Gluten Free Baking Mix

Healtheries Gluten Free Baking Mix is the perfect substitute to normal wheat-based flour - ideal for anyone following wheat and gluten free diets. You can bake biscuits, muffins, cakes, scones and pancakes full of flavour and light in texture that your family will simply love!

Great for:

• Baking that is full of 'homemade' flavour and texture 
• Convenient substitution for normal flour to create delicious cakes, biscuits, pikelets, pancakes and scones your whole family will enjoy 
• Coeliacs and anyone following a wheat and gluten free diet

Produced at a site that also processes tree nuts and soy products.

Ensure all baking ingredients you use are gluten free by reading the ingredient list and any allergen statement on the product pack before using.

Successful wheat and gluten free baking depends on accurate measuring. Level metric cup and spoon measures were used for these recipes.

It is recommend you weigh the ingredients where possible as this provides the best product results. Otherwise use household measures.

Store unused baking mix in its resealable zip lock package in a cool dry place.

Ingredient substitutions:

• Soy or goats milk may be used to replace cow’s milk in recipes 
• To replace eggs in recipes use 2 tablespoons of Healtheries Cornmeal Flour per egg. Cornmeal or eggs help to make the product lighter and more flexible. 
• To increase the fibre content of a recipe, add 1-2 heaped dessertspoons of Healtheries Ground Linseed. 

This product contains a small amount of baking powder; however many recipes may require an extra addition of raising agent.

Replacing normal wheat flour in recipes with Healtheries Gluten Free Baking Mix may be trialed; often this makes a successful product.

Just replace the normal flour in your favourite baking with the same amount (1:1) of Healtheries Gluten Free Baking Mix.

Rice Flour
Maize Starch
Tapioca Starch
Sugar
Raising Agents (450, 500)
Vegetable Gum (Xanthan)

• Gluten free baking mix 
• Full of 'homemade' flavour and texture 
• Convenient substitution for normal flour