Sephra Gluten-Free Waffle Mix 3kg

Gluten-free dry mix, simple to prepare Just add melted butter, milk and eggs Produces light, fluffy waffles with a crisp exterior Works in standard waffle irons and waffle machines Suitable for restaurants, cafés, dessert parlours Sephra's Gluten Free Waffle mix is ideal for ...Gluten-free dry mix, simple to prepare Just add melted butter, milk and eggs Produces light, fluffy waffles with a crisp exterior Works in standard waffle irons and waffle machines Suitable for restaurants, cafés, dessert parlours Sephra's Gluten Free Waffle mix is ideal for making delicious golden brown Waffles. Simply add melted butter, milk and eggs. Easy to use, just add milk, butter & eggs.

Suitable for Vegetarians. Cooking Instructions 1. Pre-heat your waffle iron.

2. Mix together the eggs and milk and add to the waffle mix. Mix until smooth.

3. Add the melted butter slowly until incorporated into the mix. The mix will be the consistency of thick cream/custard.

If it is thicker, add a little extra milk. You may find that if using liquid margarine, it will be a little thinner but this is fine. Allow the mix to stand for 5 minutes.

It will thicken slightly. It is then ready to use. 4.

Cook for 3-4 minutes until golden brown. Do not overfill the waffle iron. The time will vary depending on your waffle iron.

The waffles are best served warm. You can reheat the waffles in an iron or a toaster.Gluten Free Wafflet Costing One 1000g batch makes 26 Wafflets 550g Gluten Free Waffle Mix - £2.01 400ml Milk - £0.42 2 Large Eggs - £0.62 50g Whirl Butter - £0.25 Total - £3.30 Therefore, each Gluten Free Wafflet costs £0.127 pence each.Recommended Wafflet Serving 2 Wafflets with ice cream, fruit and sauce as shown. What is Gluten? Gluten is the protein component found in wheat, rye and barley.

People often think oats contain gluten but they actually contain avenin, which is a protein similar to gluten. However, research has shown many people who avoid gluten can safely eat avenin. Gluten gives elasticity, strength and the ability to 'hold' food products together.

The most obvious sources of gluten in most diets are bread, pasta, breakfast cereals, flour, pastry, pizza bases, cakes and biscuits. Gluten can also be found in processed foods, such as soups, sauces, ready meals and sausages. Modern diets have become increasingly high in refined wheat products, which has led to the consumption of significant amounts of gluten.

It is thought that some individuals are more sensitive to gluten than others. For the gluten sensitive individual, over consumption may lead to digestive symptoms such as bloating, pain and stomach cramps. For this reason, growing numbers of people choose to follow a gluten-free diet.

Gluten intolerance is different from a condition called coeliac disease - this is an auto-immune disease caused by a reaction to gluten, which must be avoided for life.