Select for recipes


By range type:

By meal type:

By Allergen:

Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Traditional Continental Cake


300ml warm water
2 cups maize corn flour (290g)
½ cup rice flour (85g)
½ cup Orgran GfG - Gluten Substitute (75g)
½ cup raw sugar (115g)
¼ cup melted butter or margarine (60g)
2 fresh eggs, lightly beaten
½ tsp. salt (2g)
⅓ cup skim milk powder
1 tsp. lemon essence
2 tbs. poppy seeds
4 tsp. gluten-free baking powder (16g)
1 sachet (Tandaco) dry yeast (7g)

Sultanas and vanilla essence can be used instead of lemon essence and poppy seeds.


Preheat oven to 160°C (325°F)
Grease cake tin

  1. Mix margarine and sugar until light and fluffy.
  2. Add all dry ingredients and mix well.
  3. Add beaten eggs, vanilla essence and warm water to dry ingredients and mix well.
  4. Spoon into greased cake tin and allow to stand for approximately 15-20 minutes (covered with a clean tea towel).
  5. Bake for approximately 40-45 minutes.  (Cake should be golden brown when baked).  Cool on a wire rack.


Gluten Free Traditional Continental Cake 


Traditional Continental Cake
Meal type:
Recipe type:
Preparation time:
See Method
Cooking time:
45 minutes
Print Recipe