INGREDIENTS:

• 500g GLUTEN FREE BREAD MIX
• 1 SACHET FAST ACTION YEAST
• 1 EGG (optional)
• 2 TABLESPOON OF VEGETABLE OIL
• 350ml WARM WATER
• 1-TEASPOON SALT (optional)

METHOD:

1. WEIGH OUT 500g of GLUTEN FREE BREAD MIX INTO A BOWL.
2. DISSOLVE THE YEAST IN THE WARM WATER.
3. ADD SALT, OIL, EGG AND YEAST TO THE FLOUR.
4. MIX ON SPEED ONE OF MIXER FOR TWO MINUTES.
   (If mixing by hand mix until a smooth batter is achieved).
5. DIVIDE MIXTURE BETWEEN TWO GREASED 450g LOAF TINS (15cm x 25cm x 7.5cm).
6. COVER WITH OILED CLING FILM AND LEAVE TO RISE (about 30 - 40 mins).
7. BAKE AT 200`C/ 400`F/GAS MARK 7 FOR ABOUT 30 MINUTES.
8. YOUR LOAF SHOULD BE WELL RISEN AND FIRM TO THE TOUCH.
9. ALLOW TO COOL SLIGHTLY.
10. TURN OUT ONTO A COOLING TRAY.

MAKES ONE LARGE LOAF

INGREDIENTS:

• 450g WHEAT FREE HI-FIBRE BREAD MIX
• 360ml MILK (Soya, goats or cows)
• 2 EGGS (optional)
• 1 TABLESPOON VEGETABLE OIL
• 1 teaspoon salt (optional)

METHOD:

1. WEIGH OUT THE BREAD MIX INTO A BOWL.
2. ADD ALL THE DRY INGREDIENTS.
3. ADD THE WET STIRRING ALL THE TIME UNTIL THE DOUGH BEGINS TO THICKEN.
4. POUR INTO A GREASED 1KG LOAF TIN (18cm x 20cm).
5. BAKE AT 180`C/360`F/GAS MARK 4 FOR ABOUT 40-50 MINUTES OR UNTIL WELL RISEN AND FIRM TO THE TOUCH.
6. ALLOW TO COOL SLIGHTLY BEFORE TURNING OUT ONTO A COOLING TRAY.

THIS FLOUR ALSO WORKS WELL WITH YEAST; JUST FOLLOW THE INSTRUCTIONS FOR GLUTEN FREE BREAD.

THIS ALSO WORKS WELL WITH YEAST.

MAKES TWO LOAVES

INGREDIENTS:

• 500Gg GLUTEN FREE HI-FIBRE FLOUR
• 1 SACHET FAST ACTION YEAST
• 1 EGG (optional)
• 2 TABLESPOONS OF VEGETABLE OIL
• 350 ml WARM WATER
• 1 TEASPOON SALT (optional)

METHOD:

1. WEIGH OUT 500g GLUTEN FREE HI-FIBRE BREAD MIX INTO A BOWL.
2. DISSOLVE THE YEAST IN THE WARM WATER.
   ADD SALT, OIL, EGG AND YEAST TO THE FLOUR.
3. MIX ON SPEED ONE OF MIXER FOR TWO MINUTES.
   (If mixing by hand mix until a smooth batter is achieved).
4. DIVIDE MIXTURE BETWEEN TWO GREASED 450g LOAF TINS (15cm x 25cm x 7.5cm).
5. COVER WITH OILED CLING FILM AND LEAVE TO RISE (about 30-40 mins).
6. BAKE AT 200`C/400`F/GAS MARK7 FOR ABOUT 30 MINUTES.
7. YOUR LOAF SHOULD BE WELL RISEN AND FIRM TO THE TOUCH.
8. ALLOW TO COOL SLIGHTLY.
9. TURN OUT ONTO A COOLING TRAY.

VICTORIA SPONGE

INGREDIENTS:

• 150g HERON FOODS BREAD AND CAKE MIX
• 150g CASTER SUGAR
• 150g BUTTER/MARGARINE
• 3 EGGS (beaten)
• ONE TEASPOON OF GLUTEN FREE BAKING POWDER

METHOD:

1. GREASE 2 7" CAKE TINS
2. CREAM THE BUTTER AND THE SUGAR TOGETHER UNTIL PALE AND FLUFFY. (A hand held electric whisk is best for this).
3. ADD THE EGGS A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION.
4. FOLD IN HALF THE CAKE MIX AND BAKING POWDER WITH A METAL SPOON. FOLD IN THE REMAINDER.
5. POUR INTO THE PREPARED CAKE TINS.
6. BAKE AT 180`C/360`F/GAS MARK5 FOR ABOUT 20 MINUTES OR UNTIL WELL RISEN AND FIRM TO THE TOUCH.
7. ALLOW TO COOL SLIGHTLY BEFORE TURNING OUT ONTO A COOLING TRAY.

NB. ALL OVENS VARY; THE ABOVE TEMPERATURES ARE A GUIDE ONLY.

MAKES APPROXIMATELY 18 BUNS
(YOU CAN FREEZE THEM)

INGREDIENTS:

• 190 gms BUTTER/MARGARINE
• 250 gms SUGAR
• 4 lrg EGGS
• 320 gms HERON GLUTEN FREE BREAD MIX
• 1 HEAPED TEASPOON OF GLUTEN FREE BAKING POWDER
• HALF TEASPOON OF VANILLA ESSENCE

METHOD:

1. BEAT THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
2. BEAT IN THE EGGS ONE AT A TIME WITH A SPRINKLING OF BREAD MIX.
3. FOLD IN REMAINING BREAD MIX AND BAKING POWDER.
4. ADD THE VANILLA ESSENCE, AND STIR.
5. SPOON INTO PREPARED BUN CASES - DO NOT OVERFILL.
6. BAKE IN THE CENTRE OF YOUR OVEN 180 DEGREES CENTIGRADE (350 DEGREES F / GAS MARK 4) FOR TWENTY MINUTES, OR UNTIL RISEN AND FIRM TO THE TOUCH.
7. WHEN COOL, HOLLOW OUT THE TOP OF THE BUN, AND FILL WITH CREAM. REPLACE TOP AND SCATTER WITH ICING SUGAR.

(We used a Morphy Richards machine and got excellent results)

THIS RECIPE WORKS WELL WITH ALL FOUR HERON FOODS ORGANIC BREAD AND CAKE MIXES.

YOU NEED TO SET YOUR MACHINE FOR A FAST OR RAPID BAKE (That means only one rising).

MAKES ONE GOOD SIZED LOAF.

INGREDIENTS:

• 270ml WARM WATER
• 340g or 3 CUPS (American measure you should have a cup with your machine)
• 1 TEASPOON SALT (optional)
• 1 TEASPOON SUGAR
• 2 TABLESPOONS VEGETABLE OIL
• 1 SACHET FAST ACTION YEAST
• 1 EGG (optional)

METHOD:

1. MEASURE ALL THE INGREDIENTS INTO THE BAKING PAN IN THE ORDER THEY APPEAR IN THE INGREDIENTS LIST.
2. USE TEPID WATER 21-28`C.
3. INSERT BAKING PAN SECURELY INTO MACHINE, CLOSE LID.
4. SELECT SETTING (we used setting 6 with dark colour).
5. PRESS START BUTTON.
6. WHEN YOUR LOAF IS FINISHED, REMOVE VERY CAREFULLY FROM PAN, USING OVEN GLOVES. IT WILL BE VERY HOT.
7. REMOVE BAKING PADDLE FROM BASE OF LOAF.
8. ALLOW TO COOL ON A COOLING TRAY.
9. SLICE AND ENJOY YOUR DELICIOUS HOME BAKED BREAD.

This is a gluten free rich, dark Christmas cake.

INGREDIENTS:

• 450g CURRANTS
• 174g SULTANAS
• 50g RINSED & CHOPPED GLACE CHERRIES
• 50g MIXED CANDIED PEEL - CHOPPED
• 3 TABLESPOONS BRANDY
• 225g HERON GLUTEN FREE FLOUR OR HERON WHEAT FREE BREAD & CAKE MIX
• ¼ TSP SALT
• ¼ TSP GRATED NUTMEG
• ½ TSP MIXED SPICE
• 225g UNSALTED BUTTER
• 225g DARK BROWN SUGAR
• 4 FREE RANGE EGGS
• 50g ALMONDS WITH SKIN AND CHOPPED
• 1 DESSERTSPOON BLACK TREACLE
• GRATED ZEST OF 1 ORANGE
• GRATED ZEST OF 1 LEMON
• ¼ TSP SALT

METHOD:

1. THE NIGHT BEFORE YOU WANT TO BAKE YOUR CAKE, PUT ALL YOUR FRUIT INTO A BOWL, AND POUR OVER THE BRANDY. STIR, COVER AND LEAVE TO SOAK OVERNIGHT.
2. YOU WILL NEED A 20cm (8") ROUND TIN, GREASED AND LINED WITH A DOUBLE LAYER OF GREASEPROOF PAPER. YOU WILL ALSO NEED TO PROTECT YOUR CAKE WITH A BAND OF BROWN PAPER TIED AROUND THE OUTSIDE OF THE TIN.
3. PREHEAT YOUR OVEN TO 140'C (275'F OR GAS MARK 1).
4. MEASURE OUT ALL YOUR INGREDIENTS. (WARM THE TREACLE TO MAKE IT EASIER TO POUR).
5. WHISK THE BUTTER AND SUGAR, UNTIL LIGHT AND FLUFFY; IN A SEPARATE BOWL WHISK THE EGGS UNTIL DOUBLE IN VOLUME. ADD THE EGGS GRADUALLY TO THE MIX GIVING IT A GOOD BEATING WHEN ALL THE EGG IS WHISKED IN.
6. MIX THE SALT AND SPICES INTO THE HERON FLOUR AND FOLD INTO THE CAKE MIX, NOW FOLD IN ALL THE FRUIT, NUTS AND PEEL.
7. TRANSFER THE MIXTURE TO YOUR PREPARED TIN, SMOOTHING OVER THE TOP. COVER THE TOP OF THE CAKE WITH A DOUBLE LAYER OF GREASEPROOF PAPER WITH A SMALL HOLE CUT IN THE CENTRE TO ALLOW THE STEAM TO ESCAPE.
8. BAKE ON THE LOWEST SHELF OF YOUR OVEN FOR 4½-4¾ HOURS.
9. DON'T EVEN LOOK AT IT UNTIL IT HAS HAD 4 HOURS, THEN TEST WITH A SHARP KNIFE, IF THE KNIFE COMES OUT CLEAN YOUR CAKE IS DONE.
10. LEAVE IN THE TIN TO COOL, THEN TURN OUT TO A COOLING RACK.
11. WHEN COLD REMOVE ALL PAPER AND STORE, DOUBLE WRAPPED IN GREASEPROOF PAPER, IN AN AIRTIGHT TIN.
12. YOU CAN FEED PERIODICALLY WITH A LITTLE MORE BRANDY UNTIL TIME TO MARZIPAN AND ICE YOUR CAKE.

This is a gluten free light moist Christmas cake you can bake as an alternative to a dark rich one. Absolutely delicious.

INGREDIENTS:

• 225g SULTANAS
• 110g DRIED CHOPPED APRICOTS
• 3 TABLESPOONS BRANDY
• 110g CHOPPED PECAN NUTS
• 110g CHOPPED GLACE PINEAPPLES
• 175g CHOPPED GLACE CHERRIES - RED, GREEN & YELLOW
• 110g MIXED CANDIED PEEL - CHOPPED SMALL
• 50g CHOPPED ANGELICA
• 50g CHOPPED CRYSTALLISED GINGER
• GRATED ZEST OF 1 MEDIUM ORANGE
• GRATED ZEST OF 1 MEDIUM LEMON
• 225g UNSALTED BUTTER
• 225g CASTER SUGAR
• 4 FREE RANGE EGGS
• 50g GROUND ALMONDS
• 225g HERON GLUTEN FREE FLOUR OR HERON WHEAT FREE BREAD & CAKE MIX

METHOD:

1. THE NIGHT BEFORE YOU WANT TO MAKE YOUR CAKE, PUT THE SULTANAS AND APRICOTS IN A BOWL, AND POUR OVER THE BRANDY. STIR, COVER AND LEAVE TO SOAK OVERNIGHT.
2. YOU WILL NEED A 20cm (8") ROUND TIN, GREASED AND LINED WITH A DOUBLE LAYER OF GREASEPROOF PAPER. YOU WILL ALSO NEED TO PROTECT YOUR CAKE WITH A BAND OF BROWN PAPER TIED AROUND THE OUTSIDE OF THE TIN.
3. PREHEAT YOUR OVEN TO 170'C (325'F OR GAS MARK 3).
4. CHOP THE REST OF THE FRUIT & NUTS AND GRATE THE LEMON & ORANGE, ADD TO THE APRICOTS AND SULTANAS. CHECK THAT YOU HAVE ALL YOUR INGREDIENTS.
5. PUT THE BUTTER AND SUGAR IN A MIXING BOWL AND WHISK UNTIL LIGHT AND FLUFFY, WHISK THE EGGS UNTIL DOUBLE IN VOLUME. BEAT THE EGGS IN GRADUALLY MAKING SURE THAT YOU GIVE THEM A GOOD BEATING AT THE END.
6. WHEN THE EGGS ARE WHISKED IN, LIGHTLY STIR IN THE HERON FLOUR AND THE SALT FOLLOWED BY THE GROUND ALMONDS, THEN ALL THE FRUIT, NUTS & PEEL.
7. TRANSFER THE MIXTURE TO THE PREPARED LINED AND GREASED 20cm (8") ROUND TIN.
8. SMOOTH THE MIXTURE INTO THE TIN AND PLACE IN THE CENTRE OF THE OVEN. BAKE FOR 1 HOUR, THEN REDUCE THE OVEN TO 150'C (300'f OR GAS MARK 2), COVER THE CAKE WITH A DOUBLE LAYER OF GREASEPROOF PAPER AND BAKE FOR A FURTHER 2 HOURS UNTIL A SHARP KNIFE INSERTED INTO THE CAKE COMES OUT CLEAN.
9. LEAVE IN THE TIN TO COOL, THEN TURN OUT AND REMOVE ALL THE PAPER. WHEN THE CAKE IS COLD WRAP IN A DOUBLE LAYER OF GREASEPROOF PAPER AND STORE IN AN AIRTIGHT TIN. YOU CAN THEN MARZIPAN AND ICE THE CAKE AS YOU WOULD ANY OTHER CHRISTMAS CAKE.

INGREDIENTS:

• 125g BUTTER
• 250g HERON GLUTEN FREE FLOUR
• 1 TSP GLUTEN FREE BACKING POWDER
• 60g DEMERARA SUGAR
• 180g SULTANAS
• 2 FREE RANGE EGGS
• ¼ LITRE COLD TEA

METHOD:

1. SOAK THE SULTANAS AND THE SUGAR IN STRONG TEA OVERNIGHT.
2. PUT THE BUTTER, FLOUR AND BAKING POWDER INTO A MIXING BOWL.
3. RUB THE BUTTER INTO THE FLOUR UNTIL THE MIXTURE RESEMBLES BREADCRUMBS.
4. ADD THE EGGS AND THE LIQUID AND MIX WELL.
5. GREASE AND LINE A 450g LOAF TIN, SCOOP THE MIXTURE IN.
6. SET OVEN TO 200'C/400'F/GAS MARK 7.
7. WHEN YOU PUT YOUR BRACK IN, TURN THE OVEN DOWN IMMEDIATELY TO 175'C/350'F/GAS MARK 4.
8. BAKE IN THE CENTRE OF THE OVEN FOR 50 MINUTES, THEN LOWER THE TEMPERATURE TO 150'C/300'F/GAS MARK 2 AND BAKE FOR A FURTHER 30 MINUTES (YOU MAY WANT TO COVER THE BRACK WITH A SHEET OF GREASEPROOF PAPER AT THIS STAGE TO PREVENT IT GETTING TOO BROWN).
9. INSERT A SHARP KNIFE INTO THE LOAF. IF IT COMES OUT CLEAN YOUR LOAF IS BAKED.
10. LEAVE TO COOL BEFORE TURNING OUT ONTO A COOLING TRAY.

INGREDIENTS:

• 180g DRIED APRICOTS
• 250ml MILK
• FLAKED ALMONDS - TO SPRINKLE
• 125g HERON GLUTEN FREE FLOUR
• 125g GROUND ALMONDS
• 1 TSP GLUTEN FREE BACKING POWDER
• 125g BUTTER
• 60g CANE SUGAR
• 1 TSP ALMOND ESSENCE
• 1 FREE RANGE EGG

METHOD:

1. CHOP THE APRICOTS, PUT THEM IN A BOWL, POUR OVER THE MILK (COWS, GOATS OR SOYA). LEAVE TO SOAK OVERNIGHT.
2. SPRINKLE THE FLAKED ALMONDS ON TO THE BACKING TRAY AND PUT IN A HOT OVEN (225'C/425'F/GAS MARK 7) FOR ABOUT 8 MINUTES OR UNTIL THE ALMONDS BEGIN TO BROWN. SET ASIDE.
3. REDUCE THE OVEN TEMPERATURE TO 25'C/165'F/GAS MARK 3.
4. PUT THE GLUTEN FREE FLOUR, BAKING POWDER AND GROUND ALMONDS INTO A BOWL AND MIX WELL.
5. MELT THE BUTTER AND SUGAR (EITHER IN THE MICROWAVE ON DEFROST OR IN A SMALL SAUCEPAN OVER A LOW HEAT).
6. ADD BUTTER AND SUGAR TO MIXTURE, ADD EGG AND COMBINE THOROUGHLY.
7. ADD APRICOTS AND MILK, MIX WELL.
8. GREASE AND LINE EITHER A 450g LOAF TIN, OR A ROUND 15cm CAKE TIN.
9. POUR MIXTURE INTO PREPARED TIN, SPRINKLE FLAKED ALMONDS ON TOP.
10. BAKE IN THE CENTRE OF THE OVEN FOR 1 HOUR, OR UNTIL A KNIFE INSERTED COMES OUT CLEAN.
11. LEAVE TO COOL, THEN REMOVE TO A COOLING TRAY.

For Shrove Tuesday or any other day.
These are great with either Heron Gluten Free Bread Mix or Heron Wheat Free Bread & Cake Mix. If you are on a lactose free diet you can replace the milk with Soya or rice milk and use the Bread and Cake Mix.

INGREDIENTS:

• 110g HERON GLUTEN FREE BREAD MIX or WHEAT FREE BREAD & CAKE MIX
• 1 LARGE FREE RANGE EGG
• 250ml MILK
• 1 TABLESPOON ORGANIC VEGETABLE OIL
• 1 PINCH OF SALT

METHOD:

1. WEIGH THE FLOUR INTO A BOWL AND MAKE A WELL IN THE CENTRE. DROP IN THE EGG.
2. START ADDING THE MILK TO THE EGG, GRADUALLY DRAWING IN THE FLOUR.
3. WHEN YOU HAVE MIXED IN HALF THE MILK, ADD THE OIL (I USE GRAPE SEED OIL AS IT HAS NO FLAVOUR), BEAT WELL WITH A HAND HELD ELECTRIC WHISK IF YOU HAVE ONE.
4. WHISK IN THE REMAINING MILK, COVER AND LEAVE TO STAND FOR THIRTY MINUTES BEFORE USING.
5. HEAT A HEAVY 6" (15cm) FRYING PAN. DROP IN A SMALL KNOB OF BUTTER AND A SMALL AMOUNT OF OIL, YOU PROBABLY NEED A LITTLE MORE FAT THAN YOU WOULD USE WITH A WHEAT FLOUR PANCAKE MIX. YOUR PAN NEEDS TO BE NICE & HOT BEFORE DROPPING IN A LARGE TABLESPOONFUL OF THE BATTER.
6. ROLL THE PAN TO SPREAD THE MIXTURE THINLY AND COOK FOR ABOUT HALF A MINUTE, LOOSEN THE PANCAKE AND TURN (OR IF YOU ARE BRAVE YOU CAN TOSS IT). COOK THE OTHER SIDE FOR THE SAME AMOUNT OF TIME KEEPING THE PANCAKE MOVING.
7. TURN OUT ONTO A TEA TOWEL OVER A COOLING RACK AND STACK THE PANCAKES UNTIL THEY ARE ALL DONE. THIS MIXTURE SHOULD MAKE 5 OR 6 PANCAKES.
8. YOU CAN MAKE YOUR PANCAKES AHEAD OF TIME, TO REHEAT, JUST PLACE THEM OVERLAPPING ON A PLATE AND POP INTO A HOT OVEN 200'C OR 400'F FOR 6-7 MINUTES. SERVE WITH HONEY OR JAM OR LEMON & SUGAR, OR YOU CAN FILL WITH A SAVOURY FILLING FOR A COMPLETE MEAL. THE PANCAKES WILL FREEZE, BUT NO FOR LONGER THAN A WEEK.

This amount will make 6 small pancakes about 4" or 100cm across.

You will need a 6" non stick frying pan.

INGREDIENTS:

• 110gms (4ozs) of Heron Batter Mix
• 1 Tablespoon (20gms) of vegetable oil
• 250ml (½ pint) milk, cows / soya / oat or rice.
• Extra oil or butter for frying

METHOD:

1. Mix the batter mix with the oil and milk until smooth, leave for half an hour.
2. Heat the non-stick frying pan until it is fairly hot, pour in the oil or the butter (or a mix of the two, the oil will stop the butter from burning) and heat until it is really hot.
3. Pour in sufficient batter mix to make one pancake (you could use a large serving spoon or ladle) and cook for one minute, keeping the pancake moving as soon as it is set enough.
4. Turn or toss and cook on the other side for a further minute.
5. Place on a tea towel on a warm plate and continue cooking the remaining pancakes.
6. Fill with fruit, honey, lemon & sugar or savoury filling as desired.

You can also use the batter mix for coating fish or chicken.