Freee Gluten Free White Bread Flour 1kg
Product information
To create a white loaf without gluten I had to rethink many of the usual bread making rules so I started by blending naturally gluten free flours. This White Bread Flour was the result of many trials and bakes and it has made numerous delicious loaves ever since. Today there is an increasing need for foods free from gluten and other allergens including milk, peanut and egg.
Country of Origin
Suitable for vegetarians
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.
Best before: see top.
Preparation and Usage
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 220°C/Fan 200°C/425°F/Gas 7
450g/16oz White Bread Flour
1/2tsp Salt
2tsp Quick yeast
2tbsp Sugar
325ml/11floz 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 warm place for 1 hour.
6. Bake in a pre heated oven for 40/45 minutes.
Family Pizza
Combine the white bread ingredients with the following additional ingredients to make great family pizza.
Oven 200°C/Fan 180°C/400°F/Gas 6
6tbsp Tomato puree
1 Onion sliced
2 Courgettes sliced
1tbsp Mixed herbs
100g/4oz Grated cheese
1. Follow the oven baked bread recipe and spread the dough out onto a large oiled oven dish.
2. Spread the top with tomato puree and cover with sliced onion and courgette, mixed herbs and grated cheese.
3. Leave to rise for 30 minutes then bake in a pre heated oven for 40/45 minutes.
Machine White 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; 310g/12oz, Large; 465g/18oz
Vinegar: Medium; 1tsp, Large; 1 1/2tsp
Oil: Medium; 6tbsp, Large; 9tbsp
Eggs: Medium; 2, Large; 3
Flour: Medium; 450g/16oz, Large 675g/24oz
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 machine on normal baking programme.
Recipes
White Oven Baked Bread
Oven 220°C, Fan 200°C, 425°F, Gas 7
2 Egg whites (or 20g FREEE Chickpea Flour + 40ml water)
2 tbsp Sugar
1 tsp Salt
6 tbsp Oil
1 tsp Vinegar
425ml Water
500g FREEE White 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 (or chickpea flour + water), sugar, salt, three spoons of the oil, vinegar, and water into a bowl and whisk together.
3. Add the flour and yeast, whisking to a smooth, thick batter.
4. Drizzle the remaining three spoons of oil over the sticky 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 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 loaf onto a wire rack and allow to cool completely before slicing.
Bread Machine White Loaf
Medium 2.4 lt pan, Large 3 lt pan
Egg whites: Medium 2, Large 3
(or FREEE Chickpea Flour + water): (Medium 20g + 60ml, Large 30g + 90ml)
Sugar: Medium 2 tbsp, Large 3 tbsp
Salt: Medium 1 tsp, Large, 1 1/2 tsp
Oil: Medium 6 tbsp, Large 9 tbsp
Vinegar: Medium 1 tsp, Large 1 1/2 tsp
Tepid Water: Medium 350ml, Large 425ml
FREEE White Bread Flour: Medium 500g, Large 750g
Quick yeast: Medium 2 tsp, Large 3 tsp
1. Put the egg whites (or chickpea flour + water), oil, vinegar, sugar, salt and water into a bowl and whisk well.
2. Pour this into the machine pan.
3. Add the flour and sprinkle the yeast on top.
4. Close the lid and start the machine on a gluten free bread or basic rapid programme with a dark crust option.
5. When cooked remove the bread from the pan and allow to cool completely before slicing.
Tomato and Mozzarella Pizza
Oven 200°C, Fan 180°C, 400°F, Gas 6
1 Egg white (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
1 tbsp Sugar
1/2 tsp Salt
2 tbsp Oil
1/2 tsp Vinegar
200ml Water
250g FREEE White Bread Flour
1 tsp Quick yeast
200g Large tomatoes
100g Cherry tomatoes
125g Mozzarella
25g Parmesan, grated
1tbsp Olive oil, Salt and pepper, Oil for tin, Fresh basil, to serve
1. Rub some oil around the inside of a large baking tray and pre-heat the oven.
2. Put the egg white (or chickpea flour + water), sugar, salt, 2 spoons of oil, vinegar, and water into a bowl and whisk them together.
3. Add the flour and yeast, whisking to a smooth, thick batter.
4. Tip the batter onto the prepared baking tray, pushing it out to the edges.
5. Slice the large tomatoes, quarter the cherry tomatoes and scatter these over the dough.
6. Tear the mozzarella into chunks, dot it over the pizza and sprinkle the parmesan on top.
7. Drizzle the spoon of olive oil over the pizza and season with salt and pepper.
8. Leave to rise for 20 minutes.
9. Bake for 30-35 minutes. Tear and scatter basil leaves over the cooked pizza.
Package Type
Other Information
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
Clare
Founder, FREEE
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.
Manufacturer
UK: Salisbury Road,
Hungerford,
RG17 0RF,
UK.
EU: Via Giuseppina 124,
26048 Sospiro,
Cremona,
IT.
Country of Packing
Return To Address
Salisbury Road,
Hungerford,
RG17 0RF,
UK.
Typical Values | Per 100g |
---|---|
Energy | 1490kJ |
351kcal | |
Fat | 0.9g |
of which saturates | 0.2g |
Carbohydrate | 80g |
of which sugars | 0.3g |
Fibre | 1.4g |
Protein | 5.3g |
Salt | 0.04g |
Ingredients
Allergen Information
Dietary Information
Categories
Ratings and reviews
Customer reviews (15)
of 3
makes a good loaf
Im new to gluten free so still experimenting and finding the gluten free versions taste nothing like wheat bread but this is the best so far, i followed instructions on the pack and an acceptable load resulted but since then I have played around with the recipe and find if I add one medium whole egg I get a better bake that slices well and is good as sandwich bread or toast, I cook at 15 degrees lower temperature and find it cooks in about 45 minutes, after removing from the oven place on baking rack and cover with a tea towel to cool, this will help to stop the crust from becoming too hard. I slice the whole loaf and freeze it so I can take out a couple of pieces as required. After reading the other reviews I am going to try it for cake.
9\/10, close second to Juvela\/Glutafin mixes
I can't tolerate the wheat starch in some prescription mixes, so I'm trying a few mixes to see what comes out nicest in the breadmaker. This has made the nicest loaf yet - I just followed the recipe on the packet. I whisked the wet ingredients first, then whisked the dry and added on top, followed by the yeast sprinkled over the dry ingredients at the end. The other loaves I've made used milk instead of egg whites, and this has made the best loaf. I use a Panasonic on the GF setting and dark crust. The bread is springy and tears like wheat bread. It also smells lovely and cuts well. I'll happily continue to use this mix!
excellent result
Used this in my bread maker with a lovely result. Will buy again
Works for cakes but strong flavours needed
Am new to gluten free, so trying out different things. After only achieving 'ok' results when using the Freee SR flour for cakes, I researched reviews stating that this white bread flour worked just as well for cakes as it did for bread, so gave it a try. Yes is works, it rose well enough with baking powder added, but you do need strong flavours in the cake such as orange or lemon or - I'd used banana and ginger, but we could still taste something a bit 'odd'. It wasn't completely off-putting and after adding some home made cinnamon frosting the 'odd' flavour was completely masked.
Looks great, but tastes weird
I followed the recipe on the back and used a dutch oven to bake it, as I usually do with regular bread. It looked wonderful when it was baked, airy and springy. My friend and I tried some with our breakfast, but after one bite we realised it had a very weird taste, which we couldn't describe. We just couldn't eat it. I'd rather buy pre-made gluten-free bread at this point.
great GF flour for cakes
I find this gf bread flour works better for cakes & biscuits than the standard Doves's Farm gluten free flour. Cakes are less dry and hold together better. I just add some baking powder if needed for self raising equivalent.
of 3