• ¾ cup gluten free plain flour
  • ¾ cup buckwheat flour
  • ⅓ cup potato starch
  • 2 teaspoon guar gum gluten free
  • 1 teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch ground clove
  • 1 tablespoon dry yeast

Egg Mixture

  • 2 eggs
  • ¾ cup lite coconut milk
  • 3 tablespoon Perfect Sweet® xylitol
  • 2 tablespoon Bertolli light olive oil or vegetable oil
  • Zest of one orange and one lemon, finely grated
  • 1 cup raisins

Egg Glaze

  • 1 egg and 1 tablespoon water. Beat together well.

Sugar Free Icing for Crosses

  1. ½ cup Perfect Sweet® xylitol
  2. ½ teaspoon guar gum
  3. 1 teaspoon lite coconut milk


  1. Preheat oven 180°C.
  2. Sift flours, guar gum and spices into a bowl. Mix in yeast.
  3. In a second bowl beat eggs, Perfect Sweet® xylitol, coconut milk, oil and zest.
  4. Add egg mixture to dry ingredients and beat well until combined.
  5. Fold in raisins. Divide mixture into 8-10 buns.
  6. Place dough on silicon lined tray. Set aside in a warm place for one hour to allow buns to rise.
  7. Press a chopstick into the top of each bun to form a cross. This makes a gulley so that the icing remains in place and forms the cross.
  8. Brush with egg glaze and bake for 20 minutes at 180°C.
  9. Cool on a wire rack.

Grind Perfect Sweet® to a fine powder with mortar and pestle. Add the guar gum and coconut milk. Work until smooth and transfer to a piping bag and pipe crosses on the buns.


I like my buns slightly warm and cut in half with butter in the middle. This delicious bun is not only gluten free but has no added sugar.

Copyright © 2014 SweetLife Australia Pty Ltd