Learn to bake delicious gluten free raspberry buns with Em’s quick and simple recipe!
Here is the written version and latest Honeybuns bake-along video for our gorgeous gluten free raspberry buns.
Like so many of our recipes from the Honeybuns All Day Cook Book, this is a one bowl wonder of a recipe and requires minimal fuss or special kit. In the book, this recipe goes by the name of Mog’s Raspberry Buns in homage to my late mum (family nickname Mogley). Her original recipe was for rock buns which I have since adapted.
It’s worth highlighting how easily you can boost the nutritional profile of a recipe by using certain gluten free flours. For instance, you’ll notice the inclusion of ground almonds which are packed with vitamin E, natural oils, protein and fibre amongst other goodies. Similarly, the suggested sorghum flour is a great source of selenium and niacin. By not using conventional standard wheat flour you can benefit from selecting your own choice of flours to blend based on their:
1. Taste & texture
2. Baking suitability
3. Nutritional profile
So, simply put, you can bake totally delicious and nutritious cakes by using different free from flours. You can experiment to find your favourite blends. At Honeybuns bakery our go to blend is 1/3 polenta, 1/3 sorghum flour and 1/3 ground almonds.
The health benefits of niacin and selenium are well documented; we use this site a lot for nutritional info.
If you like these Raspberry Buns, then why not try our recipe for gluten and dairy free Lemon & Ginger Cookies.
Watch the live bake-along video
For a step by step visual guide (and a fair bit of chat!) please do check out the gluten free raspberry bun live bake-along video below.
If you want to learn more about our recommended gluten free flours and other store cupboard ingredients then our All Day Cook Book is full of tips and information.
In the video I mentioned various bits and bobs, here’s a summary. If I’ve forgotten anything please don’t hesitate to email me on email@example.com
- The microplane for zesting the lemons was from Lakeland (just don’t use old lemons as I tried to!)
- Vanilla paste, try Vanilla Mart
- For lemon oil and other top notch citrus oils we love Boyajian pure lemon oil. Try Fine Food Specialist.
- Linwoods for everything to do with milled seed blends – available in all good health shops and also supermarkets.
What ingredients will you need for this recipe?
To make your own delicious gluten free raspberry buns, you will need the following ingredients for this recipe:
Oil for brushing your tin or baking parchment
200g ground almonds (or Linwoods flaxseed, pumpkin & sunflower seed blend, or ground flax)
200g sorghum flour (or plain gluten free flour like Doves or tapioca flour or polenta)
165g crystallised sugar of choice (caster/granulated/light Demerara/light Muscovado/coconut sugar all fine)
½ or ¼ tsp salt optional
½ tsp vanilla extract (I used 1/4tsp of the vanilla paste as it’s pretty strong)
230ml rapeseed oil (or corn/refined coconut/sunflower are all good)
3 medium eggs
Zest of 1 lemon, finely grated
2 tsp gluten free baking powder
½ jar (approx) raspberry jam
2 tsp freeze dried raspberries (optional)
For finishing (optional)
Icing sugar for dusting
Freeze dried raspberries pieces for sprinkling
What Baking Kit Will You Need?
1 x baking sheet (approx 35cm x 37cm)
Large Mixing bowl
Hand held electric mixer or table top mixer or food processor
How to Bake Your Gluten Free Buns
Here’s my method.
Preheat your oven to 170°C / Gas 3. Line your baking sheet with baking parchment
Add all of the ingredients (except the jam and the raspberry pieces and the finishing ingredients) to a large mixing bowl (or food processor/table top mixer).
Whisk for approximately 1 minute until all the ingredients are combined. Partway through the mixing stop & scrape down the sides of the bowl to ensure all the bits stuck to the bowl get well mixed in too. You will end up with a dark golden mix which is part cake batter- part dough.
You can use the two spoon method to dollop out your mix or you can hand roll your buns (see video). This mix will give you 12-15 little buns weighing around 75g each in raw weight.
Place each bun on the baking sheet & create a well in each bun with your fingers/thumb or handle of a spoon.
Mix your raspberry jam in a separate bowl to loosen it up and then add (optional) 2 tsp of freeze dried raspberry pieces to up the raspberry flavour of the jam.
Using a teaspoon , spoon the jam into the well you’ve made in each bun.
Bake for 16-18 mins. The buns will be a gorgeous mid golden colour when done.
Em’s Top Tip
If you have plenty of raspberries available you can add 140g to the bun ingredients. Just stir them in by hand after you’re mixed the dough- this will keep the fruit whole.
Other fruits will work really well too: blackcurrant/blackberry/strawberry-..
How to Store Your Gluten Free Buns
The raspberry buns store beautifully for three days if you keep them wrapped in bees wrap or similar. Trywww.beeswaxwraps.co.uk for a plastic free, sustainable way to keep this bread and other bakes fresh.
The buns also freeze beautifully.