Gluten Free White self-raising flour blend

Draft info added for Satyana from the fields of the Reclaim the Power camp. To be tidied up eventually!

For our gluten free cakes we use Doves Farm flour blend, milled from naturally gluten and wheat free rice, potato, tapioca, maize & buckwheat. This is an alternative to every day self raising wheat flour which will require a little extra liquid in most recipes.

“We are passionate about home baking and also believe that what we eat today will effect our health tomorrow. As well as being a satisfying and rewarding activity, when you bake at home you can select the best quality, local and seasonal ingredients, and be certain of what has gone into your food. You and your family will enjoy great tasting home made food. We often double the recipe and when baked, freeze half to eat at a later date. In our mill we make a large range of flours from many different natural grains, beans & seeds without adding refined gluten or enzymes. We blend specific grain varieties to ensure that the resulting flour has the optimum characteristic for the type of baking it will be used for. This flour was designed to be used in place of wheat flour so the whole family could enjoy eating the same thing at meal times. It is very absorbent so add a little extra liquid when following your own recipes.” Clare & Michael, Doves Farm

Pack Size: 1Kg Packaging Material: paper Gluten-free Suitable for coeliacsInformation

Ingredients: Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Xanthan Gum

Allergy Information: Free From: Gluten

Storage: To keep your flour at its best, roll down the top after use and store in a cool dry place.

Recipes: Sponge Layer Cake

This recipe is for those times when you need to bake a traditional cake avoiding dairy, egg, gluten, nut, and wheat ingredients. Oven 190ºC/Fan 170°C/375°F/Gas 5 125g/5oz Sugar 6tbsp Sunflower Oil 1tbsp Vanilla Extract 1/2 Ripe Banana 150g/6oz Self Raising Flour Blend 4tbsp Water 1tsp Oil 2tbsp Jam 1tsp Icing sugar 1.Lightly oil or greaseproof line a 18cm/7″ round cake tin. 2. In a bowl beat together the sugar, oil and vanilla. 3. Peel & mash half a banana then beat this into to sugar mixture. 4. Add the flour and water and mix well. 5. Turn the mixture into the prepared cake tin and smooth the top. 6. Bake in a preheated oven for 35 minutes. 7. Cool the sponge on a wire rack. 8. Using a bread knife slice the sponge in half horizontally. 9. Spread one half of the sponge with jam and place the other on top. 10. Sieve the icing sugar over the top of the cake.