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Well & Good Crusty Bread Mix - 410g
Well & Good Crusty Bread Mix - 410g
This gluten free bread mix is a dairy and soy free mix that kneads and tastes like a real wheat based dough. Use it to make pizza bases, bagels, ciabatta, vienna, baguettes and challah bread.
Each box makes two loaves.
Free from gluten, wheat, dairy, lactose, tree nuts, peanut, and soy. Halal and Kosher.
Well & Good is an Australian Company.
Ingredients:
Included in box:
- 400g bread mix
- 10g yeast sachet
Other ingredients not included:
- 1 3/4 cups (440ml) warm water
- 2 tablespoons (40ml) oil
- 1/3 cup (50g) rice flour
- Additional olive oil for brushing
- In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
- Leave the dough to prove for 10-15 minutes.
- Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
- Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
- Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
- Preheat your oven to 215°C (200°C fan forced).
- After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.
Gluten free flour mix (corn starch, rice flour, tapioca), guar gum, xanthan gum, cellulose powder, yeast, sugar, iodised salt, psyllium husk, baking powder.
Servings per pack: 16
Serving Size: 50g*
Average Quantity |
Per 100g (dry mix) |
Per Serve* |
Per 100g* |
Energy | 1400kJ | 490kJ | 979kJ |
Protein | 2.2g | 0.7g | 1.5g |
- Gluten |
Not detected |
- |
- |
Fat - Total | 0.2g | 2.4g | 4.8g |
- Saturated | 0.1g | 0.2g | 0.4g |
Carbohydrate | 77.7g | 22.4g | 44.8g |
- Sugars | 4.6g | 1.2g | 2.4g |
Sodium | 809mg | 207mg | 414mg |
Eskal Deli Low Fodmap Balsamic Dressing - 300ml
Eskal Deli Low Fodmap Balsamic Dressing - 300ml
Elevate the flavour of your salads with Eskal Deli Low Fodmap Balsamic Dressing. Made from carefully selected ingredients and in small batches, this vinaigrette style dressing is well balanced, with the right amount of sweetness and zing.
Vinegar (Acetic Acid), Canola Oil, Extra Virgin Olive Oil, Sugar, Balsamic Vinegar ((3%) (Sulphites)), Lemon Juice, Salt, Mustard Flour, Caramel Colour ((150c) (Sulphites)), Xanthan Gum.
Contains Sulphites.
Servings per pack: 15
Serving Size: 20ml
Average Quantity |
Per Serve | Per 100g |
Energy | 397kJ (95kcal) |
1983kJ (474kcal) |
Protein | 0.1g |
0.5g |
Fat - Total | 9.1g |
45.4g |
- Saturated | 0.9g |
4.6g |
Carbohydrate | 3.2g |
16.0g |
- Sugars | 1.4g |
7.0g |
Sodium | 64mg |
320mg |
Gluten | Not Detected | Not Detected |
Well & Good Multipurpose Muffin Mix - 400g
Well & Good Multipurpose Muffin Mix - 400g
Well & Good Multipurpose Muffin Mix makes morning tea simple. You can create a huge range of gluten free baked goods with this versatile baking mix, including orange and poppy seed cake, tea cake, golden waffles, and, of course, muffins!
Well & Good Muffin Mix is wheat free, gluten free, dairy free, free from nuts and contains no soy, plus it can easily be made Vegan - just follow the instructions on the box. Being so super allergen friendly, it is the ideal mix to bake and take with you to social events.
Ingredients:
- 400g muffin mix
Other ingredients not included:
- 2 medium eggs
- 1 cup (250ml) water
- 2/3 cup (170ml) oil
- 1 cup of your favourite fruit (optional)
- Preheat your oven to 180°C fan forced.
- Grease a 12 cup muffin tin or line with muffin patty pans.
- In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
- Bake for 20 minutes.
- Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.
Ingredients (not included in box):
- 125g cream cheese, softened
- 2 teaspoons finely grated lemon rind
- 1 1/2 cups icing sugar mixture
Directions:
- Using an electric mixer.
- Beat cream cheese and lemon rind until smooth.
- Gradually beat in sugar until smooth.
Gluten free flour mix (rice, corn, potato, tapioca starch), sugar, guar gum, baking powder, vegetable emulsifier (mono and diglycerides), natural vanilla flavour, iodised salt.
Servings per pack: 12
Serving Size: 62g*
Average Quantity |
Dry Mix Per 100g |
Per Serve* |
Per 100g* |
Energy | 1550kJ | 936kJ | 1510kJ |
Protein | 2.4g | 2.3g | 3.7g |
- Gluten |
Not detected |
- |
- |
Fat - Total | 1.0g | 11.0g | 17.7g |
- Saturated | 0.7g | 1.3g | 2.1g |
Carbohydrate | 85.1g | 28.4g | 45.8g |
- Sugars | 31.9g | 10.7g | 17.2g |
Sodium | 1070mg | 372mg | 601mg |
Well & Good Lemon Coconut Cake - 475g
Well & Good Lemon Coconut Cake - 475g
This is a yummy gluten free lemon slice with sweet creamy coconut and enhanced with goji berries. The perfect treat for school lunch boxes or for an at home snack. This mix allows even a beginner in the kitchen to easily bake this slice like a pro!
This recipe can be made vegan too! Simply use a vegan egg replacer or follow the instructions on the box.
Free from gluten, wheat, dairy, lactose, tree nuts, peanut, soy, and suitable for those following a Vegan/Vegetarian diet. Kosher.
Well & Good is an Australian Company.
Ingredients:
- 375g cake mix
- 100g goji berry icing mix
Other ingredients not included:
- 2 medium eggs
- 1/2 cup (125ml) water
- 75g soft dairy-free margarine
- zest of 1 lemon
- 1 tbsp (20ml) boiling water (for icing)
- Preheat your oven to 175°C (160°C fan forced).
- Grease and line a 27x18cm baking tin.
- In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
- Place in oven for 30-35 minutes.
- When cake is baked, let it cool on a wire rack.
- To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.
To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.
Gluten free flour mix (rice flour, corn starch, tapioca starch, desiccated coconut), sugar, baking powder, thickeners (tapioca starch, xanthan gum), natural lemon flavour (1%), iodised salt, natural colour (turmeric).
Goji Berry Icing Mix: (21%) Icing Mix (Sugar, Corn or Tapioca Starch), Modified Tapioca Starch, Sugar, Citric Acid, Goji Berry Powder (0.1%).
Servings per pack: 10
Serving Size: 76g*
Average Quantity: |
Dry Mix Per 100g |
Per Serve* |
Per 100g* |
Energy | 1600kJ | 1020kJ | 1340kJ |
Protein | 1.7g | 2.6g | 3.4g |
- Gluten |
Not detected |
- |
- |
Fat - Total | 2.3g | 7.4g | 9.8g |
- Saturated | 2.1g | 2.6g | 3.4g |
Carbohydrate | 86.9g | 41.4g | 54.0g |
- Sugars | 55.7g | 26.3g | 34.6g |
Sodium | 387mg | 181mg | 238mg |