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Posted 20 hours ago

DOVES FARM Gluten Free Brown Bread Flour 1kg (PACK OF 5)

£9.9£99Clearance
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This simple gluten free seeded bread is simple to make at home and can be baked in the oven with little effort. I use all my old favorite recipes (Mary Berry, Delia Smith) and just adjust the baking power by half.

Freee were one of the first companies to introduce Gluten Free Flour to the UK and now proud to be the gluten free community's favourite. As I do not have this problem with the white flour, my conclusion is this brown flour is unfit for purpose. Wheat, barley and rye are gluten-containing grains, so they're not gluten free in any form, whole or refined. And they're a great starting place if you're hesitant to make yeast bread (gluten free or otherwise). For loaves – Base-line two 1 pound non-stick loaf tins with baking paper and lightly oil the sides by rubbing with a little butter or dairy free spread.If you have any health problems or questions regarding the suitability of any product please contact a health professional. You can try pulsing it in a food processor a few times, just until you get a smooth dough, but a food processor tends to heat the mixture a bit so be careful not to overdo it. Love the new recipe brown bread flour, always enjoyed the bread I have made but prefer the texture with the new flour. I do have a recipe for rye-free (rye is a gluten-containing grain) rye bread in my Bakes Bread book that is very authentic-tasting, but it requires you to first create a sourdough starter, and is quite involved.

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 bread will without doubt, have a far superior quality to any that’s made with a commercial blend. The recipe's on the back of our flour packs have been improved and updated, but our flour blend itself has not changed. Angelique is extremely professional and knowledgeable in her field, and I instantly wanted to know more so booked a 1:1 session (which was also excellent!oh dear, just like the results with the white bread flour, I've made another loaf that is only suitable for holding open the back door. You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow. This gluten free bread is best eaten fresh from the oven (after 30 mins to cool) - otherwise it is best toasted.

Ingredients: flour blend (rice, tapioca, potato, gram, buckwheat, carob), sugar beet fibre, thickener (xanthan gum). It tends to last a couple of days fresh but after a day I slice and freeze into portions ready to grab out when needed.I’ve since gone through my Bakes Bread cook book again and can’t wait to try some of my “failed” attempts with the correct ingredients.

Doves,your gluten free brown flour is a joke, this is the second batch of 6 pks that I have purchased from you, I thought I would give you the benefit of the doubt based on your "new recipe" but no, still a complete waste of time, ingredients and money. I’m Kate – An Award Winning gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits. I have followed this recipe twice and empathise with those that find they have a brick as the end produce. They vary a ton from brand to brand, and one recipe will work well in one machine and not in another.

If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. I will be throwing the remainder of the flours away and not wasting any more time and expense on this bread.

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