Doves Farm Gluten Free Plain White Flour 1kg

Naturally wheat free flour blended for versatile home use.

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Product Details

Ingredients

Rice flour, potato flour, buckwheat flour, maize flour.

Nutritional Information

per 100g:
Energy 1498kJ/353kcal, Protein 4.7g, Carbohydrates 85.2g (of which sugars 0.2g), Fat 1.8g (of which saturates 0.5g), Fibre 2.7g, Sodium trace.

Recipe

Dumplings (for Stew)

Ingredients:
100g Doves Farm Gluten Free Plain White Flour
1/2 tsp Doves Farm Bicarbonate of Soda 200g
1/2 tsp Cream of tartar
1-2 tsp Hambleden Herbs Organic Mixed Herbs
Pinch of salt & pepper <
50g Gluten-free suet
75ml Alpro Soya Fresh

Cooking Temperature:
230oC 450oF Gas Mark 8

Cooking Time:
20 minutes plus time for the stew to cook

Serves:
4 people

Method:

Put all the dry ingredients into a mixing bowl and stir together. Add the suet and sufficient milk to form a firm dough.

Knead the dough for a minute or two on a floured surface, until smooth.

Divide the dough into 8 portions. Take one portion and roll it into a ball in the palm of your hands. Repeat to make the rest of the dumplings. Chill for 30 minutes while the stew is cooking.

Aim to add the dumplings to the stew about 20 minutes before it finishes cooking.

When the stew is very hot (bubbling), add the dumplings and return the dish to the oven to cook for 20 minutes, or until lightly browned.

Serve straight away with potato farls or corn bread.

Suggestion:
If you can't get hold of gluten-free suet, use lard and rub it into the flour before adding the milk.

Manufacturers Web Site

www.dovesfarm.co.uk

Gluten Free, Vegan, Wheat Free

Customer reviews - Doves Farm Gluten Free Plain White Flour 1kg

Recipes

Coconut & honey biscuits - Wed 27th May 2009
strong>Coconut and Honey biscuits. Gluten Free/strong>br />br />Ingredientsbr />100g non dairy margarinebr />100g castor sugarbr />1 heaped tbsp honeybr />50g creamed coconutbr />75g gluten-free plain white flourbr />1 tsp Orgran gluten substitutebr />1/2 tsp bicarbonate of sodabr />1 eggs worth of egg replacerbr />25g dessicated coconutbr />50g buckwheat flourbr />br />Methodbr />Cream the margarine, sugar and honey together until light and fluffy.br />Break up the creamed coconut with a fork and add this to the creamedbr />mixture.br />br />Sieve the flour, gluten substitute, bicarbonate of soda and eggbr />replacer into a separate bowl and mix well. Fold the into the creamedbr />mixture together with the buckwheat flour and dessicated coconut.br />br />Spread dessertspoons of the mixture onto greased baking trays,br />allowing a little room for them to spread. Bake in a reheated ovenbr />for 20 minutes, or until lightly browned. Leave the biscuits to coolbr />on the baking tray for 10 minutes before removing them with a palettebr />knife to complete cooling on a wire rack.br />br />Recipe adapted from Allergy Cooks.
Reviewer's Name: Lesley, GoodnessDirect

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