1. Heat 1 tbsp vegetable oil in large frying pan over medium heat. Add 1 chopped onion, 2 crushed garlic cloves, 2 tsp grated ginger, 1 tbsp coriander, 1 chopped red chilli, and cook for 4 minutes or until golden.
  2. Stir in 400g chopped tomatoes and 2 tsp fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.


  • 1.2 kg YesYouCan Self Raising Flour
  • 800gm red onion medium diced
  • 880gm carrot, medium diced
  • 480ml YesYouCan Chia oil
  • 800gm capsicum red medium diced
  • 200gm flat leaf parsley, finely chopped

Makes 48


  • 1200gm YesYouCan Pizza and Focaccia Bread Mix      
  • 8 Eggs                       
  • 300gm salted Butter                  
  • Salt to taste

Makes 24


  • 1000gm YesYouCan Pizza & Focaccia Bread Mix
  • 10gm sugar
  • 20gm sea salt flakes
  • 100gm margarine
  • 400ml Unsweetened yoghurt + 50ml to brush over bread
  • 100ml milk
  • 90gm Moroccan seasoning

South American-Inspired Gluten Free Empanada recipe

by Chef Sebastian


  • 100gm YesYouCan Multigrain Bread Mix    
  • 1 Diced red bell peppers.        
  • 1 large Diced onions                          
  • 1 large Desiree Diced potatoes                      
  • Smoked lava salt to taste                
  • Black Pepper to taste
Nona’s Italian Style Bolognese Gluten Free & Vegan "Meat" Balls Recipe
by Chef Sebastian
Serve with gluten free pasta or our gluten free YesYouCan Multigrain Bread Mix

Bolognese Base sauce:

  • 180ml Organic tomato puree
  • 2 sprigs lemon thyme chopped fine
  • 2 cloves garlic minced

Gōng xǐ fā cái! Happy Chinese New Year!  In this new recipe, Chef Sebastian teaches us how to make gluten free pork dumplings that everyone can enjoy!  This recipe uses YesYouCan Plain Flour that's gluten free, vegan, and soy free!

    • Sear the chicken on pan with some oil and then roast it in the oven at 170C for 10-15 mins.
    • Let it rest for a while.
    • Slice the onions and tomatoes.
    • Flatten the dough using a rolling pin in the shape of a flat bread.


    • Dice and peel the pumpkin.
    • Put it in an oven tray and season with oil, salt and a bit of pepper.
    • Let it roast at 180C for approx 20 mins.
    • When its cooked, make a paste of it in a blender
    • In a big bowl, whisk together the egg and buttermilk till they combine into a smooth mixture.
    • Add all the dry ingredients to the mixture slowly in 3 parts to prevent formation of lumps and whisk to form a thick batter. The right consistency for this would be when the batter flows down slowly and continuously when poured from a height.

    Serves 4

    For the fish:

    • 100g Yes you can self-rising flour
    • 50g Rice flour
    • 1/4th tsp Turmeric
    • 1 tsp Salt
    • 15g Sugar
    • 160ml Beer (Gluten free lager)
    • 400g flake (or any other fish you wish to use)


    For the kuboos:

    • 280g yes you can self-rising flour
    • 1 egg+ 1 egg white
    • 1 tsp salt
    • 1 tbsp oil
    • 170ml milk 

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