Freee Gluten Free White Bread Flour 1kg

Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat. Follow our recipes to make bread in your oven or bread machine.

To create a white loaf without gluten I had to rethink many of the usual bread making rules so I started by blending naturally gluten free flours. This White Bread Flour was the result of many trials and bakes and it has made numerous delicious loaves ever since. Today there is an increasing need for foods free from gluten and other allergens including milk, peanut and egg.

Home Baking, Gluten Free, Kosher - KLBD, Parve

United Kingdom

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

Best before: see top.

Oven Baked White Bread
Follow this basic recipe to bake a great alternative to wheat based bread. We do not recommend using traditional bread recipes with gluten free flour.
Oven 220C/Fan 200C/425F/Gas 7
450g/16oz White Bread Flour
1/2tsp Salt
2tsp Quick yeast
2tbsp Sugar
325ml/11floz Warm milk
1tsp Vinegar
2 Eggs
6tbsp Oil
1. Mix together the flour, salt, yeast and sugar.
2. In a large bowl beat in the milk, vinegar and eggs.
3. Add the flour and mix to form a sticky dough.
4. Continue mixing adding the oil.
5. Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in warm place for 1 hour.
6. Bake in a pre heated oven for 40/45 minutes.

Family Pizza
Combine the white bread ingredients with the following additional ingredients to make great family pizza.
Oven 200C/Fan 180C/400F/Gas 6
6tbsp Tomato puree
1 Onion sliced
2 Courgettes sliced
1tbsp Mixed herbs
100g/4oz Grated cheese
1. Follow the oven baked bread recipe and spread the dough out onto a large oiled oven dish.
2. Spread the top with tomato puree and cover with sliced onion and courgette, mixed herbs and grated cheese.
3. Leave to rise for 30 minutes then bake in a pre heated oven for 40/45 minutes.

Machine White Bread
To follow our recipe select one of the following basic quantities of flour and corresponding amounts of salt, yeast, sugar, vinegar, oil and milk. Alternatively select the special gluten free programme and recipe if available on your machine.
Milk: Medium; 310g/12oz, Large; 465g/18oz
Vinegar: Medium; 1tsp, Large; 1 1/2tsp
Oil: Medium; 6tbsp, Large; 9tbsp
Eggs: Medium; 2, Large; 3
Flour: Medium; 450g/16oz, Large 675g/24oz
Salt: Medium; 1tsp, Large; 1 1/2tsp
Sugar: Medium; 2tbsp, Large; 3tbsp
Yeast: Medium; 2tsp, Large; 3tsp
1. Weigh the milk into a bowl then beat in the vinegar, oil and eggs. Pour this into the machine pan.
2. Add the flour, salt and sugar to the pan and stir with a spoon.
3. Sprinkle the yeast on top.
4. Start machine on normal bread programme.
5. After a few minutes mixing, lift the machine lid and using a plastic spatula scrape down the sides of the pan. Do not use fingers.
6. Continue machine on normal baking programme.

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 220C, Fan 200C, 425F, 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 200C, Fan 180C, 400F, 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.

Bag

Full Product Name:
A blend of naturally gluten free flours

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.

Safety Warning:
Always cook flour before consumption.

Origin:
Milled in the UK with EU & Non-EU Rice

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

FREEE

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

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.

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

EU: Via Giuseppina 124,
26048 Sospiro,
Cremona,
IT.

United Kingdom

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