We believe that gluten free food should be good enough that everyone wants to eat it – no one should have to make do with bad bakes, and free from shouldn’t be free from taste or quality ingredients. At the Gluten Free Flour Co, we’ve developed a gluten free flour blend to transform your gluten free baking, and once you try it, you’ll never want to go back to the supermarket stuff!

 

1 kilo bag

£5.50

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Carton of 4×1 kilo bags

£16.00

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1 x 16kilo bag

£35.00

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GFBFlour-075

What’s so special about our flour?

Our gluten free flour blend is a perfect gluten free substitute for wheat flour, with no nasty additives! Our flour really is different – it gives great results to gluten free baking, without GMOs, chemical additives, or weird stabilisers, and it works exactly like wheat flour – first time, every time.

Our flour blends have been tried and tested on our baking courses, and give amazing results to your free from cooking. We know that baking gluten free can be tricky – recipes call for all sorts of different flours that can be difficult to source, and getting the proportions just right at home is time consuming.

Our flour has a very delicate pale yellow colour that enhances baking. It is pleasant to taste in the raw state, not bitter at all. The flour is very fine grained, there is no grittiness when you rub it between your fingers. It has a smooth silky feel.

With our blends, you can make great gluten free baguettes, delicious bread, delectable pastry, irresistible scones and cakes, through to luxurious béchamel sauce, crepes suzette, choux and puff pastry and all things in between – with just the one bag of flour! We want to make it easier for everyone to bake gluten free at home, and with our flour, you can bake anything and everything and get incredible results. Once you’ve tried our flour, you won’t go back, that’s our promise.

 

What makes our flour so good?

* It’s more nutritious than the gluten free flours currently on the market, and has better quality ingredients

* It’s a much better substitute for wheat flour in traditional recipes

* It contains tapioca flour, rice flour, potato flour, whole corn flour and sorghum flour – perfectly balanced to give incredible bakes

* Tapioca flour has wonderful binding qualities for gluten-free baking

* Potato flour makes bakes light and moist, and is “sticky” like traditional wheat flour

* Whole corn flour is rich in vitamins and nutrients, including beta-carotene, vitamins A, E, B6, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), folate and choline

*Sorghum flour is nutrient rich, and contains more protein, fibre and minerals like phosphorus, potassium, calcium and iron and antioxidants than other gluten free flour substitutes

* The blends are allergen free, so they’re perfect for bakers with other dietary restrictions

* No nasty additives, stabilisers, or GMOs – just the good stuff

 

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