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You are here: Home > Flour & Ingredients > Gluten Free White Bread Flour 1kg

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.

Customer rating: CakeCakeCakeHalf CakeEmpty Cake 29 customer reviews

£2.19 (£0.22/100g)

Dietary and allergen information:

Gluten free


Flour blend (rice, potato and tapioca), xanthan gum

Ingredients from more than one country. Milled in the UK.

Storage: to keep your flour at its best, roll down the top after use, store in a cool dry place.  



Typical values per 100g
Energy 1466kJ
Energy 345kcal
Fat 0.7g
of which saturates 0.2g
Carbohydrate 79.9g
of which sugars 0.1g
Fibre 1.1g
Protein 4.8g
Salt 0.13g

Customer reviews

29 Reviews
5 stars: 10
4 stars: 7
3 stars: 3
2 stars: 3
1 stars: 6

Average Customer Rating:

CakeCakeCakeHalf CakeEmpty Cake

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By Miss Claire Timothy

04 Nov 2014 | 12:50 GMT

Rating: CakeCakeCakeCakeEmpty Cake

I tried this and reduced the sugar and subbed in rice milk. It was ok but still had an allergy reaction, do I have to use vinegar?

By Mrs barbara hatherall

25 Aug 2014 | 16:32 BST

Rating: CakeCakeCakeCakeEmpty Cake

I am just trying out a gluten free diet (because of stomach problems) and I have just made my first loaf in my bread maker. Must say i'm quite impressed. But it is rather sweet, can you cut back on the amount of sugar use I would be most grateful for an answer.

Dear Barbara, thank you for your query. This recipe was developed to cope with the idiosyncrasies of baking bread with gluten free bread flour. You could experiment with reducing the sugar but it may affect the ability of the yeast to raise the dough and decrease loaf volume. We hope this helps. All the best from Doves Farm

By Mrs evelyne johnson

02 Aug 2014 | 13:44 BST

Rating: CakeCakeCakeCakeCake

i have made this recipe but swapped the yeast for bicarbonate of soda and used room temperature buttermilk, otherwise follow instructions and it is really tasty. looks like a Madeira cake, same sort of texture but a little more crusty.

By Mrs rachel fugill

05 Mar 2014 | 13:22 GMT

Rating: CakeCakeCakeCakeCake

Ihave been making bread for a while the normal way just bought the gluten free to try as my husband has a problem with wheat tried your receipe but it was too moist not sticky ot elastic like the ordinary bread. checked your web just to see if i made it correct on one of your answers it says use 310gs of milk my packet says 310 ml please advise correct receipe cheers

By Mrs Anne Marie Bostock

02 Mar 2014 | 17:29 GMT

Rating: CakeCakeCakeCakeCake

This flour and the recipe recommended produce a super loaf. With having the eggs and milk in the recipe the texture is more like a brioche but it's really lovely. This is the best flour I have found for using in a bread maker. I'm a total convert

By Dr Peter Ashby

09 Oct 2013 | 14:10 BST

Rating: CakeCakeCakeCakeEmpty Cake

This flour is most useful though I tend to add 10% gram flour and 10% cornflour. I have recently bought some guar gum which states it is to be used in a 1:2 ratio with xanthan gum. Could you please advise how much xanthan gum is in the GF white bread flour per weight.

By Mr Mike Armstrong

24 Apr 2013 | 08:52 BST

Rating: CakeCakeCakeCakeEmpty Cake

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!

By Mrs Debbi Gittoes

07 Jan 2013 | 12:30 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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.

By Dr Derek Roberts

12 Nov 2012 | 22:47 GMT

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

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.

By Mrs Monica Keane

01 Oct 2012 | 17:00 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

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.