Gluten Free Flour (Plain)

The flour is lovely to work with and...dare I say it on this site..! it works beautifully in a bread maker, too!

I use the flour for bread making all the time and it's the texture which is so great, especially the crust which, with other flours, never gets that non-gluten feel to it; gorgeous.

I mainly make my own bread 'recipe' (made up over the years)

The flour is fantastic. My daughter is a coeliac, my husband and I are not but we really enjoy the bread we make from the flour. We don"t have to worry about cross contamination, the bread is delicious!

It is better than competitors for making bread in a breadmaker with a few simple ingredients.

It was the fourth birthday party this weekend of our grandson who is allergic to many things. I had baked a loaf with your gluten free flour when he last came to visit. All was well and I recommended your flour to our daughter-in-law. She says is has transformed her life and she uses your flour for everything. The baking she had done for the party, using your flour, was delicious.

Love it--don't use anything else now.

Other flours are mostly rice based which is bad news! I really like the honesty which Vicki shows in all her products and any communication I have with her

I've made so many things with it! Victoria Sponge, Mince pies, little marzipan cakes, and yesterday I made an amazing ginger cake from Glutenfreecuppatea :-)) If I was clever enough I would post a picture! Nothing made with wheat in our house!

I've been wanting to try the flour for a long time. I got some a few weeks ago and only just gotten around to making some. I followed the bread baguette recipe on the website, so easy to follow and the best bit.. They rose! I've tried so many times to do bread and don't always get a rise, this was amazing. I made a diy baguette pan as I didn't have one, so they are rustic looking. They taste amazing and not a bit gummy.

Hello Vicki, I am finding your flour really good for baking and any recipe requiring flour as an ingredient. I like it better than the doves ones I used to use.

My order arrived this morning and I've just tried my first loaf with Free From Fairy flour and the recipe from her website... for the first time in years I have proper brown bread! I used aquafaba (liquid from a tin of butter beans) instead of the eggs and it worked perfectly. It looks like real bread, tastes like real bread, wonderfully crusty with soft, light inside and a good, tasty but not overpowering flavour. And easy to make. After so many attempts with various blends that never came out right, I'm absolutely delighted.

Edit: After trying a few more recipes I can confidently say this is the best gluten free flour I have used. It's easy to work with and tastes great. It makes the perfect crust for quiche with the shortcrust pastry recipe in Vicki's ebook - maybe even better than wheat! It's not just "good for gluten free", this is seriously good flour in its own right. I now look forward to making FFF flour a regular purchase.

Love the plain flour, have found it very versatile.

Performs much better than rival brands in my experience.

Have used the flour to adapt my cooking to suit my husbands dietary needs from pies, pasties, scones and cakes to using it as a thickening agent in sauces, stews and casseroles.

I've been desperate to find a gluten free flour that doesn't use rice flour (I'm concerned about arsenic levels in rice, and the amount of rice flour used in gluten free food). I was so excited when I found this flour. I've used it so far for cakes, waffles and breads and all have been amazing. An added bonus is that it's wholegrain. I love it. I can highly recommend it.

The Free from Fairy Flour is exceptional and has transformed my gluten free baking for my daughter with coeliac disease.

Both the self raising and plain flours perform much better than others meaning that I can use them just like wheat based flours. Most importantly they are actually gluten free rather than having low levels of gluten. My daughter remained unwell for years after diagnosis and moving to a gluten free diet and only eliminating processed food and commercially produced substitutes has resulted in her being well again.

I use the flours in all my recipies - cakes, biscuits, breads, pastry, batter, sauces and gravy. My non coeliac extended family also thoroughly enjoyed their gluten free Christmas!