FREEE Gluten Free White Bread Flour 1Kg

Brand

FREEE

Features

Home Baking, Gluten Free, Kosher - KLBD, Parve

Pack Size

1

Unit (free text)

Kg

Ingredients

Flour Blend (Rice, Tapioca, Potato), Thickener (Xanthan Gum)

For allergens, see ingredients in bold

Recycling Other Text

Packaging material: paper

Company Name

Doves Farm Foods Ltd.

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Social Media

Facebook, Instagram, YouTube @FreeeFoods / freee-foods.co.uk

Other Information

Crossed Grain Symbol - CUK-M-144, CUK-G-017

Manufacturers Address

Doves Farm Foods Ltd., UK: Salisbury Road, Hungerford, RG17 0RF, UK. EU: Via Giuseppina 124, 26048 Sospiro, Cremona, IT.

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

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. Unlock a world of FREEE baking with our back of pack recipes. You can visit freee-foods.co.uk for more recipe inspiration and browse our award winning FREEE breakfast cereals, pasta, cookies and oat bars.

Return To

Doves Farm Foods Ltd., Salisbury Road, Hungerford, RG17 0RF, 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. White Oven Baked Bread Oven 220°C, Fan 200°C, 425°F, Gas 7 2 Egg whites (or 20g FREEE Chickpea Flour + 40ml water) 2 tbsp Sugar 1 tsp Salt 6 tbsp Oil 1 tsp Vinegar 425ml Water 500g FREEE White Bread Flour 2 tsp Quick yeast, Oil for tin 1. Rub some oil around the inside of a 1kg/2lb bread tin. 2. Put the egg whites (or chickpea flour + water), sugar, salt, three spoons of the oil, vinegar, and water into a bowl and whisk together. 3. Add the flour and yeast, whisking to a smooth, thick batter. 4. Drizzle the remaining three spoons of oil over the sticky batter and, using a spatula turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass. 5. Tip the doughy mass into the prepared tin and smooth the top. 6. Invert a large mixing bowl over the tin and leave until the dough has risen to 7mm/1/4" below the top of the tin, about 60-90 minutes. 7. Pre-heat the oven and bake for 55-60 minutes. 8. Turn out the loaf onto a wire rack and allow to cool completely before slicing. Bread Machine White Loaf Medium 2.4 lt pan, Large 3 lt pan Egg whites: Medium 2, Large 3 (or FREEE Chickpea Flour + water): (Medium 20g + 60ml, Large 30g + 90ml) Sugar: Medium 2 tbsp, Large 3 tbsp Salt: Medium 1 tsp, Large, 1 1/2 tsp Oil: Medium 6 tbsp, Large 9 tbsp Vinegar: Medium 1 tsp, Large 1 1/2 tsp Tepid Water: Medium 350ml, Large 425ml FREEE White Bread Flour: Medium 500g, Large 750g Quick yeast: Medium 2 tsp, Large 3 tsp 1. Put the egg whites (or chickpea flour + water), oil, vinegar, sugar, salt and water into a bowl and whisk well. 2. Pour this into the machine pan. 3. Add the flour and sprinkle the yeast on top. 4. Close the lid and start the machine on a gluten free bread or basic rapid programme with a dark crust option. 5. When cooked remove the bread from the pan and allow to cool completely before slicing. Tomato and Mozzarella Pizza Oven 200°C, Fan 180°C, 400°F, Gas 6 1 Egg white (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water) 1 tbsp Sugar 1/2 tsp Salt 2 tbsp Oil 1/2 tsp Vinegar 200ml Water 250g FREEE White Bread Flour 1 tsp Quick yeast 200g Large tomatoes 100g Cherry tomatoes 125g Mozzarella 25g Parmesan, grated 1tbsp Olive oil, Salt and pepper, Oil for tin, Fresh basil, to serve 1. Rub some oil around the inside of a large baking tray and pre-heat the oven. 2. Put the egg white (or chickpea flour + water), sugar, salt, 2 spoons of oil, vinegar, and water into a bowl and whisk them together. 3. Add the flour and yeast, whisking to a smooth, thick batter. 4. Tip the batter onto the prepared baking tray, pushing it out to the edges. 5. Slice the large tomatoes, quarter the cherry tomatoes and scatter these over the dough. 6. Tear the mozzarella into chunks, dot it over the pizza and sprinkle the parmesan on top. 7. Drizzle the spoon of olive oil over the pizza and season with salt and pepper. 8. Leave to rise for 20 minutes. 9. Bake for 30-35 minutes. Tear and scatter basil leaves over the cooked pizza.

Regulated Product Name

A blend of naturally gluten free flours

Company Address

Salisbury Road, Hungerford, RG17 0RF, UK.