• Cath

Gluten free sourdough cinnamon buns

These cinnamon buns are so amazing, and well worth all the effort keeping your sour dough starter fed! See my other recipe and instructions on how to make and feed a starter.

Although I used butter in my recipe you could easily make them vegan by switching out the butter for a vegan margarine.

Ingredients for the dough

  • 1 cup rice flour

  • 1/2 cup ground almonds

  • 1/2 cup tapioca flour

  • 1 tablespoon xantham gum

  • 60g butter

  • 3/4 cup warm hemp milk (or plant based milk of your choice)

  • 2 tablespoons brown sugar

  • 1 cup sourdough starter

  • 1/4 teaspoon salt

Ingredients for the cinnamon spread

  • 60g butter

  • 50g brown sugar

  • 1.5 tablespoons ground cinnamon

  • 30g currants

Ingredients for the maple glaze icing

  • 100g icing sugar

  • 1 tablespoon hemp milk

  • 1 tablespoon maple syrup

  • 1/4 teaspoon vanilla extract


  1. To make the dough mix together the rice flour, tapioca flour, ground almonds and xantham gum into a mixing bowl

  2. Cube the cold butter and rub into the flour mix

  3. Add the brown sugar, and the salt and mix in

  4. Add the sourdough starter then gradually stir in the luke warm hemp milk until you achieve a soft dough like consistency. (You may need to add slightly more or slightly less milk depending on how it feels. Gluten free dough is always softer than gluten dough).

  5. Cover the dough in the mixing bowl with a t- towel and leave it in a warm place for 3 hours (or it can be longer)

  6. Spread out a sheet of baking paper and sprinkle with rice flour to stop the dough sticking.

  7. Use your hands to create a flat rectangle shape with the dough on the baking paper. It should be about 3/4 centimetre thick. Use a few extra sprinkles of rice flour if you need to stop it sticking

  8. Make the cinnamon spread by melting butter in a pan with the brown sugar and cinnamon.

  9. Spread the cinnamon paste across your rectangle of dough

  10. Sprinkle the currants across the top of the dough

  11. Use the baking paper to help you roll the dough into a long sausage shape

  12. Cut the dough into rolls and lay them flat on baking paper on a large baking tray

  13. Bake in an oven at 190 degrees C, for 20 mins

  14. Let the rolls cool

  15. Mix together all the ingredients for the maple glaze icing and drizzle the icing across the top of the buns with a spoon

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