Wednesday, May 8, 2013

Allergy free currant buns recipe

Soft and yummy.

  • 4 cups Orgran self raising flour
  • ⅓ cup Orgran gluten free gluten
  • 1 tsp baking powder
  • 2 tbsps sugar
  • ½ tsp salt
  • ¼ cup Nuttlex
  • ⅓ cup raisins
  • ⅓ cup currants
  • ¼ tsp cinnamon
  • Zest of 1 lemon or 1 orange or a mixture of both (optional)
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 1 cup goat’s milk
  • Goat’s milk, for brushing


  • Mix the flour, gluten free gluten, sugar, salt, baking powder together in a large bowl.
  • Rub the Nuttlex through to form crumbs. 
  • Add the sultanas, currants, cinnamon and zest and stir to combine.
  • Form a well in the centre of the dry mixture and add the No Egg mixture.
  • Slowly add the milk, stirring as you go, until the mixture forms soft, sticky dough.
  • Roll and press the dough (don’t stretch and fold) until smooth.
  • Divide the dough into 6-8 even pieces (as there is no yeast they don’t rise as much so make them close to the size you’d like them to be).
  • Dust your hands with flour and roll each piece into a smooth ball.
  • Press any of the raisins and currants on the surface of the dough further in or smooth a thin layer of dough over the top of them so they don’t burn.
  • Arrange the buns on a baking tray lined with baking paper.
  • Cover with a clean tea towel and set in a warm spot for half an hour.
  • Heat the oven to 220°C.
  • Lightly brush the buns with goat’s milk.
  • Bake for 20-25 minutes on the middle shelf of the oven.
  • Leave on the tray for five minutes to cool slightly.
  • Serve warm or at room temp.

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