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Recipes

Try some of our delicious recipes!

Gluten Free White Loaf/vienna/ Bread Rolls/ Pizza

Ingredients

  • 520 g water
  • 2g dry yeast
  • 480g Palmira’s Bread Mix and More
  • 20ml canola oil

Method

Preheat oven to 200C F/F, lightly grease a loaf pan or trays for bread rolls, pizza, Vienna Place water and yeast in a mixer bowl wisk until yeast is dissolved, add Palmira's mix and combine with a dough hook for two minutes on a medium speed, scraping down side of bowl if required. Add oil and mix further 30 seconds.

Lightly dust work bench area with left over flour and turn dough onto prepared area.* Knead to desired shape (bread rolls, loaf, pizza, Vienna etc) and place in prepared loaf tin or tray. Bake in pre-heated oven uncovered; bread rolls will usually take 20-25 minutes or until golden, a loaf will take 55-60 minutes or until golden.

If you have an allergy to yeast, follow steps without the addition of yeast.

If making pizza, press dough into a pizza tray, place tomato paste over each base, enough to cover dough, followed by shredded mozzarella and toppings of your choice. Bake for 20-25 minutes.

Large loaf tin 26cm x 11 cm x 10cm

Small loaf tin 18cm x 10cm x9cm

Allow bread to cool completely before slicing.

Gluten Free Scones

Ingredients

  • 1 1/4 cup Palmira’s Gluten Free Self Raising Flour
  • 1/2 cup lemonade
  • 1/2 cup thickened cream
  • extra flour for dusting

Method

Preheat oven to 200C F/F. Lightly grease a baking tray.

Place flour, lemonade and cream into a large bowl, mix ingredients with a knife to form a soft dough.

Turn dough out onto a floured bench-top and knead until smooth (do NOT over mix). Pat or gently roll out 2 cm thick dough and cut into 4-5 cm rounds with a floured cutter. Place on prepared tray close to one to another (1cm gap). Bake for 12-15 minutes or until golden and cooked.

Makes 6 large scones.

Enjoy!

Gluten Free Multigrain Loaf

Ingredients

  • 520g water
  • 2g dry yeast
  • 480g Palmira’s Bread Mix and More
  • 2 tbsp quinoa grains
  • 2 tbsp linseeds
  • 1 tbsp LSA mix
  • 1 tbsp poppy seeds
  • 20 ml canola oil

Method

Preheat oven to 200C F/F, lightly grease a loaf pan or trays for bread rolls, pizza, Vienna, etc. Place water and yeast in a mixer bowl, stir well until yeast is dissolved, add bread mix and grains, combine with a dough hook for two minutes on a medium speed, scraping down side of bowl if required. Add oil and mix further 30 seconds.

Lightly dust work bench area with remaining flour and turn dough onto prepared area.* Knead to desired shape (bread rolls, loaf, pizza, Vienna etc) and place in prepared loaf tin or tray. Bake in pre-heated oven uncovered; bread rolls will usually take 30-35 minutes or until golden, a loaf will take 55-60 minutes or until golden.

For yeast free option, just remove the yeast from your ingredients.

If making pizza, press dough into a pizza tray, place tomato paste over each base, enough to cover dough, followed by shredded mozzarella and toppings of your choice. Bake for 20-25 minutes.

Large loaf tin 26cm x 11 cm x 10cm

Small loaf tin 18cm x 10cm x9cm

Allow bread to cool completely before slicing.

Gluten Free Bread Using A Bread Maker

Ingredients

  • 510g water mixed with 2g dry yeast
  • 500g Palmira’s Bread Mix and more
  • 20ml vegetable oil

Method

Place yeast mixture into a bread maker bowl, add Palmira’s Mix and select gluten free setting (if gf setting is not available, just select normal).

Allow a few minutes of mixing before opening the lid of the bread maker (do not stop machine), scrape down the sides of the bowl with a spatula, add oil, close lid and let machine continue mixing.

Once the bread maker cycle is completed, remove loaf from tin and thoroughly cool on wire rack before slicing.

Gluten Free Cinnamon Doughnuts

Ingredients

  • ¾ cup caster sugar
  • 1 teaspoon cinnamon
  • 2 eggs lightly beaten
  • ¾ cup milk
  • 1 teaspoon vanilla essence
  • 6 slices of gluten-free bread
  • Oil for shallow frying

Method

In a large dish combine caster sugar and cinnamon, set aside.

Break eggs into a shallow bowl, add milk and vanilla essence, and beat until combined.

Cut a circle from each slice of bread and then cut a smaller circle from each larger circle to form a doughnut; soak shapes one a time into the egg mixture for 10-15 seconds each side.

Heat a lightly oiled non-stick fry pan, cook slices over medium heat in batches, adding more oil if required until golden brown on both sides. Drain on paper towel, coat each doughnut with cinnamon mix on both sides and serve warm.

Hot Cross Buns

Ingredients

  • ¾ cup warm milk
  • 1.5g dry yeast
  • 1 tbsp caster sugar
  • 25g unsalted butter, melted
  • 1 egg, lightly beaten
  • 270g Palmira’s Bread Mix and More
  • 2 tbsp caster sugar, extra
  • 1 tsp mixed spices
  • 1 tsp cinnamon
  • 100g sultanas
  • Paste: 20g Palmira’s Bread Mix and More , ½ tsp caster sugar, water
  • Glaze: 2 tbsp caster sugar, 2 tbsp water, ¼ tsp gelatine

Method

In a small bowl add milk, yeast and 1Tbs sugar, mix well and set aside. Combine butter and egg in a small bowl and set aside.

Place Palmira’s Mix in a larger bowl, add spices and sultana and extra sugar and mix well.

Make a well and add milk mixture and egg mixture to the flour, combine with a wooden spoon. If dough is too sticky, sprinkle a little extra flour, turn onto a dusted work bench and knead to an elastic consistency. Cover with a damp tea towel and put in a warm place until doubled in size. Preheat oven to 180C F/F and lightly grease a flat tray. Shape mixture into small balls and place in prepared tray close together (1cm apart).

Paste: mix flour and sugar with enough water to make a paste, pipe into a piping bag and make crosses over hot cross buns. Bake in preheated oven 180C F/F bake for 20-25 minutes until golden.

Meanwhile prepare glaze by placing ingredients in a pan, bring to almost boil, brush hot cross buns as soon as soon as they come out of the oven.

Gluten Free Fruit Loaf

Ingredients

  • 480g Palmira’s Bread Mix and More
  • 1 cup mixed dried fruit
  • 2g dry yeast
  • 1tsp cinammon
  • 520g room temperature water
  • 20ml canola oil

Method

Preheat oven to 200C F/F, lightly grease a loaf pan or trays for bread rolls, pizza, Vienna. Combine Palmira’s mix, dried fruitm yeast and cinammon in a mixer bowl. Using a dough hook, add water to mix and combine for 5 minutes, scraping down side of bowl if required. Add oil and mix further 30 seconds.

Dust work bench area with extra flour, turn dough onto prepared area.* Knead to shape, if making fruit loaf, shape into a long cylinder and place in prepared loaf or small rolls with fruit can also be made.

Bake in preheated oven uncovered, rolls will usually take around 30-35 minutes or until golden, a loaf will take 55-60 minutes or until golden.

Large loaf tin 26cm x 11 cm x 10cm

Small loaf tin 18cm x 10cm x9cm

Fruit loaf needs to be fully cooled before slicing.

Get in touch

Store location
28-30 Keppel Street
Shepparton VIC 3630

Christmas Opening Hours
Mon 19th - Fri 23rd - 10am-4pm
Closed from Christmas until the 5th of January, when we return to regular opening hours. 

Store hours
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For any queries, please call us on: 0407 873 803

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