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
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
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
4 tablespoons butter or margarine
¾ cup castor sugar
rind of 1 orange
juice of 1 orange
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.
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
· 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
rind of ½ orange
1 dessertspoon orange juice
½ cup sultanas
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.
90 Grams butter
¾ cup of castor sugar
2 large bananas (mashed)
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.
DAIRY FREE, GLUTEN FREE PIZZA BASE
1 rounded tsp dried yeast
1 tsp sugar
275g All About Bread Gluten Free Self Raising Flour
1 tbsp vegetable oil
1 tsp salt
240ml luke-warm water
Dissolve sugar and yeast in half of the luke-warm water
Set aside for approx 15 minutes in a warm position until frothy.
Sift All About Bread gluten free Self Raising Flour and salt in a mixing bowl.
Whisk egg and oil together and stir into dry mixture.
Add the yeast mixture,beating on a medium speed until the dough is crumbly.
Add the remainder of the water while mixing until a soft dough is formed.
Spread dough onto a lightly greased pizza tray and top with your favourite topping.
Brush pizza with olive oil, add thick layer of tomato puree or paste,
finely diced roma tomatoes, diced ham or bacon,sliced mushrooms, sprinkle of oregano, fresh cut basil and finely chopped garlic.
Bake at 190 deg C for approx 25 minutes until the base is well browned.
LEMON CHEESE CAKE
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.
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.
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,
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.
200g All About Bread Gluten Free Self Raising Baking flour
25g rice bran
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
CHICKEN A LA CREME PASTA SAUCE
Baste in 2 tbsp olive oil - 1/2 finely chopped onion, 1 diced rash of bacon and stick of diced celery. Chop 1 boiled chicken breast and add to pan with
250ml cream. Add 1 chopped avocado. Simmer for 5 minutes, stirring occasionally. Add ½ cup shredded tasty cheese and 1 tbsp parmesan cheese,
stir until melted. Add salt and pepper to taste. Serve with All About Bread gluten free pasta of your choice.
eg. All About Bread gluten free Garlic & Parsley pasta spirals.
ASPARAGUS & CHEESE PASTA SAUCE
Baste in 2 tbsp olive oil - 1/2 finely chopped onion and 1 diced rash of bacon. Chop steamed or tinned asparagus and add to pan with 250ml cream.
Simmer for 5 minutes, stirring occasionally. Add ½ cup shredded tasty cheese and 1 tbsp parmesan cheese, stir until melted. Add salt and pepper to taste.
Serve with All About Bread gluten free pasta of your choice.
VEGETARIAN PASTA SAUCE
Add ½ green pepper, finely diced and allow to brown. Add 1 tbsp chopped fresh basil; 1tbsp finely cut fresh parsley and 2 chopped roma tomatoes.
Add 2 tbsp diced olives and 1 tbsp capers. Add 250ml tin chopped tin tomatoes. Add salt to taste.
Serve with All About Bread gluten free Tomato & Basil pasta.
Baste 2 cloves finely chopped garlic in 2-3 tbsp olive oil. Add 2 chopped roma tomatoes and allow to cook for 3 minutes.
Add 750ml tin of finely chopped tomatoes and 1 tbsp chopped fresh basil. Add ½ kilo fresh mixed seafood (suggestion: chopped prawns,
scallops, crab meat, calamari). Simmer for 30 minutes. Serve with All About Bread gluten free specialty spaghetti or fettucine
Baste in 2 tbsp olive oil - 1/2 finely chopped onion, and stick of diced celery. Add 100 grams minced beef and 100g minced pork and allow to brown.
Add 750ml tin chopped tomatoes and 2 tbsp tomato paste and stir. Add ½ cup red wine, 1 tbsp fresh basil and 1 tsp dried oregano.
Allow to simmer on gentle heat for 1 hour, stirring occasionally. Add a small quantity of water or wine to allow for evaporation when necessary.
Serve with All About Bread gluten free spaghetti or fettucini.
GLUTEN-FREE PASTA MEALS
10 MINUTE PAN COOKED PASTA
Pre-cook All About Bread pasta of your choice according to directions on the packet. Pan-fry one finely chopped onion and stick of diced celery.
Chop 4-6 roma tomatoes and add to pan. Shred 100g ham and add to pan, stir. Add 1 tbsp chopped fresh basil and 1tbsp finely cut fresh parsley.
Allow to simmer for 5 minutes. Toss in pasta and serve with a sprinkling of your favourite cheese. (Ham can be substituted for cooked chicken or any other preferred meat)
QUICK BAKE PASTA CASSEROLE
Semi-cook 200g All About Bread gluten free pasta spirals according to directions on the packet. Pan-fry 2 rashers finely cut bacon, 1 clove garlic crushed
in a little olive oil. Add 1/2 red capsicum sliced, 150g sun-dried tomatoes and 210g tin red salmon. Toss in 50g cubed fetta cheese and semi-cooked pasta.
Place in casserole. Sprinkle approximately 50g All About Bread gluten free rice crumbs on top and 50g parmesan cheese.
Bake in moderate oven for approximately 20 minutes until brown on top.
Sauté 1 tbs butter in saucepan, add 2 large thinly sliced onions. Add 225g mushrooms, 1 tsp each oregano and basil,
400g crushed tomatoes and 4 tbsp tomato puree. Simmer for 10 minutes (Ensure sauce is still runny consistency, add more water if required).
Make cheese sauce by melting 75g butter in heated saucepan, add 60ml All About Bread gluten free S.R. Flour stirring for 3 minutes on high heat.
Add 570ml milk slowly on low heat, stirring until boiling point, then simmer for 3 minutes. Remove from heat, add 225g grated cheese and seasoning to taste.
Cook fresh spinach in pan with a little water on high heat for 1-2 minutes, and then simmer for 5 minutes. Add nutmeg and seasoning.
Alternate in a large greased baking dish with cheese sauce, spinach, mushroom sauce and All About Bread gluten free Lasagne Sheets,
finishing with layer of cheese sauce. Sprinkle with grated cheese. Bake for 40 minutes in moderate oven (approx 180 deg).
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