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PRODUCTS
Our award winning range of Pasta Products
can be found in supermarkets, health food stores and specialty retailers across
Australia and some countries overseas.
We offer a huge variety of the best in Gluten Free Pasta, Organic Pasta and
Gluten Free Baking Products.
Shop online now to see all our products and ingredients in more detail.
GLUTEN FREE
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LASAGNE SHEETS |
CLASSIC SPIRALS |
VEGIE SHELLS |
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CANNELLONI |
CLASSIC SHELLS |
SPINACH FETTUCINE |
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TOMATO & BASIL MACARONI |
CLASSIC RIGATONI |
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GARLIC & PARSLEY SPIRAL |
CLASSIC SPAGHETTI |
RICE MACARONI |
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VEGIE PENNE |
CLASSIC FETTUCINE |
RICE SPIRALS |
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MACARONI TWISTS |
CLASSIC STIR-FRY NOODLES |
RICE NOODLES |
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PENNE |
QUICK COOK NOODLE |
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ALPHABET NOODLE |
BROWN RICE TWISTS |
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CERTIFIED
ORGANIC
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TORTIGLI |
VEGIE SPIRAL |
SPELT SPAGHETTI |
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LASAGNE SHEETS |
VEGIE ALPHABETS |
SPELT PAGODA |
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BRONZATO PAGODA |
SPINACH RIGATONI |
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BAKING
PRODUCTS
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CHOC MUD CAKE |
MUFFIN MIX |
COOKIE MIX |
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PIZZA BASE MIX |
BREAD MIX |
WHITE RICE CRUMBS |
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SAVOURY RICE CRUMBS |
SELF RAISING FLOUR |
PLAIN FLOUR |
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BATTER/TEMPURA MIX |
BUCKWHEAT PANCAKE MIX |
BROWN RICE FLOUR |
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QUINOA PANCAKE MIX |
QUINOA GRAIN |
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TESTIMONIALS
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 customer from Nagambie (H.W. April 08) insists that Casalare glutenfree bread
is the best on the market. She said she does own a bread-making machine but
prefers to bake 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!
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