Cream Group 1. Add Group 2 and mix on slow speed for 2 minutes. Sieve Group 3 add and mix on slow speed for 1 minute. Scrape down and mix for a further 1 minute on second speed. Add Group 4 and stir in. Bake at 180¡C. Cakes for approximately 25-30 minutes Muffins 12-15 minutes or until baked.
To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.