Recipes for GFBL Plain Flour Blend

posted in: News, Recipes | 12

We are so happy with our new gluten free plain flour blend that we wanted to share with you some basic recipes for bread, cake, pastry and scones. Do let us know how you get on or any recipes that you have tried that have worked really well.

We developed this blend because we found that the widely available gluten free flours simply could not achieve the standards we aspired to. It is fine grained and not bitter at all – this translates into a mouth feel for your baking that has clean texture and structure.

The blend is made from tapioca, rice, potato, maize and sorghum flours and has a lovely golden colour.
The sorghum gives it a texture more like a conventional flour and helps to improve the fibre content.

It comes in 1.5kg bags is available from and costs £6.50 including postage and packing or £20 for 4 bags.

Follow the links to find the recipes here:





12 Responses

  1. Jean Foster
    | Reply

    Are you guys coming to CUMBRIAN food Fayre on Sat 10 th OCTOBER?

    • Ian Thackeray
      | Reply

      Sadly, we are not because we are going for a long weekend to Rome! Hopefully, see you some other time.

  2. Ben Richardson
    | Reply

    Finally, I made the scones, evidence available here!

    I used nutritional yeast instead of cheese, buckwheat instead of gram flour, chia instead of poppy seeds and raw milk + apple cider vinegar instead of buttermilk. Other than that I followed the recipe diligently 😉

    However . . . however, the outcomes remain delicious 🙂

  3. Abi
    | Reply

    Hi there – wondered if you have a recipe for making soft bread rolls with your flour please? I attempted to make some today using your bread recipe but the mixture was ridiculously wet so I ended up adding loads more flour in order to be able to shape it into a roll shape. They look pretty horrible but actually they taste delicious! I obviously did something wrong though and am hopeful you might be able to help. By the way, the thing I already LOVE about your flour is that it doesn’t have that horrible bitter smell or taste (which I think comes from the buckwheat so many flour blends use) and that in itself is a huge success! Thanks a lot, Abi (

    • Ian Thackeray
      | Reply

      Hi Abi,

      Apologies for taking so long to get back to you. I didn’t realise that there was a message!

      Thank you for saying such nice things about our flour.

      Soft bread rolls are tricky. I’ve got a recipe which I’ll email to you. Try putting a pan of water in the bottom of the oven and sprinkle them with flour before you bake them (they will look better). I have also used poached egg rings to help them keep their shape.

      Good luck!

  4. Carly
    | Reply

    Hi there, many thanks for the sample of your flour which I look forwards to trying out! Only the links to the recipes above don’t seem to work…

    • Ian Thackeray
      | Reply

      Let me know what you can’t find so I can fix it!
      Thanks, Deborah

  5. Janice epsworth
    | Reply

    Cannot get the links for cakes and scone recipes to work.

    • Ian Thackeray
      | Reply

      Hi Janice, Let me know by email what you can’t find, and I’ll email them to you.

  6. Laura
    | Reply

    Hello – I can’t seem to make the links to the recipes work either……could you email them to me too please?

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