Love this company and their products. Very helpful because now my granddaughter can enjoy everything with us because her,s is gluten free.
Real value for money buying the pack for ten loaves. The bread is moist, flavourful and tastes like heaven!
Best pizza dough ever. My whole family loves it.
The choc-chip muffins are great. We made microwave cakes with the flour. Got 3 very good ones. Love the cakes. They were moist and lovely..
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 β 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