Freee by Doves Farm Gluten Free Rice Flour 1kg (Pack of 5)

For about 25 years I've been stuck with a restricted diet because of a severe allergy to wheatgrain. In this part of Italy I am a bit 'out of the flow' with the latest ideas, but on Amazon came across Doves Glutenfree Flour which is suitable for a bread machine. This flour is wheat-free so it looked like a way of breaking out of my narrow diet at long last.I looked at reviews of the Panasonic Breadmaker which includes a 'glutenfree' programme for special flours. Decided to take a leap in the dark, ordered the machine and plenty of Doves Flour, enough for months to save on the postage. Then I got cold feet, and wondered if I might have made an expensive mistake. Results were all as yet untested. (Had even bought an optimistic toaster and breadsaw!)When everything arrived and I was ready to get going I noticed there was a slight difference in procedure between the Doves instructions on the packets, and the Panasonic instructions in their booklet. Decided to follow Doves procedure for the recipe, and tried to follow it to the grain, and to the drop.The oil I used is pressed from olives from my own trees, the vinegar was a quite pricey apple vinegar chosen because it was the only one without additives, and I used dry packet yeast. It was very easy to prepare the recipe for the machine, only took 2 minutes to do.The glutenfree programme on the Panasonic machine is about 2 hours. After an hour a lovely yeasty aroma began to emerge and my dogs began to take an interest. When the programme finished I opened the lid, and there on view was a beautiful golden loaf with a traditional crack in the crust along the top. It looked so perfect, couldn't believe it.It came out of the tin with no bother at all, the paddle was not stuck in the loaf. The flavour and texture of the bread are all-round excellent. It is different to ordinary bread of course, but nice in taste, highly palatable, and perfectly even in texture. I'm seriously, seriously thrilled. Thankyou.P.S. Unfortunately discovered I have intolerance to the rice in this gluten-free flour, and had to discontinue using it, a great pity.

You name it, and if it has 'gluten free' in its flour title, I will have tried it and nothing so far has been as good as Doves on Farm Gluten Free White Bread Flour on two counts: it tastes as close as it can to normal flour and it's the only flour which does not cause any side effects. It's supposed to be for bread, but I use it for that and also for cakes and pancakes - I simply use more eggs to enrich the batter and freeze the products as soon as they are cool, as they do not age well. If they cannot be eaten straight away, it is best to tuck them in the freezer and, when you need the goodies again, either leave them at room temperature to thaw normally for an hour or so or to be refreshed in a hot oven for a few minutes. No, I'm no expert, but I do expect good taste and wholesome gluten free products, free of a ton of chemical additives and this seems to fit the bill!

I do like this flour better than the normal stuff mainly because I don't feel that bloating feeling after I have my cake and eat it but the taste is a bit different from what I expected. The old normal flour has a better taste (this could be that I've been conditioned to it for all those years) - I almost miss using normal flour for the taste - but I definitely don't miss the bloating for sure.I will buy this again!What I will say is - if you are more hooked on the taste of your cake than you are on what is going into your body then you might think twice after - but I would give it a go at least once.You might like it - or / and spruce up your cake to suit :-)

I am gluten sensative and whilst I prefer these homemade breads to shop bought... it comes at a price. The product itself it great however it was such a pain to get right! I went through near 3 bags of this flour to get something resembling a bread loaf that wasnt 2 inches high! I used the recipe on the packet, tried several of the internet and it just wasnt happening, either using a bread machine or the oven.If you are only gluten sensative and NOT allergic, I recommend trying Spelt wheat flour. I can use this and have hardly any reaction to it at all. It does not have the added, modified gluten that most commercial wheat has therefore is easier to digest.

This is a great bread flour, I have been Coeliac for over 15 years and have always found that home baked bread is much better than that brought in the shops or available on prescription, if you are lucky enough to get this! I usually find that adding extra ingredients such as date and walnut, maple and pecan, pine nut and pesto or olive and oregano also helps improve the taste. I have used it to make tear and share bread and rolls. It tends to last a couple of days fresh but after a day I slice and freeze into portions ready to grab out when needed.My whole household eats this with no complaints.

I ordered this flour in anticipation of my Celiac guests for Christmas. I had tried baking gluten free cakes and biscuits in the past without success. Years ago it was necessary to add xanthan gum to bind the flour together and even with it, I'd had disastrous results.Baking with Freee was easy. I used it as a thickening agent for rues just as I would use regular flour, achieving the same result without altering the flavour. Baking did require specific gluten free recipes, however, in baking a birthday cake, ( post Christmas) baking powder was the only additional dry ingredient required for a moist light cake.Delivery was speedy and the packaging was secure. I'll likely finish the remaining flour even though my guests have departed.

Good, no difference with the regular baking powder. I am happy with it.

It just arrived and I used the flour only once but the outcome was great.I baked the German apple cake, Apfelkuchen, and it turned fluffy and very light and easy-to-digest.I didn’t add any baking powder. So it’s super easy to use.I replaced the sugar in my recipe with honey and I was worried it would turn mushy on the inside but it was great. Very forgiving flour.