Doves Farm Freee Rice Flour Gluten Free 1Kg

Description

Creamy in colour and neutral in flavour rice flour is embraced by many sweet and savoury dishes. It makes great puddings, biscuits and baked goods and can be used to thicken sauces.
My gluten free journey began in 1978 when I discovered how difficult it was to find suitable grains and foods for a gluten free diet. The distinctive attributes of alternative grains and their ability to create spectacular dishes is still my inspiration.
Rice is a popular grain with different varieties grown by many cultures worldwide. A versatile ingredient, Rice Flour can be used to make savoury dishes and many sweet treats. It is also effective at thickening both sweet and savoury sauces. Today there is an increasing need for foods free from gluten and other allergens including milk, peanut, egg and soya. Unlock a world of Freee baking with our back of pack recipes.
Clare

Recipes

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

Vanilla Cookies
Oven 190°C/Fan 170°/375°F/Gas 5
75g Butter or vegan butter
75g Sugar
1 tbsp Milk or vegan milk
2 tsp Vanilla extract
100g Rice flour
1 tsp Baking powder
4 tbsp Water
1. Line a baking tray with parchment.
2. Cream together the butter and sugar.
3. Beat in the milk and vanilla.
4. Sieve the flour and baking powder into the bowl and mix well.
5. Mix in the water to make a soft dough.
6. Form into 30 balls of dough and place them on the parchment lined baking tray.
7. Flatten slightly and bake in a pre-heated oven for 20-22 minutes.

Pancake Drop Scones
75g Rice Flour
1/2 tsp Baking powder
1/4 tsp Xanthan gum
Pinch Salt
150ml Water
Oil for frying
Jam to serve
1. Put the flour, baking powder, xanthan gum and salt into a bowl.
2. Add the water and beat into a smooth paste.
3. Heat a little oil in a frying pan.
4. Drop spoons of batter into the pan smoothing them out to 8cm/3″ circles.
5. Cook over gentle heat until holes appear.
6. Turn the pancakes over and cook on the other side for a few minutes.
7. Repeat with the remaining batter.
8. Serve warm with jam.

White Sauce
50g Butter or vegan butter
50g Rice 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.

Sultana Scones
Oven 180°C/Fan 160°C/350°F/Gas 4
250g Rice flour
5 tsp Baking powder
2 tsp Xanthan gum
50g Oil
1 tbsp Golden syrup
75g Sugar
100g Sultanas
1 Lemon
1 tbsp Milk or vegan milk
Water
1. Sieve the flour, baking powder and xanthan gum into a bowl.
2. Pour in the oil and syrup then mix with a fork until the mixture resembles breadcrumbs.
3. Add the sugar and mix well.
4. Stir in the sultanas.
5. Squeeze the lemon into a measuring jug then add water to reach 250ml of liquid.
6. Add the liquid to the mixing bowl stirring to form a soft dough mass.
7. Drop spoons of dough onto a parchment lined baking sheet in 12 neat piles.
8. Brush milk over each dough mound smoothing the surface.
9. Bake in a pre-heated oven for 25/28 minutes