Thanks for sharing your continued interest in a gluten-free version, Monika. We can definitely understand the desire to make a delicious, gluten-free St. Lucia bun! Because gluten plays such an important role in the development of yeast dough, these baked goods are especially challenging to make gluten-free. They aren't amenable to the 1:1 subs many other items are, and designed-to-be gluten-free doughs are often quite batter-like and challenging to manipulate. If you're interested in experimenting, we have had some success shaping the enriched dough used in our Gluten-Free Cinnamon Star Bread. Perhaps you could try adding some saffron, shaping and topping in the traditional way? If you decide to give it a whirl, do let us know how it works. We'd be curious to hear! Mollie@KAF

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