Gluten Free White Bread Flour 1kg

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/

Hi Nicola, We would suggest trying rice milk or lactofree instead. I hope this helps! Best wishes, Doves Farm

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...

We have a Panasonic SD253 and have had no luck using the gluten free setting and this flour. The bread hardly rises and is very heavy. We've followed both the recipe on the back of the packet and the one in the manual, both using the GF setting on the machine. Can anyone help please? It's driving us mad!

made a small loaf following the recipe on the reverse of this bread flour it has a firm texture
cuts really well tastes & nice,4 milk i use full cream sainsburys jersey milk..

first time using this flour today - much easier than other breads to knead,(did by hand) didnt rise as such - but not ever had gluten/wheat free bread before. choose it as an alternative to normal white bread. agree was a little cakey - but much nicer than spelt bread. so could def. get used to it. had it warm with feta cheese. delicious. only query is that can you make it without the sugar or the reduced amount as found it a bit sweet. will def buy again. :-)

I too found the finished product to be a bit cakey.
I enjoyed it far more really thinly sliced and toasted. It's a cross between a crispbread and melba toast and just perfect with cheese, pate etc!

I make this bread via the packet recipe in my Panasonic machine but I use the normal bread setting, not the gluten free one. The loaf always comes out well, although it's a little bit cakey. The brown version is better, I think.