- For the base:
1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp. pure vanilla extract
1/3 cup rice flour
1/3 cup Milled flax powder
½ cup tapioca flour
¼ cup milk
- For the filling:
170g raspberry jam
1 cup raspberries
- For the topping:
5 Tbsp butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup Milled flax flour

Preheat Oven to 180°. Use baking pan 20 x 30 cm lined with parchment paper.

To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light. Add egg, a little at a time, beating well after each addition, before adding the vanilla extract. Sift together the dry ingredients and stir gently into the creamed mixture. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared pan, smoothing it to the edges. Spread the jam gently over the cake mixture and sprinkle with the raspberries. Press gently into the cake mixture.

Make the topping. Cream the butter and sugar together as before until pale, soft, and light. Add the beaten eggs gradually, beat well after each addition. Mix together coconut, flax flour and rice flour, fold into the mixture. Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until toothpick comes out clean. Leave to cool on the cookie sheet and cut into 24 biscuits.

Pizza Dough Base - Gluten Free

Our milled flax powder adds flavor, fiber, protein, omega 3-6-9 and excitement to all dishes. Flax is a gluten free product with the added enrichment of lignans a natural immune system booster.

Bran Bread Gluten Free Bread

(Makes 1 loaf)

2 eggs

1 1/2 cups milk

1 teaspoon lemon juice

1 1/2 teaspoons salt

1 tablespoon light corn syrup

1/4 cup melted butter

1 cups rice flour

½ cup flax flour

1 3/4 cups brown rice flour

1/4 cup rice bran

1 tablespoon xanthum gum

1 tablespoon dry yeast

In a bowl whisk the eggs and the milk together. Pour into the breadmaker. Add in the lemon juice, salt, corn syrup and melted butter. In a bowl combine and mix together the flours, bran and xanthum gum. Pour into the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic and 680g. After cooking allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

Brown Gluten Free Bread

(Makes 1 loaf)

2 eggs

1 1/2 cups water

1 teaspoon cider vinegar

3 tablespoons sunflower oil

1 tablespoon liquid honey

1 tablespoon molasses

1 1/2 teaspoon salt

3/4 cup tapioca flour

1/2 cup flax flour

2 cups brown rice flour

1 tablespoon xanthum gum

1 tablespoon active dry yeast

In a bowl whisk together the eggs and the water. Pour into the breadmaker pan. Add the vinegar, oil, honey, molasses and salt. In a bowl mix together the flours and the xanthum gum. Add to the breadmaker and sprinkle the yeast on top. Set the breadmaker to basic, 1.5L. Allow to cool for 10 minutes before removing from breadmaker.

Farmhouse Gluten Free Bread

(Makes 1 loaf)

3 eggs

1 1/2 cups water

4 tablespoons oil

1 teaspoon vinegar

4 tablespoons powdered milk

1 tablespoon liquid honey

2 cups rice flour

¼ cup flax flour

1/2 cup potato flour

1/2 cup buckwheat flour

1 tablespoon xanthum gum

1 tablespoon sugar

1 1/2 teaspoons salt

2 teaspoons instant dried yeast

In a bowl whisk the eggs and the water together. Pour liquid into the bread-maker. Add in the oil, vinegar, powdered milk and honey. In a bowl combine the flours, xanthum gum, sugar and salt, mix together. Pour into the bread-maker and sprinkle the yeast on top. Set bread-maker to basic and 680g. After the bread is cooked allow to cool in the bread-maker for 10 minutes before removing. Cool on a wire rack.

Milk Gluten Free Bread

(Makes 1 loaf)

1 egg

1 1/4 cups milk

1 tablespoon oil

3/4 teaspoon salt

1 tablespoon sugar

1 cups rice flour

1 cup flax flour

2 teaspoons xanthum gum

2 teaspoons instant dry yeast

In a bowl whisk together the egg, oil and milk. Pour the mixture into the bread-maker. In a bowl mix the flour, salt, xanthum gum, yeast and sugar. Pour into the bread-maker. Set bread-maker to basic and 680g. After the bread is cooked allow to cool in the bread-maker for 10 minutes before removing. Cool on a rack.

White Gluten Free Bread

(Makes 1 loaf)

1 egg

1 1/3 cups water

1/4 cup melted butter

1 teaspoon lemon juice

1 tablespoon liquid honey

1 cup tapioca flour

2 cups rice flour

1/2 cup potato flour

1/2 flax flour flour

1 tablespoon xanthum gum

1 1/2 teaspoons powdered gelatine

1 1/2 teaspoons salt

1 tablespoon sugar

4 tablespoons powdered milk

1 tablespoon dried yeast

In a bowl whisk together the egg and the water together. Add to the bread-maker. Pour in the melted butter, lemon juice and the liquid honey. In a bowl combine the flours, xanthum gum, powdered gelatine, salt, sugar and the powdered milk. Add to the bread-maker. Sprinkle the yeast on top. Set bread machine to basic and 907g . After the bread is cooked allow to cool in the bread-maker for 10 minutes before removing. Cool on a wire rack and brush the top of the loaf with melted butter.

Seed Gluten Free Bread

(Makes 1 loaf)

1 egg

1 1/4 cups milk

1 tablespoon oil

3/4 teaspoon salt

1 tablespoon sugar

1 1/2 cups rice flour

1/2 cup flax flour

2 teaspoons xanthum gum

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon sesame seeds

2 teaspoons instant yeast

In a bowl whisk together the egg, oil and milk. Add to the bread machine. In a bowl combine the flour, sugar, salt, yeast and 3/4 of the seeds. Pour into the bread-maker. Sprinkle the rest of the seeds on top. Set the bread machine to basic and 680g. After the bread is cooked allow 10 minutes before removing from the bread-maker. Cool on a wire rack.

Brownies - Gluten Free
60g dark chocolate (70% or higher)
4 Tbsp. butter
1/8 cup Flax seeds
¾ cup superfine sugar
2 eggs (whisked lightly)
½ tsp. pure vanilla extract
¾ cup (850g) ground almonds
½ tsp. baking powder
Pinch of salt
½ cup chopped walnuts
½ cup Milled flax powder
(If texture is a bit dry add a teaspoon of water or a bit more)

Preheat oven to 180°.

Use 20cm square pan, lined with baking paper. Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water or in a low oven.

Cream the butter and sugar until pale, soft and light, and then beat in the lightly wished eggs, the milled flaxseed, vanilla extract, and melted chocolate.

Lastly stir in the ground almonds, baking powder, salt, and chopped nuts.

Spread the mixture in the pan and bake in the oven for about 30-35 minutes.

Leave to cool, then cut into 5 cm squares for serving.

Coconut and Raspberry Biscuits - Gluten Free

For the base:
1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp. pure vanilla extract
1/3 cup rice flour
1/3 cup Milled flax powder
½ cup tapioca flour

¼ cup milk

For the filling:
170g raspberry jam
1 cup raspberries

For the topping:
5 Tbsp. butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup Milled flax flour

Preheat Oven to 180°.

Use baking pan 20 x 30 cm lined with parchment paper.

To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light.

Add egg, a little at a time, beating well after each addition, before adding the vanilla extract.

Sift together the dry ingredients and stir gently into the creamed mixture.

Mix everything together lightly and add the milk to moisten.

Spread the mixture into the prepared pan, smoothing it to the edges.

Spread the jam gently over the cake mixture and sprinkle with the raspberries.

Press gently into the cake mixture.

Make the topping. Cream the butter and sugar together as before until pale, soft, and light.

Add the beaten eggs gradually, beat well after each addition.

Mix together coconut, flax flour and rice flour, fold into the mixture.

Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until toothpick comes out clean.

Leave to cool on the cookie sheet and cut into 24 biscuits.

Pizza Dough Base - Gluten Free
Yield: Makes 4 pizzas.

1 tsp. sugar
1 cup lukewarm water ½ oz dried active yeast
1 cup rice flour plus extra for dusting
¼ cup Milled flax powder
¾ cup potato flour
½ cup tapioca flour
3 Tbsp. dried milk
1 ½ tsp. baking powder
1 tsp. sea salt
1 Tbsp. oil (your choice: vegetable, flaxseed, sunflower, etc.)
1 egg

Preheat oven to 200°.

Dissolve sugar in ¼ pint of warm water in a small bowl and stir the dried yeast.

Sit the bowl for a few minutes in a warm place to allow the yeast to start to work.

After about 4-5 minutes it will have a creamy frothy appearance.

Place the rice flour, flax flour, potato flour, tapioca flour, dried milk and baking powder and salt into the bowl of a mixer, using the whip beaters thoroughly mix the dry ingredients together.

In a small bowl, whisk together the oil and egg and stir into the dry ingredients at low speed.

When the yeast mixture is ready, stir and pour with the remaining warm water into the bowl.

Using the dough hooks on slow speed, mix the liquid in contents, continue to mix for 3-4 minutes, until a smooth dough stage.

Transfer the dough to a rice floured board. The dough will be slightly sticky, so put your hands to flour also.

Divide the dough into 4 equal pieces, each about 1.5kg.

Place a sheet of parchment paper on baking sheet and flatten the dough into a circle of 20 cm diameter. Repeat with the remaining dough.

Cover the dough with a dish towel and let rise for 20 minutes.

Transfer to baking sheets; bake for 8-10 minutes before removing before removing add the toppings of your choice.

Return to pizza to bake for another 10-15 minutes or until the base is crisp and the toppings are bubbly and golden.

Serve immediately.

Our Milled flax powder adds flavor, fiber, protein, Omega’s 3-6-9 and excitement to all dishes. Flax is a Gluten Free product with the added enrichment of Lignans a natural immune system booster.