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Universal gluten-free mix for pies, cookies, bread, waffles and pancakes. Strictly follow the recipe for best results. Gluten-free recipes are recommended. Gluten Free Flour Mix Baking Tip: Gradually add liquid to gluten free mix. Mixtures absorb liquid differently than wheat flour, so it's best to be able to adjust the density of the dough. It is recommended to store the mixture in the refrigerator after opening the package. Gluten-free baked goods are very temperature sensitive. Therefore, it is best not to open the oven during the first half of baking. After the baking process is complete, try leaving the baked goods in the oven with the door ajar for a while. This will give you a more pleasant product consistency. It is better to use lower and wider forms, deeper than higher. Recipe: fritters. 200g gluten free mix, 2 tsp baking powder, 1.5 tbsp. Sugar, 1 egg, 200ml milk, a pinch of salt, vegetable oil. In one bowl, combine dry ingredients and beat eggs in another. Add the eggs and half of the milk to the flour mixture and mix well. Then add the remaining milk. Bake pancakes over medium heat. They take longer to bake than wheat flour. Drizzle pancakes with honey, POLEZZNO syrup or jam. Curic. Ingredients: 400g gluten free mix, 17g yeast, 170ml milk (can be vegetable), 100g butter (butter, margarine or vegetable oil), 170g sugar, 2 eggs, 1/4 tsp. salt, 100 g raisins. Melt butter and dilute yeast with warm milk. Whisk eggs with sugar. While whisking, add the butter, then the yeast milk. Then cover the dough with a towel and let it sit overnight. In the morning, add salt to the dough and mix well. Gradually add the flour and knead the dough with a mixer. Add the raisins and mix well again. Grease the molds with oil and place the dough at 1/2 the height of the molds for 1.5 hours. Then place in a preheated 180g oven and bake until golden brown, about 30 minutes. Decorate the Easter cake with icing and sprinkles.