Gluten Free/ Product review/ Wheat Free

Gluten and Wheat Free Bread Flour

Thought I would share a small gem of a product from the lovely Doves Farm. There Gluten and Wheat Free Bread Flour is a must have store cupboard ingredient, for those on Gluten and Wheat Free diets.

One thing to bear in mind when using this flour is its really absorbent so make sure you add extra moisture in recipes where needed, other than that it works like a normal flour.

Gluten Wheat Free Bread Flour

Gluten Wheat Free Bread Flour

Gluten and Wheat Free Bread Flour Ingredients:

  • Flour Blend (Rice, Potato & Tapioca)
  • Xathan Gum

Useful link:

I have had this Gluten and Wheat Free Bread Flour in my cupboard for a while and tried in out today in my new Yeast Free Bread Recipe and so far so good, I will keep you posted with more recipes etc and ideas for this Free From Bread Flour.

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6 Comments

  • Reply
    Laura
    April 14, 2009 at 5:58 pm

    Doves Farm also do a brown bread flour. The ingredients are rice, tapioca, potato, buckwheat, carob, sugar beet fibre, xanthan gum.
    Dietary status – begetarian, vegan, gluten free, nut free, soya free.
    Getting hold of some could be tricky though – according to mysupermarket.com it’s not available in the main supermarkets. Have found it on http://www.wheatanddairyfree.com at £2.20 per kg and http://www.goodnessdirect.co.uk at £2.31 per kg

  • Reply
    Muriel
    July 21, 2010 at 4:48 pm

    I just tried your yeast-free bread using this flour, pity I didn’t see this page first as it’s like a brick! Thick crust I can’t crunch my way though and the inside is damp despite being in oven an hour.

    Will try again with lots more liquid!

  • Reply
    Muriel
    July 21, 2010 at 6:16 pm

    OK, tried again with more liquid, a lot better but more like heavy cake than bread. At least it’s edible though:-)

  • Reply
    smilee
    August 5, 2010 at 11:41 pm

    My husband has suffered for years with ‘IBS’ and we finally tried intolerance testing and his list basically eliminates commercial loaf bread. (yeast, dairy, eggs, sugar – going on basis of processed white sugars) He’s okay with gluten, etc So I began searching high and low for your kind of recipe for bread but have actually been doing very well with variations of a Scottish brown bread recipe I found in a Scottish cookery book, like you get at the tourist shops. It is so easy its not funny! lol Here is the original version:

    6oz wholemeal bread flour
    4oz white flour
    1 tablespoon golden syrup
    1/4 pt milk
    1 teaspoon bicarbonate of soda
    1 teaspoon cream of tartar
    Pinch of salt

    Preheat oven to 325F/158C/Mark 3. Grease a 1lb loaf tin. Mix all dry ingredients together in a bowl. Add the golden syrup and mix with enough milk to form a soft dough. Turn out on to a floured surface and knead very gently. Place in the tin and cover with foil. Bake for about 50min then remove the foil and bake a further 10min. Turn out to wire rack to cool.

    I’ve found this will keep in a spare bread bag for close to a week, easily if in your fridge.

    My tweaks include using baking powder instead of the bicarb and tartar – 2 teaspons total for this level mix, obviously substitute the milk for whatever version you’re tolerant to – we’re doing ok with LactoFree going on the presumption of it being more of a lactose intolerance than actual dairy because he even tested against goat milk and soya. Also, don’t go strictly by the 1/4pt measure because I found the mix too dry, best to ‘eyeball’ the dough to a state of soft dough leaving the sides of the bowl cleanly. Make one or two cuts in the top of the loaf and it will expand a bit. I’ve done it as a round loaf and in a loaf tin, either turn out fine.

    My latest success, and my husband says best yet, is to use malt flour instead of the white flour. Tonite I increased the measurements to get a larger loaf but kept the ratio the same:

    10oz wholemeal flour
    6oz malt flour
    2 tablespoons honey (instead of golden syrup)
    3 heaping teaspoons baking powder
    Milk to form soft dough
    Probably 1/4 teaspoon salt or 2 good pinches

    Still followed all the original instructions and the loaf looks and smells really nice and should be a better size for my husband to handle for toast in the morning.

    I’ve also used molasses instead of golden syrup and changed the white flour only to 2oz oats and 2oz white flour. Makes a nice dark loaf, cruncy crust and light inside. Obviously slightly sweeter too.

    Might try leaving it set aside for 30min to see if it rises any next time?

    Anyway, using these ratios you should be able to find something to suit and it is very easy and tasty.

  • Reply
    smilee
    August 5, 2010 at 11:43 pm

    Sorry, also meant to say you can obviously substitute the gluten free flours, baking agents as well. I have seen the gluten free flour in the freedom section at my local Tesco so it is available.

  • Reply
    smilee
    August 29, 2010 at 7:47 pm

    Just thought I’d pop back and say I’ve settled on a final variation for the base product to create a larger loaf.

    10oz wholemeal flour
    6oz malted flour
    3T baking powder
    3T honey
    1/2c porridge oats (helps to lighten the loaf)
    pinch of salt

    Once you’ve mixed all the ingredients together well, turn out and knead lightly. I only do for maybe 1 or 2min at best. I then form a round load and drop into my high sided baking tin (like for a dundee cake). I then score the top 3 times lightly and let it sit for about 10mins in the grilling compartment of my cooker, which is warm due to pre heating the oven. I then proceed to bake the loaf per the instructions with a foil cover until the last 10mins, then remove and finish off uncovered. You still get a nice, thin crust and a nice high loaf. I like it too and have decided to quit buying comercial bread as I take very little anyway and it’s so easy to make. Cheaper too!

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