120 g HCW Macadamia Flour (NEW)

70 g HCW Coconut Flour

5 tbsp HCW Just Whey

½ cup HCW Flaxseed Powder

2 tbsp brown sugar / HCW Xylitol

2 tbsp HCW Psyllium Husks

4 large eggs

¼ cup butter, melted

½ cup sparkling water

1 tsp baking powder

¼ tsp HCW Fine Himalayan Salt




  1. Mix the dry ingredients together well.
  2. In a separate bowl, whisk the eggs until light and fluffy.
  3. Add the butter and sparkling water to the eggs and mix well.
  4. Add the dry ingredients and mix together gently.
  5. Scoop the mixture into a greased or lined loaf tin and bake for 1½ hours at 160°C.


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Macadamia Flour 300gCoconut flour, organic 500gJust Whey (Protein Concentrate) 450gFlaxseed Powder (Linseed Powder) 500gXylitol 250gPsyllium Husks 350gHimalayan Crystal Salt, fine 500g

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2 cups milk

2 tbsp HCW Organic Cacao Powder

Zest of 1 orange

3 tsp HCW Organic Agave Syrup / HCW Xylitol

¼ tsp HCW Cinnamon Powder



  1. Pour milk into a saucepan and add the cacao powder. Heat until nearly boiling, while whisking well.
  2. Reduce the heat and add the orange zest, cinnamon powder and agave syrup. Stir well.
  3. Turn off the heat and leave to stand for 20-30 minutes so the orange can infuse.
  4. Sieve the hot chocolate into a jug. Reheat until hot when ready to serve.

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Gluten-Free Chocolate Cake



4 eggs

4 tbsp cocoa powder

½ cup oil

½ cup boiling water

1 ½ cups HCW Gluten-Free Flour Mix

1 cup castor sugar

Pinch of salt

1 tbsp vanilla essence

3 tsp baking powder




  1. Beat the eggs and add the oil, water and vanilla essence. Mix well.
  2. Sift together the dry ingredients and add to the wet ingredients, combining gently.
  3. Pour mixture into a non-stick baking tin and bake for 30 minutes at 180°C, or until cooked through.
  4. Remove from oven and allow to cool.
  5. Optional: Spread with chocolate icing or dust lightly with icing sugar.


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Gluten Free Flour Mix (general purpose) 500g

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100ml HCW Linseeds

100ml HCW Sunflower Seeds

250ml HCW Almond Flour

150ml HCW Psyllium Husks

250g buttermilk / Greek yoghurt

6 eggs

2 tsp baking powder

1 tsp salt

Pinch of HCW Stevia Powder / 1 tsp HCW Xylitol



  1. Blend all the seeds together in a food processor until finely ground.
  2. Mix the dry ingredients together.
  3. Mix wet ingredients together and then combine with the dry ingredients.
  4. Pour mixture into a greased loaf tin.
  5. Sprinkle the top with poppy and sesame seeds (optional).
  6. Bake at 180°C for 50 minutes.

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linseeds-brown-500g-pack  Sunflower Seeds 250g

Almond flour 300gPsyllium Husks 350g


Stevia Powder 25g  Xylitol 250g

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This recipe was was provided to us by Safiya Parker, as part of the recent gluten-free flour campaign. It uses our Brown Rice Flour, which is a source of fibre.


Rice Flour Roti’s (makes 8 large)



3 cups cake flour / HCW Gluten-Free Flour Mix

1 cup HCW Brown Rice Flour

1 cup hot water

1 tbsp salt

100g salted butter


  1. Mix ingredients together well.
  2. Form mixture into small discs, then roll flat.
  3. Place in a heated pan and fry on both sides until golden brown.



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The following recipe was provided by Safiya Beatriz, as part of our recent baking campaign. It uses our Coconut Flour.


Coconut Dessert

By Safiya Beatriz, one of our facebook followers.



1 cup milk

3 eggs

Pinch salt

½ cup HCW Coconut Flour

1 ½ cups cake flour / HCW Gluten-Free Flour Mix

½ cup oil

2 cups sugar

1 tsp vanilla essence

1 tbsp baking powder


  1. Mix dry ingredients together well.

  2. Beat the eggs in a bowl and add the wet ingredients.

  3. Add the wet ingredients to the dry ingredients and combine well.

  4. Bake in the oven at 180°C for 30 minutes.

  5. Top with sliced banana, raisins, cinnamon and sugar (optional).


Screenshot at Aug 16 14-20-34 Screenshot at Aug 16 14-20-02

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This deactivated dried yeast has a nutty cheese-like flavour and can be used as a flavouring. These are a few of the benefits of our Nutritional Yeast Flakes:

  • Contains 99% less sodium than table salt

  • High in protein (4.9 g protein per serving, i.e. 2 tablespoons)

  • High in fibre (2.7 g fibre per serving)

  • High in vitamins B1, B2 and folic acid and a source of vitamin B6

  • Suitable for vegans

  • Can be used in many ways, such as: added to soups, stews, vegetables, pastas, salads, dips, salad dressings and popcorn.

  • Can be used as a thickener in sauces.




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We have a wide variety of gluten-free flours available, many of which contain recipes on the back of the packs. It is the gluten in flour that gives the dough its elasticity and so it can be a challenge to bake with gluten-free flours. Here are a few tips which can help to improve the texture and flavour of gluten-free baked goods:

  • Add guar gum or xanthan gum to the flour or flour mix or try our Gluten-Free Flour Mix which already has xanthan gum added.

  • Adding protein to a recipe can improve the consistency and binding of the dough. Useful examples of protein sources include milk, yoghurt, eggs and cheese. Nut and legume flours such as our Almond Flour and Chickpea Flour can also be added to a mix of flours to add extra protein.

  • Almond Flour adds a delicious flavour, as well as being high in fibre.

  • Coconut Flour adds a characteristic sweet flavour and is also high in fibre. A useful tip is to start with ½ cup in a flour mix as it tends to soak up moisture. Eggs are especially helpful when baking with coconut flour.

  • Use Arrowroot Powder in a flour mix to make baked goods less dense and provide a lighter texture

  • Recipes containing pureed fruit, shredded vegetables, yoghurt or sour cream help cakes, muffins and breads stay moist.

  • Try adding the following to recipes: coconut, chopped nuts, dried fruit, chocolate chips, vanilla extract, cinnamon and nutmeg.

  • Using brown instead of white sugar can improve the moistness and flavour of baked goods.

  • Honey and agave syrup add moistness and flavour, however some of the other liquid used in the recipe may then need to be reduced.







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Gluten-free grains can be enjoyed as porridge or cereal, an accompaniment to a meal, in a salad or used in baking. Many of our gluten-free grains are ancient grains which means they have been cultivated and consumed since ancient times. They are minimally processed and high in fibre. Examples are buckwheat, millet, quinoa and teff. These are a few useful facts about them:

  • Quinoa is a seed, which is cooked and eaten like a grain. It only takes about 15 minutes to cook and has a nutty taste and slightly crunchy texture. Red quinoa has a slightly earthier taste than white quinoa.

  • Buckwheat and teff are similar to quinoa in that they are also seeds, which are cooked and eaten like grains. They all contain complete protein (i.e. consist of all essential amino acids). Buckwheat has a similar texture to barley and teff has a slightly malty flavour and is delicious as porridge or as an alternative to couscous.

  • Gluten-free oats are oats which have been grown, stored and milled separately from gluten-containing grains to prevent cross contamination with gluten. They have been laboratory tested to be gluten-free and therefore safe for Coeliac sufferers to consume.


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  1. Gluten-free diets are often deficient in fibre; therefore it is important to check the fibre content on labels. If a gluten-free flour contains at least 6g fibre per 100g it is regarded as “high in fibre”.

  2. Gluten-free baking can be a challenge. Guar gum, xanthan gum, chia seeds or psyllium husks can be used as binding agents. Protein in a recipe (e.g. milk, yoghurt, eggs or cheese) can also improve the texture of gluten-free baked goods.

  3. Recipes appear on the back of the pack for the following Health Connection products: Chickpea Flour, Gluten-Free Brown Bread Flour, Gluten-Free Self Raising Flour, Gluten-Free Bread Premix, Gluten-Free Flour Mix and White Rice Flour.

  4. Visit our website ( and blog for great recipes using our Gluten-Free Flours.

  5. Our Gluten-Free Flour Mix can be used as a general purpose flour in cooking or baking. It requires a raising agent to be added in baking.


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