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Free From Gluten Brown Bread Flour 1kg

Blended from naturally gluten free ingredients, use this flour as an alternative to bread flour made from wheat. Follow our recipes to make brown bread in your oven or bread machine.

This is a 1kg pack.

 

Customer rating: CakeCakeCakeQuarter CakeEmpty Cake 32 customer reviews

£2.35 (£0.24/100g)

Dietary and allergen information:

Gluten free

Ingredients:

Flour blend (rice, tapioca, potato, buckwheat and carob), sugar beet fibre, 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.  

Nutrition

Typical values per 100g
Energy 1406kJ
Energy 331kcal
Fat 0.9g
of which saturates 0.2g
Carbohydrate 75.1g
of which sugars 0.5g
Fibre 5.3g
Protein 5.6g
Salt 0.12g

Customer reviews

32 Reviews
5 stars: 16
4 stars: 2
3 stars: 1
2 stars: 3
1 stars: 10

Average Customer Rating:

CakeCakeCakeQuarter CakeEmpty Cake

Share your thoughts with other customers:

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By Mrs Sarah Higgins

02 Apr 2017 | 19:56 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Very upset and disappointing- First time buying from Doves farm. Spend £18 including postage for this flour (and a few others to try). A brown brick. Solid, does not rise. Tastes horrid. DO NOT WASTE YOUR TIME OR MONEY! Very upset- this recipe used half of my packet of flour 500g and for nothing! A very unhappy first time customer!

By Mr Steve Downing

25 Jan 2017 | 18:27 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Following two failures noted below I have tried two more times. Small adjustments like one egg white, extra xanthan, baking powder, milk and water mix, playing slightly with the flour: liquid ratio. Results? Just the same as before, unrisen bricks. As I do not have this problem with the white flour, my conclusion is this brown flour is unfit for purpose.

By Ms Amanda Josiah

20 Jan 2017 | 22:14 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Does the company actually read these reviews? because if they did they would make some needed improvements. I have had 3 attempts at making the so called wonderful moist bread and frankly it is awful it just does not rise and really heavy . I wish I would have read these reviews before buying 10 packets something I would not recommend to anyone wanting to make Dove farm gluten free brown bread

By Mrs Sandra Putnam

16 Jan 2017 | 21:14 GMT

Rating: CakeCakeCakeCakeCake

Makes great bread if you tweak the recipe. For me the MAGIC MISSING NGREDIENT is a teaspoon of guar gum - this helps the dough stick together rather than being a sloppy mess.
Also I don't use any vinegar (personal preference), only use 1 egg, 4 tblspns olive oil and only 1 teaspoon sugar. Instead of milk I use a 50/50 milk/water mix.
Hope this helps!

By Mr Steve Downing

07 Jan 2017 | 13:55 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

A complete waste of time and ingredients. Used recipe supplied with Panasonic 2500 [water and one egg] and today recipe on packet [milk and two eggs] followed to the letter, fresh yeast, everything at warm room temperature. Results two un-risen bricks. With so many people having this problem Doves should be offering compensation. Do the maths these very old reviews do not equate to 4 stars.

By Mrs Claire Rabanal

01 Jan 2017 | 21:20 GMT

Rating: CakeCakeCakeCakeEmpty Cake

The first time I used this flour I followed the recipe on the packet - disaster. I don't understand why you would put eggs in bread? I just followed my normal bread making recipe and added a teasp of bicarbonate of soda to help the rising. Simple and works - loaf is denser than non gluten free but at least it is edible.

By Mr Philip Hunter

20 Jul 2016 | 12:49 BST

Rating: CakeCakeCakeCakeCake

Wheat free baking is more tricky than baking with wheat flour, so it is easier to have a failure. Here is an example of a loaf baked in the past two days, following the recipe to the letter. http://transcendental-kitchen.blogspot.co.uk/2016/07/wheat-and-gluten-free-brown-loaf.html If the loaf isn't rising properly, use a stronger yeast, and it is good advice to use an oven thermometer for reliable results.

By Mr Rod Duggan

31 May 2016 | 16:50 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

oh dear, just like the results with the white bread flour, I've made another loaf that is only suitable for holding open the back door. I followed the recipe carefully, and have ended up with very dense slightly underdone loaf of bread with an armour plated one cm thick crust. I will be throwing the remainder of the flours away and not wasting any more time and expense on this bread.

By Mr Malcolm Smy

21 Feb 2016 | 18:45 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I should have selected a one star rating but as I was typing my computor timed out so I refreshed my page, lost my review and had to re-type, forgetting to re select the star rating, I wish I could select a zero star rating.

By Mr Malcolm Smy

21 Feb 2016 | 18:42 GMT

Rating: CakeCakeCakeCakeCake

Doves,your gluten free brown flour is a joke, this is the second batch of 6 pks that I have purchased from you, I thought I would give you the benefit of the doubt based on your "new recipe" but no, still a complete waste of time, ingredients and money.