Added on 07 Apr, 2004 .
Wheat free and gluten free hot cross buns

The wheat free kitchen did not initially follow the instructions on the packet, which was to refresh in the microwave for 20 seconds. Instead we split the hot cross buns in half and toasted them on both sides under the grill (this is not an alternative recommended on the packet, which we think is a mistake). When toasted we spread them with butter, just like we remembered having them as kids.

When the packet was opened they smelt absolutely delicious, however we did think that they looked a bit 'cakey'. Toasting them gave them an entirely different look and feel. The first bite of the toasted hot cross bun had a good texture, although not an exact replication of ordinary hot cross buns. The buns had plenty of fruit and our wheat free tester thought they tasted just as good as the memory of hot cross buns made with wheat. Our wheat eating tester thought that the texture felt a bit more 'gritty' in the mouth than ordinary hot cross buns.

After successfully testing the buns using our preferred method of preparation, the wheat free kitchen then followed the packet instructions. We microwaved the bun for 20 seconds. Then the testing panel got stuck in again. The verdict this time was "its just a hot bun", "need to improve texture for this cooking method", "don't like".

So the overall verdict of the wheat free kitchen was that we didn't think the recommended refreshing method was very good and we didn't particularly like the buns prepared this way. The alternative method we tried toasting under a grill, which was not mentioned on the packet, made them almost perfect and we couldn't wait to try them again, in fact even toasting the remainder of the microwaved bun.

At only 197 calories & 0.5g saturated fat per bun they certainly won't break the calorie bank for anyone watching their weight.

Our testing panel is made up of people with wheat allergies and also people who can eat wheat as part of their normal diet.