The Gluten Free Food Company

1. Place contents into a mixing bowl, add 600ml water and stir to combine. Tip: try adding vegetable juice instead of water.
2. Allow mixture to rest or 10 minutes then shape into 12 balls. Roll each ball between 2 sheets of baking paper to approx 20cm diameter.
3. Heat a pan and either dry-fry or add a little coconut oil, then cook each wrap for 1 minute each side. Allow to cool completely before storing in a ziplock bag in the fridge or freezer.

Servings per pack: 12

Serving Size: 29g

Preheat oven to 200 degrees.

Place contents into a mixing bowl. Combine 600ml water and 2 tablespoons Olive Oil and stir it briskly into the dry mix.

Divide dough into 8 equal pieces and roll out into 22cm bases.

Line oven trays with baking paper and brush paper with oil. Place bases on the prepared trays.

Bake for 5 minutes, flip over and bake for a further 5 minutes.

Remove from oven, top with your favourite toppings and bake for 10-15 minutes, OR allow to cool before wrapping and freezing for use later.

Servings per pack: 8

Serving Size: 44g

Servings per pack: 10

Serving Size: 40g

 What To Add:

• 2 1/2 cups (620ml) water
• 4 tablespoons oil
• 2 teaspoons sweetener (optional)

Directions:

1. Preheat oven to 180 degrees. Line a large loaf tin with baking paper. Place contents of packet into a large bowl.
2. Combine the wet ingredients and whisk into the dry mix. Whisk well! Allow the dough to rest for 5 minutes then pour into the prepared tin.
3. Bake for 1 hour then remove tin and paper. Place loaf back into the oven and bake for another 10 minutes. Cool on a wire rack before slicing.

Ideas:

Which Sweetener? Use any liquid or granulated sweetener you prefer. This is optional but really rounds out the flavour of the bread.

Add Some Seeds! Add half a cup of seeds to the mix or sprinkle on top of the loaf before baking. Try white or black sesame, sunflower, hemp or chia seeds.

Get Fruity! Add a cup of chopped dried fruit and a teaspoon of mixed spice for a perfect fruit loaf.

Servings per pack: 12

Serving Size: 40g

Heat oven to 150 degrees. Line an 18cm loaf tin or 20cm cake tin with baking paper.

Place contents into a mixing bowl. Combine 100ml oil, 100ml water and 250g mashed banana (approx 3), and whisk it briskly into the dry mix.

Spoon batter into prepared tin and bake for 50-60 minutes. Cool in tin for 15 minutes before turning out.

Servings per pack: 10

Serving Size: 40g

Heat oven to 150 degrees. Line a 20cm cake tin with baking paper.

Place contents into a mixing bowl. Combine 1 1/4 cups water and 2/3 cup oil and whisk it briskly into the dry mix.

Spoon mix into prepared tin and bake for 45-60 minutes. Cool in tin for 15 minutes before turning out.

Servings per pack: 12

Serving Size: 41g

Heat oven to 150 degrees. Place cupcake papers into a 12 cup tray. Lightly grease the papers.

Place contents into a mixing bowl. Combine 1 1/4 cups water and 3/4 cup oil and whisk it briskly into the dry mix.

Spoon cake batter into prepared cupcake papers. Bake for approximately 30 minutes or until a skewer comes out clean. Cool before icing.

Servings per pack: 12

Serving Size: 41g