This flour allows you to bake fresh, warm brown bread at home - either in the oven or in a bread making machine if you have one. Instead of a knead-able dough you'll end up with a thick, sticky batter which you pour into your bread tin. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Doves,your gluten free brown flour is a joke, this is the second batch of 6 pks that I have purchased from you, I thought I would give you the benefit of the doubt based on your "new recipe" but no, still a complete waste of time, ingredients and money. 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. Usually it's the gluten which makes the dough stretchy, and this is what enables you to knead bread dough. Anything with the word “wheat” in the title will contain gluten, one of the 3 main sources of gluten.I make no apology for flour blending… There’s nothing worse than eating a sandwich so dry it requires a glass of water with every bite.

Love the new recipe brown bread flour, always enjoyed the bread I have made but prefer the texture with the new flour.Recently I noticed Instant yeast on my supermarket shelf and purchased it instead of my usual dry yeast. I live in Canada and wondered if you would someday be able to let us know a good brand of gluten free flours we should use for your recipes! I feel bad asking… But if you love what I do (or I’ve helped you with your own gluten free journey), I’d be super-grateful. The result of many trials and bakes was this Brown Bread Flour which has made numerous delicious loaves ever since.

I should have selected a one star rating but as I was typing my computor timed out so I refreshed my page, lost my review and had to re-type, forgetting to re select the star rating, I wish I could select a zero star rating. Gluten free bread in the supermarkets may stay super soft for days but they're generally packed full of preservatives. Keep an eye on the bread while proving - once it's reached the top of the tin it's done, even if it takes less time.

Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat. This worked best when the seeds were popped onto the loaf before proving, so they slightly sunk into the top of the loaf. My bread recipes don’t need the “extra support” to rise that some gf bread recipes seem to (or at least that used to be conventional wisdom). If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.