Doves Farm Gluten Free Self Raising White Flour 1kg

Description

A blend of naturally gluten free ingredients, use this flour as an alternative to self raising flour made from wheat. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.
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.
I love baking so when my gluten free cakes needed to pass the family taste test I created a flour blend to be the perfect alternative to gluten containing cake flours, our award winning gluten free Self Raising White Flour still makes family favourites today.
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 blend. To make your baking also free from dairy and/or egg try our suggested ingredient swaps, shown in black.

Chocolate Chip Fairy Cakes
Oven 200°C/Fan 180°C/400°F/Gas 6
100g Butter or vegan butter
100g Sugar
2 Eggs or 25g chickpea flour 4 tbsp water
3 tbsp Milk or vegan milk
100g Self raising white flour
75g Plain chocolate chips
12 Fairy cake cases
Icing
50g Butter or vegan butter
100g Icing sugar
1 tsp Cocoa
1. Beat together the butter and the sugar.
2. Mix in the eggs or chickpea flour water.
3. Beat in the milk.
4. Sieve in the flour and mix well.
5. Stir in the chocolate chips.
6. Half fill the fairy cake cases standing on a patty tin or baking tray.
7. Bake in a pre-heated oven for 23-25 minutes.
8. For the icing, whip together the butter and icing sugar. Mix in the cocoa.
9. Spread or pipe the icing over the top of the cooled fairy cakes.

Free From Victoria Sponge
Oven 190°C/Fan 170°/375°F/Gas 5
150g Self raising white flour
25g Chickpea flour
1/4 tsp Xanthan gum
125g Caster sugar
75ml Oil
125ml Water
2 tsp Vanilla extract
1 tsp Vinegar
3 tbsp Jam
1 tsp Icing sugar
1. Sieve the two flours and xanthan gum into a bowl and mix well.
2. Beat together the sugar, oil, water, vanilla and vinegar until smooth.
3. Stir the flour mixture into the wet ingredients.
4. Divide the mixture between two parchment lined 15cm/6″ round cake tins.
5. Bake in a pre-heated oven for 25 minutes.
6. Cool the sponges on a wire rack.
7. Spread one half of the sponge with jam and place the other on top.
8. Sieve the icing sugar over the top of the cake.

Chocolate Cake
Oven 190°C/Fan 170°/375°F/Gas 5
225g Self raising white flour
35g Chickpea flour
2 tbsp Cocoa
225g Sugar
150ml Oil
1 Banana mashed
1 1/2 tsp Vanilla extract
150ml Water
Filling
100g Butter or vegan butter
75g Icing sugar
1 1/2 tbsp Cocoa
Icing
75g Icing sugar
1 tbsp Cocoa
1 tbsp Yogurt or vegan yogurt
1. Sieve the two flours and cocoa into a bowl and mix well.
2. Beat together and sugar, oil and banana until smooth. Add the water and vanilla and beat well.
3. Stir the flour mixture into the wet ingredients.
4. Divide the mixture between two parchment lined 20cm/8″ round cake tins.
5. Bake in a pre-heated oven for 35-40 mins.
6. Remove the cakes and leave to cool.
7. Meanwhile work together the butter, icing sugar and cocoa to make a cream
8. Spread the filling over one sponge and place the other on top.
9. To make the icing, mix together the icing sugar, cocoa and the yogurt.
10. Spread over the top and sides of the cake.