The Australian Women’s Weekly Food

Super starts



cooking-oil spray
4 eggs
4 rindless gluten-free bacon slices (260g)
1 tablespoon dairy-free spread
150g button mushrooms, sliced thinly
60g baby spinach leaves
2 tablespoons gluten-free barbecue sauce


2 eggs
1 cup (135g) gluten-free self-raising flour
⅓ cup (50g) buckwheat flour
⅓ cup (45g) gluten-free plain flour
⅓ cup (50g) gluten-free cornflour
1½ teaspoons salt
⅔ cup (160ml) soy milk
⅔ cup (160ml) water

1 Make gluten-free wraps.

2 Spray a medium frying pan with oil; cook eggs over medium heat. Transfer to a plate; cover to keep warm.

Cook bacon in the same pan until crisp; transfer to plate,

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