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Simple Gluten-Free Fruit Buns Recipe

These gluten-free fruit buns are one of my Dad’s favourites. So easy to make they are similar to a scone. Lovely with a bit of butter.

These delectable pastries, traditionally reminiscent of classic British tea-time fare, have been expertly reimagined to cater to individuals with coeliac disease or gluten sensitivities.

Crafted with a carefully selected blend of alternative flours such as rice, almond, and tapioca, these buns offer a wonderfully light and tender crumb, generously studded with plump, juicy dried fruits like currants, sultanas, and candied peel.

Whether enjoyed warm from the oven with a generous smear of creamy butter or savoured alongside a steaming cup of Earl Grey, these gluten-free fruit buns represent a delightful fusion of traditional baking techniques and modern dietary awareness.

What you’ll love about this recipe

Taste and Texture: An irresistible combination of crisp exterior and soft, pillowy interior, which is generously studded with plump, juicy dried fruits, the subtle warmth of mixed spices creates a complex flavour profile.

Dietary Benefits: Perfect for those with gluten sensitivities or coeliac disease and allows guilt-free indulgence without dietary compromise and delivers a traditional baking experience without wheat.

Nutritional Advantages: Packed with natural fruit nutrients which help to provide essential vitamins and minerals from dried fruits.

Versatility: Ideal for multiple occasions – breakfast, afternoon tea, or midnight snack and are easy to pair with butter, jam, or enjoy on their own. Suitable for various dietary requirements

Ingredients

• 225g Gluten-free self-raising flour
• A pinch of salt
• 100g  Butter
• 85g  Mixed dried fruit
• 1 tbsp Mixed peel
• 55g  Castor sugar
• 1 Medium egg
• A little milk to mix

Instructions

•  Preheat the oven to 200°C (Gas Mark 6), ensuring the rack is positioned in the centre for even heat distribution. Allow the oven to fully warm up for at least 10 minutes before baking to guarantee consistent temperature.
• Carefully grease a large baking tray with a thin, even layer of butter or use a non-stick baking parchment. This prevents the delicate gluten-free buns from sticking and ensures easy removal after baking.
•  In a large mixing bowl, add the gluten-free flour and cold butter. Using your fingertips, gently rub the butter into the flour, working quickly and lightly to create a fine, breadcrumb-like texture. This technique helps incorporate air and ensures a light, tender bun.
• Sprinkle a pinch of salt over the flour-butter mixture, which will enhance the overall flavour profile of the buns.
• Add the mixed dried fruits, mixed peel, and castor sugar to the bowl. Using a wooden spoon, stir gently but thoroughly to distribute the fruits and sugar evenly throughout the mixture.
•  In a separate small bowl, crack the medium egg and add a splash of milk. Whisk together until well combined, creating a smooth, light mixture that will help bind the ingredients.
• Gradually pour the egg and milk mixture into the dry ingredients. Using a dessert spoon or spatula, carefully fold the wet and dry ingredients together. Mix until a slightly sticky, stiff dough forms, being careful not to overmix.
• Using a dessert spoon, scoop generous heaps of the dough onto the prepared baking tray. Leave some space between each bun to allow for slight spreading during baking. Gently flatten each bun with the back of the spoon, creating a rustic, slightly rounded shape.
• Place the baking tray in the preheated oven and bake for exactly 20 minutes. The buns should develop a beautiful golden-brown colour and a slightly crisp exterior.
• Once baked, remove the tray from the oven and allow the buns to cool on the tray for 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This prevents the bottom of the buns from becoming soggy and helps maintain their delightful texture.
• Pro Tip Resist the temptation to eat the buns immediately – allowing them to cool ensures the best texture and prevents burning your mouth. Serve warm or at room temperature with your favourite spread or alongside a steaming cup of tea.

What to serve with Gluten-Free Fruit Buns

Gluten-free fruit buns are a delightfully versatile treat that can be enjoyed in numerous delectable ways.

Simple and Classic: When it comes to serving, these delicate buns shine brightest when paired with classic spreads like creamy butter, tangy jam, smooth cream cheese, or a drizzle of golden honey.

Hot Beverages: They are particularly sublime when accompanied by traditional British beverages such as Earl Grey tea, English Breakfast tea, a robust coffee, or a comforting hot chocolate.

Gluten-free Fruit Buns Recipe

Are you ready to check out my gluten-free fruit buns? Then let’s get started:

If you enjoy my gluten-free fruit buns, then check out more recipes below👇

• Gluten-free Melting Moments biscuits
• Gluten-free blueberry muffins
• Gluten-free apple muffins
• Gluten-free banana muffins

Gluten-Free Fruit Buns Recipe Tips

Here are some tips to help you make the most out of my gluten-free fruit buns recipe:

Preparation and Ingredients

• Use dedicated gluten-free self-raising flour to ensure the best texture
• Ensure all ingredients are fresh, especially the dried fruits and mixed peel
• Measure ingredients precisely using weighing scales for consistent results

Cross-Contamination Prevention

• Use separate utensils, cutting boards, and cooking surfaces exclusively for gluten-free preparation
• Avoid wooden utensils that may have been used with gluten-containing ingredients
• Label and dedicate specific kitchen items for gluten-free cooking

Mixing and Handling

• Rub the butter into the flour gently to create a breadcrumb-like texture
• Mix dried fruits and sugar evenly throughout the dough
• The dough will be stickier than traditional wheat-based buns – this is normal
• Wet your hands when shaping buns to prevent sticking

Baking Techniques

• Preheat the oven to the correct temperature (200°C/Gas Mark 6)
• Grease the baking tray thoroughly to prevent sticking
• Space buns slightly apart to allow for even baking
• Flatten buns slightly before baking for a more even shape

Personal Hygiene

• Always wash hands thoroughly with hot water and soap before handling ingredients
• Use clean, dedicated cooking equipment

Storage and Serving

• Best enjoyed fresh on the day of baking
• Can be refreshed by gentle toasting if they’ve cooled down
• Store in an airtight container to maintain freshness

Frequently Asked Questions

Why is my gluten-free dough different from regular dough?
The gluten-free dough will resemble a thick paste rather than traditional elastic dough. This is normal and necessary to achieve a good texture in the final baked product.

How can I prevent fruit from disrupting the dough?
Soak dried fruits in water or alcohol for about 30 minutes before adding them to the dough. This helps prevent the fruits from drawing moisture away from the dough and ensures more even distribution.

Why do my gluten-free buns turn out gummy or fall apart?
Not baking long enough, using a flour blend without a binding agent, or high liquid content in the recipe

To resolve this, ensure you:
Bake gluten-free dough longer than regular bread, use a flour blend with xanthan gum, guar gum, and carefully measure liquid ingredients.

How should I serve gluten-free fruit buns?
They can be: Served warm, toasted, spread with butter, or enjoyed as a breakfast or mid-morning snack.

Can I freeze gluten-free fruit buns?
Yes, some recipes allow you to part-make and freeze the buns mid-process, which is especially helpful for those with dietary restrictions.

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• 

  Cristy Reyes replied on April 10, 2025:

  
  These reminded me of the buns my grandma used to make—soft, slightly sweet, and perfect with a cup of tea.

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