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. Gluten-free flours may produce a crumblier product with a less cohesive texture; you will therefore need to use recipes tailored for gluten-free flours, or alternatively, use one of our gluten-free flour mixes.In this section you may find flours that are not alblled as Gluten Free - this is because they don't come to us labelled as Gluten Free and therefore we can't sell the flour labelled as Gluten Free.
As we stock such a large range of gluten-free flours, you can get all your requirements with one order. We also stock other items you might need for gluten-free baking, including xanthum gum, gluten-free gluten from Orgran and gluten-free baking powder.
We have also included in this review a number of nuts that are commonly used in gluten-free baking, as well as some gluten-free flour mixes.
Baking without gluten 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! At Naturally Good Food we stock the widest range of gluten-free flours, many of which are also organic.
To improve your gluten-free baking, you can use Orgran's 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 to batter and dough. You can also use xanthum gum to help with your baking, adding a little of this to make bread less crumbly and gluten-free pastry easier to handle and roll out.
In addition, if you are baking with gluten-free flour, don't forget gluten-free baking powder.
We also stock many other gluten-free products, such as:
Gluten-free pasta and noodles: including organic gluten-free pasta and a variety of noodles, with great ones available from King Soba.
Gluten-free grains: try using some grains that are naturally gluten-free, such as quinoa in the place of couscous, or bulgur wheat for salads and side dishes. If semolina is called for, you could substitute an equivalent such as polenta or ground rice.
There are a number of flours that are naturally gluten free, but are not labelled as gluten free as they have not been tested for their gluten status; we do not pack any products that we label as gluten free; so we must rely on our suppliers labeling.
At Naturally Good Food we sell a huge range of gluten-free flours. For all your gluten-free flour needs, there is no better selection. The full range of gluten-free flour consists of:
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), as they can add a wonderful moist texture. Many biscuits and cakes made with almonds come from Spain and Italy. One of the main problems with ground almonds is that they can be expensive, so buy in larger quantities to give yourself the best saving. Balanced against the cost is the fact that ground almonds do not keep their delicate flavour for ever; if you buy ground almonds in bulk for gluten-free cooking you need to be prepared for this.
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, in which it found that finely ground almonds could have prebiotic properties, which can stimulate the growth of healthy bacteria. The IFR stated that '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. Despite its name, it is not a form of wheat and contains no gluten. The small seeds, themselves a type of dry fruit produced by the many species of this flowering plant, are ground to make a flour.
Buckwheat provides vitamins B1 and B2, potassium, magnesium, phosphate and iron and contains bioflavonoid (vitamin p) rutin. Buckwheat is the best known source of high biological value proteins in the plant kingdom. It contains eight of the essential amino acids (proteins that the body cannot manufacture) in good proportions, making it close to being a 'complete' protein.
In terms of baking, buckwheat is not generally used on its own. However, buckwheat flour is widely used in certain pancakes (known as blinis in Russia and galettes in France), and also in noodles. It 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. They have been referred to as 'the grain that grows on a tree'. Chestnuts are also gluten-free. Historically, chestnuts have been a staple food in Southern Europe, Turkey and south-western 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 a poor man's food. It has now made a comeback and is used in some classic Italian cakes and pancakes.
Chickpea flour: chickpea flour (also known as gram or garbanzo flour) is a stable ingredient in Asian cooking, being used in pakoras, papadums, 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 to produce a crisp, golden roast potato.
Chickpea flour is ground from chickpeas and has a strong, slightly nutty taste. It is not generally used on its own.
Cornflour (white): cornflour is milled from maize into a fine, white powder, which is often used for thickening recipes and sauces. The taste is rather bland, which suits its role as a thickener, where it is used 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 well when mixed with other flours, for example, when making fine batters for tempura.
Coconut flour: at Naturally Good Food we stock Tiana organic gluten-free coconut flour, which contains 31% more fibre than wheat bran and three times as much as wheat flour. In addition to its use in baking, coconut flour can be added to smoothies for increased protein and fibre, or to soups or sauces, or sprinkled over cereal in the morning.
Gram flour: see chickpea flour.
Millet flour: millet is part of the grass family and may have been the first cereal grain to be used by man; it 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 for 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. It is nearly 15% protein and contains high amounts of fibre, as well as B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly rich in 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 heavy - 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: the Incas called it the 'mother seed'. Quinoa provides a good source of vegetable protein, with the seeds of the plant being ground to make flour. Quinoa flour is higher in fat than wheat flours, so it will make your baked goods moister, as well as altering their taste. Quinoa has a slightly nutty taste, and its flour can be used in bread, muffins, bagels, cookies and pancakes.
Quinoa is a complete protein, meaning that 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 has a higher nutritional value than white, and as it contains the bran of the brown rice, has a higher fibre content. This also means that it has a noticeable texture - a bit grainy.
Brown rice flour 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 for 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; it should be stored in an airtight container.
Soya flour: soya flour is a high-protein flour with a nutty taste. It is not generally used on its own in recipes, but when combined with other flours, is very successful. It 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 kept properly. A cool, dark environment is recommended; it can even be stored in the refrigerator.
Tapioca flour: 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 powder. Tapioca flour adds 'chew' to baking and is a good thickener, also acting to sweeten the finished product. Tapioca flour is an excellent addition to any wheat-free kitchen and is often used along with other gluten-free flours.
It's a fairly resilient flour, so storing it 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 there to make the traditional bread, injera: a flat, pancake-like, slightly sour bread that complements well the exotic spices found in the food of this region. Teff is naturally gluten-free, and can be used to make a variety of breads, pizza bases and muffins.
In addition to a full range of plain gluten-free flours, we stock a great range of gluten-free flour mixes. These mixes take the guesswork out of cooking with gluten-free flour! The entire Orgran range is:
In the Orgran range we stock:
Bread mixes: both a white and wholemeal bread mix, which both work very well, especially if you use a breadmaking machine to take the work out of the process.
Cake mixes: there is a vanilla and a chocolate cake mix in the Orgran range; both are easy to use and give excellent results.
Gluten-free gluten: as Orgran say: 'GfG substitute will mimic the physical protein found in wheat 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, with great results.
Flour: the Orgran flour mixes are available in plain or self-raising; we also stock a pasta flour. 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. 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 flours (self-raising and plain) are easy-to-use, all-purpose flours, but of course, gluten-free. Developed with similar characteristics to wheat flour, these products also boast 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 on, while the Orgran All Purpose Plain Flour is ideal for baking, batters, thickening and desserts.
From Doves Farm we stock a number of different gluten-free flour blends, including:
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 a good 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, as an alternative to wheat bread flour. Follow the recipe on the back of the pack to make delicious 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. An alternative to everyday wheat flour, which will require a little extra liquid in most recipes.
In the gluten-free flour section we have products from:
We would like to offer a range of gluten-free recipes, so if you have any to share, please let us know.
Below you will find some hints and tips on cooking with gluten-free flour. If you have any tips you would like to pass on, please let us know.
As we come across new hints and tips, we will post blogs containing them, which will also feature on this page.
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