Freee Gluten Free Plain White Flour 1kg

Our special FREEE flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

My love of baking, together with the gluten free demands within my family, led me to create a flour blend that is the perfect alternative to gluten containing flours. The result is this award winning Plain White Flour, a gluten free store cupboard essential. Today there is an increasing need for foods free from gluten and other allergens including milk, peanut, egg and soya.

Home Baking, Free from Gluten, Kosher - KLBD, Parve

United Kingdom

Gluten Free Pastry
This pastry will appear a little wet at first but will absorb the liquid when it is resting.
Oven according to your recipe
200g/8oz Plain White Flour Blend
100g/4oz Butter
4tbsp Cold water
1. Using a fork mash the butter into the flour until it has the appearance of lumpy breadcrumbs.
2. Stir in the water and bring the pastry together into a ball of dough.
3. Wrap in cling film and rest pastry for at least 30 minutes.
4. Roll the pastry out on a floured surface, between two pieces of cling film or simply press into the baking dish using your fingers.
5. Add your filling and cut away any pastry that hangs over the edge of the dish.
6. Bake according to your recipe.

Gluten Free Victoria Sponge
Use this flour with added baking powder to make great sponge cakes. The cake mixture needs to be a little sloppy but will quickly absorb the liquid.
Oven 190C/Fan 170C/375F/Gas 5
150g/6oz Softened butter
150g/6oz Caster sugar
2 drops Vanilla essence
2 Eggs
1 tsp Baking powder
150g/6oz Plain White Flour Blend
3tbsp Milk (or soya/rice milk)
3 tbsp Jam
1tsp Icing sugar
1. Cream the butter, sugar and vanilla together until light and fluffy.
2. Beat in the eggs one at a time followed by the baking powder, flour and milk.
3. Divide between 2 oiled and lined 20cm/8\ round baking tins.
4. Bake in a pre heated oven for 15/20 minutes.
5. Turn the cakes out on to a wire rack to cool.
6. Spread jam on top of one sponge and place the other on top.
7. Dust the top with sieved icing sugar.

Chocolate Sponge Cake
Combine the Victoria Sponge ingredients with the following additional ingredients to make chocolate sponge layers.
1tbsp Cocoa
3tbsp Chocolate spread
1. Follow the Victoria Sponge recipe adding the cocoa after the flour.
2. Bake as per the recipe and when cold sandwich layers together with chocolate spread instead of jam.

Gluten Free White Sauce
This basic white sauce can easily be transformed with the addition of grated cheese or sliced mushrooms and is ideal for pouring over cooked vegetables.
50g/2oz Butter
50g/2oz Plain White Flour Blend
425ml/15floz Milk (or soya/rice milk)
to taste Salt & pepper
1. Gently heat the butter, flour and milk in a saucepan stirring all the time.
2. Continue stirring as the sauce thickens and bring to the boil to cook.
3. Add seasoning to taste.

Apple Crumble
Oven 170C/Fan 150C/325F/Gas 3
250g/10oz Plain White Flour Blend
150g/6oz Caster sugar
125g/5oz Butter
450g/1lb Cooking apples
75g/3oz Brown sugar
4 Cloves
1. Combine the flour, caster sugar and butter with a fork until the mix resembles breadcrumbs.
2. Peel & slice the apples into a deep ovenproof dish. Mix in the brown sugar & cloves.
3. Spread the flour mixture over the fruit & bake in a preheated oven for 50/60 minutes.

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 Pancakes
150g FREEE Plain White Flour
1 tsp FREEE Baking Powder
1 Egg (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
150ml Milk (or vegan milk)
1 Banana, thinly sliced
Oil for pan
Syrup for serving

1. 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 Brownies
Oven 180C, Fan 160C, 350F, Gas 4
150g Plain chocolate
100g Butter (or vegan butter)
200g Sugar
100g FREEE Plain White Flour
1 tsp FREEE Baking Powder
3 Eggs (or 3 tbsp FREEE Chickpea Flour + 6 tbsp water)
Butter for tray

1. 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 Pastry
200g FREEE Plain White Flour
100g Butter (or vegan butter)
8-9 tbsp Cold water
Flour for dusting
Butter for dish

1. 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 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

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.

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.

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

Doves Farm Foods Ltd,
Via San Geroldo, 4,
26100 Cremona,
Italy.

United Kingdom

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