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

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Also, please be sure you’re using the proper gluten free flours in the proper proportions as measured by weight, or the recipes won’t turn out. Worked a dream and best brown loaf so far - better texture, better taste and a more conventional shape!

Bake for 55-60 minutes until it is risen and golden (tip - if the top of loaf starts to catch then place some foil over it). I’ve been using it for a couple of years along with Shipton Mill, and it works well if you follow the instructions carefully it’s easy.If you can’t eat this bread within a few hours of baking it, I recommend slicing it up, freezing and using it for toast. Ingredients: flour blend (rice, tapioca, potato, gram, buckwheat, carob), sugar beet fibre, thickener (xanthan gum).

Just use an ice cream scoop with a 'sweep-trigger' to push out the dough, or use a large spoon and smooth the tops with the back of a dampened spoon. As said previously, this is definitely best eaten when fresh from the oven, and makes delicious toast. I tried again the next day, exactly following the recipe and using different yeast in case that was the problem, and it came out just as bad.Having tested the recipe with the Doves Flour, I am fairly sure it will work with other commercial bread flour blends too… If anyone gives it a go, let me know how you got on.

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. A flour blend milled from naturally gluten and wheat free ingredients and natural gum this is an alternative to wheat bread flour. Less fortunately… the only way I found to achieve this was ultimately to add a little more protein flour. Weigh and mix together all the dry ingredients ( TIP: weigh into an airtight container and shake vigorously). Here, you’ll find 800 gluten free recipes that are free and rigorously tested to give you excellent results the very first time.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.