Woolworths Free From range was developed to make life easier for those living with a food allergy or intolerance. And anything that can make life easier for a coeliac is certainly a good thing. All of the products have been taste tested by customers to make sure the final product tastes great.
The range of products has recently been expanded to include Woolworths Free From Gluten White Bread and Woolworths Free From Gluten Seeds and Grains Bread.
We had a try of both breads and loved them. They are both a great gluten free bread to use for your every day toast or to whip up something a bit more adventurous. We thought we’d give the more adventurous option a go with the below recipes!
Tuna & capers melt
Ingredients:
2 slices Woolworths Free From Gluten Seeds and Grains Bread
1 can tuna (95g), drained
2 tablespoons capers
2 slices of cheese of your choice
Butter (optional)
There is really nothing better than a good toastie for a quick lunch. And this recipe is easy enough to make at work if you have access to a sandwich press.
Butter your bread. Place one slice of cheese on your bottom layer of bread, then add your tuna. Add the capers on top of the tuna, then add the second slice of cheese. Top with the second slice of bread and put in a sandwich press for 5 minutes or until the bread is lightly browned and the cheese has melted.
Custard, bread & date pudding
Ingredients:
6 slices Woolworths Free From Gluten White Bread
500g vanilla custard
50g pitted dates, roughly chopped
Cinnamon (for sprinkling)
This is a really easy dessert recipe that you can whip up in a few minutes. You can either use individual ramekins, in which case these quantities are good for 2 ramekins, or one medium sized baking container. You can easily just adapt the quantities for whatever size you want to make.
We went the mega easy option and bought pre-made vanilla custard – if you have the time you can make your custard from scratch.
Cut the crusts off the bread and roughly cut them to fit into your ramekins. Put one piece of bread at the bottom of your ramekin, add some dates (about the equivalent of 2 chopped dates), then spoon on some custard to cover up your layer. Repeat for another layer. Put your third piece of bread on the top, cover with custard and then sprinkle with some cinnamon. Make sure there is enough custard to cover any gaps in the ramekin. Repeat process with the other ramekin.
Bake for 20 minutes at 200 degrees or store in the fridge for a few hours until you are ready to pop in the oven.
