As a baker you have access to bread and pastry mixes with the ability to turn them into amazing gluten free products.
As a home baker you have access to bread mixes with the ability to turn them into amazing gluten free products.
As a consumer you get to experience wonderful and nutritious baked goods as you have always imagined were possible.
Our guiding belief is that gluten-free baked goods can be as enjoyable to eat as equivalent gluten-based (wheat) products, for all consumers while gaining significant health advantages.
The gluten-free flour mix is available as a bread mix in 700g, 4.2kg and 12.5kg packages
The gluten-free bread looks, cooks, bakes and tastes like bread should.
Gluten-free flaky and shortcrust pastry products (even profiteroles and eclairs) made from the pastry mix are unparalleled in the marketplace.
Gluten free slices and cakes that are lower in sugar are possible and compare well with gluten based items.
Below are some examples of the types of products that our flour mixes are capable of creating.
Gluten Free Developments is a group of companies formed to produce, distribute and further develop unique bakery mixes and production know-how which enables the creation of non-gluten based breads and pastries which closely mimic gluten based products.
Bakery mixes produced to these formulae enable a flexible dough to be formed, as opposed to the 'batter' based mixes which are common for gluten-free. This results in limitless varieties of fresh bakery products, which can for the first time become available for the gluten intolerant and gluten sensitive population.
Our gluten-free breads are made from a dough and not a batter, and closely resemble wheat breads in aroma, texture, taste, crust, and variety.
Our gluten-free flakey and shortcrust pastry products (even profiteroles and eclairs) are made from the pastry mix are unparalleled in the marketplace
The concept and key drivers that morphed into Gluten Free Developments began long before the concept of "gluten free" became a serious part of the health and retail experience.
Gluten Free Developments began life as "Lansell Cottage", a home bread making business selling the flour mix developed by Terry Hunter.
Following a period of over 10 years the flour mix and Terry's work was recognised by winning FIRST PRIZE in the City of Greater Bendigo 2010 Inventor of The Year Awards
Gluten Free Developments activities and research has continued from this foundational work and is now focused on the following key parameteres: