FREEE Gluten-Free Self-Raising Flour - 1kg Bag

Recipe - No nutsIngredients - No nutsFactory - UK Flour mill: no nuts

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 CakesOven 200°C, Fan 180°C, 400 °F, Gas 6100g Butter (or vegan butter)100g Caster sugar2 Eggs (or 2 tbsp Freee Chickpea Flour + 1 tbsp water)100g FREEE Self Raising Flour75g Plain Chocolate Chips2 tbsp Milk (or vegan milk)12 Fairy cake cases100g Icing sugar1 tbsp Cocoa100g Butter (or vegan butter)1 tbsp Plain Chocolate Chips to decorateFairy Cakes1. Stand the cake cases in the holes of a tart tray.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 chickpea 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 Topping1. Sieve the icing sugar and cocoa into a bowl and stir to combine.2. Put the butter into another bowl and beat until soft.3. Add the prepared sugar, a little at a time, stirring to make a smooth icing.4. Divide the buttercream between the cold cakes, spreading it over the tops.5. Pop a few chocolate chips on the top to decorate the cakes.Victoria Sponge180°C, Fan 160°C, 350 °F, Gas 4175g FREEE Self Raising Flour175g Butter, softened4 Eggs175g Caster sugar4 tbsp Jam50g Cream2 tbsp Icing sugar1. 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.

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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 UKAdditional Information:Crossed Grain Symbol - CUK-M-144, CUK-G-017