The group that was with Koka Michelle made Gluten Free buns because we have some students who are gluten free (including Koka Michelle). The recipe was a little different because gluten free flour doesn't have gluten which is the stuff that makes it bind together and stretchy and we needed more eggs and butter to bind it.
After 1.5 hours when the dough rose, we glazed the buns and put crosses on them ready to bake. Thanks to the Makaraka Dairy for their prowess in baking the buns for us.
After lunch we met together as a school to eat them! Yummy!
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