Freee Gluten Free White Bread Flour 1kg

£1.90

£1.90 per kg
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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 bread in your oven or bread machine.

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.
Home Baking, Gluten Free, Kosher - KLBD, Parve
Country of Origin
United Kingdom

Suitable for vegetariansSuitable for vegetarians

LIFE 1m+

Product life guaranteed for 1 month.

Typical ValuesPer 100g
Energy1490kJ
351kcal
Fat0.9g
of which saturates0.2g
Carbohydrate80g
of which sugars0.3g
Fibre1.4g
Protein5.3g
Salt0.04g
Ingredients
Flour Blend (Rice, Tapioca, Potato), Thickener (Xanthan Gum)
Allergen Information
Free From Gluten, Free From Wheat
Dietary Information
Kosher; Gluten free

Categories

Ratings and reviews

4.6
15
1
0
1
1
18
Customers rated this product
95%
Customers would recommend this product

Customer reviews (15)

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of 3

01 February 2024 by 
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.

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24 January 2024 by 
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!

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06 November 2023 by 
excellent result

Used this in my bread maker with a lovely result. Will buy again

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22 June 2023 by 
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.

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26 April 2023 by 
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.

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10 November 2021 by 
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.

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