PRE-MIX BREAD FLOUR (1 Kg Loaf)

 

600g Bread Mix

2 tsp Yeast

400 ml Water (White)

420 ml Water (W/Meal, Rye)

 

If bread is heavy, doesn't rise, rough texture top - INCREASE WATER (10-20 ml)

If bread over rises and hits roof or collapses in centre- DECREASE WATER (10-20 ml)

Store yeast in airtight container in fridge / freezer for better results.

Bread mixes will keep longer/better if kept cool.

 

* * *Accurate measuring of all ingredients will give you more consistent results.

 

PRE-MIX BREAD FLOUR (750 gm Loaf)

 

450g Bread Mix

1 ½  tsp Yeast

400 ml Water (White)

420 ml Water (W/Meal, Rye)

 

If bread is heavy, doesn't rise, rough texture top - INCREASE WATER (10-20 ml)
If bread over rises and hits roof or collapses in centre- DECREASE WATER (10-20 ml)
Store yeast in airtight container in fridge.
Bread mixes will keep longer/better if kept cool.

 

* * *Accurate measuring of all ingredients will give you more consistent results.

 

SPELT BREAD – Non Pre-Mix

 

This recipe makes ideal bread for sandwiches. You can use all white or half wholemeal and half white.

33O ml water

2 tblsp oil

500g Spelt Flour

2 tblsp Powdered Soy / Skim Milk Powder (optional)

1 tblsp sugar

1½ tsp salt

1½ tsp yeast

 

Mix all ingredients in the order listed into bread machine. Select white setting and bake.

 

PRE-MIX BREAD FLOUR - LOW GI Bread

 

600g Low GI Bread Mix

2 – 3 tsp Yeast

330 ml Water (White)

 

If bread is heavy, doesn't rise, rough texture top - INCREASE WATER (10-20 ml)

If bread over rises and hits roof or collapses in centre- DECREASE WATER (10-20 ml)

Store Yeast in airtight container in fridge.

Bread mixes will keep longer/better if kept cool.

 

* * *Accurate measuring of all ingredients will give you more consistent results.

 

GLUTEN FREE BREAD MIX - Medium 1kg Loaf

 

600 gm Gluten Free bread mix

390 ml Water

2 tsp yeast

 

If bread is heavy, doesn't rise, rough texture top - INREASE WATER (10-20 ml)
If bread over rises and hits roof or collapses in centre- DECREASE WATER (10-20 ml)
Store yeast in airtight container in fridge.
Bread mixes will keep longer/better if kept cool.

 

* * * Accurate measuring of all ingredients will give you more consistent results.

 

SCONE MIX

 

1 Kg Scone Mix
500 ml Water

 

Place scone mix and water in a bowl.
Mix into a dough Roll out desired thickness and cut out.
Allow 10 mins rest before baking.
Bake at 220°C for approx 15 mins.

 

* * * SCONE OPTIONS

 

Replace Water with Soda Water (500 ml) for a fluffier scone OR with Lemonade & Cream (500 ml in total) for a sweeter, denser scone.

 

BUTTERMILK PANCAKES

 

200 g Buttermilk Pancake Mix
200 ml Water

 

or

500 gm  Buttermilk Pancake Mix
500 ml Water

 

Combine Pancake mix with water with a hand whisk, mix until smooth.
Stand mixture 15 mins before cooking, preferably in a fridge.
Cook as normal.  Milk or Buttermilk maybe used instead of water for richer, fluffier pancakes.

 

MUFFIN MIX - Sweet

 

1 kg Muffin Mix
420 ml Water

 

Place water in bowl, add premix and mix well.
Add fruit or flavourings, mix for 30 secs.
Put in muffin trays
Bake at 200°C for approx 20 – 25 minutes or until a skewer comes out clean.
Can pie apples and cinnamon, choc chips, blueberries, fruit medley etc can be added

 

GLUTEN FREE MUFFIN MIX

 

500 gm Gluten Free Muffin Mix

2 Eggs

140 ml Water

140 ml Canola Oil (You can substitute Olive Oil, Vegetable Oil or Rice Bran Oil)

 

Whisk three (3) wet ingredients together in bowl, then pour this into Gluten Flour Muffin Mix.

Combine well – DO NOT overmix (Muffins become tough)
Add fruit or flavourings, mix for another 30 secs.
Spoon mixture into muffin trays.

Bake at 180°C for about 20 – 25 minutes or until a skewer comes out clean.

 

GLUTEN FREE UTILITY CAKE

 

900 gm G/F Utility Cake mix
4 eggs
280 ml Canola Oil (You can substitute Olive Oil, Vegetable Oil or Rice Bran Oil)
250 ml water

Preheat Oven at 170°C (160°C fan-forced).
Grease a 22cm tin.
Combine ingredients on low speed until blended.

Scrape bowl and mix on low speed for a further one minute.
Add optional flavours/fruit and fold in gently. Spoon the batter into the tin.

Bake for 70-80 minutes or until a skewer comes out clean.  This time is dependant upon size of cake tin.

Options:
Banana Cake - add 200 gm mashed bananas to batter.
Carrot and Walnut- add 200 gm carrot and 50gm walnut to batter.
Apple – add 200gm of fruit to batter.
Sultana – add 250gm of sultanas to batter.
Light Fruit Cake Mix – add 250gm dried fruit cake mix to batter.
Fruit Cake Mix – add 500gm dried fruit cake mix to batter. (Bake for approximately 1hour 45min)

 

GLUTEN FREE CHOCOLATE MUD CAKE

 

900 gm G/F Chocolate Mudcake Mix
4 eggs
280 ml Canola Oil (You can substitute Olive Oil, Vegetable Oil or Rice Bran Oil)
250 ml water

Preheat oven to 170°C (160°C fan-forced)

Combine ingredients on low speed for one minute. Scrape bowl and mix on low speed for another minute.  Spoon mixture into a 22cm tin or a Ring Tin. 
Bake for 70-80 minutes or until a skewer comes out clean.  This time is dependant upon size of cake tin.  Cover with ALFOIL after approx 25 - 30 mins to protect developing crust.
 

GLUTEN FREE SPONGE CAKE

 

1 Kg G/F Sponge Cake Mix
6 Lge eggs 
315 ml water 

 

Preheat oven to 200°C (180°C fan-forced)

Grease a 22cm tin or a tin of comparable size

Combine ingredients and mix (whisk) on FAST speed for three (3) minutes.  Spoon batter into baking tin. 
Bake for 30 - 40 minutes or until skewer comes out clean.  This time is dependant upon size of cake tin.

When ready, cool on a wire rack. 

 

GLUTEN FREE POUND CAKE

 

1 Kg G/F Sponge Cake Mix
4 Lge eggs 
315 ml water

75 gm Butter / Oil

 

Preheat oven to 200°C (180°C fan-forced)

Grease a 22cm tin or a tin of comparable size

 

Combine ingredients and mix (whisk) on FAST speed for three (3) minutes.  Spoon batter into baking tin. 
Bake for 30 - 40 minutes or until skewer comes out clean.  This time is dependant upon size of cake tin.

When ready, cool on a wire rack.