Question and Discussion Forum

Ron Sutton BRita bioThis blog is a place to come to discuss gluten-free living and eating with owner Rita and baker Ron.  Need basic advice?  Have you bought a mix, but aren’t getting the results you envisioned?  Post your question here and get an answer from the experts!  Have a suggestion about how to use the Little Aussie Bakery products in a new recipe?  Share it here with other fans, and receive feedback and suggestions.  Above all, have fun and let’s see if we just can’t learn a thing or two about delicious GF eating from each other!Rita


112 comments on “Question and Discussion Forum

  1. I’m so sorry to see that you’ve gone out of business! I’ve just stumbled upon your site, with the recipe for beautiful bread. My granddaughter is highly allergic to many things, and this egg-free, wheat-free bread would be perfect for her. I want to bake the recipe you shared, but the link to your all-purpose flour mix isn’t working. Can you share still? I hope to hear from you! Thank you.

  2. We haven’t been able to find your cornbread mix at HEB and it’s not on their computer. Do you still sell it and if so, where?

  3. Hi, I live in Mexico, and for now I don’t have the “all-purpose gluten- free flour” but I would like to make the “Coconut Tres Leches Dairy Free Cake”, what flour (or flours or starch) could I use??
    Thank you very much, I hope you can help me.

    • Hi Leticia, thanks for getting in touch! We’re not sure what is available in Mexico, but our flour is a blend of rice, potato, and tapioca. This blend may work for you, but keep in mind that it already has guar gum in it, so you will need to omit that from any recipes you make from our site. Ideally, see if you can find a blend that has at least rice and potato flours, tapioca if possible. We prefer to use blends that do not have added guar or xanthan, because we find we can get better results if we add those ingredients in ourselves at the time of mixing. Please let us know if you find the blend we suggested, or if you use another one–we are curious of the results! Happy Baking! Here is the link to a potentially suitable flour blend: http://amzn.to/1eRyn65

  4. Hey there, You’ve done an excellent job. I will certainly digg it and personally suggest to my friends.
    I’m sure they’ll be benefited from this site.

  5. Hi! I could have sworn I’ve been to this site before but after browsing through some of the post I realized it’s new to me. Anyways, I’m definitely delighted I found it and I’ll be bookmarking and checking back often!

  6. Hi, Thanks for this…

  7. Everyone loves what you guys are usually up too. This sort of clever work and coverage!
    Keep up the excellent works guys.

  8. Conozco a un amigo que estaba muy interesada en este tema. ¿Podrías dejarme compartir esto en mi muro de facebook, por favor?

  9. I ordered a mix for a cake, but it does not have adjustments for high altitude baking. I know normally I cut down on sugar and increase flour, but do you have any pointers?

    • Hi Elyse! We think the cake mix should yield good results following the directions without modifications for the altitude. It may take a bit longer than the directions call for to bake thoroughly – you can increase the oven temp by 25 degrees or let it bake longer at the recommended 350 degrees – and the pan should be floured as well as greased before you pour the batter in (since cakes tend to stick more at higher altitudes), but give it a go. We’re interested to hear the results, and whether you think other modifications should be made!

  10. This is a question!
    I asked one of your staff which ‘flour’ you used, and she replied “sweet rice flour”.
    When I went to the Asian market, he told me that ‘sweet, rice had gluten. Plain ‘rice flour’ did not.
    What is the correct one?

    • Hello! This can be confusing. Why did the guy at the Asian market say that sweet rice has gluten? Because the package (this is true for the sweet rice we even use at our bakery) says “sweet, glutinous rice.” It is, in fact, gluten free!! “Glutinous” in this instance refers to the characteristics of the rice: that it’s more gummy and starchy than non-sticky rice.

      So we do use sweet rice in combination with other rice flours and tapioca starch to produce the Gluten Free All Purpose Flour we use in our recipes and sell in store.

      May this clear things up!

  11. Hello, I bought your chocolate chip cookie dough as well as the pie dough. I realized that I don’t have the instructions and just wanted to double check on cooking temps and times. For the cookies should they be done at 350 for 10 to 12 minutes? And for the pie dough, I did not buy the pressed pies, if I am making pumpkin pies do I need to pre bake the crusts or can they be cooked with the pies? Thank you for your help!

  12. Hi,

    I love your bakery! It is such a blessing for someone with food sensitivities. Also, your products are the only GF ones my husband will call good (not “good, for being gluten-free”). So we can actually share and enjoy them together. We try to make it out there 1-2x a year, and I always look forward to it.

    Here is my question: some of your recipes specify Earth Balance as your preferred butter substitute while others use Spectrum. Are there guidelines for when to use each? Are they interchangeable? I finally bought a bag of your flour mix, and I am eager to try out some of your recipes.

    Thanks for all you do,


  13. I have Celiac Disease and just had a baby a few months ago..would love to know if you make or plan to sell gluten-free lactation cookies. I see tons of recipes online but no time to make them at the moment..


    • Greetings Grace!

      Congratulations on your new little one! Unfortunately we do not currently make or sell lactation cookies. However upon further investigation, our Anzac cookies and Hungerbuster Bars contain all of the same ingredients in the few recipes I found for lactation cookies! Have you ever had an opportunity to try our products before?

      The Little Aussie Bakery

  14. I am planning a trip to your restaurant soon, but in addition to nuts and wheat, I am also allergic to coconut! I have bought your bread at HEB and don’t have allergic reactions to the coconut vinegar since it probably doesn’t have any proteins in it, but I was wondering if there is anything I should avoid with surprise coconut in it at the restaurant since you said you make many items with coconut milk.

    • Hi Becky! It’s a shame to hear about your coconut allergy, because we do incorporate a lot of coconut milk (it’s our go-to substitution for dairy products) in our goods. So, the dairy free garlic spread is a coconut oil based item, and all our cakes (except the cheesecake – those are pure dairy!) would be an irritant. Otherwise, the menu should be free and easy to you if the coconut vinegar hasn’t caused a reaction in your experience eating our bread. We look forward to you joining us soon!

  15. Your advice is exactly what my allergist says! She is from India and her quote she told me te first time I met her last month is “we have to fix your gut.” I’m going to get that book. Thanks for the advice – even though it was meant for the other poster:)

  16. I’ve been gluten free for a while now, but just found out I can’t have yeast either (among a few other things). Do you know of any way to use the white bread mix without the yeast? Maybe a flatbread or something? No eggs or dairy either…

    • Hi Taylor,

      Thanks for your question. People often find that going gluten free isn’t the whole answer to their health issues. The underlying issue for many is the damage that gluten causes to the intestinal track. This is why we end up with so many conflicting and ancillary allergens. Without going into a whole lot of detail going gluten free is great, but most of us need to take steps to repair our gut in addition to this. Once you have repaired your gut, review your allergens, and you will find a lot of the others like, eggs and yeast will have sorted themselves out. A book I can’t recommend too highly in the gut repair category is “One Cause Many Ailments” http://www.amazon.com/One-Cause-Many-Ailments-Affecting/dp/0876045735 This book can help you enormously. In the meantime, we have a flat bread dough at the bakery that you can make at home. You can always experiment with the bread mix and see how you go, but I have no recommendations in that particular direction. Hope this helps

      • Thanks so much! I’ll have to get the flat bread. I’ll also look into the book. That’s very much what my Dr. is telling me. I’ve done a food intolerance (not allergy, that’s very different) test and right now there’s a lot I’ve had to cut out, but she’s very confident that I’ll be able to start adding things back in soon. Yeast was the most dramatic reaction, though, so that one could be a while. Anyway, thanks for the quick and helpful response!!

  17. Hello, I have your all purpose flour and was wondering if it would work to substitute for the unbleached flour in this recipe? Can I use the same amounts of flour or would i need to change that up? Thank you for any advice 🙂

    Cherry Muffins recipe
    Ingredients list:

    1 large egg, beaten.
    3 ½ cups of unbleached flour.
    2 cups of milk.
    ¾ cup of tart cherries, drained.
    1/3 cup of vegetable oil.
    1/3 cup of chopped pecans.
    ¼ cup of sugar.
    1 tablespoon of baking powder, and 1 teaspoon of baking powder.
    2 teaspoons of almond extract.
    1 teaspoon of salt.

    In a suitably sized mixing bowl, combine the flour, baking powder, salt and the sugar.

    In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.

    Mix the ingredients together gently.

    Gently fold in the drained cherries and chopped nuts.

    Spoon the batter into greased muffin tins filling each about two-thirds full.

    Bake at 400°F (205°C) for 25 minutes.

    • Hello Elendriel! Good question. Our all-purpose flour was made to be a 1:1 substitute for the glutenous flour called for in recipes. There is an extra ingredient missing, however, that you must add: Guar gum!! This helps bind and give elasticity (which is inherent in gluten) to our rice/tapioca/potato flour blend. Add 1% of guar gum for the amount of flour called for – so 1/2 tsp guar for 1 cup of flour.

      It’s not always exact and does take some experimentation. There’s these folks doing a “gluten-free ration rally” to create an exact empirical conversion for glutenous baking to gluten-free. To learn more about the factors that contribute to the varying ratios and types of flours, gums, starches, and such you’d use in gluten-free baking, you can start with this post talking about making GF pancakes!

  18. We drove through San Antonio today with two priorities. 1. See the Alamo 2. Go to your bakery. The experience was amazing! To see my twelve year old smile over food for the first time in two months made my heart smile! Three months ago I was diagnosed with wheat and milk allergies. Two months ago my son was diagnosed with celiac disease as well as food allergies to wheat, milk, corn, soy, and peanuts. He has been depressed since his diagnosis and he was so sad on his birthday two weeks ago. I found you on google and knew we had to come see you. Living in New Mexico I have not found a place we can to and he can eat freely. The way my boys (my other son is 7 and was diagnosed with wheat and milk allergies) reacted when they found out they could have bread AND butter at the table was great. However, the reaction we saw when they were eating was priceless. We LOVED everything!! It is a 12 hour drive to your restaurant for us but it is worth every minute we are driving home now. I would give anything to take away the health struggles my children have had and the sadness they have had losing all of their favorite foods. Today you gave my children such happiness and I am so grateful! So our car is going back with lots of yummy cupcakes, slices of cakes, and loaves of bread. Thank you for such an amazing experience today! You and your staff are truly amazing!!!!!

  19. I just bought your cornbread mix and I’d love some advice for making it dairy free. Do I just substitute a non-dairy milk like almond or coconut one to one for the milk? Is there a type of non-dairy milk that works best?
    Thank you!

  20. I’m looking for your Orange Crisp Salad Dressing recipe and for some reason it is not showing up! It sounds like what I’ve been searching for –
    is there another place to look?

  21. I was under the impression I could use your White Bread Mix in my bread machine, but I cannot find any information or suggestions on how I would do it. I only bought 1 package of the mix, so I don’t want to waste it. Any imput would be appreciated.

    • Hi Mary, We’re glad you asked! Our white bread mix is actually not bread machine tested. We developed the mix and instructions to work by combining the ingredients in a mixer and following the rising times before putting it in the oven. It’s a bit more manual of a process than a bread machine, but definitely easy to follow.

      I assume you’ve taken a look at the Bread Mix Tutorials on the site already? It gives you a little more flexibility in how to use the bread mix: as a sandwich loaf, or with making dinner rolls and/or pizza crusts. Let us know how you go!! Happy baking 🙂

  22. Hi, I just bought a couple of your frozen meat pies (both the small and the large sizes) and I realized I have no idea how to cook them. Help please!

    • Glad to help! The directions are the same, save for the time. They go:
      1. THAW pie in fridge (this can be done overnight);
      2. PRE-HEAT oven to 375° F;
      3. SPRAY top with Pam® or other oil spray (this lends to it browning well)
      4. BAKE for 50-60 minutes (9″); 30-40 minutes (5″)

      >>Big note! These directions are for the frozen pies that are totally uncooked. Take a look at your pies. If the dough appears to have been cooked once before (it will be slightly golden and the dough won’t be all mushy once thawed), you can reduce the cooking time for each of these by 15-20 minutes…until it’s heated all the way through. Enjoy the pies, Jennifer!!

  23. Do you test your ingredients for gluten concentration? Can you tell me more about how you define gluten-free?

    I’m trying to gauge how much natural cross contamination I can tolerate in gf foods.

    Thanks for your help!

    • Hi Jennifer,
      Thanks for your question, and further to Sarah’s phone response to you today. The Little Aussie Bakery & Cafe is a dedicated gluten free facility, which means that we don’t do anything else. Absolutely everything we do is at least gluten free, and we deal with a lot of other allergens also. We believe that it is not possible to produce a gluten free product in a facility that deals with any gluten grains. The big issue with gluten products is that they very easily become airborne, which is a major source of cross contamination. Other allergens like dairy, soy and corn do not share this quality, and cross contamination is not as big an issue. We don’t test our products for gluten, but many of our suppliers do. And we also are gluten intolerant and live a gluten free lifestyle, and we eat the food we produce. So we would very quickly know if our food had become contaminated, and would track that source.

      If you continue to experience issues regardless of being gluten free, it is possible that you may have related issues that need to be addressed. For example; if you have sustained gut damage as a result of your gluten intolerance, you may need to take steps to address this beyond being GF. You may also have issues with dairy, soy or corn, that continue to be a problem. You may be consuming too many carbs, and while they may well be gluten free, they are still a source of sugar, your body may well not need, which is causing an inflammatory response in your body similar to that of gluten. In short, while being gluten free is an excellent first step to health, it is rarely the whole answer to greater health. Think of your goal of greater health as a journey, rather than a destination, it does sound like you are well and truly on the way.

      • Thanks for your reply here.

        As I’m sure you know, it’s absolutely impossible to guarantee something to be 100% free of gluten contamination. Contamination can happen at any point during the supply chain: from the fields plants are grown, to harvest, storage, and processing equipment, gluten is an adhesive (and insidious!) molecule that can linger even after cleaning of this equipment. I’ve found your products to be exceptionally high quality, and it’s obvious you’ve taken great pains to ensure as little contamination as possible, and the fact that your baking facility is gluten-free is really exceptional. I have no doubts about the safety of your products, or about the dedication you have to creating delicious gluten-free treats.

        The reason I’ve asked this is because, as I’m sure you also know, there are no current regulations in the US to define “gluten-free” or dictating what type of testing must be done to determine of the product fits the definition of gluten-free. Even in countries that do have regulations defining “gluten-free,” their guidelines tend to be “less than 20 parts per million,” with the assumption that the majority of celiacs and gluten intolerant folks can safely handle foods with less than 20ppm gluten contamination. 20 ppm isn’t much at all! Unfortunately, some folks can’t even tolerate moderate amounts of foods with 20ppm, but they may be able to tolerate foods at 5ppm (which, as far as I know, is currently the lowest limit of detection, if not quantitation, for gluten testing by ELIZA). I’ve found that I’m extremely sensitive to low levels of regular exposure to cross contamination, and I’d really like to learn more about my personal sensitivity. It would be helpful to know if the vendors who supply your ingredients do any testing, and if so, what kind of testing and what is their threshold for determining if a product is gluten-free (20ppm? 10ppm?). It sounds like this data is not available, which I understand, but I appreciate your help with this. I also understand that the nature of the ingredients themselves, as well as their countries of origin, mean they’ll have a very low likelihood of measurable gluten contamination (unlike, say, soy or oats, which have a great deal of gluten contamination just because of how we process them in the US). I just wanted to check in and see if there was any concrete data available.

        I’m a chemist with a strong interest in nutrition and healthcare (even before gluten freedom!), and I’ve lost many years to chronic illness. I know my body very well, as well as my reactions to specific foods, and am very careful about trying new ingredients and new products. While I’m certain the issues I’ve experienced are due to an extended period of low-level gluten contamination, as well as the potential for iodized salt use in your products (iodine exacerbates dermatitis herpetiformis, essentially the skin manifestation of celiac disease), I have no doubts about the safety (or deliciousness) of your products. I’m just extremely sensitive, so I’m trying to ascertain how much (naturally occurring completely unavoidable) gluten contamination I’m exposed to before I react, because a truly gluten-free existence (of zero parts per million exposure ever) is (unfortunately!) impossible in our world today.

        Thanks again for your help. It’s so great having peanut butter and jelly in my life again 🙂

  24. Any thoughts on how to convert this Tim Tam cake recipe to gluten-free and dairy-free, and which of your products I would need? Thank you! http://www.raspberricupcakes.com/2011/04/tim-tam-cake.html

    • So this will take some experimentation, as substituting the dairy products (butter and milk) will inherently change the make up of the product. But we use coconut-based milk and oils, try Spectrum for the butter substitute, and a dairy/gluten free chocolate for the filling. This recipe actually calls for very little flour (the cornstarch, cream of tartar, etc. are all gluten free) but we created and sell our All-Purpose Flour to be an (almost) exact substitute (for large quantities of flour you sometimes need to supplement with guar gum to have greater elasticity). So it’s be good to have on hand for *any* recipe that calls for flour! Oh, and you’ll obviously want to omit the Tim Tam bars, since the biscuits are sure to be full of gluten. The cake looks scrumptious! Have fun baking!!

  25. Do you have a sugar cookie recipe using your gluten free flour? I’d like to make valentine cut out cookies today.

    EDIT: Unfortunately I’m in calif so I can’t pick up cookie dough. If you could share the recipe before march that would be appreciated as I wanted to make them tonight for valentines day

    • Hi Lisa! Per your suggestion (and requests from many others!), we’ll post the sugar cookie recipe as March’s “recipe of the month.” In the meantime, you can pick up a package of the sugar cookie dough (we sell it by the pound) from the store tomorrow. We’re at 3610 Avenue B, and will be open during our usual hours: 11am to 5pm.

    • Lisa, the recipes we use at are bakery are designed for commercial use and are not suited for the home kitchen. Each time we post a new recipe on our blog, we must take the time to convert it for home use. Unfortunately, we have not finished converting the sugar cookie recipe. We plan to have it ready by March, but if we happen to finish earlier, I will be sure to send it on to you. It’s just too short notice for us to get anything ready to go by tomorrow. In the meantime, you might try our all-purpose flour in your own favorite sugar cookie recipe. You can sub it 1:1 for the flour called for in your recipe, and we’ve heard of some great results from it! Don’t forget to get the guar or xanthan gum, too. Check it out here: http://thelittleaussiebakery.com/order-glutenfreeflours.php#apflour

  26. John ~ I made the carrot cake recipe you printed recently, and it tastes delicious, and looked beautiful, but I can’t cut it without its’ crumbling. I followed the recipe exactly except substituting dried cherries for the cranberries. Any idea what might be wrong? I wondered if increasing the guar gum would help? Ann

    • HI Ann, thanks for your comment. The carrot cake recipe calls for a 9″ cake pan, so if you want to use a bundt pan you will have to cook it significantly less. The reason your cake crumbled was because it got dried out from being in the oven too long for the pan. We haven’t tested this recipe with a bundt, but our recommendation is to either use a 9″ cake pan or check the bundt often and pull it out as soon as the dough is no longer sticky. Let us know how the experimentation goes! 🙂 Feel free to post if you have any other questions. Happy Baking!

      • Thanks John. I’ll try again. I didn’t have a 9″ pan the right depth for the cake, and was afraid the cake might fall in the center. I cooked it about 65 minutes which I’m sure was too long, because it wasn’t sticky. Will let you know how it goes next time. Ann

  27. I live in Oregon so have never been to your restaurant or bakery =( But I am a newbie at this whole gluten free thing and have been desperately trying to find a gluten free bread that my husband will eat. I would like to try BAKING your WHOLE FLAX LOAF at home using your all purpose flour mix and whatever other ingredients I would need. In fact, I have the ingredients list, I just need the measurements for how much of each and the mixing process but I can’t seem to find the recipe for it anywhere on your website or on the blog…I know you need to stay in business and make money! I am willing to purchase whatever I would need to bake the bread from you. It’s just that, living in Oregon makes me leery of ordering a fresh loaf from you as it would take 3 days before I got it and my husband is SOOOOOO picky! I want him to experience it as fresh as possible to see if I can convince him to try yet another GF recipe (so far he has had to fight his gag reflex on at least a dozen recipes) I am crossing my fingers that the flax loaf is not a “secret” recipe that you are unable to share….=)

    • Hi Andria,

      Thanks for your comment. While our bread recipes are not a secret, they are also not suitable for domestic kitchens. The good news is that we do have a bread mix you can make at home yourself which produces a domestic version of our white bread, you can read about it on our blog, and you can find it on our website under online orders, I will put a link at the end of my response. While we are not yet offering a whole flax version of our bread mix, it is only a matter of time and making time before we do. In the meantime see how you go with the white bread mix, and depending how skilled you are, you may even add ground whole flax seeds to your mix (grind whole flax seeds fresh yourself, do not use flax meal). Hope this helps, please don’t hesitate with further questions. Cheers! http://www.thelittleaussiebakery.com/order-glutenfreeflours.php

  28. hi, do you have the reciepe for your white bread using your all purpose flour. i usually buy the bread mix but Im all out and have some of the flour blend left. Also ill need the measurements in cups or teaspoon please. (i saw your article on white bread but i dont know how many cups is needed for 400g and so on. thank you

  29. hi can you guys give the receipe for your pizza crust? thx

    • Hey Evelyn, our bread mix works great for making pizza crusts! The instructions are nearly the same, but instead of a loaf pan, you will need a 9- or 12-inch pizza pan. Spray your pan liberally with oil spray, like Pam. Mix the dough according to the directions included in the mix. Once well mixed, wet your hands and scoop a portion of the dough into your pan. Smooth the dough so that it is approximately half an inch thick, depending on your taste. Spray the top of the dough according to the directions, and put into a preheated 425º F oven for about 10 minutes, or until the crust has slightly browned. Do not overcook (remember, you will be re-cooking the crust once you have added the toppings). Once cool, you may immediately make your pizza, or freeze the crusts for later use. Please let us know if you have any other questions or comments. Happy baking!

  30. Last night I used your banana bread recipe and substituted about 2/3 cup of pureed pumpkin (drained), and used cream cheese instead of sour cream. It worked great! Don’t know the glycemic index for pumpkin as opposed to banana. I added some spice and orange peel.

    • That sounds delicious, Ann! Thanks for the great suggestion!

      P.S. pumpkins have a lower glycemic load than bananas. Sour cream and cream cheese are both low glycemic, so your substitutions actually lowered the overall glycemic index of the bread. It’s a good option for diabetics and other people watching their sugar intake.

      Happy baking!

  31. Hi. I was reading thru your blog and noticed the questions from Lil about banana bread. What puzzled me is that she cooked the bread at 250 degrees? The recipe I have used that I received from you is completely different and the oven temp is 350 degrees. I have made this bread several times (with 1 cup of bananas instead of 1/2) and the only time I had a problem was because I was fiddling with oven temperature. It is a delicious recipe and I enjoy it. Also tried the vanilla cupcakes this week with brown sugar icing. Yummy!

    • Hey Ann, thanks for stopping by! We’re glad you’re enjoying the recipes. The recipe that Lil posted in her comments is not our recipe, but one that she received elsewhere and asked for our help in improving. The banana bread recipe posted on our blog is the one we came up with to help her (we reduced the amount of banana and sugar because she had requested that it be suitable for her diabetic husband. We also found that too much banana made the bread very “gooey”–although that may be desirable for many people!). The banana bread recipe posted on our blog has been tweaked and tested in our kitchen at the Little Aussie Bakery, and the recipe as posted on our page is the version we found to be most successful. We always welcome suggestions and variations, though! Please don’t hesitate to post again if you have any other questions. Happy Baking!

    • Sorry Ann, that was a typo on my part. I did bake the banana bread at 350 degrees not 250 degrees as I wrote. Maybe I will try again and see what happens. Lil

      • Lil ~ The latest recipe published by Little Aussie is quite good. You might want to try it instead. I use 2 bananas and add 1/2 tsp. of baking soda, also some Stevia to make it a little sweeter. Good luck.

      • Ann I did try their recipe and was not successful. I even made sure my oven was calibrated for correct temp. The only thing I can think of is maybe the baking powder (I made sure it was not out of date) . I used Clabber Girl baking soda, what brand do you use? That is why I said I was going to try and give it another shot. lol Lil

      • Lil ~ Let’s be sure we’re discussing the same recipe. The recipe I’m using has 3/4 cup sour cream and 3 large eggs, 2-1/2 tsp. baking powder, etc. When I make it, I beat the oil and sugar, then beat in the eggs one at a time but I beat them quite well. I add the dry ingredients and mix LIGHTLY until incorporated. Then I fold in the bananas and sour cream (mixed together). This procedure differs slightly from Little Aussie’s. I check my cake with a toothpick (learned with a straw from a broom! washed of course). I know the frustration with not having a recipe work; I’ve tried to make a Bette Hagman recipe for pumpkin tea bread half-dozen times, and it always falls! I use Rumford baking powder and Arm & Hammer baking soda. Hope this helps. Ann

      • Thanks Ann, I was referring to the Aussie Bakery Banana Bread recipe. I will give it another try. Thanks for you advice.

  32. Hi,
    what are the ingredients in your all purpose flour mix? I bought some on saturday but the ingredients werent on the bag. I tried making biscuits but they came out horrible because I wasn’t sure if I should use baking powder or salt.

  33. Can I ask about the sweeteners you use in your products – my daughter is also Fructose intolerant so cane sugars are suitable for her. She is finding that most American foods use high fructose corn syrup, agave, grape juice or honey, none of which she can eat. She’s an Aussie who has just moved to Orlando, Florida. She’s not coeliac, just wheat intolerant.
    Valda (Melbourne, Australia)

    • Hi Valda, thanks for checking us out! Glad to see another Aussie among us 🙂

      You have come to the right place because not only are all of our products 100% wheat and gluten free, nearly everything we make is also 100% fructose free! We do not use any sort of corn syrup, agave, maple syrup, honey, fruit juice, or any other fructose sweetener. All of our products are sweetened with pure cane sugar (With the exception of our cranberry loaf, which does have cranberries which do have a small amount of pure fructose. This loaf is sweetened with Stevia). You can view a complete list of all the ingredients in all of our products on our website: thelittleaussiebakery.com/order-breads.php

      Please do not hesitate to contact if you or your daughter have any more questions. We think you are going to be pleasantly surprised with the offering available for shipping across the U.S. Feel free to give us a call as well: 1-210-624-1242. We are looking forward to providing you with some awesome gluten-free/ fructose-free products!

  34. Hi,
    How can I make the wraps that you have available? They are delicious

    • Hey Evelyn, the easiest way to make the wraps is to order yourself some dough from the bakery and roll them out yourself. Give us a call at 210-826-7877. I will forward your question on to our bakers for more advice on baking them from scratch, too. Thanks for visiting our blog!

  35. Thank you for stopping by my blog – I’m new to GF so I’m trying to alternate my weekend baking between gf and non-gf! I’m looking forward to trying your recipes. Moo 🙂

  36. Loving your blog! Can’t wait to order some products to try here in Denver, CO. I am going to give some of your recipes a try and I’ll report back!

  37. plus the lemon sponge cake recipe that it goes with. When my family drove to the alamo game, we happened to stop by and my daughter, who has celiac disease, wanted it for her birthday. i cant order one from you since we’re so far away. Please send me those recipes as soon as possible.


    • Hi Deanna, thanks for checking out our blog! We are so glad you enjoyed your visit to our bakery! Each recipe that we put on our blog must be worked and tweaked from our commercial recipe to a recipe suitable for home baking, and it takes considerable effort on our part to convert each one. The lemon sponge cake recipe is one of our more advanced recipes, and we have not yet taken the time to convert it to a domestic recipe. We do have some great recipes already up on the blog, and we even sell all-purpose flour that you can use in your own recipes! We do ship our flour and cake mixes, so you might want to try that option. We recently included a recipe for our vanilla cake in our monthly newsletter–if you’re feeling adventurous, I can send you that recipe and you can adapt it to use lemon extract or flavoring to your taste. Let me know if you would like to pursue that option, and I will email you that recipe. Otherwise, keep your eyes peeled on our blog for a new recipe each month!

    • Hey Deanna, check out our newly posted vanilla cake recipe! It’s the perfect cake for a birthday or any occasion, really! You can even add some lemon if you’d like… Check it out: https://thelittleaussiebakery.wordpress.com/category/recipes/vanilla-cake/

  38. i also need the recipe for the icing

  39. my daughter wants it for her birthday but we live just about five hours away not including any delays.
    please help asap!

  40. little ausie bakery,
    what’s the recipe for the lemon sponge cake that i got when i was in town?

  41. I was so blessed yesterday eating at your restaurant!!!! I live in Fort Worth and it is so hard to find a place to eat gluten free and even find products! It was so delicious and it was great to be in the same company as others for once! No body I know understands what I’m going through except my fiancé and she was with me and she loved it also! I’m so glad you ship! God Bless you and thank you for what you do for us GF people! I ❤ GF (got a shirt)!

    PS: Expand to Fort Worth! I will do whatever it takes to get you up this way!

    • We’re so glad you stopped by, Paul! We look forward to seeing you again! We would love to expand to Fort Worth (and many other places, too!)–do you happen to know any investors 😉 ? In the meantime, take advantage of our shipping offers and keep up the GF pride!

      • I will see what I can do in finding some investors in this area. I teach at a private christian school and I do know some parents who are very interested in gluten free restaurants, etc. I even have one that is designated to cook for me for school events, etc. I hope that I can get some together that are willing to help you expand. I know you’ll do well up here! Fort Worth has a food park with nothing but food trucks and one happens to be all vegan/gluten free. I just found that out! I will definitely keep buying and I’ll visit when I’m in the area! Merry Christmas!!!!

  42. Hi,
    Some of our readers would really enjoy your recipes. I would love to be able to post them on our blog and Facebook page, always informing our visitors they are The Little Aussie Bakery and Cafe recipes and linking it back to your page.

    Thank you and have a great week!

  43. Thank you so much! I am looking forward to trying your recipe, will let you know if I am successful. Lil

  44. I tried to make a two crust pie this Thanksgiving with your all purpose gluten free flour. It was extremely rubbery and not eatable. Can you provide some guidance on how to make a pie dough successful?

    I mixed together and refrigerated overnight. Left at room temparature for 20 minutes and then barely handled the dough other than to roll out for pie

    • Hi Lisa, thank you for sending your recipe. We are working on converting one of our recipes to make a smaller batch for you to use (since we make dozens at a time). In the meantime, could you help us to understand a little bit more about what might have happened with your Thanksgiving pies? First, what is the reason you’ve substituted the eggs? We can work out a recipe with no eggs, but having them in helps keep the consistency more flaky like you are used to. Also, could you please give us more details about the method you used in putting the pie recipe together (the order in which you mixed the ingredients, etc)? In making pie pastry, it is very important to follow the recipe exactly as stated and do everything in the proper sequence to ensure the best results. Thank you for the additional information, and we will work on posting our pie crust ingredients for you in the next few days.

      • Egg substitute due to allergy.

        Order was mix together all dry ingredients, including sugar and cinnamon. Cut the butter into little pieces and drop into dry using a pastry cutter and mix until the butter has crumbled into pea sized pieces. Make a well in dry and drop in the egg and apple cider vinegar, stir gently with a fork. Once mixed in, slowly drizzle the ice cold water into the mixture a little at a time sturring to see if as become dough yet. refrigerate dough overnight.

      • Hi Lisa, thanks for sending us the rest of the recipe. We tested out the recipe you sent, and it turned out hard and rubbery for us, as well. There are a few techniques you could use to make the dough more pliable, but in the end you may find it easier to simply use a new recipe. There is no need to add sugar or cinnamon to the pie dough; this can change the consistency and make it difficult to work with. If you are making a sweet pie, simply spray the top crust with Pam and sprinkle with sugar and cinnamon once you have formed the dough. Also, gluten-free dough should NOT be refrigerated–this will dry the dough out and make it difficult to work with (as opposed to wheat dough, which needs the time in a cool space to relax). If you are going to use egg replacer, we recommend Ogran or Ener-G–both have instructions on the box as to how much liquid to add when replacing the eggs; make sure to follow these suggestions when you make your crust egg-free.

        We have converted the recipe we use for pie crust in our bakery for you here:

        4 cups all purpose flour (Little Aussie Bakery Brand)
        1.5 tsp salt
        2 Tbspn guar gum
        1 lb shortening
        2 eggs (or equivalent)
        1 Tbspn vinegar
        1.5 -2 cups ice water

        Mix together dry ingredients (including the powdered egg replacer).
        Cut shortening (or butter) into small pieces and use your pastry cutter to cut into the dry ingredients until crumbly.
        In a separate bowl, mix together COLD vinegar and ICED water. Slowly add the liquid to the dry dough. Continue to add cold water until the dough reaches desired consistency.
        Press out pie crusts immediately (do NOT refrigerate). Add pie filling and bake as directly. Sprinkle with cinnamon and sugar as desired.

        We hope that we have answered some of your questions here, but please feel free to post again if you have any additional concerns. Happy Baking!

  45. Hi Lil, thanks for sending the recipe. Looking at it, it looks like this recipe was meant to produce what we would call a “slice” in Australia. Here in America, you might call them bars. This recipe would work best in a large, shallow dish (9 x 13 inches, similar to what you might make brownies in). That amount of bananas and the low baking temperature indicates that it will not produce a very sturdy loaf. Also, in recipes that call for sugar, it is almost always nearly impossible to substitute 100% out for Stevia. Cane sugar provides a lot of structure for a loaf or cake, and taking it out will cause it to fall and become gummy. May I ask why you are substituting? There may be other ways that we can reduce the sugar without substituting all of the sugar. If you are looking for a low glycemic index bread, you may wish to try a cranberry or a cinnamon loaf–bananas have the highest sugar content of any fruit, and it is nearly 100% fructose. We are currently searching through our recipes here to see if we can find something a little closer to what you are looking for. Are we correct in assuming that you are looking for a small sweetbread loaf with a low glycemic index? We have a few good recipes in mind, and should be able to post them by the end of this week. As always, please do not hesitate with any other questions or concerns that you may have.

    • Thank you so much for you wonderful help. Yes I was looking for a small sweetbread loaf with low glycemic index because my husband John is a Type II Diabetic/ and also Celiac . I had not taken into consideration about the amount of fructose in the banana bread, silly me. Thank you so much for bringing that to my attention. We buy and love your cranberry bread was just trying something different for a change. You are correct, cinnamon bread sounds good. Maybe I should just stick with buying your wonderful breads and goodies and forget this experimenting. lol Way cheaper for me and a lot less hassle. Thanks again. Lil

      • Hi Lil, we’ve come up with a banana loaf that we think will work for you. We left the sugar in, but reduced the number of bananas so in the end it will have less sugar/ fructose than your original recipe did, even with the Stevia substitution. We recommend using the ingredients listed in the recipe, as swapping out the sugar will make the loaf fall and become gummy. If you do want to change it up, feel free to add 1/4 cup of chopped nuts and 1 tsp cinnamon for added flavor. Check out our banana bread recipe and please feel free to contact us with any other questions you may have. Happy Baking!

      • Well I finally got around to making your Banana Bread recipe, I had to wait until we stopped in at Aussies Bakery and bought some Guar Gum from you. I followed your recipe exactly as you wrote it. I thought it was going to be okay, it did not rise as much as yours but had hopes of it being okay. When I tested it with the knife as you suggested it was done. But needless to say, when I went to cut a piece after it had cooled, it had fell and was gummy. I do not know what I did wrong. Any suggestions? Guess I will just have to wait until you start selling Banana Bread so I can buy some. Obviously I do not have that special touch to make gluten free stuff. lol Thank you for all your help.

      • Sorry to hear that it didn’t work out, Lil… if you followed the directions and used the suggested ingredients, it is difficult for us to tell what went wrong without having seen the process with you. There are many different subtle things that could have happened; if you can think of any thing that you may have done differently (different flour blend, your oven temperature was not calibrated, your kitchen temperature/ humidity was different, the temperature of the ingredients was different, the time between mixing and putting into the oven, the material of your pan, etc…), let us know and we will see if we have any additional suggestions. As you can see, there are so many variables when learning a new recipe that you may just have to keep practicing. We can tell you that it took us many, many YEARS before we even came up with decent (much less great) bread and cakes, and there were hundreds of failures along the way. Don’t give up on baking just yet, but we’re always be here for you if you want to skip the work and just grab a slice of cake or a loaf of bread!

  46. I made a loaf of banana bread using your flour mix and I added one teaspoon of Xanthgum to the dry ingredients, and substituted the sugar for Stevia. The recipe I was using said to place in loaf pan and bake on 250 degrees for one hour and a half. I had never seen a recipe that said to bake banana bread that slow for that long. However, I followed the instructions. It appeared to be done and looked great when I took it out of the oven. I placed it on a wire rack to cool, while cooling it fell and was gummy in spots, it tasted good. I did not cut it until it was completely cooled. Thank you for your help. Just about everything I have tried to bake does not rise or is gummy even if I bake it longer than the recipe called for. Do you have any suggestions that might help? Thanking you in advance for your assistance.

  47. I love making my own pies. What flour(s) do you recommend for pie crust, and should the flour to shortening ratio be the same (1 cup flour to 1/3 cup shortening)? Thanks for your help; I look forward to using your flours!

    • Hi Ruth! Our all-purpose flour mix works great for making pie crust! You can order online or come in to pick up a bag. You should be able to follow your recipe exactly as it is written (same ratios of shortening, etc). Just be sure that you add 1/2 a teaspoon of guar gum to the pie dough so that it doesn’t crumble. Also, be careful not too get the dough too wet, as this will cause the pastry to toughen after baking. Let us know how it goes, and feel free to post again if you have any additional question. Happy baking!

  48. How can I make the dinner rolls using the white bread mix?
    Thank you

    • Hi Evelyn, the bread mix will make about 12 dinner rolls. Follow the same instructions for prepping the dough, but once you get to putting it in the pan, use a 12-cup muffin/ cupcake pan instead. You will also want to have the oven a bit lower temp, at 400 degree F. Liberally spray the inside of the muffin cups, and scoop your dough into the pan using a wet cookie or ice cream scoop. Re-wet the scoop between each portion–there is no such thing as a scoop that is too wet! Let the rolls rise in a warm environment, the same way you would a loaf. Once the rolls rise to the top of the pan, place then into your preheated oven and cook until slightly browned (15-20 minutes). Place the rolls on a wire rack to cool (do NOT leave them in the pan; they will become soggy). Let us know how you go with your dinner rolls! (and feel free to post again if you have any more questions about the process). Happy Baking!

  49. I just found out about your bakery by JP, I was calling ez’s because i read an article that they had gf buns. He told me about your place and im so excited, almost in tears im so happy. THANK YOU AND THANKS JP!!

  50. Since I don’t know your baking secret, I’m very glad I can order your breads and pizza crusts from anywhere in the United States! I didn’t have a chance to eat in your restaurant on this visit to San Antonio, but I plan to next visit.

    • And we’re glad we can ship breads to you anywhere in the United States! Keep an eye on our blog; we will be adding new recipes each month! We’ve had some great feedback about our bread mix, too, and we plan to have that ready for sale by Thanksgiving! Thanks for reading our blog, Lynda!

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