Product Information
Puff contains both self-raising and gluten-replacement properties. Just 2 teaspoons turns one cup of ordinary gluten free flour and starch into the best wheat-style self-raising flour. Once blended and sifted you can substitute your 'wheat style' flour in standed recipes.
The exact blend you select will depend on your tastes and preferences. On average one cup of flour/starch weights 150g.
This product is 5 times more concentrated that Orgran GFG GLuten-free GLuten - and it provides the raising agent for your flour. This packet will transform 24 cups of flour/starches or approximately 3.6 kg.
INGREDIENTS: Xanthan Gum, Cream of Tartar, Guar Gum, Bicarbonate of Soda, Sodium Chloride, Amaranth, Psyllium Husks.
Also available in a 50g Sample size.
Ginger Nut Biscuits.
This type of biscuit is very forgiving if you want to adjust the ingredients as long as you stick to the ratio; 3 parts flour/flavour to 4 parts fat and sugar.
Melt the sugar and fat in saucepan. Leave to cool slightly then stir into dry mix. Spoon dollops of slightly soft mixture onto a biscuit tray and cook in batches at 180C for 10 minutes.
Flour and Flavour blend 180g: 1 cup G-F flours (mine was ½ rice ½ potato starch), 2 tsp Hullabaloo Puff, About 1 tsp powdered ginger to taste, About ½ tsp powdered cinnamon to taste.
Sugar and Fat total 240g: 80g (60-100g) Butter or margarine, 80g (0-160g)Brown Sugar, 80g (0-160g)Golden Syrup
For perfectly crunchy biscuits place cooked biscuits on cooling rack and return to warm oven (100C) for 30 minutes to dry out.
They will taste better and last longer – if they can!
