SPECIAL 450g Panda Flour®: Gluten-free & Keto Flour Alternative

Bamboo Fibre, Coconut Flour, Psyllium Husks.

For allergens, see ingredients in bold. Please note that due to the way our food is prepared, it is not possible to guarantee the absence of allergens in our products.

Nutritional Information

Typical Values per 100g of baked Panda Pastry (according to instructions given): Energy: 1392.9kJ / 337.5 kcal // Protein: 2.4g // Carbohydrate: 2.4g (of which total sugar: 1.9g) // Fat: 30.4g (of which saturates: 12.9g) // Fibre: 18.9g // Salt: 1.5g (Sodium: 605.1mg)

Typical Values per 100g of baked Panda Wraps (according to instructions given): 315.1 kj / 75.3 kCal // Protein: 2.3g // Carbohydrate: 2.4g (of which total sugar: 2.3g) // Fat: 1.4g (of which saturates: 1.3g) // Fibre: 20.5g // Salt: 0.86g (Sodium: 336.7mg)

Baking Instructions - Pastry

To make 100g pastry, you'll need 30g Panda Flour®, 30g lard (for savoury) or Butter (for sweet), and 40ml cold water. Optional extras: 5g salt (for savoury) or 5g sweetener (for sweet).

Either use a small food processor to add the fat in small chunks to the Panda Flour® and blitz for a few seconds to create breadcrumbs. Or, rub small chunks of fat between fingertips to combine with the Panda Flour®. 

Once you have created a breadcrumb texture, add around 40ml cold water and hand-knead. Allow to rest for 5-10 minutes - this will make the pastry more stable.

Roll the pastry between two sheets of siliconized baking paper (i.e. the box needs to say "baking paper" on it, not just greaseproof - here's an example of one we'd use). Once rolling, if the pastry starts to break, add another 5-10ml water and knead again before rolling again.

Treat like normal pastry - for pie / flan bases, blind bake before filling, or create pasties & sausage rolls by rolling / folding the pastry around the filling. Bake at 190c until fully cooked (sausage rolls / pasties will usually take 20-25 mins, pies 30-35 minutes). For a nice golden finish, add an egg wash to the pastry before baking.

The pastry can be frozen before & after cooking. Otherwise, store in the fridge and use within 3 days.

Baking Instructions - Wraps

Mix 60g Panda Flour® with 215g water. Add seasoning to taste e.g. salt, garlic powder, herbs. Mix by hand or with a spatula, then knead by hand for a couple of minutes. Allow the dough to rest for 5-10 minutes.

Roll the dough between two sheets of siliconized baking paper (i.e. the box needs to say "baking paper" on it, not just greaseproof - here's an example of one we'd use) or if you have a tortilla press, this can be used too (you'll still need the baking paper).

Remove one of the sheets and place the wraps on an oven tray, still on the second sheet of greaseproof paper. Bake at 190c for 6-8 minutes. Allow the wraps to cool before removing them from the paper.

Once cooked, the wraps can be frozen - we recommend freezing them between sheets of greaseproof paper to easily remove one at a time. Otherwise, store the wraps in the fridge and use within 5 days.

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Once opened, store in an air tight container, in a cool dry place. Do not refrigerate. Please note that due to the way our food is prepared, it is not possible to guarantee the absence of allergens in our products.

Produced in the Ketoroma Kitchen & Bakery (Unit 2):

7 & 11, The Courtyard, 57 High St, NN29 7QE

This unit is a gluten free unit.