Ingredients

The following ingredients have 4 Servings
  • 175 g tapioca starch
  • 145 g potato starch
  • 85 g oat flour (For no oat version sub with sorghum flour)
  • 70 g sorghum flour or buckwheat flour (For no oat version sub with brown rice flour or buckwheat flour)
  • 5 g fine sea salt (= 1 level teaspoon)
  • 3 g xanthan gum (= 1 level teaspoon)
  • 20 g Dried ACTIVE YEAST (The type that needs activating (I use Allinson's))
  • 2 to 3 tsp honey ((for preference - or golden caster sugar))
  • 60 g hand warm water
  • 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 28 g ground psyllium husk
  • 100 g full fat milk (if DF, use a rich plant-based milk alternative (eg. full fat coconut milk))
  • 1½ tsp vanilla extract
  • 100 g golden caster sugar (or ordinary caster sugar)
  • 50 g unsalted butter (Or a good DF alternative)
  • 200 g full fat milk (if DF, use a rich plant-based milk alternative (eg. full fat coconut milk))
  • 1 tbsp sunflower oil
  • 50 g unsalted butter (softened or melted (see Notes) Or a good DF alternative)
  • 70 g light soft brown sugar
  • 2½ tbsp ground cinnamon
  • 3 to 4 tbsp full fat milk or 5 to 6 tbsp single or double cream
  • 120 g icing sugar (confectioners sugar)
  • 3 tsp lemon juice ((or 1½ tsp vanilla extract))
  • 2 to 3 tsp cold water

Instruction