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
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5 stars: 10
4 stars: 6
3 stars: 3
2 stars: 3
1 stars: 6
Average Customer Rating:
Share your thoughts with other customers:
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.
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.
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
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
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.
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