Gluten Free Brown Bread Flour 1kg

I use Doves Farm white and brown bread flour 50/50. Makes a lovely loaf with a bit more flavour than the white but still quite light. I have adapted the recipe on the packet a little. Only problem is that it is hard to find it in the supermarkets now. I like the new recipe, the only downside being that my son, who is on the FODMAP diet, cannot now eat it because of the gram flour.

I have used this gluten free brown bread flour twice now, followed the recipe exactly and let it rise in the tin with a large plastic bowl covering it. The bread is really delicious and I would thoroughly recommend. It is a treat to eat bread that is quite light, similar to wheat based bread and better than any shop gluten free bread I have tasted. The only problem is that I find it difficult to source. Doves gluten free self raising flour makes excellent cakes and my family cannot tell the difference.

Switched to the brown flour from the white bread flour after experimenting with our (very old!) bread machine. White loaves worked a dream and were delicious. Have found that the brown flour does not make such a light loaf (which I don't mind) - but it often rises excessively around the edges and sinks hugely in the middle, making for a very strangely shaped loaf. Not sure if it was coincidence but I was 100g short of flour for the last loaf I made so substituted with 100g of the pizza base mix. Worked a dream and best brown loaf so far - better texture, better taste and a more conventional shape!

Husband really happy with this! I followed the basic recipe on the packet exactly, weighing everything carefully and letting it rise for 90 minutes in the loaf tin under a large mixing bowl. It rose like a dream. Cooked for 55 minutes on 180 fan. End result?. Light, not heavy with a crunchy crust. Even I liked it and I normally eat regular bread. Will be buying again.

Love the new recipe brown bread flour, always enjoyed the bread I have made but prefer the texture with the new flour. Long ago tweaked the recipe, it does not rise like a commercial loaf but would not expect it to, very quick and easy to make by hand - great results everytime. Happy to share my recipe if anyone wants it....

I make a really easy soda bread with this flour from the recipe book The sensitive gourmet. It has ground linseeds in it, so along with the fibre in the flour, has some substance but also tastes delicious

This makes a really good loaf, both taste and texture in a bread maker. I follow my own recipe as i do not eat eggs. I substitute with extra milk and water, 2 tablespoons of olive oil and 1 teaspoon of xanthan gum. perfect results every time.

If your bread is like a brick, add water. I had to try more than one time.

For GF flour I was shocked that the bread tasted far away like GF bread, I made lots of GF breads and never once I loved it as this one. But I do not follow the recipe on the package, I make it as I would usually do my other bread and its lovely. One star off as its not organic.

Following two failures noted below I have tried two more times. Small adjustments like one egg white, extra xanthan, baking powder, milk and water mix, playing slightly with the flour: liquid ratio. Results? Just the same as before, unrisen bricks. As I do not have this problem with the white flour, my conclusion is this brown flour is unfit for purpose.