Doves Farm Gluten & Wheat Free Plain White Flour Blend 1kg

Categories

• Pancake Day

  /

  Pancake Mixes & Ingredients

• Free From

  /

  Gluten Free

  /

  Cooking Ingredients & Sauces

• Brands: Doves Farm
• Dietary & Lifestyle: Gluten Free

Brand

FREEE by Doves Farm

Storage

To keep your flour at its best, roll down the top after use and store in a cool dry place.
Best before: see top.

Return To Address

FREEE by Doves Farm,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.
freee-foods.co.uk

Lifestyle

Suitable for Coeliacs

Preparation and Usage

Gluten Free Pastry
This pastry will appear a little wet at first but will absorb the liquid when it is resting.
Oven according to your recipe
200g/8oz Plain White Flour Blend
100g/4oz Butter
4tbsp Cold water
1. Using a fork mash the butter into the flour until it has the appearance of lumpy breadcrumbs.
2. Stir in the water and bring the pastry together into a ball of dough.
3. Wrap in cling film and rest pastry for at least 30 minutes.
4. Roll the pastry out on a floured surface, between two pieces of cling film or simply press into the baking dish using your fingers.
5. Add your filling and cut away any pastry that hangs over the edge of the dish.
6. Bake according to your recipe.

Gluten Free Victoria Sponge
Use this flour with added baking powder to make great sponge cakes. The cake mixture needs to be a little sloppy but will quickly absorb the liquid.
Oven 190°C/Fan 170°C/375°F/Gas 5
150g/6oz Softened butter
150g/6oz Caster sugar
2 drops Vanilla essence
2 Eggs
1 tsp Baking powder
150g/6oz Plain White Flour Blend
3tbsp Milk (or soya/rice milk)
3 tbsp Jam
1tsp Icing sugar
1. Cream the butter, sugar and vanilla together until light and fluffy.
2. Beat in the eggs one at a time followed by the baking powder, flour and milk.
3. Divide between 2 oiled and lined 20cm/8" round baking tins.
4. Bake in a pre heated oven for 15/20 minutes.
5. Turn the cakes out on to a wire rack to cool.
6. Spread jam on top of one sponge and place the other on top.
7. Dust the top with sieved icing sugar.

Chocolate Sponge Cake
Combine the Victoria Sponge ingredients with the following additional ingredients to make chocolate sponge layers.
1tbsp Cocoa
3tbsp Chocolate spread
1. Follow the Victoria Sponge recipe adding the cocoa after the flour.
2. Bake as per the recipe and when cold sandwich layers together with chocolate spread instead of jam.

Gluten Free White Sauce
This basic white sauce can easily be transformed with the addition of grated cheese or sliced mushrooms and is ideal for pouring over cooked vegetables.
50g/2oz Butter
50g/2oz Plain White Flour Blend
425ml/15floz Milk (or soya/rice milk)
to taste Salt & pepper
1. Gently heat the butter, flour and milk in a saucepan stirring all the time.
2. Continue stirring as the sauce thickens and bring to the boil to cook.
3. Add seasoning to taste.

Apple Crumble
Oven 170°C/Fan 150°C/325°F/Gas 3
250g/10oz Plain White Flour Blend
150g/6oz Caster sugar
125g/5oz Butter
450g/1lb Cooking apples
75g/3oz Brown sugar
4 Cloves
1. Combine the flour, caster sugar and butter with a fork until the mix resembles breadcrumbs.
2. Peel & slice the apples into a deep ovenproof dish. Mix in the brown sugar & cloves.
3. Spread the flour mixture over the fruit & bake in a preheated oven for 50/60 minutes.

Recipes

Go free from gluten when you bake with our flour blend. To make your baking also free from dairy and/or egg try our suggested ingredient swaps, shown in black.

Banana Pancakes
125g Plain white flour
1 tsp Baking powder
1 Egg or 1tbsp chickpea flour + 2 tbsp water
150ml Milk or vegan milk
75g Banana
1 tbsp Oil
Syrup to serve

1. Mix the flour and baking powder in a jug.
2. Add the egg or chickpea flour + water.
3. Add the milk and beat well.
4. Cut the banana into 6mm/1/4" cubes and mix into the batter.
5. Heat some oil in a frying pan.
6. Pour half the batter into three pancakes in the pan.
7. Cook over medium heat.
8. When air holes appear on the surface and the base is golden turn the pancakes over and cook the other side.
9. Repeat with remaining batter.

Chocolate Brownies
Oven 180°C/Fan 160°C/350°F/Gas 4
150g Plain chocolate
100g Butter or vegan butter
200g Sugar
100g Plain white flour
1 tsp Baking powder
3 Eggs

1. Gently melt together the chocolate and butter.
2. In a bowl mix the sugar, flour and baking powder.
3. Beat the eggs into the dry ingredients.
4. Stir in the melted chocolate and butter.
5. Pour into 150x200mm/6x8" oiled and lined baking dish.
6. Bake in a pre-heated oven for 22-25 minutes.
7. Cut into squares or slices before serving warm or cold.

Shortcrust Pastry
100g Butter or vegan butter
200g Plain white flour
4-6 tbsp Cold water

1. Using a fork mash the butter into the flour until it has the appearance of breadcrumbs.
2. Stir in the water and bring together to form a soft ball of dough, it may appear a little wet but will absorb the liquid while resting.
3. Wrap in cling film and rest the pastry for at least 30 minutes.
4. Roll the pastry out between two pieces of flour dusted cling film or parchment or simply press into the baking dish using your fingers.
5. Fill and bake according to your recipe.

Jam Tarts
Oven 180°C/Fan 160°C/350°F/Gas 4
1 Batch of Pastry
4 tbsp Jam

1. To make 24 jam tarts make one batch of the Pastry recipe and leave it to rest.
2. Roll the pastry out until 1mm/1/8" thick.
3. Press pastry cutters or a cup into the dough to make circles to fit your tart tray.
4. Gently lift the circles into the oiled cavities of the tart tray.
5. Spoon some jam into each tart.
6. Bake in a pre-heated oven for 10-12 minutes.

White Sauce
50g Butter or vegan butter
50g Plain white flour
425ml Milk or vegan milk
Salt & pepper

1. Gently heat the butter, flour and milk in a saucepan stirring all the time.
2. Continue stirring as the sauce thickens and bring to the boil.
3. Season to taste.