Recipes

250 g Cape Gold flour blend 150 g butter (softened) 80 g sugar ½ tsp salt

1. Preheat oven to 180 degrees. 2. Mix dry ingredients together. 3. Add oil and water, knead to soft dough. 4. Rest 30 min, roll thin sheets between parchment or place parchment paper in a flat tin and press it into the tin 5. Cut into strips as soon as it comes out of the oven. 6. Allow it to dry out once cut.

250 g Cape Gold Gluten‑Free Flour Mix 250 ml warm water (40-43 degrees) 4 g instant yeast (½ packet) 1 tbsp sugar or honey 40 g oil (sunflower/olive/coconut) 1 tsp salt 1 tsp vinegar or lemon juice (helps structure) Optional: 1 egg (for richer crumb and also better for blood sugar stabilisation, but can omit for vegan)

1. Preheat Oven to 180 degrees 2. Activate yeast: Mix 100 ml warm water with sugar/honey and yeast. Let sit 10 min until frothy. 3. Pan prep: Grease a 1.2 L loaf pan (65×130×225 mm). 4. Mix dry ingredients: In a bowl, combine Cape Gold Gluten-Free flour and salt. 5. Combine wet: Add yeast mixture, remaining warm water, oil, and vinegar. Combine until thick batter forms (looks like a cake batter). 6. Pour batter in, filling no more than ⅔ of pan height. 7. Proof: Cover and let rise ~30–40 min, until batter reaches just below rim. (Do not overproof) 8. Bake: Place in preheated oven at 180 °C. Bake 40-45 min, until golden or internal temp reaches 98–100 °C. 9. Cool: Remove from pan immediately, cool completely on wire rack before slicing.

250 g Cape Gold Gluten-Free flour 2 large eggs 1 tbsp olive oil ½ tsp salt 2–3 tbsp water (only if needed, to bring dough together)

1. In a bowl, combine Cape Gold Gluten-Free flour and salt. Make a well in the center, add eggs and olive oil. 2. Form dough: Mix with a fork, then knead gently until smooth. If too dry, add water a teaspoon at a time. 3. Rest: Wrap dough in cling film and let rest 30 minutes at room temperature. 4. Roll: Divide dough into portions. Roll thinly using a pasta machine or rolling pin, dusting with flour to prevent sticking. 5. For lasagna: cut into rectangular sheets. For pasta: cut into strips (tagliatelle, fettuccine) or shapes. 6. Cook: Boil in salted water for 3–4 minutes until tender. Drain carefully. Use: Layer lasagna sheets with sauce and cheese, or toss pasta with your favorite sauce. Alternatively you can dry out the lasagna sheets or pasta

250 g Cape Gold Gluten-Free flour ½ tsp salt 2 tbsp oil (sunflower or olive) 200–220 ml warm water (add gradually until dough comes together) Extra flour for rolling

1. Preheat oven to 180 degrees 2. In a bowl, mix Cape Gold Gluten-Free flour and salt. 3.Add oil and most of the warm water. Mix until a soft, pliable dough forms (not sticky, not dry). Adjust with a little more water if needed. 4. Cover and rest for 20–30 minutes — this helps the flour hydrate and makes rolling easier. 5. Divide into 6–8 balls. Roll each one thinly on a floured surface. 6. Heat a dry non‑stick pan or skillet over medium heat. 7. Cook each roti for 1–2 minutes per side until light brown spots appear and it puffs slightly. 8. Stack in a clean cloth to keep soft until serving.

250 g Cape Gold flour blend 2 tsp baking powder ½ tsp baking soda ½ tsp salt 100 g sugar 2 eggs 120 ml oil or melted butter 150 ml milk (or non‑dairy) 1 tsp vanilla Optional: 100 g fruit / nuts / chocolate chips / 1 cup blueberries

1. Preheat up oven to 180 degrees 2. Line baking pan with parchment paper 3. Cream butter and sugar, add eggs. 4. Mix dry ingredients separately. 5. Combine with milk and vanilla. 6. Fold in fruit/choc chips. Bake for 20–25 min.