CASALARE GLUTEN-FREE BAKING FLOUR

AND PASTA RECIPES

GLUTEN-FREE BREAD

Machine Method:                         Oven Method:

• 300ml cold water                                             310ml cold water      

• 3 tablespoons cooking oil                             3 tablespoons cooking oil

• 1 1/2 tsp dried yeast                                       2 slightly rounded tsp dried yeast

• 450g Casalare Gluten-free Bread Mix        450g Casalare Gluten-free Bread Mix         

For any-one who has experimented with gluten-free bread-making, you will know that it can be extremely frustrating. 

After all, we are working with a product that is traditionally very much gluten-based!!   Our task has been to produce a

gluten-free bread mix that when made, tastes like 'real' bread!  No mean feat as any-one who has experimented with

gluten-free bread-making will tell you.  But we have listened and know Coeliacs crave the taste of 'real' bread, that is

why we experimented to produce one that does require yeast to be added (Baking powders and raising agents give a

more cake-like texture and taste).

We've found the best loaves we have produced with our Casalare gluten-free bread-mix were made in the bread-making

machine, the oven method  can deliver mixed results (read further).

We've had some great testimonials since the release of our Casalare Bread-Mix including comments such as these:

"It actually tasted like real bread.....Delicious.  Thankyou Casalare, you are a genius" -  V. A. July 07

"Fantastic bread.  Are you going to sell this to major supermarkets?" - B.G. Aug 07

"What a miracle... I am so happy with the smell, taste and texture and the ease of making such a yummy loaf" - H. S. Oct 07

"...it can be a bit 'hit & miss' with some other products that are on the market but your products are great to cook with,

and the quality and texture of your bread and pastas is exceptional..."  C.C. Feb, 08.

"..the bread when toasted is easily adaptable to any dish....There is no unpleasant odour, which I find most off putting with other

brands".  H.S. March 08.

A lady from Nagambie (H.W. April 08) came into our office and insisted that our glutenfree bread is the best on the market.  She said she does own a bread-making machine but bakes it in the oven and hasn't made a bad loaf yet.  Her tip is to use more liquid then normal bread dough and have the bread mixture a creamy consistency.  She also ensures that the room is quite warm.  Thanks Helen!

We've also had a comment from a consumer who has had a trouble with the oven baked method. 

"The time listed/recommended on the box for 'rising' 45-60 minutes, bore no relationship to the time it actually took:

The first loaf took over 2 hours! the second over 3 hours" - F.L.L. Mar 08.

Due to the variables and lack of space on our label, we've placed some extra hints on producing a great loaf here for you.

1. Measure accurately as the balance between dry and wet ingredients is critical to the success of the loaf. 

2. Too much liquid and you may have a loaf with holes or sunken top. Too little liquid and the loaf may be dry and crumbly.

3. Some manufacturers suggest using warm water.  We found cold water made the best loaves.  Try warm if you are experiencing problems, however we

   don't recommend using hot water as it will affect the yeast.

4. The bread machine gives repeatable, consistent conditions whereas the oven bake method has vast variations in the way product is mixed,

   room temperatures, oven temperatures, weather/humidity, type of cookers, shelf placement etc.  If you haven't had extensive experience with baking

   bread and don't wish to experiment to get the loaf right using your home appliances, I suggest investing in a bread machine.

5. When mixing in bread machine, open lid and run plastic spatula down the sides and base to ensure flour is adequately mixing and not sticking to the bowl.

6. Remove bread from bread machine when timer sounds and allow the bread to cool on wire rack.  Don't slice until it has cooled.

7. During Trials:  Oven method - our room temperature during initial trials was at a fairly constant 19 degrees C.

8. During Trials: We used a pre-heated gas oven at 220 degrees and cooked the bread on the top shelf.

9. Leaving the bread to rise for an hour didn't necessarily make the best loaf.  We had some pretty good loaves which rose within 45 minutes. 

   If it hasn't risen within 60 minutes then the environmental conditions are most probably not right and the loaf may not be as successful as it should be.

We shall keep you posted on any further hints or tips that will see you enjoying bread on a daily basis!

GLUTEN-FREE FLOUR & CRUMB RECIPES

PINEAPPLE CARROT LOAF

·          1 cup Casalare Plain baking flour

·          1 teaspoon cream of tartar

·          1 teaspoon bicarbonate of soda

·          ½ teaspoon salt

·          ½ teaspoon mixed spice

·          ½ teaspoon ground cinnamon

·          ½ cup raw sugar

·          1 large grated carrot

·          ½ tin (400g tin) crushed drained pineapple

·          ¼ cup walnuts

·          ½ cup sultanas

·          2 eggs

·          5 tablespoons oil

Sift all dry ingredients (except the sugar) 3 times and place in mixing bowl.

Add sugar, carrot, fruits and nuts, then beaten eggs and oil.  Stir until well combined.

Bake in moderate oven (180 deg C) for 35-40 minutes.

When cool, ice with lemon frosting.

APPLE MUFFINS

·          1 cup Casalare plain baking flour

·          1 ½ teaspoon cream of tartar

·          ¾ teaspoon bicarbonate soda

·          ½ teaspoon mixed spice

·          ¼ cup grated apple

·          ¼ cup currants

·          1 teaspoon jam

·          1 teaspoon honey

·          1 egg beaten

·          ¼ cup low fat milk

Combine all ingredients.

Place in muffin tins lined with patty pans

Bake for 25 minutes in moderate oven.

ORANGE CAKE

·          4 tablespoons butter or margarine

·          ¾ cup castor sugar

·          rind of 1 orange

·          juice of 1 orange

·          2 eggs

·          2 tablespoons milk

·          1 ¾ cups of Casalare S.R baking flour

Beat butter and sugar together until light and fluffy.

Add orange rind then eggs 1 at a time beating well after each addition.

Add ½ the flour and add milk, add remaining flour and orange juice.  Mix well.

Bake in moderate oven approx 40 minutes.

GLUTEN-FREE SPONGE

·          4 large eggs

·          ¾ cup castor sugar

·          ½ cup of gluten-free custard powder

·          ½ cup Casalare plain baking flour

·          1 teaspoon cream of tartar

·          1 teaspoon bicarbonate of soda

·          1 teaspoon vanilla

·          pinch of salt

Grease and flour 2 sponge tins.

Sift together (3 times) flour, custard powder, cream of tartar and bicarbonate soda.

Separate whites from yolks of eggs.

Place egg whites and pinch of salt in a large warmed bowl.  Beat until thick.

Gradually, add sugar and continue beating until thick and creamy.  Add egg yolks one at a time and beat well.

Fold flour mixture into the eggs with a metal spoon, making sure all flour is incorporated.  Fold in vanilla.

CRUNCHY SLICE

·          110g butter

·          60ml golden syrup

·          150g desiccated coconut

·          50g rice bubbles or muesli

·          50g chopped dried apricots

·          50g ground almonds

·          50g Casalare plain baking flour

·          2 eggs, lightly beaten

Melt butter and golden syrup in saucepan.

Combine coconut, rice bubbles, apricots, ground almonds and flour in a mixing bowl.

Make a well in the middle, add eggs and melted mixture and stir well.

Spread into a greased slice tin and bake in a moderate oven for 20 minutes.

Cut into squares while hot and leave to cool in tin.

WHEAT-FREE RUFFIES

·          1 ½ cups of Casalare Plain Baking flour

·          1 ½ teaspoons bicarbonate soda

·          1 ½ teaspoons cream of tartar

·          pinch of salt

·          3 oz butter

·          4 oz castor sugar

·          2 eggs

·          rind of ½ orange

·          1 dessertspoon orange juice

·          ½ cup sultanas

·          crushed cornflakes

Sift baking flour, bicarbonate soda and cream of tartar three times.

Cream butter and castor sugar.

Add eggs one at a time; add flour mixture, orange rind, orange juice and sultanas.

Coat spoonfuls of mixture with crushed cornflakes and bake on greased trays in moderate oven until lightly browned.

BANANA CAKE

·          90 Grams butter

·          ¾ cup of castor sugar

·          2 large bananas (mashed)

·          2 eggs

·          1 teaspoon vanilla essence

·          1 teaspoon bicarbonate soda dissolved in 3 tablespoons milk

·          1 ½ cups Casalare S.R  baking flour

Grease and line an 8 inch cake tin

Cream the butter and sugar with vanilla essence

Add eggs one at a time and beat well

Stir in bananas and then the S.R flour alternately with the milk mixture and mix well.

Turn into prepared tin and bake in Moderate oven from ¾ to 1 hour

When cold ice with lemon icing sprinkled with nutmeg.

DAIRY FREE PIZZA BASE

• 1 rounded tsp dried yeast

• 1 tsp sugar

• 275g Casalare S.R. Flour

• 1 egg

• 1 tbsp vegetable oil (Some of the new oils with herbs inside them are magic!)

• 1 tsp salt

• 240ml luke-warm water

Dissolve sugar and yeast in half of the luke-warm water and set aside for approx 15 minutes in a warm position until frothy.

Sift Casalare S.R. flour and salt  in a mixing bowl.  Whisk egg and oil together and stir into dry mixture.  Add the yeast mixture,

beating on a medium speed until the dough is crumbly.  Add the remainder of the water while mixing until a soft dough is formed.

Spread dough onto a lightly greased pizza tray and top with your favourite topping.

Suggestion:  Brush pizza with olive oil, add think layer of tomato puree or paste, finely diced roma tomatoes, diced ham or bacon,

sliced mushrooms, sprinkle of oregano, fresh cut basil and finely chopped garlic. 

Bake at 190 deg C for approx 25 minutes until the base is well browned. 

LEMON CHEESE CAKE

BASE:

• 2 1/2 cups of Casalare rice crumbs

• 1/2 cup of butter

• 1/2 cup almond meal

• lemon peel finely grated (1 tsp)

• 1/4 cup brown sugar

• 1 egg white

Combine crumbs, sugar and lemon peel.  Rub butter into crumb mixture.  Mix in one egg white and press to shape.

Bake 15 minutes in 180 deg C oven.

FILLING

• 225g cream cheese

• 1 pkt lemon jelly

• 1 can cold evaporated milk

• 1 cup sugar

• 1/2 cup water

Beat cream cheese in mixer until smooth.  Add the lemon jelly and sugar mixed with 1/4 cup

water.  Whip the evaporated milk until thick.  Add cheese mixture, mixing well.  Fill baked crust

and chill for four-five hours before serving.

QUICHE BASE

·          200g Casalare plain baking flour

·          1 teaspoon baking powder

·          25g rice bran

·          75g butter

·          3 tablespoon water

Put the flour, baking powder and butter into a bowl, rub together with fingertips until the mixture resembles fine bread crumbs.

Add water and cut in with knife until the crumbs start to bind together.

Form into a soft dough, knead gently on a lightly floured board and roll out between two sheets of greaseproof paper.

Line a 20cm flan tin and bake blind in a 200 degrees Celsius oven for 5 minutes.

Pour in mixture and bake a further 25 minutes or until filling is firm and browning.

Quiche filling: combine 75g cottage cheese, 2eggs, 200ml milk, 120g can salmon, ½ red pepper, 3 spring onions, salt and pepper, ½ leek optional.

GLUTEN-FREE PASTA SAUCE RECIPES

CHICKEN A LA CRÈME PASTA SAUCE

Baste in 2 tbsp olive oil - 1/2 finely chopped onion, 1 diced rash of bacon and stick of diced celery.

Chop 1 boiled chicken breast and add to pan with 250ml cream.

Add 1 chopped avocado.

Simmer for 5 minutes, stirring occasionally.

Add ½ cup shredded tasty cheese and 1 tbsp parmesan cheese, stir until melted.

Add salt and pepper to taste.

Serve with Casalare specialty pasta of your choice.

Suggestion:  Wheat free gluten free garlic & parsley spirals.

ASPARAGUS AND CHEESE PASTA SAUCE

Baste in 2 tbsp olive oil - 1/2 finely chopped onion and 1 diced rash of bacon.

Chop steamed or tinned asparagus and add to pan with 250ml cream.

Simmer for 5 minutes, stirring occasionally.

Add ½ cup shredded tasty cheese and 1 tbsp parmesan cheese, stir until melted.

Add salt and pepper to taste.

Serve with Casalare specialty pasta of your choice.

Suggestion: Wheat free gluten free Classic elbow macaroni.

VEGETARIAN PASTA SAUCE

Add ½ green pepper, finely diced and allow to brown.

Add 1 tbsp chopped fresh basil; 1tbsp finely cut fresh parsley and 2 chopped roma tomatoes.

Add 2 tbsp diced olives and 1 tbsp capers.

Add 250ml tin chopped tin tomatoes.

Add salt to taste.

Serve with Casalare specialty pasta of your choice.

Suggestion:  Wheat free Gluten free tomato & basil macaroni.

MARINARA SAUCE

Baste 2 cloves finely chopped garlic in 2-3 tbsp olive oil.

Add 2 chopped roma tomatoes and allow to cook for 3 minutes.

Add 750ml tin of finely chopped tomatoes and 1 tbsp chopped fresh basil.

Add ½ kilo fresh mixed seafood (suggestion: chopped prawns, scallops, crab meat, calamari).

Simmer for 30 minutes.

Serve with Casalare specialty pasta of your choice.

Suggestion: Casalare wheat free gluten free spaghetti or fettucine.

BOLOGNAISE SAUCE

Baste in 2 tbsp olive oil - 1/2 finely chopped onion, and stick of diced celery.

Add 100 grams minced beef and 100g minced pork and allow to brown.

Add 750ml tin chopped tomatoes and 2 tbsp tomato paste and stir.

Add ½ cup red wine, 1 tbsp fresh basil and 1 tsp dried oregano.

Allow to simmer on gentle heat for 1 hour, stirring occasionally and adding small quantity of water or wine to allow for evaporation when necessary.

Serve with Casalare specialty pasta of your choice.

Suggestion: Casalare wheat free gluten free spaghetti or spirals.

GLUTEN-FREE PASTA MEALS

10 MINUTE PAN COOKED PASTA