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Panda Flour® Hot Cross Bun Mix – Low-Carb, Gluten-Free, Easter Favourite
Panda Flour® Hot Cross Bun Mix – Low-Carb, Gluten-Free, Easter Favourite
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£10.99 GBP
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We use minimal preservatives, so most products have a shelf-life of 5 days. We recommend freezing the items on receipt, unless they'll be used within a couple of days of delivery. All products have Best Before dates & storage instructions on the labels.
Make your own soft, spiced Hot Cross Buns with this limited-edition seasonal mix—just in time for Easter!
- Makes 12 gluten-free, low-carb buns
- Perfect for batch baking or sharing with family
- Simple to make—just add wet ingredients and bake
- Packaged in a fully recyclable bag
- 375g dry mix bag
- Ingredients :
- Panda Flour® (Bamboo Fibre / Coconut Flour / Psyllium Husk)
- Sweetener Blend (erythritol 99.4% / Stevia 0.6%)
- Mixed Spice (Ground Cinnamon (Cassia) (40%), Ground Coriander (38%), Caraway Seed, Ground Nutmeg (4%), Ground Ginger, Cloves).
- Dried Yeast
- Bicarbonate of Soda
- Salt
- Inulin
- Dehydrated Apple
- Per 100g Dry Mix:
- Calories: 161 kcal
- Carbohydrates: 28.4g
– of which sugars: 11.0g
– of which polyols: 12.0g - Fat: 3.7g
- Protein: 7.3g
- Fibre: 51.1g
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- How to make your own Hot Cross Buns .
- Method for the full mix to make 12 Hot Cross Buns
- Wet Ingredients :
- 30g Apple Cider Vinegar
- 3 Medium Eggs
- 60g Melted Unsalted Butter - Replace with Olive Oil or Melted Coconut Oil
- 150g Natural Yogurt (low fat % works best)
- 330g Warm Water (50 - 60c)
- Method :
- Mix all of the dry ingredients together in a large mixing bowl
- In a separate bowl whisk together the eggs, yogurt and ACV.
- Add the warm water and butter / oil whisking as you add.
- Make a well in the flour mix and add the wet ingredients
- Bring the dough together by hand to form a fairly dense dough.
- Divide the mix into 8 equal portions (around 90-95g each)
- Squeeze the dough balls tightly and then roll in a little Panda Flour®
- Score a cross about 3 -4 mm deep, this will allow the rolls to crow and form a natural cross during baking.
- Bake for 30 - 35 minutes at 180c. Tap the base of each roll to ensure they are fully cooked. They need to sound hollow.
- Allow to fully cool before slicing as they will still lose more moisture in the cooling process. If sliced while hot they will appear undercooked.
