Posted 20 hours ago

DOVES FARM Gluten Free Brown Bread Flour 1kg (PACK OF 5)

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You eventually pull through and once you are finally done, you realise how much better you feel, how much better you look and how excited you are about feeling in control of your body’s health. Less fortunately… the only way I found to achieve this was ultimately to add a little more protein flour.

I will not be using 3 again again (large loaf)as it turns out just like old fashioned Hovis and you really would not notice the difference.I used the FREEE Gluten Free Brown Bread Flour as A) I couldn't find any other gluten free brown bread flour blends and B) It seems to be in every free from aisle at the moment!

Add the brown gluten free bread flour, xanthan gum, salt and mixed seeds to a large mixing bowl and stir to mix together. So, for this recipe, the Doves Gluten Free Brown Bread Flour is supported by a little extra Oat and Teff (or buckwheat) flour… All of which can be sourced in the supermarket. I will be throwing the remainder of the flours away and not wasting any more time and expense on this bread. This multigrain gluten free bread recipe even has some real depth of flavor because of the addition of oat flour, whole grain teff and molasses.That’s due to a too-low hydration ratio, which can be caused by a number of things, among them not using the proper flour blend (one that’s unbalanced and absorbs too much moisture), overmeasuring your flour blend by not measuring by weight, undermeasuring the water or other liquid. For GF flour I was shocked that the bread tasted far away like GF bread, I made lots of GF breads and never once I loved it as this one. It tends to last a couple of days fresh but after a day I slice and freeze into portions ready to grab out when needed. In fact, most recipes for gluten free bread that you'll find elsewhere on the Internet (and in cookbooks that aren't, well, mine), are in this style.

If you're new to making gluten free bread, or to making bread in general, it's best to begin with a batter-style bread like this wheat free but wheaty-tasting brown bread. I have trouble getting it at present time, probably due to driver shortages, etc and was looking for an alternative.

Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. Batter-style gluten free bread recipes have only one rise, and they tend to rise quickly because the dough is super wet. Wheat, barley and rye are gluten-containing grains, so they're not gluten free in any form, whole or refined. But I do not follow the recipe on the package, I make it as I would usually do my other bread and its lovely. But fear not, this sticky batter transforms into a delicious bread which is soft and springy inside.

Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough. Just use an ice cream scoop with a 'sweep-trigger' to push out the dough, or use a large spoon and smooth the tops with the back of a dampened spoon.Flour blend (rice, tapioca, potato, gram, buckwheat, carob), sugar beet fibre, thickener (xanthan gum). We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Mix the dry ingredients ahead to save time… Then, when you want a speedy loaf, the dough will only take 10 to 15 minutes to mix ready for proving. And that includes the time it takes to boil the kettle for the warm water)… More than worth the effort for a decent lunch.

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