FREEE Gluten-Free Plain White Flour Blend - 1kg Bag

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.Banana Pancakes150g FREEE Plain White Flour1 tsp FREEE Baking Powder1 Egg (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)150ml Milk (or vegan milk)1 Banana, thinly slicedOil for panSyrup for serving1. Put the flour and baking powder into a large bowl or jug and stir to combine.2. Beat in the egg (or chickpea flour + water) and milk to make a smooth batter.3. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.4. Pour batter into the pan to make 75mm/3" circles.5. Carefully put a few banana slices onto each circle and cook on a medium heat for 2-3 minutes. When bubbles appear on the surface and the base is golden reduce the heat to low.6. Turn the pancakes over and cook the other side for 1-2 minutes.7. Transfer cooked pancakes to a plate and repeat until the batter is used.8. Serve warm with syrup of your choice.Chocolate BrowniesOven 180°C, Fan 160°C, 350 °F, Gas 4150g Plain chocolate100g Butter (or vegan butter)200g Sugar100g FREEE Plain White Flour1 tsp FREEE Baking Powder3 Eggs (or 3 tbsp FREEE Chickpea Flour + 6 tbsp water)Butter for tray1. Rub some butter around the inside of a 15x20cm/6x8" baking tray or insert a baking liner and pre-heat the oven.2. Gently melt together the chocolate and butter.3. In another bowl mix in the sugar, flour and baking powder.4. Break the eggs into a large bowl, beat to combine then beat in the flour mix.5. Stir in the melted chocolate and butter.6. Pour into your prepared baking dish and bake for 22-30 minutes.7. Cut into squares or slices before serving warm or cold.Shortcrust Pastry200g FREEE Plain White Flour100g Butter (or vegan butter)8-9 tbsp Cold waterFlour for dustingButter for dish1. Rub some butter around the inside of your baking dish or tart tray and pre-heat the oven according to your recipe.2. Put the flour and butter into a large bowl.3. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.4. Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough - it will appear a little wet but will absorb liquid while resting.5. Cover the pastry dough and leave to rest for 15 minutes.6. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.7. Roll the pastry into a circle 50mm/2" larger than your dish and lift it into the dish or simply press it into the baking dish using your fingers.8. Cut away any pastry that hangs over the edge of the dish.9. Fill and bake according to your recipe.

Bag

Full Product Name:A blend of naturally gluten free floursStorage:Best before: see top.To keep your flour at its best, roll down the top after use and store in a cool dry place.Safety Warning:Always cook flour before consumption.Origin:Milled in the UK with EU & Non-EU RiceAdditional Information:Crossed Grain Symbol - CUK-M-144, CUK-G-017