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PINEAPPLE CARROT LOAF
1 cup All About Bread gluten free Self Raising baking flour
½ teaspoon salt
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ cup raw sugar
1 large grated carrot
½ tin (400g tin) crushed drained pineapple
¼ cup walnuts
½ cup sultanas
2 eggs
5 tablespoons oil

Sift all dry ingredients (except the sugar) 3 times and place in mixing bowl.
Add sugar, carrot, fruits and nuts, then beaten eggs and oil.
Stir until well combined.
Bake in moderate oven (180 deg C) for 35-40 minutes.
When cool, ice with lemon frosting

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APPLE MUFFINS
1 cup All About Bread gluten free Self Raising Baking Flour
½ teaspoon mixed spice
¼ cup grated apple
¼ cup currants
1 teaspoon jam
1 teaspoon honey
1 egg beaten
¼ cup low fat milk

Combine all ingredients.
Place in muffin tins lined with patty pans.
Bake for 25 minutes in moderate oven

ORANGE CAKE
4 tablespoons butter or margarine
¾ cup castor sugar
rind of 1 orange
juice of 1 orange
2 eggs
2 tablespoons milk
1 ¾ cups of All About Bread gluten free Self Raising baking flour

Beat butter and sugar together until light and fluffy.
Add orange rind then eggs 1 at a time beating well after each addition.
Add ½ the flour and add milk,
Add remaining flour and orange juice. 
Mix well. Bake in moderate oven approx 40 minutes.

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GLUTEN-FREE SPONGE
4 large eggs
¾ cup castor sugar
½ cup of gluten-free custard powder
½ cup All About Bread Self Raising Gluten Free Baking Flour
1 teaspoon vanilla
pinch of salt 

Grease and flour 2 sponge tins.
Sift together (3 times) flour, custard powder, cream of tartar and bicarbonate soda.
Separate whites from yolks of eggs.
Place egg whites and pinch of salt in a large warmed bowl.
Beat until thick.
Gradually, add sugar and continue beating until thick and creamy.
Add egg yolks one at a time and beat well.
Fold flour mixture into the eggs with a metal spoon, making sure all flour is incorporated.
Fold in vanilla
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CRUNCHY SLICE
· 110g butter
· 60ml golden syrup
· 150g desiccated coconut
· 50g rice bubbles or muesli
· 50g chopped dried apricots
· 50g ground almonds
· 50g All About Bread Gluten Free Plain baking flour
· 2 eggs, lightly beaten

Melt butter and golden syrup in saucepan.
Combine coconut, rice bubbles, apricots, ground almonds and flour in a mixing bowl.
Make a well in the middle, add eggs and melted mixture and stir well.
Spread into a greased slice tin and bake in a moderate oven for 20 minutes.
Cut into squares while hot and leave to cool in tin.

WHEAT FREE RUFFIES
1 ½ cups of All About Bread gluten free Self Raising Baking flour
pinch of salt
3 oz butter
4 oz castor sugar
2 eggs
rind of ½ orange
1 dessertspoon orange juice
½ cup sultanas
crushed cornflakes

Sift baking flour, bicarbonate soda and cream of tartar three times.
Cream butter and castor sugar.
Add eggs one at a time; add flour mixture, orange rind, orange juice and sultanas.
Coat spoonfuls of mixture with crushed cornflakes
Bake on greased trays in moderate oven until lightly browned.

BANANA CAKE
90 Grams butter
¾ cup of castor sugar
2 large bananas (mashed)
2 eggs
1 teaspoon vanilla essence
1 teaspoon bicarbonate soda dissolved in 3 tablespoons milk
1 ½ cups All About Bread gluten free Self Raising baking flour

Grease and line an 8 inch cake tin
Cream the butter and sugar with vanilla essence.
Add eggs one at a time and beat well
Stir in bananas and then the S.R flour alternately with the milk mixture and mix well.
Turn into prepared tin and bake in Moderate oven from ¾ to 1 hour
When cold ice with lemon icing sprinkled with nutmeg.

 

LEMON CHEESE CAKE
BASE:
2 1/2 cups of All About Bread Gluten Free Rice Crumbs
1/2 cup of butter
1/2 cup almond meal
lemon peel finely grated (1 tsp)
1/4 cup brown sugar
1 egg white

Combine crumbs, sugar and lemon peel.
Rub butter into crumb mixture.
Mix in one egg white and press to shape.
Bake 15 minutes in 180 deg C oven.

FILLING
225g cream cheese
1 pkt lemon jelly
1 can cold evaporated milk
1 cup sugar
1/2 cup water

Beat cream cheese in mixer until smooth.
Add the lemon jelly and sugar mixed with 1/4 cup water.
Whip the evaporated milk until thick.
Add cheese mixture, mixing well.
Fill baked crust and chill for four-five hours before serving.

SCOTCH PUDDING
1 cup All About Bread gluten free Self Raising Flour,
3/4 cup caster sugar (or slightly less to taste),
1/2 tsp salt, 1/2 cup milk,
60g melted butter,
3 tbs golden syrup,
1 cup hot water,
30g butter.

 Preheat oven to moderate (180 deg C) in bowl, mix flour, sugar and salt.
Add milk and melted butter and combine well.
Pour into an ovenproof dish about 6 cup capacity.
Place water, golden syrup and butter in pan,
Bring to the boil and gently pour over pudding mixture.
Cook 30 min or until cooked when tested (browning).
Serve with ice-cream or cream.

QUICHE BASE
200g All About Bread Gluten Free Self Raising Baking flour
25g rice bran
75g butter
3 tablespoon water

Put the flour and butter into a bowl,
Rub together with fingertips until the mixture resembles fine bread crumbs.
Add water and cut in with knife until the crumbs start to bind together.
Form into a soft dough,
Knead gently on a lightly floured board and roll out between two sheets of greaseproof paper.
Line a 20cm flan tin and bake blind in a 200 degrees Celsius oven for 5 minutes.
Pour in mixture and bake a further 25 minutes or until filling is firm and browning.

QUICHE FILLING :
combine 75g cottage cheese, 2eggs,
200ml milk, 120g can salmon, ½ red pepper,
3 spring onions, salt and pepper, ½ leek optional.

GLUTEN FREE PASTA SAUCE RECIPES

 

 

ALL ABOUT BREAD ingredients are of exceptional quality, and blended to provide bread-mixes which are preservative free, low in sugars and fully tested in a variety of bread machines.

Dietary bread mixes, and other products, are available for home baking including gluten free, yeast free, wheat free, lactose free.Advice and assistance in the use of our products is available from our stores or website.

Easy to follow instructions are provided on each bag

ALL ABOUT BREAD mixes contain no ingredients known to have been genetically modified

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