Freee Gluten Free Brown Bread Flour 1kg
£1.95
£1.95 per kg
Product information
Blended from naturally gluten free ingredients, use this flour as an alternative to bread flour made from wheat. Follow our recipes to make brown bread in your oven or bread machine.
To create a brown loaf without gluten I had to rethink many of the usual bread making rules so I started by blending naturally gluten free flours. The result of many trials and bakes was this Brown Bread Flour which has made numerous delicious loaves ever since.
To create a brown loaf without gluten I had to rethink many of the usual bread making rules so I started by blending naturally gluten free flours. The result of many trials and bakes was this Brown Bread Flour which has made numerous delicious loaves ever since.
Source of Fibre, Gluten Free, Kosher - KLBD Parve
Country of Origin
United Kingdom
Suitable for vegetarians
LIFE 1m+
Product life guaranteed for 1 month.
Storage
To keep your flour at its best, roll down the top after use and store in a cool dry place.
Preparation and Usage
Oven Baked Brown Bread
Follow this basic recipe to bake a great alternative to wheat based bread. We do not recommend using traditional bread recipes with gluten free flour.
Oven 220ºC/Fan200ºC/425ºF/Gas 7
450g Brown Bread Flour
1/2tsp Salt
2tsp Quick yeast
2tbsp Sugar
350ml Warm milk
1tsp Vinegar
2 Eggs
6tbsp Oil
1. Mix together the flour, salt, yeast and sugar.
2. In a large bowl beat in the milk, vinegar and eggs.
3. Add the flour and mix to form a sticky dough.
4. Continue mixing adding the oil.
5. Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in a warm place for 1 hour.
6. Bake in a pre-heated oven for 40/45 minutes.
Fruity Brown Loaf
Combine the brown bread ingredients with the following additional ingredients to make a delicious fruited bread.
Oven 200°C/Fan180°C/400°F/Gas 6
50g/20z Currants
50g/2oz Chopped dried apricots
50g/2oz Chopped mixed glace peel
75g/3oz Brown sugar
1tsp Mixed spice
1. Mix together the flour, salt, yeast, currants, apricots, mixed peel, sugar and spice.
2. In a separate bowl beat together the milk, vinegar, and eggs then add this to the flour and mix to form a sticky dough.
3. Put the dough in an oiled 1kg/2lb bread tin.
4. Cover and leave to rise in a warm place for 1 hour.
5. Bake in a pre heated oven for 40/45 minutes.
Machine Brown Bread
To follow our recipe select one of the following basic quantities of flour and corresponding amounts of salt, yeast, sugar, vinegar, oil and milk.
Alternatively select the special gluten free programme and recipe if available on your machine.
Milk: Medium 320g, Large 480g
Vinegar: Medium 1tsp, Large 1 1/2tsp
Oil: Medium 6tbsp, Large 9tbsp
Eggs: Medium 2, Large 3
Flour: Medium 450g, Large 675g
Salt: Medium 1tsp, Large 1 1/2tsp
Sugar: Medium 2tbsp, Large 3tbsp
Yeast: Medium 2tsp, Large 3tsp
1. Weigh the milk into a bowl then beat in the vinegar, oil and eggs. Pour this into the machine pan.
2. Add the flour, salt and sugar to the pan and stir with a spoon.
3. Sprinkle the yeast on top.
4. Start machine on normal bread programme.
5. After a few minutes mixing, lift the machine lid and using a plastic spatula scrape down the sides of the pan. Do not use fingers.
6. Continue on normal baking programme.
Follow this basic recipe to bake a great alternative to wheat based bread. We do not recommend using traditional bread recipes with gluten free flour.
Oven 220ºC/Fan200ºC/425ºF/Gas 7
450g Brown Bread Flour
1/2tsp Salt
2tsp Quick yeast
2tbsp Sugar
350ml Warm milk
1tsp Vinegar
2 Eggs
6tbsp Oil
1. Mix together the flour, salt, yeast and sugar.
2. In a large bowl beat in the milk, vinegar and eggs.
3. Add the flour and mix to form a sticky dough.
4. Continue mixing adding the oil.
5. Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in a warm place for 1 hour.
6. Bake in a pre-heated oven for 40/45 minutes.
Fruity Brown Loaf
Combine the brown bread ingredients with the following additional ingredients to make a delicious fruited bread.
Oven 200°C/Fan180°C/400°F/Gas 6
50g/20z Currants
50g/2oz Chopped dried apricots
50g/2oz Chopped mixed glace peel
75g/3oz Brown sugar
1tsp Mixed spice
1. Mix together the flour, salt, yeast, currants, apricots, mixed peel, sugar and spice.
2. In a separate bowl beat together the milk, vinegar, and eggs then add this to the flour and mix to form a sticky dough.
3. Put the dough in an oiled 1kg/2lb bread tin.
4. Cover and leave to rise in a warm place for 1 hour.
5. Bake in a pre heated oven for 40/45 minutes.
Machine Brown Bread
To follow our recipe select one of the following basic quantities of flour and corresponding amounts of salt, yeast, sugar, vinegar, oil and milk.
Alternatively select the special gluten free programme and recipe if available on your machine.
Milk: Medium 320g, Large 480g
Vinegar: Medium 1tsp, Large 1 1/2tsp
Oil: Medium 6tbsp, Large 9tbsp
Eggs: Medium 2, Large 3
Flour: Medium 450g, Large 675g
Salt: Medium 1tsp, Large 1 1/2tsp
Sugar: Medium 2tbsp, Large 3tbsp
Yeast: Medium 2tsp, Large 3tsp
1. Weigh the milk into a bowl then beat in the vinegar, oil and eggs. Pour this into the machine pan.
2. Add the flour, salt and sugar to the pan and stir with a spoon.
3. Sprinkle the yeast on top.
4. Start machine on normal bread programme.
5. After a few minutes mixing, lift the machine lid and using a plastic spatula scrape down the sides of the pan. Do not use fingers.
6. Continue on normal baking programme.
Instructions
Recipe - No nuts
Ingredients - No nuts
Factory - UK Flour mill: no nuts
Ingredients - No nuts
Factory - UK Flour mill: no nuts
Recipes
Oven Baked Brown Bread
Oven 220°C, Fan 200°C, 425°F, Gas 7
2 Egg whites
1 tbsp Sugar
1 tsp Salt
6 tbsp Oil
1 tsp Vinegar
460ml Milk
500g FREEE Brown Bread Flour
2 tsp Quick yeast
Oil for tin
1. Rub some oil around the inside of a 1kg/2lb bread tin.
2. Put the egg whites, sugar, salt, three spoons of the oil, vinegar, and milk into a bowl and whisk together.
3. Add the flour and yeast, whisking to make a thick, smooth batter.
4. Drizzle the remaining three spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass.
5. Tip the doughy mass into the prepared tin and smooth the top.
6. Invert a large mixing bowl over the top of the tin and leave until the dough has risen to 7mm/1/4" below the top of the tin, about 60-90 minutes.
7. Pre-heat the oven and bake for 55-60 minutes.
8. Turn out the cooked loaf to cool on a wire rack and allow the bread to cool completely before slicing.
Bread Machine Brown Loaf
Medium
2.4 lt pan
Egg whites 2
Milk 530ml
Oil 6 tbsp
Vinegar 1 tsp
FREEE Brown Bread Flour 500g
Sugar 1 tbsp
Salt 1 tsp
Quick yeast 2 tsp
Large
3 lt pan
Egg whites 3
Milk 730ml
Oil 9 tbsp
Vinegar 1 1/2 tsp
FREEE Brown Bread Flour 750g
Sugar 1 1/2 tbsp
Salt 1 1/2 tsp
Quick yeast 3 tsp
1. Put the egg whites, milk, oil and vinegar, into a bowl and whisk well.
2. Pour this into the bread machine pan.
3. Add the flour, sugar and salt.
4. Sprinkle the yeast on top.
5. Check the pan is locked into position and close the lid.
6. Select the gluten free bread program if available, alternatively use a basic rapid setting.
7. Select the dark crust option if available.
8. Start the machine.
9. Carefully remove the bread pan from the machine as soon as it has finished baking.
10. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf.
11. Cool the bread on a wire rack.
12. For best results wait until the bread is cold before slicing.
Oven 220°C, Fan 200°C, 425°F, Gas 7
2 Egg whites
1 tbsp Sugar
1 tsp Salt
6 tbsp Oil
1 tsp Vinegar
460ml Milk
500g FREEE Brown Bread Flour
2 tsp Quick yeast
Oil for tin
1. Rub some oil around the inside of a 1kg/2lb bread tin.
2. Put the egg whites, sugar, salt, three spoons of the oil, vinegar, and milk into a bowl and whisk together.
3. Add the flour and yeast, whisking to make a thick, smooth batter.
4. Drizzle the remaining three spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass.
5. Tip the doughy mass into the prepared tin and smooth the top.
6. Invert a large mixing bowl over the top of the tin and leave until the dough has risen to 7mm/1/4" below the top of the tin, about 60-90 minutes.
7. Pre-heat the oven and bake for 55-60 minutes.
8. Turn out the cooked loaf to cool on a wire rack and allow the bread to cool completely before slicing.
Bread Machine Brown Loaf
Medium
2.4 lt pan
Egg whites 2
Milk 530ml
Oil 6 tbsp
Vinegar 1 tsp
FREEE Brown Bread Flour 500g
Sugar 1 tbsp
Salt 1 tsp
Quick yeast 2 tsp
Large
3 lt pan
Egg whites 3
Milk 730ml
Oil 9 tbsp
Vinegar 1 1/2 tsp
FREEE Brown Bread Flour 750g
Sugar 1 1/2 tbsp
Salt 1 1/2 tsp
Quick yeast 3 tsp
1. Put the egg whites, milk, oil and vinegar, into a bowl and whisk well.
2. Pour this into the bread machine pan.
3. Add the flour, sugar and salt.
4. Sprinkle the yeast on top.
5. Check the pan is locked into position and close the lid.
6. Select the gluten free bread program if available, alternatively use a basic rapid setting.
7. Select the dark crust option if available.
8. Start the machine.
9. Carefully remove the bread pan from the machine as soon as it has finished baking.
10. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf.
11. Cool the bread on a wire rack.
12. For best results wait until the bread is cold before slicing.
Package Type
Bag
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.
Origin:
Milled in the UK with EU & Non-EU Rice
Additional Information:
Crossed Grain Symbol - CUK-M-144, CUK-G-017
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.
Origin:
Milled in the UK with EU & Non-EU Rice
Additional Information:
Crossed Grain Symbol - CUK-M-144, CUK-G-017
Brand
FREEE
My gluten free journey began in 1978 when I discovered how difficult it was to find suitable grains and foods for a gluten free diet. The distinctive attributes of alternative grains and their ability to create spectacular dishes is still my inspiration.
Clare
Founder, FREEE
Clare
Founder, FREEE
Today there is an increasing need for foods free from gluten and other allergens. Unlock a world of Freee baking with our back of pack recipes. You can visit freee-foods.co.uk for more recipe inspiration and browse our award winning Freee breakfast cereals, pasta, cookies and oat bars.
We are so pleased you've chosen our naturally gluten free flour! For hundreds of delicious gluten free recipes visit us at freee-foods.co.uk.
Go free from gluten when you bake with our flour blend. To make your baking also free from dairy and/or egg search our recipe on freee-foods.co.uk
We are so pleased you've chosen our naturally gluten free flour! For hundreds of delicious gluten free recipes visit us at freee-foods.co.uk.
Go free from gluten when you bake with our flour blend. To make your baking also free from dairy and/or egg search our recipe on freee-foods.co.uk
Manufacturer
Doves Farm Foods Ltd.,
Salisbury Road,
Hungerford,
RG17 0RF,
UK.
Via Giuseppina 124,
26048 Sospiro,
Cremona,
IT.
Salisbury Road,
Hungerford,
RG17 0RF,
UK.
Via Giuseppina 124,
26048 Sospiro,
Cremona,
IT.
Country of Packing
United Kingdom
Return To Address
Doves Farm Foods Ltd.,
UK Salisbury Road,
Hungerford,
RG17 0RF,
UK.
UK Salisbury Road,
Hungerford,
RG17 0RF,
UK.
| Typical Values | Per 100g |
|---|---|
| Energy | 1443kJ |
| 341kcal | |
| Fat | 1.2g |
| of which saturates | 0.2g |
| Carbohydrate | 74g |
| of which sugars | 0.3g |
| Fibre | 4.8g |
| Protein | 6.5g |
| Salt | 0.04g |
Ingredients
Flour Blend (Rice, Tapioca, Potato, Gram, Buckwheat, Carob), Sugar Beet Fibre, Thickener (Xanthan Gum)
Allergen Information
Free From Gluten, Free From Wheat
Dietary Information
Gluten free; Kosher
Categories
Ratings and reviews
4.1
10
2
2
2
1
17
Customers rated this product
83%
Customers would recommend this product
Customer reviews (16)
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of 3
11 October 2023 by Marmite66
unpleasant taste
Inspired by other reviews I decided to try this flour, but I dont like the texture or the taste, it has a nasty taste almost like mould.
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10 November 2022 by Mrs12
Brilliant
This is the best gluten free flour I've used and will now be sticking with this brand, highly recommended
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02 October 2022 by Minju
Freee brown bread flour WIP
I’m new to baking gf bread. I followed the recipe on the back of the package. It has a good texture fresh out of the oven, but will definitely need toasting once it’s been refrigerated - toast well to get rid of the hardness and the crispy crust will also be revived. Freezes well. Only 3 stars as I’m still not used to the springy texture yet dry feel to the taste. Though, mustn’t grumble because I don’t have a bad reaction to this flour compared with some store bought gf bread. Will try baking cakes with it, as some have suggested.
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15 October 2021 by Janeyem
Delicious
I use this in baking all the time in place of plain white gluten-free flour. it adds a little bite and is lovely.
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09 April 2021 by Tu6zz
Dry texture
Very different texture from the white bread flour. I've made a few decent sized loaves with this but it always has this nasty dry texture to it. Not sure what's up with that but I'll be avoiding it in the future.
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22 November 2020 by JayeD
Best Gluten Free Bread recipe
The recipe is easy and better then store brought gluten free bread ! Can't go without it.
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of 3