麻豆社

The remaining bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge.

First up, the signature challenge sees the bakers create a variety of sugar-free cakes, from an upside-down pineapple cake to carrot cakes. They use honey, agave syrup and fruit, but there's more to replacing sugar than just adding sweetness. For one baker, going sugar-free isn't enough as they take the healthy option one step further and bake a cake without any traditional forms of flour.

Paul picks the technical challenge, gluten-free pittas, which are made with a very sticky dough that tests the bakers' skill - but which of them can get the desired pocket within their pittas?

For their show-stopper, the bakers must make dairy-free ice cream rolls. Mary and Paul are looking for silky-smooth ice cream, surrounded by jam and a light sponge. Coconut milk provides the base for all the ice cream, tropical flavours are in abundance, and there's more than one desert island for the judges to try - and even a fondant sunbather.