FREEE Gluten-Free Rice Flour - 1kg Bag

Go free from gluten when you bake with our flour. To make your baking also free from dairy try our suggested ingredient swaps, shown in black.Sultana SconesOven 180°C, Fan 160°C, 350 °F, Gas4250g FREEE Rice Flour5 tsp FREEE Baking Powder1 tsp FREEE Xanthan Gum50ml Oil1 tbsp Golden syrup75g Sugar1 Lemon, squeezed100g SultanasWater to mix and brushOil for tray1. Rub some oil around the inside of large baking tray or insert a baking liner and pre-heat the oven.2. Put the rice flour, baking powder and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.3. Drizzle the oil and syrup over the flour and blend with a fork until the mixture resembles breadcrumbs. Stir in the sugar.4. Squeeze the lemon juice into a jug and add water to reach 250ml of liquid.5. Pour the liquid into the bowl and stir quickly to make a soft, spongy dough.6. Stir in the sultanas. Spoon into 12 piles of dough on the prepared baking tray.7. Gently tease the piles of dough into circles, brushing the tops and sides with water.8. Bake for 25-28 minutes, until golden brown.Vanilla CookiesOven 190°C, Fan 170°C, 375 °F, Gas 5100g FREEE Rice Flour1 tsp FREEE Baking Powder75g Butter (or vegan butter)75g Sugar1 tbsp Milk (or vegan milk)2 tbsp Vanilla extract4 tbsp WaterOil for tray1. Rub some oil around the inside of a large baking tray or insert a baking liner and pre-heat the oven.2. Put the flour and baking powder into a bowl and stir to combine.3. Put the butter and sugar into another bowl and beat until smooth. Beat in the milk and vanilla extract.4. Add the prepared flour and mix well. Stir in the water to make a soft dough. If very soft, chill the dough for 10 minutes.5. Divide the mixture into 24-30 pieces and roll each into a ball.6. Transfer the dough balls to the prepared baking tray, flatten them slightly and bake for 20-22 minutes.7. Store cold biscuits in a airtight tin.Pancake Drop Scones75g FREEE Rice Flour1/2 tsp FREEE Baking Powder1/4 tsp FREEE Xanthan GumPinch Salt200ml WaterOil for panSyrup for serving1. Put the flour, baking powder, xanthan gum and salt into a large bowl or jug and stir to combine.2. Add the water and beat to make a smooth batter.3. Lightly oil a frying pan and get it nice and hot.4. Pour batter into the pan to make 75mm/3" circles and cook on a medium heat.5. When bubbles appear on the surface and the base is lightly golden, turn the pancakes over and cook the other side.6. Transfer cooked pancakes to a plate and repeat until the batter is used.7. Serve warm of toasted with syrup.

Bag

Full Product Name:A naturally gluten free flour blend made with brown and white riceStorage: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:Cross Grains Symbols - CUK-M-144, CUK-G-017