Directions

1. Preheat the oven to 170°C.

2. Add the apple cider vinegar, eggs, yogurt & water to a stand mixer or large bowl and mix.

3. Then add the Panda Bread Mix. If you're using a stand mixer, mix for 7 minutes. If you're mixing by hand, use a spoon or spatula to start, then use wet hands once all of the flour has been absorbed.

4. Leave the dough to rest for a few minutes - this allows the psyllium (in the Panda Bread Mix) to absorb some of the moisture.

5. Knead the dough for a couple of minutes, then form it into a loaf shape and transfer to a 6" circular tin or a 2lb loaf tin. Score the top with a knife three to four times. Bake for 70 minutes at 170°C.

6. To make rolls, once the dough is formed, break it up into around 90g chunks and use wet hands to create the roll shape. Place on an oven tray lined with sliconized baking paper with at least an inch of space between each roll to allow heat to circulate. Bake for 50 minutes at 170°C.

7. Both loaves & rolls will grow to their full size within 20-25 minutes. but don't open the oven until the time is up - otherwise they'll shrink and will be doughy inside! Ensure the oven is left closed throughout the baking time.

8. NOTE - Green flecks throughout the bread are normal - they're pumpkin seeds!