FREEE Gluten-Free Brown Bread Flour - 500g Bag

Oven Baked Brown BreadFollow 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 220 ºC/Fan200 ºC/425 ºF/Gas 7450g Brown Bread Flour1/2tsp Salt2tsp Quick yeast2tbsp Sugar350ml Warm milk1tsp Vinegar2 Eggs6tbsp Oil1. 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 a warm place for 1 hour.6. Bake in a pre-heated oven for 40/45 minutes.Fruity Brown LoafCombine the brown bread ingredients with the following additional ingredients to make a delicious fruited bread.Oven 200°C/Fan180°C/400 °F/Gas 650g/20z Currants50g/2oz Chopped dried apricots50g/2oz Chopped mixed glace peel75g/3oz Brown sugar1tsp Mixed spice1. Mix together the flour, salt, yeast, currants, apricots, mixed peel, sugar and spice.2. In a separate bowl beat together the milk, vinegar, and eggs then add this to the flour and mix to form a sticky dough.3. Put the dough in an oiled 1kg/2lb bread tin.4. Cover and leave to rise in a warm place for 1 hour.5. Bake in a pre heated oven for 40/45 minutes.Machine Brown BreadTo 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 320g, Large 480gVinegar: Medium 1tsp, Large 1 1/2tspOil: Medium 6tbsp, Large 9tbspEggs: Medium 2, Large 3Flour: Medium 450g, Large 675gSalt: Medium 1tsp, Large 1 1/2tspSugar: Medium 2tbsp, Large 3tbspYeast: Medium 2tsp, Large 3tsp1. 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 on normal baking programme.

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

Oven Baked Brown BreadOven 220°C, Fan 200°C, 425 °F, Gas 72 Egg whites1 tbsp Sugar1 tsp Salt6 tbsp Oil1 tsp Vinegar460ml Milk500g FREEE Brown Bread Flour2 tsp Quick yeastOil for tin1. Rub some oil around the inside of a 1kg/2lb bread tin.2. Put the egg whites, sugar, salt, three spoons of the oil, vinegar, and milk into a bowl and whisk together.3. Add the flour and yeast, whisking to make a thick, smooth batter.4. Drizzle the remaining three spoons of oil over the 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 top of 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 cooked loaf to cool on a wire rack and allow the bread to cool completely before slicing.Bread Machine Brown LoafMedium2.4 lt panEgg whites 2Milk 530mlOil 6 tbspVinegar 1 tspFREEE Brown Bread Flour 500gSugar 1 tbspSalt 1 tspQuick yeast 2 tspLarge3 lt panEgg whites 3Milk 730mlOil 9 tbspVinegar 1 1/2 tspFREEE Brown Bread Flour 750gSugar 1 1/2 tbspSalt 1 1/2 tspQuick yeast 3 tsp1. Put the egg whites, milk, oil and vinegar, into a bowl and whisk well.2. Pour this into the bread machine pan.3. Add the flour, sugar and salt.4. Sprinkle the yeast on top.5. Check the pan is locked into position and close the lid.6. Select the gluten free bread program if available, alternatively use a basic rapid setting.7. Select the dark crust option if available.8. Start the machine.9. Carefully remove the bread pan from the machine as soon as it has finished baking.10. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf.11. Cool the bread on a wire rack.12. For best results wait until the bread is cold before slicing.

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