Carole's Favourite Recipes

Multi-Grain Gluten-Free Bread

(Makes 1kg loaf in a bread machine)



350g white rice flour

180g brown rice flour

2 tablespoons linseed

2 tablespoons millet

2 tablespoons Psyllium flakes

2 tablespoons soy grits

2 tablespoons lecithin

3 tablespoons full cream milk powder or soy powder

3 tablespoons castor sugar

1 tablespoon Xanthan gum

2 teaspoons dried yeast


650g cold water (weighed)

3 tablespoons canola oil or rice bran oil

1 teaspoon white vinegar or cider vinegar

3 large eggs, lightly whisked



Place all the dry ingredients into a large bowl; stir together.

Make a well in the centre. In a jug mix together the water, oil and vinegar.

Break the eggs into a small bowl and lightly whisk with a fork.

Pour the water mixture and the eggs into the well; mix thoroughly.

Place the dough into the bread machine tin.

Follow the instructions for baking according to your machine.

Wholegrain Loaf cycles are usually suitable for this loaf.

Do NOT use the Gluten Free baking cycle if you have one on your machine.

Cool completely before cutting.


Gluten-Free Pizza
(Makes one large pizza.)



2 cups FG Roberts Gluten-Free Self-Raising Flour

2 teaspoons dried yeast

1 tablespoon castor sugar

1 tablespoon Xanthan gum

Pinch of salt


3 large eggs

¼ cup canola oil

¼ cup water



Sift the flour into a large bowl. Stir in the sugar, salt, gum and yeast.

Make a well in the centre of the flour mix.

In a separate bowl lightly whisk together the eggs, water and oil.

Pour this egg mix into the well and gradually fold into the flour until all ingredients are completely blended together. Leave to stand while topping is prepared.


Suggested Toppings

Tomato paste or sliced fresh tomatoes

Large onion, thinly sliced into rings

Green capsicum, thinly sliced

Kalamata olives, sliced

Processed meat, sliced*

Mozzarella cheese, grated


Fresh garlic, thinly sliced

Freshly chopped herbs: sage, rosemary, fennel, parsley

feat cheese, cubed

Olive oil, drizzled


Pizza toppings are a matter of individual taste.

Put as little or as much of any ingredients as you desire.


With floured hands press the dough onto an oiled 36cm pizza tray; gently easing out the edges with your fingers until the tray is evenly covered with the pizza base.

Scatter your chosen toppings over the dough. Bake at 220C for 30 minutes. Serve immediately.

*Select sliced meat that does not include gluten cereal binders.


(A large traditional German cake.)



200G white rice flour

100G soy flour                     

200G almond meal                                     

3 heaped tablespoons gluten-free baking powder

220G castor sugar


300G unsalted butter, softened

50 ml brown rum

1 tablespoon pure vanilla essence

6 large eggs


Handful sultanas

Flaked almonds



Chop the butter roughly into small pieces; in a large mixer bowl beat the butter until smooth and creamy.

Slowly add the sugar and continue beating at high speed until the sugar and butter are smooth, creamy and thoroughly mixed.

Add the eggs one at a time, beating thoroughly between each egg. Sift the flours, baking powder and almond meal.

Lower the mixer speed and gradually add half the flour mix, followed by the rum and vanilla essence.

Add the remaining flour and then fold in a handful of sultanas.

Grease a 25cm Kugelhopf baking tin well with butter and sprinkle the bottom with a handful of flaked almonds. This creates an attractive pattern of nuts on the top of the finished cake.

Pour the mix into the prepared tin, ensuring the mix is evenly distributed. Bake at 180C for 65 minutes.

Tip out of the tin immediately then cool on a wire rack before cutting.


Recipes from It is gluten-free: Delicious recipes for everyone to enjoy by Carole Hofflin


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