Teacakes - 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
  • 100g currants
  • 80g dairy free margarine, melted
  • 320ml dairy free milk
  • 50g caster sugar

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


  1. Grease or line a baking tray.
  2. Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, sugar and yeast.
  3. Mix in the currants.
  4. Pour in the melted dairy free margarine with the dairy free milk. Beat until smooth.
  5. Scoop the mixture onto the baking tray to make 8 buns.
  6. Wet your fingers and mould each bun into a round, flat shape. Brush the top with melted dairy free margarine.
  7. Leave in a warm place to prove for 30 – 45 minutes.
  8. Preheat oven to 200°c / 400°f / gas mark 6.
  9. Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun if it sounds hollow it is cooked.
  10. Leave on a wire rack to cool.
  11. Make a syrup – place 50g caster sugar and 50ml water into a small saucepan and bring to the boil. Brush the top of each bun with the syrup.

To serve- cut each teacake in half and toast. Spread with butter and jam.

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