Thanks for posting this 🙂 I'd seen you previously mention using yoghurt and yeast in your FF sourdough starter but as no quantities were given I still had no idea where to start. Looking forward to giving this a go.

They look great! Funnily enough I tried modifying Paul Hollywood's version first but had less success with it than you did. Just goes to show there are different cooking styles to suit us all 😀

That looks delicious! Texture looks great.

They're batter style donuts made in an electric donut maker. I have a yeast doughnut recipe on my list to try - I'll report back on it when ! do!

Sainsbury's stock a paleo granola which is low carb and very nice. Not sure fiberflour would work for cereal as it tends to make softer bakes than regular flour in my experience.

Rachel thank you very much for the tip about bread roll shaping, I've always struggled with it. Just tried making rolls with this recipe and the Bake with Jack shaping method and they've turned out brilliantly!

Glad you enjoyed this 😊 I've successfully used the batter to fry whole fish fillets too, serve with celeriac chips for a chippy tea (ish!)

I find the Foodie Flavours brand of essences very good and natural tasting - I got mine off Amazon (as an aside their pineapple essence makes a great low carb pina colada!)

That looks really good Gillian! Another tip if you want to keep the carbs lower is just use 1 banana and add a few drops of banana essence. I made banoffee cupcakes the other week without using any actual banana at all ;-)

Thanks, they look delicious

How many pitas did you make out of those ingredients? (didn't want to assume that your photo was one full batch).

I'm so pleased you liked them!

Ah thanks for clarifying - I will edit the recipe. My muffins still rose after a second prove but I guess not to their full potential, probably less of an issue for muffins but not so good for bread. I'm currently finalising a recipe for brioche style burger buns - I'll do the single rise next time so hopefully they'll turn out fluffier!

Yes I used Vital wheat gluten.

Thank you for pointing that out, it'll make things quicker! When you say you can't get a double rise do you mean it won't double in size, or it won't rise twice? I was too timid to try a single rise and potentially waste a third of a bag of fiberflour :-) I made the batch of dough as pictured in my bread machine which automatically proves the dough, hence me needing to let it prove again after shaping.

Your product is such a game changer, thank you!

Woops...smother them with extra thick cream and no one will see 🤣

So I just dug out the breadmaker and made another batch of dough using its dough setting - I kneaded by hand last time. Not baked it yet but the dough is soft and pillowy as it should be. Looking forward to proper hot cross buns this time!

I made these yesterday (minus the mixed peel, just used grated lemon zest plus a handful of sultanas). Proved for 3 hours. They were a little heavy coming out of the oven but this morning they are rock hard - I've never been great at baking with yeast so it's most likely me not the recipe. However - they taste delicious so I'm going to freeze them and turn them into a bread and butter pudding for dessert on Easter Sunday. Yum!

Hahaha they were every bit as good as the sugar version I used to make back in the day.