- Gluten free & vegan
200g gluten free plain flour
100g ground almonds
2tsp xanthan gum
100g caster sugar
8tsp (4 x 7g sachets) dried yeast
60g dairy free margarine, melted
360ml plant-based milk
Fondant icing sugar
Grease a baking tray.
Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.
Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Scoop the mixture onto the baking tray to make 8 buns.
Wet your fingers and mould each bun into a finger shape.
Leave in a warm place to prove for 30 – 45 minutes.
Preheat oven to 220°c / 200°c fan oven / 425°f / gas mark 7.
Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun, if it sounds hollow it is cooked.
Leave on a wire rack to cool.
Make up the fondant by mixing to a stiff consistency with water. Spread over the top of each bun.
Eat within 2 days or if freezing the buns it is best to freeze without the fondant then add the fondant when defrosted.
Try stirring in 50 – 100g sultanas to the dough before scooping the mixture onto the baking tray.