Recipes

1. Boil water in a pan.
2. Add salt and oil to it.
3. Add Wheafree Flat Spaghetti and boil for 6-7 minutes.
4. Check the Flat Spaghetti with your fingers, leave them slightly undercooked.
5. Once done, drain off the water.
6. Pour some cold/fresh water on it.
7. Take it out in a bowl.
8. Pour some oil over it and toss it very lightly, so that it does not stick.

1. Heat oil in a wok on medium flame.
2. Add capsicum, bell peppers, spring onions.
3. Stir fry only for a minute or so making sure that the vegetables are still a little raw and crispy.
4. Take them out in a bowl and keep aside.

1. Take out the Chili Garlic Seasoning/Sauce out of the packet in a pan.
2. Heat the Sauce on low/medium flame.
3. In another pan, heat some oil. (You may reuse the sauce pan)
4. Add the boiled flat spaghetti.
5. Pour the heated sauce over the boiled spaghetti.
6. Mix it with light hands.
7. Add the sauteed vegetables and mix.
8. Take it out in a bowl and serve hot.

1. Boil some water in a pan. Add Wheafree Rice noodle cake, add a teaspoon of oil and boil it till the noodles are partially cooked.
2. Drain off the water and rinse the noodles with cold water. Keep it aside in a bowl.
3. Heat a pan on high flame, add oil once it's hot, add garlic and green chilli (if using). Saute well.
4. Add carrot, capsicum, spring onions and cabbage, stir and cook for 2 minutes on high flame leaving the vegetables still crunchy.
5. Add salt and pepper, mix well throughout the vegetables.
6. Add vinegar, gf soy sauce, gf chilli sauce. Stir well.
7. Add Wheafree Rice Noodles, stir it with light hands with the vegetables and cook for another 1-2 minutes.
8. Take it out and keep aside.

1. Take Wheafree Maida Replacer in mixing bowl, add Wheafree Corn Flour and salt.
2. Add water and mix well using a whisk, make sure there are no lumps. The batter should be of pouring consistency. Keep aside for 10-12 minutes.
3. Now, heat a flat non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
4. Cook until the top gets dry, turn and cook the other side.
5. Remove on a plate and keep aside for further use.

1. Take Wheafree Corn flour in a bowl, add water and mix into a smooth paste.

1. Take a spring roll sheet and place a spoonful of prepared stuffing.
2. Pull and fold over the corner tightly till it reaches half the sheet.
3. Fold over sides like an envelope leaving no air pockets. Apply corn flour slurry around the corners and seal the edges.
4. Insert two toothpicks to hold it together.
5. Heat oil in a Wok/kadai, deep fry the spring roll until they turn light golden brown.
6. Serve hot with gluten free tomato ketchup.

1. Take oil in a bowl, add salt, black pepper powder, red chilli powder, dry coriander powder and mix them properly to make a masala mix.
2. Add curd, mix it properly into the masala mix. Then add gf chilli sauce and mix.
3. Add onion, capsicum, red/yellow bell pepper, tomato and cottage cheese into the marinade, mix and coat everything well.
4. After mixing, let it sit for about ½ an hour for the vegetables to soak in the flavour.
5. Cook the filling mixture on medium flame for 8-10 minutes.
6. Keep aside to cool down.
7. Meanwhile, prepare the bread disks. Take 2 Wheafree gf Sandwich Bread slices and cut them into round shaped discs using a round bowl/mold.
8. Take 1, disk cut a smaller ring out of it using a glass/mold, making a doughnut like shape.
9. Spread the gf pizza and pasta sauce over the bread disk, then put the ring over it and press lightly.
10. Add the filling in the middle part of the discs and put ample amount of cheese on it covering the bread and filling.
11. Brush the sides of the bread with some oil.
12. Garnish the bread pizza with oregano and chilli flakes.
13. Now place the disks in a baking tray and bake them in a preheated oven at 95-100° C for about 10-12 minutes or till the bread becomes crispy and cheese has properly melted.
14. Your Bread Pizza Disks are ready to be savoured.

1. Take Wheafree Missi Roti Flour in a mixing bowl.
2. Add salt, black pepper and red chilli powder to the flour and mix properly.
3. Now add onions, tomatoes, capsicum and carrot. Mix well.
4. Add water little by little and make a loose batter.
5. Add coriander and mix into the batter.
6. Heat a pan and brush it with some oil.
7. Add one ladle full of batter on the heated tava, and spread the batter evenly.
8. Cook the chilla over medium heat. Continue to cook until the sides and the bottom of the chilla is cooked and becomes lightly brown.
9. Brush some oil on the top and flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
10. Serve the Wheafree Missi Roti Flour Chilla hot along with gluten free chutney for breakfast, as tea time snack or for dinner.

1. Take Wheafree Sandwich bread and cut off the crust of the bread. Cut them into triangles and keep it aside.
2. Heat ghee in a deep pan, fry the bread slices on medium heat.
3. Fry from both sides till it gets nice golden brown in color and crisp.

1. Heat milk in a saucepan, add sugar and boil for 2-3 minutes.
2. Add saffron strands and cardamom powder and stir well.
3. Let it boil for 2 to 5 minutes.
4. Keep aside and keep warm.
5. Now, dip the bread slices in the lukewarm milk syrup. With the help of a spoon coat the bread slice evenly. Keep it in the syrup for 5-10 minutes till the bread becomes soft and is completely soak in the syrup.
6. Then take them out and arrange the soaked bread slices neatly in a serving tray.

1. Now to the remaining sweetened milk, add condensed milk. Boil for 1-2 minutes, stir at regular intervals.
2. Add pinch of saffron, cardamom powder. Add milk and mix everything well. Boil till the rabri thickens.
3. Keep it aside for cooling.
4. Pour the rabri on the milk syrup coated bread slices evenly.
5. Keep in the refrigerator to cool. (optional)

1. Garnish with slivered pistachios and almonds.
2. Serve the Shahi Tukda chilled or warm.

1. Take Wheafree Rice Maize Penne Pasta in a bowl.
2. Take water in a pan.
3. Put Wheafree Rice Maize Penne Pasta in it.
4. Add 1 tsp oil in it.
5. Boil it until the Wheafree Rice Maize Penne Pasta will be half cooked.
6. Take out the Wheafree Rice Maize Penne Pasta out of the pan with the help of sieve.
7. Wash it with normal/cold water.
8. Take a Toothpick and add 4 pieces of Wheafree Rice Maize Penne Pasta one by one.
9. Take a pan.
10. Brush some oil on it.
11. Put the Wheafree Rice Maize Penne Pasta stick in it.
12. Brush gluten free Pizza Pasta Sauce on it.
13. Add Onions, Tomatoes, Capsicum and gluten free shredded Pizza Cheese.
14. Turn on the flame.
15. Cover the pan with a lid.
16. Cook it on a low flame for 2-3 minutes or until the Cheese melts.
17. Take it out, put some oreganos on it and serve hot.
18. Enjoy Wheafree Rice Maize Penne Pasta Pizza Bites.

1. Take a pan, put water in it and add sugar to it. Cook it on a medium flame till the sugar dissolves properly.
2. Keep it aside.
3. To another pan, add clarified butter and melt it on medium heat.
4. Add gf Wheafree Bread Crumbs to it and roast them well on low to medium flame.
5. Roast it for around 08-10 minutes till its colour changes to brown and it will be aromatic which indicates that it is roasted.
6. Now, pour the sugar water into the roasted flour.
7. Roast this mixture continuously till it starts leaving the edges of the pan.
8. Add cardamom powder and dry fruits to it and mix them well.
9. The Wheafree Bread Crumbs Halwa is ready. Enjoy it.

1. Heat a pan on high flame, add oil once it's hot, add garlic and green chilli (if using). Saute well.
2. Add carrot, capsicum, spring onions and cabbage, stir and cook for 2 minutes on high flame leaving the vegetables still crunchy.
3. Add salt and pepper, mix well throughout the vegetables.
4. Add vinegar, gf soy sauce, gf chilli sauce. Stir well.
5. Transfer it into a bowl and keep aside.

1. Take Wheafree Maida Replacer in mixing bowl, add Wheafree Corn Starch and salt.
2. Add water and mix well using a whisk, make sure there are no lumps. The batter should be pouring consistency. Keep aside for 10-12 minutes.
3. Now, heat a flat non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
4. Cook until the top gets dry, turn and cook the other side.
5. Remove on a plate and keep aside for further use.

1. Take Wheafree Corn flour in a bowl, add water and mix into a smooth paste.

1. Take a spring roll sheet and place a spoonful of prepared stuffing.
2. Pull and fold over the corner tightly till it reaches half the sheet.
3. Fold over sides like an envelope leaving no air pockets. Apply corn flour slurry around the corners and seal the edges.
4. Heat oil in a kadai, deep fry the spring roll until they turn light golden brown.
5. Serve hot with gf tomato ketchup.