Swiss Buns - Makes 8


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 100g caster sugar
  • 8 tsp (4 x 7g sachets) dried yeast
  • 80g dairy free margarine, melted
  • 350ml dairy free milk
  • Fondant icing sugar

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Grease a baking tray.
  2. Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, sugar and yeast.
  3. Melt the dairy free margarine and pour into the flour with the dairy free milk, beat until smooth.
  4. Scoop the mixture onto the baking tray to make 8 buns.
  5. Wet your fingers and mould each bun into a finger shape.
  6. Leave in a warm place to prove for 30 – 45 minutes.
  7. Preheat oven to 200°c / 400°f / gas mark 6.
  8. Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun, if it sounds hollow it is cooked.
  9. Leave on a wire rack to cool.
  10. Make up the fondant by mixing to a stiff consistency with water. Spread over the top of each bun.
  11. Eat within 2 days or if freezing the buns it is best to freeze without the fondant then add the fondant when defrosted.

Gem's hints and tips

Do not store in a plastic container as the fondant will sweat.
Try stirring in 50 – 100g sultanas to the dough before scooping the mixture onto the baking tray.

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