Gluten-free lemon buns



Free from:

meat, fish, seafood/shellfish, gluten, lactose/milk, sesame, soya, sulphites, mustard, celery, nuts, lupin, DAIRY FREE, VEGETARIAN and LOW FODMAP


eggs (egg-free option available)


Use an egg-replacement for an egg-free or vegan version

Preparation time:

20 minutes

Cooking time:

35-45 minutes





250g golden caster sugar

250g dairy-free spread (e.g. Vitalite)

4 large eggs

250g gluten-free self-raising flour (e.g. Dove's Farm)

1 tsp xanthan gum

1/2 lemon (juice)

1 lemon (zest)


50g golden caster sugar

2 lemons (juice)


1. Preheat the oven to 160°C

2. Put 16 bun cases into muffin tins

2. Cream the sugar and spread in a large mixing bowl

3. Beat in 1 egg at a time

4. Sift in the flour and xanthan gum. Stir well

5. Grate in the lemon zest. Add the lemon juice. Stir well

6. Spoon the mixture into the bun cases – it can be a bit sticky, so use your finger to get it off the spoon. Leave about 5mm from the top of the case. Smooth the mixture as much as you can with the back of a teaspoon

7. Bake in the oven for 35-45 minutes. Check they are cooked through by inserting a metal skewer into the centre of the buns. It must be totally clean when you pull it out. Bake for a little longer if there is still a coating of bun mixture on the skewer. Remove from the oven when ready. I like them when they are a little crisp – I think that makes the drizzle taste even better

8. Allow to cool for approximately 10 minutes in the tin


1. Mix the sugar and lemon juice to make the drizzle

2. Make little holes all over the tops of the buns with a skewer. Pour the mixture over each of the buns

3. Once the mixture has dried, remove the buns from the muffin tins and serve

Serving suggestion: These are delightful just on their own.

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