Delicious and Easy Gluten Free Finger Buns (Iced Buns) Recipe for a Tasty Treat!

Recipe

These gluten free finger buns are nothing short of miraculous. They're so soft with just the right amount of chewiness, the bread is lightly sweet and the simple icing covered with coconut on the top is the perfect finishing touch. With or without currants these finger buns will bring a tear of happiness to your deprived gluten free eye.

I'm actually having trouble believing that these finger buns even exist. I say that because they bear an extraordinary resemblance to finger buns made with wheat flour that you'd find in any self-respecting Australian bakery. So often gluten free breads are purely functional (as described by the coeliac in my household), serving only to (just) hold your sandwich fillings or refuse to absorb your garlic butter, but you wouldn't really want to deal with a slice by itself. Not so for these finger buns. Finger buns should be nothing but delicious and they shouldn't need anything at all to make them so, and that's what this recipe will give you. The texture inside the bun is pillowy soft with that little bit of chewiness you'd normally associate with wheat flour products. The bread has none of the doughiness, crumbliness or after taste you expect from most gluten free products, and they're even beautiful to look at, holding their shape wonderfully in the oven.

How to Make Gluten Free Finger Buns

Mixing the Bread Dough

Mixing a gluten free bread dough is a pretty forgiving process. Without the gluten to worry about, there's no finicky kneading to bother with! My gluten free bread doughs just need to be mixed until smooth, making sure there's no dry flour or lumps of psyllium gel left.

First Proof

The first proof is pretty low-stress. We just need to let the dough have a bit of time to double in size and develop some flavour. I leave mine for about 45 to 60 minutes, depending on how warm a day it is, but it doesn't need to be an exact science. If it looks like it's about doubled, it's ready!

Shaping the Gluten Free Finger Buns

Once the dough has been kneaded just to knock the air out, it's time to shape the gluten free finger buns. I like to give each portion of dough a quick extra knead so I have one side that's really smooth - this just gives the buns a chance to keep their shape with no cracks appearing on the surface. Then I press the dough, smooth side down, onto the floured surface into a rough rectangle and fold all the sides into the centre. Then it's just a matter of rolling the dough back and forth on the surface until you have a sausage about 15cm long. Voila!

Second Proof

Judging when these finger buns are ready to bake takes a little bit of know-how. I always give my breads 40 minutes to start with and check them before giving them any longer. Check the dough by gently prodding with a fingertip. If the dough feels really light with lots and lots of little air bubbles inside then it's ready to bake! If not, give the buns 10 minutes longer and then check again. It's important to get the second proof right to make sure the shape of the buns stays under control and the texture inside is lovely and even. BUT - if you end up with slightly under or over proofed finger buns, don't worry. They'll still be delicious.

Cooling and Icing

Unfortunately, these finger buns do need to cool completely before icing them. Otherwise, if you try to ice a warm bun it'll just melt off! Once they're cool though, the icing process is a doddle. I use a palette or butter knife to spread an even layer of icing on each bun, then press them icing side down into my plate of desiccated coconut. I leave mine to set for about half an hour before tucking in, but no one is going to enforce that. If you just can't wait having slightly gooey icing won't diminish your enjoyment at all!

On to the matter of the fruit. I've said before that I'm a bit funny about fruit in baked goods, and I used to be adamant that fruit belongs nowhere near a finger bun. Those of you who agree with that statement, by all means make your finger buns plain, they'll be fabulous. But... I have to admit that the addition of currants just adds a little something. An extra sweetness. A pop of juiciness. That little bit of fruity flavour. All good things! I believe many finger bun recipes use sultanas instead of currants and sometimes a mixture of fruit, and you can absolutely use whatever takes your fancy. Whatever you choose to do I wouldn't turn down any of these buns!

How to Store Gluten Free Finger Buns

These finger buns are best on the day they're made, like all home made breads. However, leftovers will keep well in an airtight container at room temperature. You can freeze the un-iced buns for up to two weeks. Defrost and ice as usual.