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Online Shop - Flour - Gluten-free
We stock a large range of gluten free flour for all your baking needs, you can buy a small bag or larger quantities if you wish.
As we stock such a large range of gluten free flours so you can get all your requirements with one order. We also stock other items you might need for your gluten free baking including Xanthum gum, gluten free gluten from Orgran and gluten free baking powder.
Naturally Good Food – Guide to Gluten Free Flour
At Naturally Good Food we stock a large range of gluten free flours, we have also included in this review a number of nuts that are commonly used in gluten free baking and some gluten free flour mixes.
Baking without flour is not as difficult as it might at first appear, there are a great number of recipes on the web, the key is to find the ingredients and at Naturally Good Food we stock the widest range of gluten free flours. In addition to being gluten free many of our flours are also organic.
To improve your gluten free baking you can use Orgran Gluten free gluten (GfG), adding one part Gluten free gluten to five parts gluten free flour. The GfG will assist in providing structure and consistency in batter and dough.
Almonds Ground – Ground Almonds are widely used in gluten free cakes (we have a number of recipes in our recipe section for you to try), they can add a wonderful moist texture. Many biscuits and cakes recipes made with Almonds come from Spain and Italy. One of the main problems with ground almonds is that they can be expensive, so if you can buy in larger quantities this can represent a good saving. Balanced against the cost is that ground almonds do not keep their delicate flavour for ever, so if you buy ground almonds in bulk for gluten free cooking you need to be prepared.
The Vegetarian Society recommends ground almonds as a rich source of calcium. In 2008 the Institute of Food Research (IFR), published a report on Almonds entitled Potential Prebiotic Properties of Almond Seeds, the IFR found that finely ground almonds could have prebiotic properties, which can stimulate the growth of healthy bacteria. The IFR states “Almonds, as well as being high in vitamin E and other minerals, are also thought to have other health benefits, such as reducing cholesterol. Recently published work by the Institute of Food Research has identified potential prebiotic properties of almonds that could help improve our digestive health by increasing levels of beneficial gut bacteria.”
Buckwheat flour - Buckwheat, sometimes known as Sarrasin is related to the rhubarb family and despite its name is not a form of wheat and contains no gluten. The small seeds are ground to make a flour. The seeds themselves are a type of dry fruit produced by many species flowering plant of the plant.
Buckwheat provides vitamins B1 and B2, potassium, magnesium, phosphate, iron and contains bioflavonoid (vitamin p) rutin. Buckwheat is the best known source of high biological value proteins in the plant kingdom. Buckwheat contains all essential amino acids (eight proteins that the body cannot manufacture) in good proportions, making it closer to being a "complete" protein than any other plant source, even soybeans.
It terms of baking Buckwheat is not generally used on its own. However Buckwheat flour is widely used in Pancakes (known as blinis in Russia, galettes in France) and also in Noodles.
Buckwheat is considered to have a strong nutty flavour.
In addition to Buckwheat Flour Naturally Good Food stocks Buckwheat Flakes, Groats, Noodles, Spirals, Pancake Mix, and Puffs.
Chestnut flour – Unlike most nuts chestnuts have a low fat content about 1% and a high carbohydrate content and have been referred to as a grain that grows on a tree, Chestnuts are also gluten free. Historically chestnuts have been staple food in Southern Europe, Turkey and southwestern and eastern Asia, largely replacing cereals where these would not grow well, if at all, in mountainous Mediterranean areas. Bread made with chestnut flour declined in popularity in the last few centuries due to its reputation as poor mans food. It has now made a come-back and is used in some classic Italian cakes and pancakes.
Chickpea flour - (also known as gram or garbanzo flour). Chickpea flour is a stable ingredient in Indian cooking being used in pakoras, papadums, and onion bhajis, Burmese tofu, and jidou liangfen. In Italian cooking chickpea flour is used to make farinata and in French cuisine to make socca. Chickpea flour can also be used produce a crisp golden roast potato.
This is ground from chick peas and has a strong slightly nutty taste. It is not generally used on its own.
Cornflour (white) is milled from maize into a fine, white powder, and is often used for thickening recipes and sauces. The taste is rather bland, which suits its role as a thickener, it is often is used together with other ingredients that will give flavour to the recipe. As cornflour tends to form lumps when mixed with warm or hot water, it is best dissolved in cold water. Cornflour is an important flour in Indian cuisine and is used for a range of breads such as roti and chapati
It also works very well when mixed with other flours, for example when making fine batters for tempura.
Coconut Flour - At Naturally Good Food we stock Tiana coconut organic gluten free flour which contains 31% more fibre than wheat bran and 3 times as much as wheat flour. In addition to baking Coconut Flour can be added to smoothies for added protein and fibre, in soups or sauces, or sprinkled over cereal in the morning.
Gram flour – see chickpea flour
Millet flour – Millet is part of the grass family may be the first cereal grain to be used by man and has been part of the staple diet in Africa and India for millennia. Millet can be used to thicken soups and to make flat breads and griddle cakes. In baking Millet produces a dry delicate crumb and smooth buttery thin crust. In simple recipes such as Pancakes and Tortillas Millet flour may be used on its own, but in other gluten free bread recipes it usually needs to be mixed with other flours so that the bread is not too dry and crumbly.
Millet is tasty, with a mildly sweet, nut-like flavour, Millet is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
Potato - Potato flour should not be confused with potato starch flour. Potato flour has a strong potato flavour and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a very regular basis for a variety of recipes as it does not have a very long shelf life.
Quinoa - Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour. Quinoa flour is higher in fat than wheat flours, so it will make your baked goods moister in addition to altering their taste. Quinoa has a slightly nutty taste, and can be used in bread, muffins, bagels, cookies, and pancakes
Quinoa is a complete protein, meaning it contains all nine essential amino acids. Quinoa is a good source of magnesium, iron, copper and phosphorus.
Brown Rice Flour - Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice so it has a higher nutritional value than white, and as it contains the bran of the brown rice it has a higher fibre content. This also means that it has a noticeable texture, a bit grainy.
It does have a slight nutty taste, which will sometimes come out in recipes depending on the other ingredients, and the texture will also contribute to a heavier product than recipes made with white rice flour.
It is not often used completely on its own because of its heavier nature.
Bulk buying is not recommended as it is better used when fresh, store in an airtight container.
Soya - Soya flour is a high protein flour with a nutty taste. It is not generally used on it's own in recipes, but when combined with other flours is very successful as an alternative flour. Can be used to thicken recipes or added as a flavour enhancer.
It needs to be carefully stored as it is a high fat flour and can go rancid if not stored properly. A cool, dark environment is recommended and can even be stored in the refrigerator.
Tapioca - Tapioca flour is made from the root of the cassava plant, native to South America and the West Indies. When ground the flour takes the form of a light, soft, fine white flour. Tapioca flour adds chew to baking and is a good thickener it also sweetens baking. Tapioca flour is an excellent addition to any wheat free kitchen. Tapioca flour is often used with other gluten free flours
It's a fairly resilient flour, so storing at room temperature is not a problem.
Teff Flour - Teff is an ancient fine grain, about the size of a poppy seed that comes in a variety of colours, from white and red to dark brown. Teff is mainly grown in Ethiopia and Eritrea Ground into flour, teff is used to make the traditional bread, injera - flat, pancake-like, slightly sour bread that complements well the exotic spices found in the food. Teff is naturally gluten free
Gluten Free Flour Mixes
In addition to a full range of plain gluten free flours we also stock a great range of gluten free flour mixes. These mixes can take the guess work out of cooking with gluten free flour. The whole orgran range is:
- Wheat Free
- Gluten Free
- Dairy/ lactose and casein Free
- Egg Free
- Yeast Free
- GMO Free
- Cholesterol Free
- Free from Animal derivatives
Orgran
In the Orgran range we stock :
Bread mixes – In the Orgran range there is both a white and wholemeal bread mix, these both work very well, especially if you use a bread making machine to take the work out of the process.
Cake mixes – There is both a vanilla and a chocolate cake mix in the Orgran range, both mixes are easy to use and give excellent results.
Gluten free gluten - As Orgran say "GfG Substitute will mimic the physical protein found in wheat in a way to allow the forming of dough or batter with a similar consistency and characteristics to wheat based ingredients. In a convenient resealable stand up pouch, Orgran GfG is easy to use and a revolutionary product for all coeliacs and those on a gluten free diet."
Muffin mixes – The muffin mixes come in Chocolate or Lemon and Poppyseed flavours, again easy to bake and gives great results.
Flour – The Orgran Flour mixes are available in plain or self raising in addition a pasta flour is also available. The self raising flour works well in dumplings and also in sponge puddings, so there is no need to miss out on your favourite pudding, and as the result is just as good as with ordinary wheat flour there is no need to make two puddings, everyone can eat gluten free, with no compromise on taste.
Orgran flour (self raising and plain) are an easy to use all purpose flour, but of course are gluten free. Developed with similar characteristics to wheat flour, this product also boasts similar functional properties to ensure suitability for most recipes. The Orgran Self-Raising Flour can be substituted into any traditional recipe to make your favourite cakes, biscuits, scones and so much more; the Orgran All Purpose Plain Flour is ideal for baking, batters, thickening and desserts.
The Orgran gluten free pasta flour will form into pasta through traditional roller cutters, modern electric pasta machines or simply using a rolling pin to flatten dough to the desired thickness of your favourite pasta shape. Make your own fresh pasta, ravioli, cannelloni or lasagna instantly by adding 210ml of water to Orgran’s Pasta Flour.
Doves Farm
From Doves Farm we stock a number of different Gluten Free Flour blends, these include :
Gluten Free Brown Bread Flour - A flour blend milled from naturally gluten and wheat free rice, tapioca, potato, buckwheat, carob, sugar beet fibre and natural gum. This is an alternative to wheat bread flour. Follow the recipe on the pack to make great gluten free brown bread.
Gluten Free White Bread Flour - A flour blend milled from naturally gluten and wheat free rice, potato, tapioca and natural gum. This is an alternative to wheat bread flour. Follow the recipe on the back of the pack to make great gluten free white bread.
Gluten Free White Self Raising Flour - A flour blend milled from naturally gluten and wheat free rice, potato, tapioca, maize and buckwheat flours with raising agents. This is an alternative to everyday wheat flour which will require a little extra liquid in most recipes.
Gluten Free White Flour - A flour blend milled from naturally gluten and wheat free rice, potato, tapioca, maize and buckwheat. This is an alternative to everyday wheat flour which will require a little extra liquid in most recipes.
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