Gluten, Dairy and Egg Free Currant Buns

Current Bun

serves / makes 8
2 hours prep time
20 mins cooking time


  • 450g gluten free bread flour
  • 1 teaspoon dried active yeast
  • 50g caster sugar
  • 40g dairy free spread
  • 250ml dairy free milk, warmed slightly
  • zest of one lemon
  • 100g currants


  1. Place all the ingredients in a large bowl and mix until it forms a soft dough
  2. Beat with the dough hook on an electric mixer for 5 minutes or knead by hand for 10 minutes
  3. Leave to rise until doubled in size, about 1 hour
  4. Divide the dough into 8 balls and shape into buns
  5. Place on a lined baking sheet and leave to rise until doubled in size, about 1 hour
  6. Preheat the oven to 180 oC
  7. Brush the buns with a  little milk
  8. Bake in the oven for 20 minutes
  9. Allow to cool before serving with dairy free spread or jam