Freee Gluten Free Self Raising White Flour 1kg

Brand

Freee

Features

Home Baking, Free from Gluten

Pack Size

1

Unit (free text)

Kg

Ingredients

Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)

For allergens, see ingredients in bold

Web Address

freee-foods.co.uk

Company Name

Doves Farm Foods Ltd

SEO Metatag

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Social Media

Facebook, Instagram and YouTube @FreeeFoods

Other Information

Crossed Grain Symbol - GB-173-026, CUK-G-017

Manufacturers Address

Doves Farm Foods Ltd, Salisbury Road, Hungerford, RG17 0RF, UK.

Storage

Best before: see top. To keep your flour at its best, roll down the top after use and store in a cool dry place.

Further Description

You can visit freeelfoods.co.uk for more recipe inspiration and browse our award winning Freee breakfast cereals, pasta, cookies and oat bars. We are so pleased you've chosen our naturally gluten free flour! For hundreds of delicious gluten free recipes visit us at freee-foods.co.uk.

Return To

Doves Farm Foods Ltd, Salisbury Road, Hungerford, RG17 0RF, UK. freee-foods.co.uk

Brand Marketing

My gluten free journey began in 1978 when I discovered how difficult it was to find suitable grains and foods for a gluten free diet. The distinctive attributes of alternative grains and their ability to create spectacular dishes is still my inspiration.| Clare Founder. Freee

Safety Warning

Always cook flour before consumption.

Recipes

Go free from gluten when you bake with our flour blend. To make your baking also free from dairy and/or egg try our suggested ingredient swaps, shown in black. Chocolate Chip Fairy Cakes Oven 200°C, Fan 180°C, 400°F, Gas 6 100g Butter (or plant butter) 100g Caster sugar 2 Eggs (or 2 tbsp Freee Gram Flour + 1 tbsp water) 100g Freee Self Raising Flour 2 tbsp Milk (or plant milk) 75g Plain Chocolate Chips 12 Fairy cake cases 100g Icing sugar 1 tbsp Cocoa 100g Butter (or plant butter) 1 tbsp Plain Chocolate Chips to decorate Fairy Cakes 1. Pre-heat the oven and stand the cake cases in the holes of the tart trays. 2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy. 3. Break the eggs into the bowl one at a time and beat well (or beat in the gram flour + water). 4. Sieve the flour into the bowl and stir to combine. 5. Stir in the milk. 6. Add the chocolate chips and mix thoroughly. 7. Divide the mixture between the prepared cake cases. 8. Bake for 23-28 minutes. 9. Transfer the cakes onto a wire rack and leave to cool. Chocolate Topping 1. Sieve the icing sugar and cocoa into a bowl and stir to combine. 2. Put the butter into another bowl and beat until soft. (Recipe continues above.) 3. Add the prepared sugar, a little at a time, stirring to make a smooth icing. 4. Divide the icing between the cold cakes, spreading it over the tops. 5. Pop a few chocolate chips on the top to decorate the cakes. Victoria Sponge 180°C, Fan 160°C, 350°F, Gas 4 175g Freee Self Raising Flour 175g Butter, softened 4 Eggs 175g Caster sugar 4 tbsp Jam 50g Cream 2 tsp Icing sugar 1. Rub some oil around the inside of two 18cm/7" round baking tins or insert baking liners and pre-heat the oven. 2. Sieve the flour into a large bowl. 3. Add the butter, eggs, sugar and beat well. 4. Divide the mixture between the prepared baking tins. 5. Bake for 30-35 minutes, until the cakes are just brown and start to come away from the side of the tin. 6. Turn the cakes out on to a wire rack, remove the liner if used, and leave to cool. 7. Spread jam onto one cold sponge. 8. Whip the cream and spread it over the jam. 9. Place the second sponge on top. 10. Sieve the icing sugar over the cake.

Regulated Product Name

A blend of naturally gluten free flours

Company Address

Salisbury Road, Hungerford, RG17 0RF, UK.

Provenance Statement

Milled in the UK