Gluten Free White Bread Flour 1kg

The recipe on the pack for the bread machine is THE best. I follow it to a tee - with wet ingredients first and dry last of all - exactly as the recipe states. The loaf is a great size and it slices really well, with perfectly formed slices. I use it mainly for toasting and the toast is delicious. I wondered if I added more xanthum gum, would this make the crumb softer for sandwiches? Or can you suggest something else? All in all it makes the perfect gluten free loaf but only in the machine - I’ve tried it by hand and the results weren’t as great.

I love it! The best gluten free bread I've ever eaten!!!! Thank you Freee :)

I have just made two loaves over two days and the results are fantastic. A lovely rise and soft, lovely crumb. I served toasted slices to guests at breakfast WITHOUT telling them it was home/machine made. Their feedback was great - saying it’s the best gf they’d tasted, where did I buy it? I was so pleased to tell it was made by us. The recipe is so easy (even for me) and I made the vegan option with the gram (chickpea) flour. I had made the DF recipe from the machine manual a couple of years ago and the results weren’t great. Maybe the recipe has changed? Or maybe I made an error. Anyway. I would highly recommend this flour. To have the confidence to serve gf home made bread (toasted) is what I’ve been hoping for. I’d hoped to include photos. Thank you Doves Farm.

I have a Morphy Richards Fastbake bread machine, which doesn't have a gluten free setting. Have had perfect results using the cake setting. My (medium size) loaves have to be vegan - haven't tried using chickpea flour but in place of 2 egg whites I use 2tbs ground flax seeds or chia seeds, mixed with 5tbs water (mix well and leave to thicken for 15mins). Have found following the 6tbsp oil recipe the loaf is quite oily - more noticeable when toasted - so I reduce the oil to 4tbsp and the loaf is still perfect. Slice when cool and freeze.

Made some bread rolls and loafs with this flour..they tasted lovely and had a great texture. I always slice my loaf s after they've cooled down, then freeze two slices in each bag, get them out when needed and then warm them up in the microwave...lovely and fresh again! and do the same with my rolls. Great Flour!

I use 2 dessertspoons flaxseeds instead of egg and often add a handful of pumpkin seeds and sometimes couple of spoons of chia. I use a hand blender to mix and find fresh yeast better than dried. Have made a wonderful blueberry with rosemary loaf (add frozen blueberries after using the blender) which is my son's favourite.

Will this recipe work if I omitted the yeast and vinegar?

Dear Sandra Thank you for your tips, however your post is both the white and brown bread comments. I have no problem with the white, just the brown. I think you are referring to the brown recipe as you are substituting milk for water? A key point is are you using the bread machine recipe? Many thanks.

This makes great bread if you tweak the recipe. For me the MAGIC MISSING NGREDIENT is a teaspoon of guar gum - this helps the dough stick together rather than being a sloppy mess. Also I don't use any vinegar (personal preference), only use 1 egg, 4 tblspns olive oil and only 1 teaspoon sugar. Instead of milk I use a 50/50 milk/water mix. Hope this helps!

We've used this flour to make pasta, and I have to say it worked at absolute treat. It's quite a different methodology from wheat based pasta, but it tastes and feels superb with a chard and ricotta stuffing. Very impressed! Here's the recipe, in its wheat based form, with a note about using gluten free flour:- https://sites.google.com/site/nikandedwinascookbook/Home/veggie-or-veggie-adaptable/the-best-vegetarian-ravioli-in-the-world-with-tomato-salsa