Login or register here
Naturally Good Food

Categories

Archives

New products in stock

Added on March 26th, 2009
Found in Gluten free, News, Products

This month we have a few more new lines than we normally have. These include:

  • Gluten-free flour: Coconut Flour from Tiana and Teff Flour, with these two additions completing our range of gluten-free flours. We now can’t think of any gluten-free flours we don’t stock! The full range can be seen in one section.
  • Ecoleaf cleaning products: a new range of cleaning products from Suma.
  • Natural Balance Bars: a great range of bars, good as a snack in your lunch box, and to take on a long walk, with some nice fruit flavours.

We hope you enjoy these new lines!

Tags: , , , , , ,

No Comments

Leave a Reply

My Basket

0 items


Total: £0.00

Checkout now

Naturally Latest

Sign up your email to receive our latest news, specials and savings.

Orgran Gluten-Free On Offer
15% off selected pastas , mixes and cereals for October. Read more...

Orgran Egg Replacer
Suitable for vegans and those with egg allergies - special offer for October. Read more...

Orgran buckwheat pancake mix
Gluten-free and vegan, with no added sugar - this is a really useful mix, and is on special offer for October. Read more...

Testing your cake to see if it is ready
Testing a sponge cake to see if it is ready should be done differently to testing a rich fruit cake: To test if a sponge cake is cooked, lightly press the centre of the cake with your finger. If it’s firm and springs back, it’s cooked. If you leave an indent, it’s not cooked. To test if a […] Read more...

Don’t open the oven door too early
Cakes – a bit like people – are best not disturbed too early. If you open the oven door too early, the sponge cake you’ve spent so long preparing may sink in the middle. Wait three-quarters of the cooking time before you open the door. And close the oven door gently —a hard slam can release […] Read more...

Wobble your mixture
Once you’ve poured the batter in, wobble your tins sideways a bit, so the batter reaches up along each side (with the middle being slightly lower). As it bakes, the middle and edges will meet and rise more evenly. Read more...

facebook twitter google+

Return to top