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  • Cuisine L' Angelique Gluten-Free & Organic Le Campagnard Bread Mix, 360g
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Cuisine L' Angelique Gluten-Free & Organic Le Campagnard Bread Mix, 360g

4.2 out of 5 stars 38 ratings
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Diet type
Brand Cuisine L'Angelique
Flavour Le campa
Specialty Organic
Number of Items 1
Unit count 360 gram

About this item

  • Gluten-Free, Dairy-Free and Organic
  • Vegan & Non-GMO
  • No Added Sugar
  • Contains 8 Essential Nutrients
  • Made Up of Whole Grains

Frequently bought together

This item: Cuisine L' Angelique Gluten-Free & Organic Le Campagnard Bread Mix, 360g
$9.79($2.72/100 g)
In Stock
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Cuisine L' Angelique Gluten-Free & Organic Angelique Loaf Mix, 365g
$9.79($2.68/100 g)
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DUINKERKEN FOODS Gluten Free Bread Mix 500g
$6.99($1.40/100 g)
Minimum quantity required: 2
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Total price:$00
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Product information

Technical Details

Special Feature ‎Organic
Brand ‎Cuisine L'Angelique
Region produced in ‎North America
Certification ‎Certified organic by / ECOCERT CANADA / Certifié biologique
Serving recommendation ‎per 1/12 pack (37g)
Package Information ‎Box
Manufacturer ‎Cuisine L'Angelique
Allergen information ‎Contains: Gluten Free
Units ‎360 gram
Product Dimensions ‎17.78 x 7.62 x 25.4 cm; 360 g
Ingredients ‎Flour blend (sorghum, millet, quinoa), tapioca starch, flakes (millet and/or quinoa), chia protein, ground flaxseed, sea salt, xanthan gum, guar gum
Occasion ‎Valentine's Day
Serving size ‎37 g, 0
Protein ‎2 grams g
Fat ‎2 grams g
Carbohydrate ‎28 grams g
- Sugars ‎1 grams g
Item Weight ‎360 g

Additional Information

ASIN B07HKNTY5Z
Customer Reviews
4.2 out of 5 stars 38 ratings

4.2 out of 5 stars
鶹 Rank
Date First Available Jan. 1 2006

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Cuisine L' Angelique Gluten-Free & Organic Le Campagnard Bread Mix, 360g

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Important information

Ingredients

Flour blend (sorghum, millet, quinoa), tapioca starch, flakes (millet and/or quinoa), chia protein, ground flaxseed, sea salt, xanthan gum, guar gum

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Disclaimer:While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read and follow labels, warnings, and directions before using or consuming a product. This product may not be right for you. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. 鶹.ca assumes no liability for inaccuracies or misstatements about products.

Product description

The aim of Cuisine L'Angelique is to make gluten-free living as simple, tasty, and healthful as possible. Its organic and gluten-free bake mix helps in this endeavour.

From the manufacturer

flour

bake

bake

Baking

CuisineL'angelique

Muffin Mix

Muffin

  • 1 pack Muffin Mix
  • 2 large eggs or egg substitute with chia
  • 125 ml (1/2 cup) light olive oil
  • 315 ml (1 1/4 cups) plant-based milk substitute* of your choice
  • 7.5 ml (1 1/2 tsp) vanilla extract, 250 ml (1 cup) nuts, seeds, dried fruits, or dark chocolate chips, depending on your mood

  1. Preheat oven to 180 °C (350 °F).
  2. In a bowl, combine eggs, oil, plant-based milk substitute*, and vanilla extract. Beat with an electric mixer until foamy (about 2 minutes).
  3. Stir muffin mix into the liquids and mix, using an electric mixer, until batter begins to thicken (about 1 minute).
  4. Pour batter into muffin tins lined with paper moulds.
  5. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.

divine mug cake

Divine Mug Cake

  • 1 box of Divine Chocolate Cake Mix, 2 large eggs
  • 315 ml (1 1/4 cup) plant-based milk* substitute
  • 125 ml (1/2 cup) light olive oil, 10 ml (2 tsp) vanilla extract

  1. In a large bowl, combine cake mix, eggs, plant-based milk substitute, oil and vanilla extract.
  2. Beat at medium speed with an electric mixer 30 seconds to 1 minute, until batter thickens.
  3. Oil the cups to prevent the mug cake from sticking during baking.
  4. Pour the batter into the cups, halfway up (about 180 g).
  5. Microwave one cup at a time for 1 minute and 15 seconds.(Cooking time is calculated for a 1200W microwave oven.)
  6. Let cool for a few minutes. It's ready!

Pancake Mix - Apple

Apple pancakes

  • 1 large egg
  • 45 ml (3 tbs.) of Cuisine l’Angélique Waffle and Pancake Mix
  • 5 ml (1 tsp.) vanilla extract
  • 1 organic apple, peeled and grated

  1. Mix all other ingredients together.
  2. Cook with an oiled griddle.
  3. Spread slightly to give pancake a nice round shape.
  4. Flip when bottom is golden and finish cooking.

Golden Cake Mix

Golden cake

  • 1 pack Golden Cake Mix
  • 2 large eggs
  • 315 ml (1 1/4 cups) plant-based milk substitute* of your choice
  • 125 ml (1/2 cup) light olive oil, 10 ml (2 tsp) vanilla extract

  1. Preheat the oven to 180 °C (350 °F).
  2. Oil and lightly flour a 23 cm (9-inch) round mould or a 20 cm x 20 cm (8 x 8-inch) square mould.
  3. In a large bowl, combine cake mix, eggs, plant-based milk substitute*, oil, and vanilla.
  4. Beat with an electric mixer on medium speed for 30 seconds to1 minute, until the batter thickens. Pour into the mould.
  5. Bake on middle rack for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
  6. Allow to cool for 10 minutes, then unmould.

Brownie Mix

Aunt Brigitte’s Brownies

  • 1 pack Brownie Mix, 2 large eggs
  • 85 ml (1/3 cup) light olive oil*
  • 45 ml (3 tbsp) water
  • 12,5 ml (2 1/2 tsp) vanilla extract

  1. Preheat the oven to 350 °F (180 °C).
  2. Oil a square 20 cm (8x8-inch) glass pan.
  3. In a bowl, combine brownie mix, eggs, oil, water, and vanilla extract and stir with a wooden spoon.
  4. Pour the mixture into the pan and spread evenly with a wet spatula.
  5. Bake on middle rack for 25 to 30 minutes. The edges should be cooked and the center still soft.
  6. Allow to cool completely in pan before cutting into squares.

Pie Crust Mix

Pie Crust

  • 1 pack Pie Crust Mix
  • 165 ml (2/3 cup) solid fat* or 125 ml (1/2 cup) light olive oil, 1 large egg, 265 ml (1 cup and 1 tbsp.) cold water
  • 5 ml (1 tsp.) apple cider vinegar

  1. Empty content of Pie Crust Mix into a large bowl.
  2. Solid fat* method: cut finely into dry mix (by hand or with a pastry cutter) until uniformly blended. Separately, beat liquid ingredients together: egg, water, and apple cider vinegar. Olive oil method: beat oil, egg, water, and cider vinegar together.
  3. Make a hole in the centre of the mixture and pour liquid ingredients into the hole.
  4. Stir with a fork until all liquids are incorporated and form a ball of dough.
  5. Place dough ball on wax paper. Do no worry! It is normal for it to be sticky.
  6. Wrap dough with wax paper and place in a plastic bag.
  7. Refrigerate for a minimum of 3 hours before rolling. Result will be optimal after refrigerating for 12 hours.

Bread Loaf Mix

Bread mixes with a bread machine

  • 1 box of our bread mix (optional) : Le Campagnard or La Miche Angélique
  • 360 g (1 1/2 cups) water: temperature indicated below
  • 2 tbsp (30 ml) organic olive oil
  • 2 tbsp (30 ml) maple syrup or organic honey
  • 1 tsp (5 ml) organic cider vinegar
  • 1/2 teaspoon (2.5 ml) instant yeast (Lallemand or Fleishmann's)

  1. Place liquid ingredients (water, oil, maple syrup or honey and cider vinegar) at the bottom of the bread pan. Put the bread mixture ("La Miche Angélique" or "Le Campagnard") on top, make a well in the center and add the yeast (respect the measurement).
  2. Press ON to start the cycle. At the first kneading, you can use a spatula to remove the flour that sticks to the sides of the mould.
  3. Remove at the end of cooking and allow to cool on a wire rack. Wait a minimum of 2 hours before slicing the bread. Cool the bread well before putting it in a plastic bag (8 to 10 hours). Cover with a dry cloth during this cooling time.

Crisp Buckwheat with apples and pears

Crisp Buckwheat with apples and pears

  • 140 g (1 cup) all-purpose flour "La Merveilleuse"
  • 80g (2/3 cups) maple sugar, 80g (2/3 cup) buckwheat flakes
  • 45 g (1/2 cup) quinoa flakes, 5 ml (1 tsp) ground cinnamon
  • 35 g (1/4 cup) margarine *
  • 100 g (1/2 cup) light olive oil, 250 g (2 cups) pears, peeled and sliced, 200 g (2 cups) apples, peeled and sliced

  1. Preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine flour, maple sugar, flakes and cinnamon. Add margarine using a pastry cutter or by hand to crumble until texture is crumbly.
  3. Then add the oil and stir well with a wooden spoon.
  4. Oil a 20 cm x 20 cm (8 x 8 po) square pan. Squeeze half of the flake mixture into the bottom of the pan. Cover with pears and apples and press the rest of the flake mixture on top.
  5. Bake on the centre rack for about 50 minutes or until golden brown.

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