1 September 2008
The Nature’s Choice Gluten-Free speciality range includes High Fibre Bread Flour, Cake Flour, Waffle and Pizza Flour, Pancake and Crumpet Flour, Mealie Bread Flour and a variety of pastas in different flavours.
Ingredients: Brown Rice Flour, Soya Flour, Sago Flour, Potato Flour, Tapioca and Sea Salt.
Recipe for Rye Bread.
Ingredients: 250g Rye Flour, 250g Wheat Flour, 6g Lecithin Powder, 8g Salt, 15g Butter, 15g Sweet Molasses, 25g Fructose, 8g Caraway Seeds, 3g Ascorbic Acid, 50g Gluten Powder, 10g Fresh Yeast or 1 tsp Active Dry Yeast and 360ml of Water.
Method: Combine all ingredients and mix to a soft dough. Knead for 30 minutes. N.B. Do not Reduce Kneading time! Cover with plastic and leave for 20 min. Divide dough into 2 equal parts. Mold into desired shape, put onto baking sheet and dust top with Rye Flour. Let rise until double in size. Bake +- 45 min at 200C.