GLUTEN FREE

Name: Gluten Free Plain White Flour
SKU: 8103
Availability: InStock
Rating: 5.00 (3 reviews)

Gluten Free Plain White Flour

Rated 5.00 out of 5 based on 3 customer ratings

(3 customer reviews)

from £ 3.29

A perfect substitute for everyday wheat flour for both baking and cooking. Eliminate gluten from your diet and try pancakes, bread, cakes and savoury treats, it can even be used for pizza bases. High in fibre.

Our Spiffing range offers a choice of premium flours, rice and mixes, including gluten free options, all sourced from world-renowned producers we have been working with for many years.

Available in 1.5kg, 3kg & cases of 8×1.5kg & 4x3kg

Ingredients: Potato starch, corn starch, rice flour, vegetable flour, vegetable fibres

Allergens – This product is 100% gluten and allergen free, packed in a gluten and allergen free factory.

SKU: 8103 Category: GLUTEN FREE

Typical values per	grams per 100g
Energy	1419kJ/335 kcal
Fat	1.3g
Of which saturates	0.3g
Carbohydrates	68.7g
Of which sugars	4.08g
Fibre	7.5g
Protein	8.4g
Salt	0.08g

Store in a cool dry place, after opening, ensure bag is closed after use.

Gluten Free Mince Pies:

Ingredients:

320g Spiffing Gluten Free plain flour
160g chilled butter
3 dessert spoons icing or caster sugar
1 egg
Cold water to mix
Mincemeat for the filling

Method:

Sift the flour into a bowl and then chop up the cold butter and add to the flour. Using the butter cold makes it easier to rub in. Rub the butter into the flour until it forms a breadcrumb like mix. Add in the sugar. The mix can feel quite ‘short’, where you can feel the butter initially, but adding in the sugar dries out the mix a little. Whisk the egg and slowly add to the mixture until it binds, using a spoon or your hand, making sure you don’t add too much and the mixture becomes sticky. Roll the mixture into a rough ball. If you need more liquid to combine the mixture, slowly add in a little cold water. Wrap or cover the pastry and leave in the fridge for 30 minutes to chill.
Heat your oven to 170 fan and grease your pie tin.
Gluten free pastry does not handle in the same way as pastry made with wheat flour – it does not have the same suppleness and elasticity, as it is gluten which gives this to regular pastry. Roll the pastry out gently, using plenty of dusting flour as it sticks easily. Don’t try to roll it too thinly.
Cut out your mince pie bases and put into the tin. Add in a teaspoon full or so of mincemeat, and top with a lid of whatever shape you prefer. You can brush with milk or egg to give the pastry a darker colour on top as it cooks if you wish.
Cook in the preheated oven for 10-15 minutes – keep an eye out as the pastry can burn more easily. Turn out onto a wire rack to cool.

Rebecca Milsom recipe for Gluten Free bread using Spiffing Gluten Free Plain White Flour

Internal temperature of baked loaf: 207 C.

Steam: No.

Consistency: Thick batter, not as bread dough.

Equipment used: Kitchen Aid, K paddle*

Aga: Adjust for temperature, 220 C.

Baked in a 9” x 5” traditional loaf tin. Dimensions important. Greased bottom and half way up sides to allow for grip. Careful loading of the batter is required to leave a clean, dry surface above the batter in the tin. Smooth with dessertspoon dipped in water, then score top of loaf with the blunt edge of a knife for aesthetic purposes. It allows for expansion and is more pleasing to the eye.

Proofing: 45 minutes to 1 hour depending on ambient room temperature. Protect from drafts during proofing, baking and cooling.

Cool thoroughly before slicing.

Ingredients

8 g dried yeast
20 g sugar
180 g water (at 38 C / 100 F)

Mix and set aside in a warm place for about 10 minutes until frothy. Ensure that the sugar is fully dissolved.

285 g Spiffing gluten-free plain white flour
½ tsp baking powder
5 g salt
1 tsp xanthum gum
1 tsp arrowroot

Stir to combine thoroughly.

156 - 160 g eggs (3 x med/large eggs)

Separated***

25 g water
5 g dried milk powder**

Whisk together.

Mix together:

20 g olive oil
8 g lemon juice

Method:

Mix yeast, water, sugar in a small bowl. Keep warm.
Mix dry ingredients, except milk powder, in Kitchen Aid or large bowl.
Separate eggs.
Whisk egg whites, set aside.
Mix together wet ingredients, except egg whites, and add to dry ingredients.
Using K paddle on Kitchen Aid, mix on medium high speed for two minutes.
Add whisked egg whites and continue to mix for a further minute.
Transfer to a greased tin (see note).
Bake for 35 minutes or internal temperature is 97 C / 207 F.

3 reviews for Gluten Free Plain White Flour

Rated 5 out of 5

Lydia Sparrow (verified owner) – June 10, 2020

great item. I only came across it after all normal stockists were out. You won’t regret this prucahse – great flour, great price and received within a couple of days. will definitely be buying again
Rated 5 out of 5

Debbie Harris – April 29, 2020

This product is by far the best gluten free flour I have purchased. My family have several intolerences but now enjoy my pancakes, scones and pastries with no side effects. 100% reccomend this product,
Rated 5 out of 5

Vicky Hague – February 5, 2020

A great gluten free flour – made lovely pancakes for my daughter and her friend who is coeliac. Would highly recommend this product.

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Gluten Free Plain White Flour

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