Preheat oven to 180 degrees C (350 degrees F).
Pour mix into a bowl. Add the gluten flour. Mix with a spatula or spoon until flour is incoporated. Kneed with your hands until fully combined. You may need to add an extra Tbs of water if it is too dry.
Spread a sheet of foil onto a baking tray. Shape the dough into a roast shape and place on the foil.
Wrap the roast in the foil, making sure it is covered completely.
Bake for 20 minutes in the oven. Turn over and bake for a further 20 minutes.
While the roast is baking, place the glaze ingredients in a small jug and stir until combined.
After 40 minutes of baking, take the roast out of the oven. Unwrap. Score the top of the roast in criss crosses with a serrated knife. Pour the glaze over, using a brush to spread it over the whole surface, and push it into the scores.
Bake, uncovered, for a further 20 - 30 minutes until glaze has browned and the outside is slightly crispy.