1-9 of 9 results
K28
Xanthan gum is by nature gluten-free. It can be used in low gluten and gluten-free baking to improve the elasticity of the dough, add volume to baked products and to improve their texture. Per cup of gluten-free or low gluten flour used in baking: Add 1 teaspoon xanthan gum in bread recipes, 1/2 teaspoon in cake or muffin recipes and 1/2 teaspoon (or less) in biscuit recipes. Ingredients: Xanthan gum Typical Nutritional Information As packed Per 100g Per single serving Energy(KJ) 1344 54 Protein(g) 6.0 0.2 Glycaemic Carbohydrate(g) 0 0 Of which total sugar 0.0 0.0 Total fat(g) 0.0 0.0 Dietary fibre(g) 77.5 3.1 Total Sodium(mg) 50 2 This product is packed in a warehouse where peanuts and tree nuts are present.
K50
Stoneground. Gluten Free. This cereal product is by its nature gluten-free. Long-grain white rice has been stoneground to produce this fine flour. Recipes with White Rice Flour: Gluten Free White Bread– 2large eggs, 550ml water, 6tbsps fat-free milk powder, 2tbsp oil, 2 tsp salt, 2tbsp castor sugar, 4cups HCW White Rice Flour, 11/2tbsp xanthan gum, 11/2tbsp instant yeast. Mix all ingredients together, and then pour into a bread tin. Allow rising for 1 hour. Bake at 180C for 35-45minutes. Gluten Free Cake Flour-450g HCW White Rice Flour, 100g HCW Potato Flour, 50g HCW Tapioca Flour, 50g HCW Yellow Maize Flour. Mix all ingredients together well and use as a substitute for wheat flour in baking biscuits, cake, muffins, and pancakes. Makes 650g Flour mix. Store in an airtight container in a cool, dry place and use before the soonest expiry date of all ingredients. Gluten-Free Scones– 21/2cups Gluten-Free Cake Flour(See gluten-free cake flour), 2 eggs, 2tbsp oil, 500ml milk, 4tsp baking powder, 1tsp salt, 1tbsp sugar. Sift dry ingredients together. Beat together the eggs, oil, and milk and stir into the flour. Drop spoonfuls of mixture next to each other on a small pyrex pie dish or place in a muffin pan(preferable). Bake at 200C (Conventional oven) or 180C(fan-assisted oven) for about 10minutes. Makes 12-16 scones. Ingredients: Long-grain white rice. Typical Nutritional Information as packed As packed Per 100g Energy(KJ) 1531 Protein(g) 6.0 Glycaemic carbohydrate(g) 78 of which total sugar(g) 0.1 Total fat (g) 1.4 of which saturated fat (g) 0.4 Dietary Fibre (g) 2.4 Total sodium (mg) 0 Note: This product has been packed in a factory that uses tree nuts and peanuts
K48
Wholegrain stoneground Rye flour has a lower gluten content than Wheat flour and adds a delicious & distinctive flavour to baked goods. Rye flour has a deep, hearty flavour and has always been a staple in Scandinavia and Eastern European countries. As Rye is naturally low in gluten and typically produces a dense bread with a full-bodied flavour. Combining with bread flour will result in lighter texture. Allergen: Gluten Typical Nutritional Information as packed As packed Per 100g Per 30g serving Energy(KJ) 1348 404 Protein(g) 10.1 3 Glycaemic carbohydrate(g) 57.9 17.4 of which total sugar(g) 3.4 1 Total fat (g) 1.5 0.4 of which saturated fat (g) 0.3 0.1 Dietary Fibre (g) 17 5.1 Total sodium (mg) 30 9 Note: This product has been packed in a factory that uses tree nuts and peanuts.
K50
This fine flour has been obtained from potato starch. It has a delicious, slightly sweet taste and is ideal for use as a thickener in soups, stews and sauces. It can be used in baking. Gluten Free. Non-GMO This fine flour has been obtained from potato starch. It has a delicious, slightly sweet taste and is ideal for use as a thickener in soups, stews and sauces. It can be used in baking. For Use as: Thickener – Dissolve potato in a little water before adding it to hot liquids. Baking – Mix potato flour with other flours according to the recipe. Baking suggestions – Use xanthan gum as a binding agent to improve the texture and volume of gluten-free baked products. Typical Nutritional Information as packed As packed Per 100g Energy(KJ) 1344 Protein(g) <0.2 Glycaemic carbohydrate(g) 80 of which total sugar(g) 0.0 Total fat (g) <0.2 of which saturated fat (g) 0.0 Dietary Fibre (g) 0.0 Total sodium (mg) 9 Note: This product has been packed in a factory that uses tree nuts and peanuts
K35
Ingredients: Millet, Soya, Groundnuts, Rice, Sorghum and Maize meal. Fumpi is a combination of six different crops that are locally grown in Zambia. It is naturally steamed solar dried and hygienically processed to meet your health needs. Preparations 1 Teacup of Fumpi Porridge 3 Teacups of water Pinch of salt if necessary Boil the 3 cups of water and add 1 cup of Fumpi Porridge Cook for 5-10 minutes Add sugar and milk to your taste if necessary Serve while hot Great for everyone, especially expectant/breastfeeding mothers, babies, the elderly, people with chronic diseases like Diabetes, low immune suppressed etc and overall the hard working people with a habit of missing meals.
K50
Contains fibre and protein, and is very high in Omega3 essential fatty acids. Substitute flour. Ingredients: Milled Flaxseed meal. Flax Flour is made from freshly milled Flaxseed meal, it contains fibre and protein, and is very high in Omega3 essential fatty acids. Its delicious nutty flavour makes it suitable as a substitute for flour, bran and eggs in baking and cooking. Directions for use: Add to your Cereal, Yoghurt, Smoothies, or sprinkle over salads, soups and vegetables. As Flour replacement: Substitute 15-30% of Flour with milled Flax Flour when baking. To replace one Egg: Stir 1 Tablespoon of milled flax powder into 3 Tablespoons of water and let it stand for 2-3minutes. Suggested serving size: Adults: 15G (1 Tablespoon), Children: 5G (1Teaspoon) TYPICAL NUTRITIONAL INFORMATION : average values per 100g, Energy 1180kj Protein 32.8g, Glycaemic carbohydrate 6.5g of which total sugar 6.5g Total fat 14.0g of which saturated fatty acids 1.4g Polyunsaturated fat 9.8g of which omega 3 7740mg of which ALA 7740mg Monounsaturated fat 2.7g Cholesterol <1mg, Dietary fibre 33.4g Total sodium 125mg
K56
Naturally Gluten-free High in fibre, a great alternative to wheat flour.
K81
GMO-Free. Stone-milled. Made from whole de-husked Buckwheat. A naturally Gluten Free Flour great for baking and pancakes. Buckwheat Flour is made from whole de-husked Buckwheat. A naturally Gluten Free Flour great for baking and pancakes. Buckwheat is traditional food in Russia where its known as Kasha and is not really rain, but a member of the Rhubarb family. Once milled the flour has a natural sweetness that brings pleasing flavour to noodles, pancakes, pasta and home baking. The fact that it is naturally gluten & grain free makes it a perfect alternative to wheat flour for those who suffer from allergies or intolerances. Typical Nutritional Information as packed. As packed Per 100g Per 40g serving Energy(KJ) 1441 576 Potein (g) 13.2 5.3 Glycaemic carbohydrate(g) 71.5 28.6 of which total sugar(g) 3 1.2 Total fat (g) 3.4 1.4 of which saturated fat (g) 0.7 0.3 Dietary Fibre (g) 10 4 Total sodium (mg) 1 <1 Note: This product has been packed in a factory that uses tree nuts and peanuts.
K118
GMO-Free Made from finely ground, naturally sweet blanched almonds. An Alternative to wheat flour.