WHY ARE OUR PRODUCTS SO GOOD FOR YOU?

• Naturally Gluten and Wheat free
• No Artificial Preservatives
• No Artificial Flavours
• No Artificial Colours
• No Hydrogenated Fats
• Suitable for Vegetarians
• Low in Salt

Simon Fuller from Scotland said:
Very light, very tasty and very easy to make - Loved by all the family and the local Coeliac Committee who were round for a meeting.

Miriam & Richard from Lincoln said:
Ola Isabel! We’ve tried the jams and ‘Pão de queijo’, they were absolutely fantastic!
In fact we already bought some cases of the jam! What about the salad dressings?!?!
Any idea when you’re going to start selling them? Let us know as soon as you do, we definitely want to buy some.

Janet Foster from Wolverhampton said:
Well what can I say I followed the recipe well almost forgot the water but added it put the cheese too soon BUT what delicious breads. I made supper for the 11 coeliac committee members and we had chilli and flatbread along with enchiladas. It was so easy I would make them again any day fantastic.

Ruth Bowen from Harrogate said:
I have finally found time to make the cheesebreads - I found the recipe very easy to follow and the results were more impressive than the frozen version as I found the breads puffed up more. My only complaint is that the breads tasted so good that I ate them all....very greedy of me but I do love them!

Judith from Bradford said:
At last I’ve had a chance to try your cheesebread and we very much enjoyed it: we ate it with our Italian bean soup. I was hoping to save some for other members of my family to taste, but it all went in the lunchtime sitting! Thank you for giving me the opportunity to test your product: it is extremely tasty and moreish!

Julie Clement from Hants said:
The instructions were easy to follow, and could the bread could even be made by children with adult supervision. They were delicious with a simple tomato soup for lunch, but the gorgeous smell they left in the kitchen and drifting up the stairs meant the leftovers didn’t make it to tea time!

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Facts about the Cassava root. Also know as mandioca, macaxeira, aipim, yuca, manioc, maniok and tapioca.

The Cassava plant is believed to have originated in Brazil and is one of the 10 most important food plants and the most important starchy root of the tropics. This vegetable root ingredient is little known about here in Britain. This is a great root vegetable, which is unfortunately overlooked by many consumers, perhaps mostly because of the lack of product information at the point of sale.

In the UK the number of people with wheat intolerance and allergies is rising, and so the lighter nature of the Cassava starch is perfect for a balanced diet. It can make wholesome foods for the whole family.

We eat a great deal of naturally gluten free flours and starches in Brazil, as they are so readily available to us over there. They can be made from the cassava root, corn, potatoes and arrowroot, but my favourite by far are the foods made from cassava and corn. We use them to make stews, breads, cakes, and biscuits. The lightly roasted cassava called ‘farofa’ is served with barbecued meats or combined with rice and bean dishes. Boiled cassava is also made into puddings, cakes and breads, or deep-fried after boiling in salted water to be eaten as a snack or side dish much like potato chips.

Cassava is a good source of carbohydrate; it has significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g), but is poor in protein and other nutrients.

The root is long with a firm; milky white flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside, which can be peeled very easily despite the appearances.

Where to find – A couple of major supermarkets are really trying to offer a more unusual selection of exotic vegetables and roots like the cassava, perhaps to widen their offerings, but they fall somewhat short with information about the product and what consumers can do with it, which is something of a missed opportunity, in my opinion. In Asian and West Caribbean shops you will be able to find the cassava root, but always check that the root its very firm with no soft parts - ask for a piece from the end of the root to be cut off so you can see the milky white flesh. If it looks dry and with mouldy spots it’s not good to cook so don't buy that one. And don’t worry - shop keepers who sell these types of roots are usually quite happy to oblige when asked for a piece of the root to be chopped off to be checked for quality.

How can I eat my cheesebreads?
You can eat Pão de Queijos on their own as a savoury snack, or with butter, cream cheese or jam. In Brazil they are usually enjoyed whilst still warm from the oven as a snack with coffee, tea, juice, wine, beer or with meals.

What is the shelf life?
The speciality cheesebreads mix has shelf life of 12 months after the production date.

Can I use a mixer to prepare them?
Yes, place all the ingredients inside the mixer and start to mix with the lower setting in mixer.

How many cheesebreads would I be able to make from a 250g mix?
Our cheesebread dough rises quite a bit, so you’ll be able to make between 26-30 snack breads.

Can I freeze the cheesebreads?
Yes, shape as desired and follow the instructions in the pack on how to freeze. Bake direct from frozen when required.

Can I make larger buns with the mix?
Yes, you can indeed make large buns for sandwiches, for example, but they will require more baking time.

Can I microwave them?
No. Do not microwave your Pão de Queijos. Only use a microwave for a gentle re-heat after being baked as described below.

Can the cheesebreads be re-heated after being baked?
Yes. You can use the microwave to gently re-heat them, but on low power for 5 to 10 seconds depending the strength of your machine.  You can also keep them warm under light after baking.

Is this product only for Coeliacs?
No, most definitely not! Anyone can eat Pão de Queijos; they are absolutely delicious eaten as a snack or as an alternative to bread.