• Pizza Base, makes 6-9 bases (Gluten-free). 750 g + 3 x 10 g yeast sachet included - Coleman Royal Bakeries
  • Pizza Base, makes 6-9 bases (Gluten-free). 750 g + 3 x 10 g yeast sachet included - Coleman Royal Bakeries
  • Pizza Base, makes 6-9 bases (Gluten-free). 750 g + 3 x 10 g yeast sachet included - Coleman Royal Bakeries
  • Pizza Base, makes 6-9 bases (Gluten-free). 750 g + 3 x 10 g yeast sachet included - Coleman Royal Bakeries
  • Pizza Base, makes 6-9 bases (Gluten-free). 750 g + 3 x 10 g yeast sachet included - Coleman Royal Bakeries
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Coleman Royal Bakeries

Pizza Base, makes 6-9 bases (Gluten-free). Includes 3 x 10 g yeast sachets.

Pizza Base, makes 6-9 bases (Gluten-free). Includes 3 x 10 g yeast sachets.

R 150.00 ZAR
R 150.00 ZAR
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Coleman Royal Bakeries Gluten-free Pizza Base makes 2-3 bases. Dairy-free and egg-free. Conveniently includes sachet of yeast.
NEW RECIPE! Convenient and easy large pack for Friday night pizza: makes 6-9 large pizza bases so the family can enjoy pizza. (i.e. 9 large or 6 extra (extra) large bases.)
Just add water and a small amount of oil to make the dough. And of course your choice of pizza toppings. (Or make a focaccia.)

Our Easy Pizza Base comes with its own pack of yeast. (Baking powder can be used instead of yeast if preferred - not included.)


- Gluten-free (formulation tested and suitable for coeliacs), Free from dairy, soya, corn and egg.
- Vegan.
- Contains no xanthan or guar gum. Cellulose gum is used as it is "Generally Recognised as Safe" by the FDA.
- High fibre. The fibre is a clean label bamboo fibre that does not require an E-number.
- Contains no preservatives, colourants or flavourings.

INGREDIENTS:
Tapioca starch, rice flour, vegetable fibre, potato starch, sugar, yeast (packaged separately), vegetable gum (HPMC), salt. 

ALLERGENS:
1. Yeast, packaged separately. (Some people cannot tolerate yeast. Omit yeast and use baking powder for yeast allergy.)
May contain traces of nuts.

Locally made in KZN, South Africa by Coleman Royal Bakeries.
Contents: 780 g (750 g dry mix + 3 x 10 g yeast)

Gluten-free testing

Formulations laboratory-tested by FACTSSA. Suitable for Coeliacs.

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This product has no reviews of its own. The merchant grouped it with related products, so the reviews shown are from across that group.
H
Heidi Smith

Some end products work out better with our own recipes but we very happy so far with the flours ! And will be repeating the order .

L
Letitia Bouwer

Best pizza dough ever. My whole family loves it.

A
Adele Paanakker
Bread flour gluten free

I made the bread as per instructions on the label and it was delicious. I would love some more bread recipes

Hi Adele,

Thanks for the lovely review on the gluten-free bread. We're glad you enjoyed it!

To make a 'dark mock rye bread, gluten-free' follow the normal instructions but add the following:
To Coleman Royal Bakeries bread mix, add the dry ingredients in the flour and the molasses in the water:
- 15 g cocoa
- 13 g ground caraway (shah jeera if you are looking in an Indian spice shop - not jeera which is cumin)
- 20 g sunflower seeds (omit both seeds if diverticulitis is present)
- 20 g pumpkin seeds and
- 10 g blackstrap molasses (or 12-14 g molasses/treacle)... in the water.
- an additional 20 g water (for the cocoa, ground caraway and seeds)

Either bake the bread in the tin — or to bake an artisanal loaf: tip the dough onto a baking mat/baking paper in a round shape in a roasting pan/flat tray. Flatten the dough slightly so that it isn't too heavy and mounded. (To prove (rise) the artisanal loaf, fill a sink to the top (within 1 cm) with hot water, and place the roasting pan on the top edges of the sink above the water. Use some taller sturdy objects at the sides, to cover with a large dark towel, without touching the dough. Anchor the towel on the other side of the big objects with additional heavy objects, to stop the towel sagging on to the bread. Allow slightly longer to rise until there are the first signs of slight expansion.) Once risen, remember to slash 2 cm deep, and brush the top with water before baking as usual. If the baked loaf seems heavy, bake a few minutes longer than the recommended 22 min. Once baked, brush with butter/margarine/{oil and salt} - also as per normal. Cool the baked bread out the tin/off the tray on a rack - ideally for several hours to allow the gum to set.

Enjoy!

Warm regards,
Melanie

H
Heather Kurten
Suburb service

Besides being an awesome product, we received a call regarding the damage to our package. They went above and beyond to ensure we received our order on time and in good condition - excellent service

M
Melanie George
Absolutely fantastic!

This is such a great, versatile flour mix! My kids especially love the pizza...It has a lovely taste & texture and the instructions are super easy to follow.

L
Laura Markus

Amazing products!!! No need to say much more.
Thank you for helping us live healthier lives

M
Mareli Edwards
Simply yum!

Great for pizzas and bread loaves alike (I haven't yet tried the other options).

A
Anina Aucamp
Bread that works

It is so refreshing to finally find a product that really works. For the first time in the 30 years of luving gluten free (I am not a skilled baker) I have finally found a product that works like a charm. I even made hamburger buns and I am by no means a good Baker.