Sponge & Cupcake Mix Recipe 

• 1KG sponge cake mix makes approx. 2 x 8 inch tins of sponge cake or approx. 36 cupcakes

• 1KG gluten free sponge mix

• 450g softened salted butter for the sponge cake (326g to make cupcakes)

• 525g whole eggs or approx. 10 medium eggs

Method for Sponge Cake and Cupcake Recipe

• Place mix into a pastry mixer. Add the softened butter and mix well using the paddle attachment.
• Add the eggs, mix for one minute on a slow speed and then for one minute on a fast speed. The eggs should be fully incorporated and the mix should be light and fluffy.
• Portion the mix into desired mould or case.
• Bake at 175*c. Sponges will take approx. 30 minutes.
• For Cupcakes use 362g of butter instead of 450g. Follow the method above and bake at 175*c for approx. 15-20 minutes.

Ingredient: Sugar,Maize Starch, Potato Starch Maize Flour, Tapioca Starch, Baking Powder(E450(i), Sodium Hydrogen Carbonate E500 (ii), Rice Flour, Salt, Emulsifier:E471, Xanthan Gum: E415 

Nutritional Information Per 100g 

Shortcrust Pastry Recipe 

• 1kg Pastry makes approx. 12 individual pies or 18 individual quiches. For sweet pastry recipes just add 170g of icing sugar to the 1KG mix. No need to blind bake.
• 1KG gluten free pastry mix
• 130g salted butter
• 670ml whole milk
• Filling of your choice (pre-prepared)

Method for quiche recipe

• Place mix in a pastry mixer, using the paddle attachment
• Add butter to the bowl and mix for 2 minutes o a slow speed, until a smooth mixture is formed.
• Add the milk to the mixture and mix slowly for a further two minutes.
• Leave to rest for 10 minutes until dough is firm.
• Roll out the mix and line the tin to create the base.
• Fill the gluten free pastry with filling of your choice.
• Bake on 160*c for approx. 20-25 minutes.

Ingredients: Flour Blend (Rice Flour, Maize Starch, Maize Flour, Tapioca Starch, Emulsifier: E464), Vegetable Oils (Palm, Sunflower), Rice Flour, Soya Flour, Salt, Raising Agents E450(i), Sodium Hydrogen Carbonate E500(ii). For allergens see ingredients in bold.

Nutritional Information Per 100g 

Crumble Topping Recipe 

• 1kg crumble topping makes approx. 30 dessert portions
• 1kg gluten free crumble mix
• Fruit filling mix of your choice (pre-prepared)

Method for crumble recipe 

• Place your fruit filling in an ovenproof dish.
• Add the cover mix cover the entire dish, pressing down slightly until firm to touch.
• Bake at 175*C for approx. 20-25 minutes.

Ingredients: Rice Flour, Demerara Sugar, Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Maize Starch, Dextrose, Maize Flour, Tapioca Flour, Emulsifier: E464, Salt.

Nutritional Information Per 100g

Sage & Onion Stuffing Ball Recipe

• 1Kg of stuffing mix makes approx. 92x25g stuffing balls

• 1Kg Gluten Free Sage and Onion Stuffing Mix

• 1305ml Water

Method for Sage & Onion Stuffing Ball Recipe

• Place the stuffing mix into a pastry mixer
• Add water and mix on a slow speed for 1 to 2 minutes. Continue the process until the water is fully incorporated, whilst still maintaining some texture within the mix.
• Divide the mix into equal portions depending on the desired shape or size.
• For a commercial oven bake at 175*c for 10/15 minutes. For a domestic fan oven bake at 185*c for 20/25 minutes. Cooking times may vary depending on the size of your product and oven.

Ingredient: MaizeFlour, Dried Kibble Onions (sulphites),Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Onion Powder (sulphites), Salt, Dried Parsley,Rubbed Sage, Baking Powder (E450(i), Sodium Hydrogen Carbonate E500(i), SodiumHydrogen Carbonate E500 (ii), Rice Flour, Black Pepper. Allergy Advice: For Allergenssee ingredients in bold. 

Nutritional Information Per 100g 

Dumpling Mix Recipe 

• 1KG Dumpling mix makes approx. 60 small dumplings
• 1kg gluten free dumpling mix
• 650ml water at room temperature
• A stew of your choice (pre-prepared)

Method for dumpling recipe 

• Place mix in a pastry mixer with a paddle attachment.
• Add water and mix for 2 minutes, on a slow speed, until a smooth dough is formed.
• Using your hands, gently form the dumpling to a size of your choice.
• Place on top of stew in an ovenproof dish.
• Steam or bake at 175*c for 20-25 minutes.

Ingredient: Flour Blend (Rice Flour, Maize Starch, Maize Flour, Tapioca Starch), Vegetable Oils (Palm, Sunflower), Raising Agents E450(i), Sodium Hydrogen Carbonate E500(ii), Salt.

Nutritional Information Per 100g 

Belgian chocolate fondant/brownie recipe: 

1kg Belgian chocolate fondant and brownie mix makes approximately 20 large chocolate brownies or 15 chocolate fondants

• 1kg Belgian gluten free chocolate fondant and brownie mix
• 280g melted salted butter
• 270g whole eggs (approximately 5 large eggs), whisked

Method for Belgian chocolate fondant/brownie recipe:  

• Place mix into a pastry mixer.
• Add the melted butter, use a paddle attachment and mix for one minute on a slow speed, then continue using a fast speed for 10 seconds.
• Add the eggs, mix for one minute on a slow speed, then continue using a fast speed until everything is combined.
• For fondants butter ramekins and line with a dusting of cocoa powder, then add the mix. For brownies line a flat baking tray with baking parchment, then add the mix.
• Bake at 190ºc. In a commercial oven bake brownies and fondants for 10 minutes. In a domestic fan assisted oven, bake brownies for 25/30 minutes, and fondants for 20 minutes.

Ingredients: Chocolate Powder (48%) (Milk) , (Sugar, Cocoa Mass, Reduced Fat Cocoa Powder, Natural Vanilla Flavouring), Sugar, Rice Flour, Cocoa Powder, Maize Starch, Maize Flour, Tapioca Starch, Methocel E464.

For allergens see ingredients in bold.

Nutritional Information Per 100g:

Fish batter recipe: 

• 1kg fish batter mix will batter approx. 20 large/30 medium fish fillets
• 1kg gluten free fish batter mix
• 800ml gluten free beer or soda water, cold
• 620g whole eggs (approximately 12 medium eggs), whisked 

Method for fish batter recipe: 

• Place mix into a pastry mixer. 
• Add the beer or soda water, mix for 1 minute on a slow speed then 10 seconds on a fast speed using the whisk attachment.
• Add the whisked eggs, mix for 1 minute on a slow speed, then increase speed and mix until the batter is a light, fluffy texture.
• Rest the batter for at least 10 minutes.
• Coat the fish with the batter and place into a deep fat fryer, turn occasionally, fry the fish for 7/8 minutes until golden.

Ingredients: Rice Flour, Maize Starch, Maize Flour, Tapioca Starch, Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Salt, Baking Powder (E450(i), Sodium Hydrogen Carbonate E500(ii), Rice Flour)

Nutritional Information Per 100g:

Pancake recipe: 

1kg pancake mix makes approx. 100 small pancakes/50 large pancakes

• 1kg gluten free pancake mix
• 1400ml whole milk
• 620g whole eggs (approximately 12 medium eggs), whisked
• For scotch pancakes reduce milk to 600ml, add 290g icing sugar

Method for pancake recipe: (Taste Just as Good Stamp) 

• Place mix into a pastry mixer. 
• Add milk, mix for one minute on a slow speed and ten seconds on a fast speed using the whisk attachment.
• Add the whisked eggs, mix for one minute on a slow speed, then increase the speed until the mix is light and fluffy. 
• Rest the mix for at least ten minutes.
• Pour your desired portion of mix into the middle of a hot oiled pan, swirl around until the mix covers the whole pan.
• Cook on your stove until both sides are golden brown.
• To make scotch pancakes whip eggs until they form soft peaks, add the whipped eggs, milk and icing sugar to the mix. Mix for one minute on a slow speed and one minute on a fast speed until light and fluffy. Use the whisk attachment. 

Ingredients: Rice Flour, Maize Starch, Maize Flour, Tapioca Starch, Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Salt, Baking Powder (E450(i), Sodium Hydrogen Carbonate E500(ii), Rice Flour)

Nutritional Information Per 100g:

Scone recipe: 

• 1kg scone mix makes approx. 24 scones
• 1kg gluten free scone mix
• 325g softened butter
• 550ml whole milk
• Optional: 225g sultanas or mature cheddar 

Method for scone recipe: 

• Place mix into a pastry mixer.
• Add the softened butter and mix for one minute on a slow speed using the paddle attachment.
• Add the milk and continue to mix on a slow speed for another minute, then increase the speed for ten seconds.
• For sweet scones add 225g of sultanas, for savoury scones add 225g of extra mature cheddar. Mix slowly until ingredients are fully combined.
• Rest the mix for 10-20 minutes before rolling out to a 20mm thickness.
• Cut using a circular pastry cutter.
• Bake at 175ºc. In a commercial oven bake for 15 minutes, in a domestic fan assisted oven bake for 30 minutes.

Ingredients: Maize Starch, Potato Starch, Soya Flour, Maize Flour, Baking Powder (E450(i), Sodium Hydrogen Carbonate E500(ii), Rice Flour), Tapioca Starch, Emulsifier E471, Salt, Xanthan Gum.

For allergens see ingredients in bold.

Nutritional Information Per 100g:

Choux Pastry Mix Recipe:

• 1kg choux pastry mix makes approx. 140 medium éclairs or profiteroles
• 1kg gluten free choux pastry mix
• 920ml Water
• 920g Whole eggs or 18 medium eggs

Choux pastry mix method: 

• Place water in heavy based saucepan, allow to simmer before removing from heat.
• Add the Gluten Free Choux Pastry mix to the water and mix vigorously.
• Return to the heat and stir for 1 minute, this will produce a thick dough.
• Place dough into a pastry mixer, use the paddle attachment and mix until dough is no longer hot to touch.
• Add eggs one at the time, mix for 1 minute on a slow speed, then for another minute on a fast speed. Continue until eggs are fully mixed and the dough is loose but still holds its shape.
• Rest the dough for at least 15 minutes.
• Pipe the mix in to desired mould or shape.
• Bake at 190oc for 20 mins in Professional combi oven. For domestic fan oven bake at 200oc for 20 minutes ensuring that the oven is up to temperature before baking.

Ingredients: Maize Starch, Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Potato Starch, Sugar, Maize Flour, Tapioca Starch, Emulsifier: E471, Salt, Xanthan Gum: E415 

Nutritional Information Per 100g 

Suet Mix Recipe:

• n/a

Suet Mix method: 

• n/a

Ingredients: Non-hydrogenated Vegetable Fat 85% (Palm &Sunflower), Rice Flour. 

Nutritional Information Per 100g