Product Information


Thursday, February 15th, 2007

Lansell Cottage Gluten Free Bread Mix

Is available in a dairy mix and a non-dairy mix in 1, 5 and 10kg bags. These mixes require the addition of yeast and water and are developed for use in a bread machine. To give variety to the loaves grains, fruits, herbs and spices can be added. These gluten free bread mixes make a light, good textured tasty bread.

Pinnacle Gluten Free Bread Mix

This gluten free bread mix works best made by hand and cooked in the oven in a bread tin. It only requires the addition of water or milk but can be varied with the addition of herbs, fruit, grains and spices. It is available in a 1, 5 or 15kg bags.

Gluten Free Muffin Mix

This gluten free muffin mix produces light and moist sweet muffins. You can add whatever flavourings you desire such as chocolate chips, dried apricots, cinnamon, blueberry filling, apricot filling, lime or lemon curd fillings, the list is endless. These muffins will be gobbled up by those with and without gluten intolerances!

Gluten Free Basic Cake Mix

Like the gluten free muffin mix this cake mix can be made into whatever flavour you wish. Make it plain or add dried fruits, spices, grated carrot, dutch cocoa or chocolate chips, it will be a hit. Keeps well for a few days.

Gluten Free Chocolate Mud Cake Mix

This makes a lovely moist gluten free chocolate mud cake. It keeps really well for a week and continues to taste fantastic. All you need to add to the mix is eggs, water and oil, it is so easy. Takes all the stress out of family gatherings, no need to make 2 cakes to cater for intolerances, this one will be enjoyed by all.

Gluten Free Flours

We also have gluten free plain flour and gluten free self raising flour, these flours are great for cakes, biscuits and pastries.

Posted in Product InformationNo Comments »



Thursday, January 25th, 2007

Not to be confused with oats or regular wheat, spelt is a member of the same grain family but is an entirely different species. It is one of the original 7 grains mentioned in the Bible. This 9000 year old grain originated in the Fertile Crescent and over the centuries found its way throughout Europe where it remained a very popular grain. To Germans it is their beloved “Dinkle” and is now found in a wide variey of foods and beverages from bread to beer, to Italians it is called “Farro” and is found in gourmet soups, pizza crusts, breads and cakes.

Spelt contains approx 40 per cent more protein, many more minerals and up to 65 per cent more amino acids than regular wheat. Its superior nutrition makes Spelt an ideal training and endurance food and is said to be a high-energy grain.

Spelt flour is often suitable for those with an intolerance to regular wheat and can be substituted for wheat flour in any of your recipes. The only adjustment you would need to make is to reduce the liquid by 10-15%.

Spelt flour is suitable for both Bread Machines and bread made by hand and is available in White and Wholemeal.



Tuesday, December 5th, 2006

The secret to making a good loaf of bread is using quality ingredients especially bread flours and bread mixes. Marg and Maree’s stock a large range of top quality bread flours and bread mixes.

Our Untreated Bread Flour is a high protein (gluten) white bread flour that makes lovely white bread, rolls, pizza bases and foccacia. TheWholemeal Bread Flour is a finely ground flour full of fibre, for a tasty light wholemeal loaf try using 50% Untreated Bread Flour and 50%Wholemeal Bread Flour.

Rye is also available as a 100% Rye Flour and a 100% Rye Meal Flour. As Rye is a low gluten flour loaves made using all Rye flour tend to be more dense and do not rise as well as loaves using wheat, especially if using a Bread Machine. Usually a combination of Rye and Wheat flours are used, the lighter the bread the more wheat used.

For those who love a continental, crusty loaf use Pasta Dura Bread Flour, this flour is another high protein flour that makes rustic, crusty peasant loaves and also makes great pasta.

For those who prefer cooking with organic products we also stockOrganic White Flour and Organic Wholemeal Flour, these flours are suitable for usemaking bread by hand or using a Bread Machine.

Spelt Flour and Wholemeal Spelt Flour, Spelt is an ancient wheat grain that has recently made a strong resurgance due to the fact that it is often suitable for those who have an intolerence to modern wheat (unfortunately Spelt is not suitable for those with Coeliac Disease). Spelt flour can be used to make breads, cakes, scones and pancakes.

A large range of Bread Mixes are available at Marg & Maree’s, all suitable for making bread by hand or in a Bread Machine.

Como Italian Bread Mix, a lovely white mix, nice even texture.

Wholemeal Bread Mix, for those who enjoy extra fibre and a more nutty flavour.

White Hi Fibre Bread Mix, a good textured white mix with hi maize for a wonderful source of added fibre, gives the appearance and taste of a white bread.

Graneva Bread Mix, a heavily grained mix with malted wheat flakes, wheat bran, kibbled rye, kibbled mung beans, linseeds

Swiss Grain Bread Mix, a lightly grained mix with kibbled rye, kibbled wheat, maize, semolina, wheat flakes, linola seeds, linseed.

Lin-Soy Bread Mix, with linseeds, soya, kibbled wheat and malted barley flour.

Light Rye Bread Mix, a lovely textured American style rye loaf, contains rye and wheat flours.

Dark Rye Bread Mix, makes a dark rye loaf with a light texture, contains rye and wheat flours.

Soft Bun Mix, makes lovely fruit buns, donuts and coffee scrolls

Cheese n Chives Bread Mix, makes great BBQ bread

Spicy Potato Bread Mix, serve with soup

Tuscan Tomato Bread Mix, makes tasty rolls and foccacias

Bread Flours are packed in 2kg, 5kg, 10kg and 25kg bags, flour can be stored in the paper bag or transferred into containers, it is packed with a 6 month best by date.

Bread Mixes are also packed with a 6 month best by date and are available in 2kg, 5kg, 10kg bags, 25kg is also available upon advanced request.


Comments are closed.