Preparation and Usage
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 190°C/Fan 170°C/375°F/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 170°C/Fan 150°C/325°F/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.
Recipes
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
Gram Flour + 2 tbsp water)
150ml Milk (or plant 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 gram 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 7.5cm/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 180°C, Fan 160°C, 350°F, Gas 4
150g Plain chocolate
100g Butter
200g Sugar
100g Freee Plain White Flour
1 tsp Freee Baking Powder
3 Eggs
Butter for tray
1. Rub some butter around the inside of a 15x20cm/6x8" baking dish 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
Oven 180°C, Fan 160°C, 350°F, Gas 4
200g Freee Plain White Flour
1/2 tsp Freee Xanthan Gum
pinch of salt, optional
100g Butter (or plant 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 as above or according to your recipe.
2. Put the flour and xanthan gum into a mixing bowl, add a pinch of salt if making something savoury.
3. Stir to combine and sieve the blend into a mixing bowl.
4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
5. 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.
6. Cover the pastry dough and leave to rest for 15 minutes.
7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
8. Roll the pastry into a circle 5cm/2" larger than your dish and lift it into the dish or simply press it into the baking dish using your fingers.
9. Fill and bake according to your recipe.
Recycling Information
Whole Packaging - Recycle
Other Information
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.
Additional Information:
Crossed Grain Symbol - GB-173-025, CUK-G-017
