All Purpose GLUTEN FREE Flour 500g

Ingredients

Cassava flour, tapioca starch, corn starch, xanthan gum.

Simple Recipes, Endless Possibilities!

Gluten-Free Mandazi
Ingredients:
• 250g (2 cups) Caroline’s Gluten-Free Flour
• 50g (1/4 cup) sugar
• 5g (1 teaspoon) baking powder
• 120ml (1/2 cup) milk
• 1 egg
• 45g (3 tablespoon) butter/oil
• Oil for frying

Instructions:

1. Mix all ingredients to form a dough.
2. Rest for 30 minutes.
3. Roll and cut into mandazi shapes.
4. Fry in hot oil until golden. Enjoy!

Recipe Makes: About 10 mandazi

 

Gluten-Free Chapati
Ingredients:
• 250g (2 cups) Caroline’s Gluten-Free Flour
• 3g (1/2 teaspoon) salt
• 30g (2 tablespoon) oil/butter
• 180ml (3/4 cup) warm water
• 30g (2 tablespoon) yogurt or buttermilk

Instructions:

1. Mix ingredients into a soft dough.
2. Rest for 20 minutes.
3. Roll out and cook on a hot pan until ready on both sides. Enjoy!

Recipe makes: 5 chapatis.

 

Gluten-Free Cake or Cupcakes

Ingredients:

• 250g (2 cups) Caroline’s Gluten-Free Flour
• 150g (3/4 cup) sugar
• 60g (1/4 cup) butter, softened
• 60g (1/4 cup) vegetable oil
• 180ml (3/4 cup) milk
• 3 eggs
• 10g (2 teaspoons) baking powder
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt (a pinch)

Instructions:

1. Preheat the oven to 180 degrees Celsius. Grease the baking pan and lightly flour to avoid sticking, or line the cupcake tin with wrappers.
2. Whisk butter, vegetable oil, sugar, eggs, milk, and vanilla until fluffy.
3. Add Caroline’s Gluten-Free Flour, baking powder, and salt. Stir until smooth.
4. Pour into pan and bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cool before serving. Enjoy!

Recipe Makes: 16 cupcakes or an 850g cake.

 

Gluten-Free Pizza Recipe

Ingredients:
• 250g (2 cups) Caroline’s Gluten-Free Flour
• 10g (3 teaspoons) instant yeast
• 5g (1 teaspoon) sugar
• 8g (1 1/2 teaspoons) salt
• 180ml (3/4 cup) warm water
• 30g (2 tablespoons) oil

Instructions:

1. Mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Combine flour, salt, oil and yeast mixture. Knead into a smooth dough.
3. Rest dough for at least 30 minutes.
4. Roll out and pre-bake dough at 220°C for 5–7 minutes.
5. Add toppings and bake for 10–15 minutes. Enjoy!

Eggless Option: Replace each egg with 55g of chickpea liquid (aquafaba from a can) OR plain yoghurt OR sparkling water