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)

After becoming gluten intolerant last year I lost my passion for baking as the gf flours I was using did not give good results at all. Having tried to persevere with various brands of shop bought gf bread (and cakes and biscuits!) for over a year I was fed up with the flavours and textures and increasingly concerned about all the strange sounding additives and high sugar content they contained. I had followed the free from fairy page on Facebook for a while and I finally decided to buy some flour. Today made the baguettes and the banana bread from the recipes on the free from fairy website. What a revelation! They are simply fantastic. It was so good to be able to eat a tasty healthy homemade bread with my homemade soup again, and as my husband liked the bread too we are not preparing two different meals which is a bonus. Thank you so much Vicki I will be buying much more of your flour and am looking forward to trying more of your recipes. You have reignited my passion for baking xx

The wholegrain gluten free ‘Fairy’ flour blend created by Vicki Montague is simply brilliant.

Not only does it deliver superb and very consistent baking results, it is flavoursome, nutty, delicious and, being wholegrain, healthy too! I do love buckwheat, in my opinion a very underused ingredient. It is actually an Asian plant of the dock family, producing starchy seeds. When milled into flour, these seeds add great flavour – traditionally used for blinis, (buckwheat pancakes to accompany caviar), Vicki has harnessed the great potential of these seeds in her flour blend. Teff and sorghum also add a depth of flavour.

I thoroughly recommend these two flour blends and would also like to say to any coeliac, whether recently diagnosed or not, that you won’t find anyone anywhere more dedicated that Vicki who is prepared to offer invaluable advice and help others in their quest to overcome dietary restrictions.

Being diagnosed with coeliac disease is not the end of the world, it is the beginning of an entirely new and exciting one.

You may be able to find a less expensive gluten free alternative flour to bake with, but you are far less likely to achieve the same amazing flavour!

Having met Vicki at a Free From food show, we decided to try her flour as I was also concerned about the amount of rice in my gluten free daughter's diet. It did seem expensive compared to some supermarket flours (although they have rice flour in) but it is well worth the money. The flour is tasty and hasn't crumbled like others have. We recently made cupcakes to take to a party as between them my children are gluten, wheat, dairy, soya, egg, banana, kiwi, tomato and sulphite free. We used a recipe from Vicki's website and made very tasty chocolate cupcakes. Well worth the money and this is what I will be using going forward for the kids.

I am absolutely delighted with this flour. It was so easy to cook with and had an amazing taste.

I've tried many different brands of gluten free flours in the past and this is by far the best. Suffice to say I have just purchased another 12 packs.

We baked a family birthday cake (a lemon sponge) and everyone was so impressed with the flavour. Thank you so much, I'll be trying it with a pizza next.

Excellent and easy to use product, supplier has and excellent website with recipes and ideas and is very friendly and helpful if you have any questions. We love eating things made with this flour.

"It's very rare these days that a basic free from ingredient makes me stop and think as there are so many out there that all serve a purpose. But the wholemeal GF, WF and rice free flour from Free From Fairy is that one product.

This has to be one of the best flours I have used. It is so versatile and easy to use. From tacos to tarts pasta to pies this flour is amazing. I have taken to using it more and more.

Not only that but the story and Vicki’s support is brilliant.

Try it! You will be amazed and if you're stuck on how to use it then check the website for some inspirational recipes."

I always feel left out when I make it for the family. So tonight I made pizza for them the usual way & used your plain flour to make mine. I expected to have to put a jacket potato in the oven as I'd anticipated the base failing (I've tried alternative flours before) but no! I've just had the most delicious little pizzas.
They've all tried a piece and really liked it.Ff

I've been following Vicki for some years via her website

The flour is amazing, the best flour bar none. And I've used a few.

I've made bread, cakes, sponges and a whole lot of other stuff you'd normally think of with flour, thickening, cooking, and general baking. I don't do a huge amount as I'm single and like to watch my weight, so I resist making cakes apart from when I've got the house open to my Church and they love the cakes as I make them all GF and people never seem to realise that we're all eating the same thing, but they taste so good. Highly recommend, to quote an old advert, "Why choose cotton, when you can have silk.?"

This is a lovely tasty and quick bread alternative, thank you Vicki. I like to make it alongside a 'picky tea' or with soup or a stew. My only problem with the recipe is the 'leave to cool' part! 🙂 I can never resist the warm end of a fresh baked loaf!