Gluten free iced buns recipe – yep, I finally did it! Plus, they just so happy to be low FODMAP and they’re super easy to make dairy free or vegan if you fancy too.
Gluten free iced buns recipe! Or I guess you could call them iced fingers too? Whatever you prefer! They’re soft and fluffy in the middle and only take 45 minutes to make.
Is it just me, or do we all have extremely fond memories of iced buns?!
(sorry if you’ve been gluten free your entire life and never even had a ‘real’ iced bun to begin with – I promise these will be a great introduction!)
For me, they were always on sale in the school canteen before Jamie Oliver came and stole the junk food!
Of course, Baker’s Oven (aka Greggs) always used to sell the most AMAZING iced fingers for something like 80p when I was a kid.
So naturally, those childhood memories are exactly what I based my own gluten free iced buns recipe on!
So what are they like?
They’re golden on the outside, soft and fluffy in the middle middle, just like the iced buns you might remember.
The butter in the dough not only ensures a lighter, more fresh bread-like finish, but it also adds a subtle brioche-like flavour which I absolutely love. You’d never know how they’re gluten-free at all.
Then, with that sweet icing on top with crunchy sprinkles, there is no doubt that you’d eating a ‘real deal’ iced bun.
As always with fresh gluten free baking that’s more ‘bread-like’, make sure you enjoy them whilst they’re slightly warm. It brings them back to life instantly, so a short blast in the microwave should do it.
I should probably also mention that I’ve been working extra hard on this recipe to celebrate reaching 100,000 followers on Instagram.
Yes, 100,000, how crazy is that? So I reeeeally wanted to create something special to share with you guys to say thank you… and this is it.
I realise there’s a lot more to life than numbers on social media, but seeing so many people try my recipes makes me so happy (and my Mum too). Plus, I’m so grateful every day that this is my actual job!
So I hope you enjoy my gluten free iced bun recipe as much as I do – here’s what you’ll need for it. Keep scrolling until you see the recipe card for the method ??
Gluten free iced bun recipe: Ingredients
For the bun:
- 100g butter, melted (or dairy free alternative)
- 230g gluten free flour (I use gluten free bread flour from FREEE by Doves Farm)
- 275g yoghurt (I used a greek yoghurt which was nice and thick – IF you choose to use a thinner yoghurt you will likely need slightly less OR more flour)
- 2 1/2 tsp gluten free baking powder
- 1/2 tsp xanthan gum (optional)
- 100g caster sugar
- lots of extra flour for handling the dough
For the icing:
- 200g icing sugar
- 1 tsp vanilla extract
- sprinkles (ensure they are gluten free)
Ok, here’s a few tips and frequently asked questions about my gluten free iced buns recipe.
I strongly urge you to at least scan read these just in case any are relevant to you as they’ll ensure you don’t end up wasting a whole load of ingredients! It also includes info on what products to use.
Gluten free iced bun recipe: Frequently asked questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten free iced buns dairy free?
Yep! Firstly, use a thick dairy free yoghurt – I often use Koko dairy free plain yoghurt to make this recipe dairy free. Instead of using butter, use a dairy free alternative to butter like Stork hard margarine.
Can I make this recipe vegan?
If you follow the steps to make this recipe dairy free listed above, then that makes my iced buns vegan too!
Is your gluten free iced buns recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
Is this recipe low FODMAP?
Simply use lactose free Greek yoghurt to make this suitable for the elimination phase of the low FODMAP diet.
What yoghurt should I use to make your gluten free iced buns recipe?
If you’re just gluten free, then use greek Yoghurt ideally – that’s what I use! Any other natural yoghurt works too as long as it’s nice and thick. And if your yoghurt is a little runnier, you’ll need a little extra flour to compensate.
If you’re low FODMAP or lactose free, then use lactose free Greek yoghurt – it’s easy to find in supermarkets.
If you’re dairy free or vegan, I’ve made this recipe using Koko dairy free plain yoghurt and you’d never notice the difference.
What flour should I use to make your gluten free iced buns?
I used the FREEE by Doves Farm gluten free white bread flour to make this, so I’d recommend that you do too. I haven’t tried this with gluten-free self-raising flour, but if you do, let me know how it goes.
Can I make your gluten free iced buns in a food processor or standing mixer?
You really don’t need to! You can bring the dough together using a simple wooden spoon or spatula in a mixing bowl. That’s all you’ll need.
Do I need any special equipment to bake your gluten free iced buns?
Nope, just a mixing bowl and a baking tray – this is a nice, simple one!
Do I need weighing scales to bake your gluten free iced buns?
In short… yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
Can I bake your gluten free iced buns with less sugar?
You can give it a try, but I wouldn’t recommend it! This is a sweet bread and although there’s icing, the bread can be pretty plain without it.
Can I make your gluten free iced buns without adding the butter?
The butter is what softens the iced buns to make them light and fluffy in the middle. Without it, the dough will be quite dense and heavy.
So if you can tolerate butter, then definitely don’t omit it! If you’re dairy free, use a hard margarine instead.
Can I make this recipe without xanthan gum?
Yes, the xanthan gum in this recipe is totally optional. That’s because the gluten free white flour I use (suggested above) contains a little xanthan gum anyway.
If attempting this recipe with gluten free plain flour, you’ll definitely need xanthan gum as that blend doesn’t contain any.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
No! There’s a big difference between ‘gluten free plain, self-raising or bread flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain flour’, ‘gluten free bread flour’ or ‘gluten free self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps.
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
How long can I keep your gluten free iced buns for?
I’ve kept mine for around 2-3 days in an air-tight container but you must bear in mind that they need to be reheated before you eat them. They’ll get a little dense once cooled.
As there’s no yeast in the recipe, that means they’re best eaten fresh out of the oven or warm.
Can I freeze your gluten free iced buns?
Of course! I’ve frozen them for up to a month and after allowing them to fully thaw, you’d never know they were frozen. I’d recommend freezing them without the icing, adding the icing once reheated.
A single iced bun will take around 3-4 hours to defrost at room temperature. Make sure you reheat them in the microwave once defrosted of course as these are best enjoyed warm.
Can I print your gluten free iced buns recipe?
Yes! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Oh and here’s a printable version of my gluten free iced buns recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten Free Iced Buns Recipe (dairy free, vegan, low FODMAP)
Ingredients
For the bun:
- 100 g butter melted (or dairy free alternative)
- 230 g gluten free flour I use gluten free bread flour from FREEE by Doves Farm
- 275 g yoghurt I used a greek yoghurt which was nice and thick - IF you choose to use a thinner yoghurt you will likely need slightly less OR more flour
- 2 1/2 tsp gluten free baking powder
- 1/2 tsp xanthan gum optional
- 100 g caster sugar
- lots of extra flour for handling the dough
For the icing:
- 200 g icing sugar
- 1 tsp vanilla extract
- sprinkles ensure they are gluten free
Instructions
- Preheat your oven to 160C Fan / 180C.
- Grease or line (with parchment paper) a small baking tray.
- Mix all your bun ingredients together in a bowl until a sticky dough is formed (Yes this one is meant to be sticky!)
- Let the dough sit in the bowl for about 25 minutes (this will help to hydrate the flour properly and slightly reduce the stickiness)
- Measure out 100g of dough per iced bun and roll it / shape it into an iced finger shape (mine were about 10cm long) You will need to use plenty of flour to keep your hands from getting too sticky, but its worth it and it works!
- Place each bun onto your prepared baking tray, in a line and almost touching the one next to it. I make 5-6 with this amount usually.
- Place in the oven for 25-30 minutes. I tend to cover them with some foil after 20 minutes as I don't want them to colour anymore.
- Remove from the oven and allow to cool briefly on the tray before carefully moving to a cooling rack to almost fully cool.
- Make your icing by mixing together your icing sugar, vanilla extract and gradually add a tsp of water at a time until you get to the right consistency. You don't want it to be too thin or it will drip off. You want it to be almost spreadable.
- Once just cold, drizzle icing all over the top of your buns and then immediately add your sprinkles on top. If you are planning on only eating a couple and having the rest later or even the next day, I recommend only icing the ones you want to eat fairly soon. Then, if the buns toughen up a little you can refresh them with 5-10 seconds in the microwave and then ice them fresh 🙂
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
