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

Free From Gluten Plain White Flour 1kg

Our special flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.  

This is a 1kg pack of flour.


Customer rating: CakeCakeCakeCakeQuarter Cake 21 customer reviews

£2.19 (£0.22/100g)

Dietary and allergen information:

Gluten free


Flour blend (Rice, Potato, Tapioca, Maize & Buckwheat).

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 1484kJ
Energy 350kcal
Fat 0.9g
of which saturates 0.2g
Carbohydrate 80.1g
of which sugars 0.4g
Fibre 1.0g
Protein 4.8g
Salt 0.03g

Customer reviews

21 Reviews
5 stars: 15
4 stars: 0
3 stars: 3
2 stars: 3
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs Sylvia Flynn

03 Apr 2017 | 16:32 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Not so much a review, as a request for info.
Just made the first loaf as per instructions. The rising went ok, but in the over it started to flatten out as the cooking went on, and was starting to burn on the top after 35 minutes.
I took it out and left to cool, top is very crispy but it has now sunk in the middle. Any ideas please advise.

By Ms Mary Bryan

04 Feb 2017 | 12:54 GMT

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Very disappointed. Made Parkin to usual recipe but with gluten free flour and added water.Result too crumbly to cut.My gluten intolerant , parkin loving daughter will be very dissapointed

By Ms Tabitha Hrynick

22 Sep 2016 | 09:11 BST

Rating: CakeCakeCakeCakeCake

Have purchased the Gluten Free White Bread flour many times and happily used it in my breadmaker following the recipe offered on the package. However, this last time, I accidentally purchased this gluten free 'Plain White' flour and I'm wondering if I can also use it for making the same gluten free loaf??? What's the difference between the two? Thanks!

By Ms Kim Hetherington

14 Jan 2015 | 14:55 GMT

Rating: CakeCakeCakeCakeCake

Dear Doves, Thank you for your great flours ! Below I see a previous post asking the proportions ? Whilst not giving the recipe away. I need to know for my friends very sick boy if we are overloading him with rice flour ? As its the first ingredient mentioned I realise it's the highest content. But at a high or low percentage to the others. Because, at the moment we are cutting all rice in his diet and he is missing out on his two favs fried rice and rice pudding. Please please please inform me whether what we are doing isnt necessary. Thank you, Kim

Dear Kim, we are not able to tell you the exact proportions we use but we can say the amount of rice flour in this gluten free flour blend is approximately half. We hope this helps. All the best from the team here at Doves Farm

By Mrs kate bolton

05 Oct 2014 | 15:36 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I have just used this flour in my bread maker following your gluten free recipe on this site but it hasn't gone to a dough it is still very runny i have tried it twice and now i am getting frustrated, i haven't left it to do a full bake as the mixture looked too runny,help what am i doing wrong?

By Miss Michelle Kickham

16 Sep 2014 | 19:03 BST

Rating: CakeCakeCakeCakeCake

This is definitely by far the best flour blend available. It works 1:1 in most cases. To the person below, i've found that adding 1 Tbsp ground flaxseed aids in structure. If you can handle eggs, try an extra egg white in the mix. Xanthan gum aids in structure but can be verrrry gummy. The flaxseed is my favourite! (a little trick is to replace 1 Tbsp (per 135g) of your flour with 1 Tbsp buckwheat flour. This REALLY makes a difference.)
Thanks Doves Farm, you're the best! Can I ask, are all of your flours/flour blends organic and non-GMO? Im pretty sure they are i just wanna be sure!! xxx

By Mr Paz Sarmah

28 Apr 2014 | 22:12 BST

Rating: CakeCakeCakeCakeCake

Your flour has been a great replacement for our usual plain flour in our brownies - the taste remains just as good and the brownies moist. however the brownies come out more crumbly and cakey - anything we can do to have a denser texture that holds its shape better?

By Ms Evelyn Hwang

14 Mar 2014 | 03:06 GMT

Rating: CakeCakeCakeCakeCake

What are the proportions of the different flours if I want to mix them up myself to get this blend?

Hi Evelyn. We work to our own special recipe that was developed over many years of trial and error and are afraid we cannot give away our best hints and tricks. We do all the hard work so you don't have to :)

By Mrs linda kellaway

20 Oct 2013 | 20:41 BST

Rating: CakeCakeCakeCakeCake

ifound your gluten free flours are the best tryed others but yours make great cakes,pastery,bread etc the hole family eats the food i make, though its my husband that canot have wheat,gluten,every one says its the best they have tasted so a big thank you for making the gf flour etc

By Mrs Elaine Wynne

20 Oct 2013 | 11:41 BST

Rating: CakeCakeCakeCakeCake

Dear Dove Farm, I use your gluten free Flours and they are lovely to bake with. I was wondering if you could tell me what vitamins and minerals your flour contain. Elaine

This is not something our Technical Team currently measure. We do not add any vitamins or minerals to the flour, so their levels would be typical of those associated with the ingredients. These will be quite low, typical of flours & starches.