Login or register here
Naturally Good Food

Categories

Archives

Gluten-free bread and gluten-free bread mixes

Added on May 1st, 2012
Found in Gluten free

The growth of the internet and on-line shopping has opened the possibility of shopping for a number of gluten-free breads at the same time, thus cutting down the postage cost per loaf ordered. At Naturally Good Food we stock a number of different gluten-free breads and bread mixes, including:

  • Amisa – for gluten-free pizza bases and bread sticks
  • Dietary Specials – for rolls, brown bread and much more (don’t forget our 10% case discount)
  • Ener-g – gluten-free bread ready for the toaster
  • Hale and Hearty – breadcrumbs ready to use on any dish: a great item to hold in the cupboard
  • Orgran – a full range of bread mixes, bread crumbs and pizza base. Make them as you need them from the packet, so if you have them in the store, you need never run out.

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