Extra Info

additional helpful info 

coconut flour

This flour is made from coconut pulp. When the coconut is pressed for its milk there are grains of coconut that remain – these are then dried at low temperatures and ground down to a flour.  Coconut flour  is commonly used in baking to make cakes, breads and muffins, although it can be a challenge to use. etc. 

It offers those who have a gluten intolerance, a protein-rich alternative and is high in fibre and fat.   It is best to sift the flour before baking as it can be a bit gritty unless you are using it for a bread. Remember though, that coconut flour is very absorbent and will take up much more liquid than a standard flour.



It’s a good idea to use eggs when using coconut flour as they help to counteract the drying effects of the flour. You could also separate your eggs and add the yolk, then whisk up the egg whites to stiff peaks and add them in.  This will help hold the structure.



You cannot substitute regular flour with coconut flour on a 1:1 basis but as a general rule for baked goods its about 1/3 to ¼ of coconut flour can be substituted for 1 cup of wheat flour.   As a very general rule of thumb for baked goods, 1/4 – 1/3 cup of coconut flour can be substituted for 1 cup of wheat flour.  You may also need to increase the liquids in your recipe and possibly make adjustments to your baking time. Its best to use tried and tested recipes when baking with coconut flour.  Try using coconut flour together with almond flour or hazelnut flours to get amazing flavours!. 



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DURUM SEMOLINA

Durum Semolina   is high in protein and fibre both of which slow digestion (which is a good thing!) and increase that full feeling between meals. Semolina is a good source of iron and magnesium which help support red blood cell production and heart health and may support blood sugar control.

Gluten Free Flour

The gluten free flour is made up of a few flours to give you optimum results.  Many types of flours are made from grains, starches and nuts today to cater for gluten intolerance.   Please see our product list to decide which flours you wish to use. 

Remember though that because there is no gluten your bread outcome will be different – you can’t knead the dough and expect to get the elasticity you do with normal wheat.    Don't forget to try our Crusty gluten free bread mix, the soft white and devine banana bread mix.


yeast

Yeast are fungi and related to other fungi that we are familiar with such as  cheese moulds, mushrooms and moulds that produce antibiotics for medicines.   Its scientific name is Saccharomyces Cerevisiae, or “sugar-eating fungus”.  This species is very strong and capable of fermentation which is the process that causes bread dough to rise.  If you don’t have yeast you will have a flat bread or unlevened bread.

Yeast cells digest food to obtain energy for growth.  Their food is sugar in various forms (sucrose cane sugar, fructose, glucose) found in fruit and honey etc and maltose which is found in (beet or cane sugar), fructose and glucose (found in honey, molasses, maple syrup and fruit), and maltose which is derived from starch in flours – this is why sourdough starter is so effective, it’s the wild yeast working when you mix the flour with water and leave it in a warm place to “feed”, that’s when the little bubble of gas are created called carbon dioxide.

These products are released by the yeast cells into the surrounding liquid in the dough.  In bread baking the carbon dioxide cannot escape because the dough is elastic and stretchy.  Because of this expanding gas, the dough inflates and rises as you see when baking.  The term least leavened bread refers to this process.

Light Rye Flour

Rye flour plays an important role in bread of northern and eastern Europe. This is because rye can grow in poorer soils and cooler wetter climates that dominate that region. It is ground from the centre endosperm of the rye berry.   This flour does not contain any of the bran, germ or seed coat and is a little bit lighter in colour than wholemeal rye.

Rye flour behaves differently to wheat flour when mixed with water to make dough because of the chemical differences in the enzymes and proteins. You can add it with wheat flour or you can make a plain rye bread. The dough handling will vary depending on the percentage of rye added.

Rye contains much less gluten than wheat and the gluten that it does contain is of a poorer quality when it comes to air bubble trapping. Hence bread made with rye flour doesn’t tend to expand as much when making bread with it, so don’t fret – its made that way.

Wholemeal Rye flour that contains the oily germ (dark, medium and pumpernickel) spoils easily and should be kept in the fridge or freezer.

Spelt and Khorasan Flours

Spelt and Khorasan flours are part of the ancient grains.  These grains have a protein (gluten) which is easier to digest than modern wheats.  If you have celiac disease you cannot eat these flours as they still contain gluten.  Gluten is a mixture of hundreds of different proteins. Water-soluble gliadins and insoluble glutenins are the two main gluten protein types. There are key differences in the gluten components of spelt which is why some gluten/wheat-reactive people tolerate spelt better. Spelt has “minor” levels of Omega Gliadins compared with wheat. .  When Spelt flour is used to make sourdough breads it is said to be low in FODMAPs which can reduce GI symptoms in those with Small Intestinal Bacterial Overgrowth (SIBO) or digestive enzyme deficiencies. (ref Drkarafitzgerald.com).

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