preheat the oven to 175°C.
2. Grease a 23 cm cake tin with butter and then sprinkle with almond flour.
3. Peel the apples, remove the cores and cut into quarters.
4. Cut each quarter into 6-8 slices.
5. Set aside.
6. In a medium bowl, whisk together the millet flour, oat flour, glutinous rice flour, almond flour, xanthan gum, baking powder, and baking soda.
7. Set aside.
8. In the bowl of a stand mixer or in the mixing bowl of a hand mixer, cream together the butter, vanilla, sugar, and salt until light and fluffy.
9. Add the lemon juice and zest and stir until combined.
10. With the mixer on, add the eggs one at a time and mix until just combined.
11. With the mixer on, add half the flour mixture, then the milk, then the remaining flour, mixing until just combined.
12. Pour the batter into the prepared mold and spread it into an even layer using a spatula.
13. The dough should be about 2 cm thick.
14. Arrange the apples on top and insert them right next to each other in the dough.
15. Bake the cake for 45-50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs attached.
16. While still warm, spread the top of the cake with apricot jam.
17. Let cool for a few minutes and then remove the cake from the pan.
18. Allow to cool completely, then slide a knife under the cake to remove the base.
19. When the cake is completely cool, sprinkle with icing sugar and serve.

Gluten-free plum bun

Gluten-free dessert filled with fresh plums, a pinch of cinnamon and vanilla in a buttery dough. It’s great at any time of day. Whether for breakfast, brunch, lunch or dinner.

Ingredients

• 500 g of plums, cut into wedges
• 1 cup almond flour
• 1 cup gluten-free white mix
• 1/2 teaspoon xanthan gum (do not add if your mix already contains xanthan gum)
• 1 tablespoon of gluten-free baking powder
• 1/4 teaspoon sea salt
• 1/2 cup softened butter
• 1/2 cup + 2 tablespoons coconut sugar
• 2 large eggs, room temperature
• 1/2 cup room temperature milk
• 1 teaspoon of vanilla extract
• 1 and 1/2 teaspoons of ground cinnamon

Method

1. Preheat the oven to 190 degrees Celsius and line a 20×30 cm baking tray with baking paper.
2. Mix the plum wedges with 2 tablespoons of coconut sugar and cinnamon.
3. Set aside for 15 minutes.
4. In a large bowl, whisk together the flour, xanthan gum, if using, baking powder, and salt.
5. In a separate bowl, use an electric mixer to combine the butter, sugar, and eggs.
6. Add milk and vanilla and mix.
7. Add the wet mixture to the dry ingredients and mix.
8. Spread the dough on the prepared baking sheet and spread the plums evenly on top.
9. Bake for 35 minutes or until the bun is golden brown.
10. Leave to cool completely on the baking sheet before slicing.

Gluten-free chocolate-zucchini slices

This gluten-free chocolate and zucchini bun is perhaps the fluffiest and most flavorful dessert ever! Try it and see for yourself.

Ingredients

On the bun:

• 85 g dark chocolate, chopped
• 112 g of vegetable oil
• 1 teaspoon of vanilla extract
• 280 g of universal gluten-free flour
• 1 teaspoon xanthan gum (omit if your mix already contains it)
• 27 g of unsweetened Dutch cocoa
• 1/2 teaspoon of salt
• 2 teaspoons of baking powder
• 200 g of granulated sugar
• 2 room temperature eggs, beaten
• 1/2 cup warm water
• 330 g grated zucchini (about 2 large or 3 medium-sized zucchini)

For the frosting:

• 230 g dark chocolate, chopped
• 1/2 cup heavy whipping cream

Method

1. Preheat the oven to 160°C.
2. Grease or line a 23cm square baking tin with baking paper and set aside.
3. Place 85g of chopped chocolate in a small, heat-safe bowl over a pot of simmering water (make sure the bowl is not touching the water).
4. Stir until almost all of the chocolate has melted.
5. Remove from heat and stir until all the chocolate is melted and smooth.
6. Add the oil and vanilla, mix and combine and leave to cool briefly.
7. Place the flour, xanthan gum, cocoa powder, salt, baking powder and sugar in a large bowl and whisk until well combined.
8. Add the melted chocolate and oil mixture and mix.
9. Add the egg and water and mix.
10. The dough will be thick.
11. Add the grated zucchini and mix.
12. Scrape the dough into the prepared form and smooth it into an even layer with a moistened spatula or knife.
13. Place the tin in the middle of the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the middle comes out with just a few moistened crumbs.
14. Remove the bun from the oven and let it cool in the tin for at least 20 minutes.
15. Once the bun has cooled, prepare the frosting.
16. Place the chopped chocolate in a medium bowl.
17. Bring the cream to a boil in a small saucepan.
18. Pour the cream over the chopped chocolate and let it sit for a few minutes so that the chocolate starts to melt.
19. Stir until the chocolate is melted and the frosting is smooth.
20. Immediately pour evenly over the top of the bun.
21. Let sit at room temperature until frosting dries.
22. For a firmer frosting, refrigerate the bun for 30 minutes, then cut into squares and serve.

Tips for gluten-free baking

Gluten-free buns are more demanding than classic buns with flour, so we bring you a few tips to make baking easier.

• Add vanilla or other flavors to your gluten-free buns. Gluten-free flours often have a unique flavor, and adding other flavorings will help mask that specific flavor.
• Transfer the buns to a wire rack as soon as possible after baking , this will ensure that they cool down properly. Leftovers can then be frozen to preserve freshness.
• To ensure the bun rises properly, you need 2 teaspoons of baking powder per cup of gluten-free flour .
• Gluten-free buns are usually not as pliable as normal buns , so it is good to use cane sugar instead of white sugar, or honey or agave to add moisture . Adding an extra egg or oil can also help. If the bun contains fruit puree, sour cream or yogurt, it will be soft on its own.
• Substituting ground flaxseed (1/4 cup flaxseed in ¼ cup water) for ¼ cup flour in a recipe will add nutrients.
• Avoid over-kneading the dough.

And how did you like our recipes? Write to us in the comments!