Gluten Free Flour (Plain)

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.

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!

"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 loved this gluten free flour. It tasted delicious when used in recipes.

It's great because I wasn’t having to mix several flours together and I loved the whole meal content as most other premixed bread flours are bleached white flour.

I made the bread with sunflower seeds and not only did it look like the picture, it tasted amazing and my family loved it. I’ve made it several times now and it always comes out well. I also used the sr flour in banana bread and it was delicious.

I am getting on well with your flour. It tastes good and performs well in baking. I wanted a flour without rice flour in it for all the reasons you state on your website.

I've made Carrot cake, pineapple upside down cake and nut and fruit tea loaf with it.

Made your bread for the first time yesterday. It's delicious. Actually it's too delicious I will be eating far too much of it. It was also so easy to make. Won't be buying bread anymore. Thanks.

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!

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!

Excellent. I'm allergic to a protein in wheat and rice so this was a godsend!

Performed really well.

Coffee and walnut cake, carrot cake, Yorkshire puddings.

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!