Gluten Free White Bread Flour 1kg
Gluten Free White Bread Flour is a blend milled from naturally gluten free ingredients and natural gum, and is a perfect alternative to wheat bread flour. This is ideal for anyone on a Gluten Free diet who wants to make their own gluten free white bread. (Remember to keep all gluten free utensils and cooking separate from wheat products)
This is a 1kg pack of flour.
Please note: All of our flours are unbleached. The addition of bleaching agents is not permitted in the UK.
Dietary and allergen information:
Made without: nuts, milk, casein, eggs, gluten, soya.
UK Mill does not use: nuts, milk, casein, eggs, gluten, soya.
Suitable for vegetarians & vegans.
Flour blend (rice, potato and tapioca), xanthan gum
|(of which sugars)
|(of which saturates)
5 stars: 7
4 stars: 4
3 stars: 3
2 stars: 3
1 stars: 6
Average Customer Rating:
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Being a master baker for over 37 years people often ask about gluten free bread which until today i have nether made until a family member asked for help! The method was unreal for me with out the need to Knead the dough, also the texture of the dough was very wet, batter like. I'm a strong believer in using fresh yeast in all my bread making which did not disappoint my gluten free loaf, proving and baking like a normal wheat bread. Very impressed with the flavor and light texture of the flour, but it will need eating within 2 days!
I have tried this recipe a few times and it does not work for me. I have also tried following the instructions for my machine and this also does not work. Each time it is disastrous, I am following the method to the exact but no look. please help.
I have also tried this recipie with the SD253 on Gluten Free, Wholemeal and normal bread settings, and been disappointed. It's always the same result: flat as a pancake, consistency of a crumpet. I've measured ingredients very carefully; tried adding Vit C: no improvement; tried adding 10% more water as the mixture seemed so heavy: no improvement.
The only difference is in whether the centre falls in and ends up totally soggy or whether it's more or less a solid flat brick.
I can only assume it's the yeast: I'm using Fermiplan which I keep in the freezer for freshness and works just fine for ordinary bread.
I made this bread following the recipe on the packet for the Breadmaker. The bread looked amazing and was beautiful on the day I made it. However the next day it was dry and crumbly - really awful. I used soya milk instead of ordinary milk.
I made the oven baked bread using this flour yesterday and it worked brilliantly and tastes lovely. I slightly modified the method - once the milk is warmed, add the sugar and yeast, leave and allow to foam for a few minutes and then cool slightly before adding the eggs then continue as per the method on the packet. It more than doubled in size and was very well aerated and soft in the centre. Refreshed today and still as nice
I need to make either a white or brown loaf that is dairy free, gluten free and yeast free would like to know how i can do this with this flour and which would be better white or brown?
Hi,You could try making our gluten free brown soda bread which is free from the ingredients you list above - milk can be replaced with rice milk or soya milk. The recipe can be found: http://www.dovesfarm.co.uk/recipes/gluten-free-brown-soda-bread/
hey i had terrific results every time with this flour. but now i find out im lactose intolerent! what can i use instead of milk. soya went flat as a slab!! HELP! please xxx
Hi Nicola, We would suggest trying rice milk or lactofree instead. I hope this helps! Best wishes, Doves Farm
The recipe on the back says use 310 g of milk should this read 310 ml?
Dear Mr Ham, Yes this is correct - the milk needs to be weighed in a bowl first. Thanks, Doves Farm
An old baker who had run his own business for 40 years once told me that the secret of any good bread was AIR - particularly for brown breads. Consequently I now start any bread making session on the dough setting, which lasts 90 minutes on most bread makers. When the 90 minutes are up my bread maker reverts to the normal bread cycle (3 hours) and I then start it on that programme. Thus it takes me 4.5 hours to make a loaf, but the results are worth it as the loaf is much lighter and tastier. Obviously the gluten-free loaf does not rise so much but it still gets the thumbs-up from my wife. I hope this tip might be of help to some of you.
I tried twice to bake the braed but it comes out so hard and heavy! I could manage to cut and eat it only when I took it out from the oven. The next day, the bread had totaly changed "character". If anyone can advise me...