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Flour - Gluten-free
Gluten Free Flour
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.
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.
Gluten-Free Flour
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.
Gluten-Free Flour Mixes
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:
- 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: 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.
Doves Farm
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.
Gluten-Free Flour Producers
In the gluten-free flour section we have products from:
- Allergycare: the Allergycare xanthum gum can be a very useful addition to your gluten-free baking.
- Doves Farm: we stock a variety of Doves Farm gluten-free flour, both white and brown, bread-making and ordinary. In addition, we have rice flour and, if you like Indian cooking, gram flour.
- Hale and Hearty: this relatively new brand offers some good mixes for crumbles and bread-making, with the full range being organic.
- Infinity Foods: for specialist flours that are also organic, it is hard to beat Infinity Foods. From Infinity, we have a wide variety of gluten-free flours. Don't forget, if these flours are what you need, we offer our standard 10% case discount on the Infinity range.
- Orgran: from Orgran we have not only their gluten-free self-raising flour and gluten-free plain flour, but also a range of gluten-free cake and muffin mixes. These mixes can take the work out of gluten-free baking, so are a good idea to have in the store-cupboard.
- Primeal: from Primeal we have a gluten-free chestnut flour, popular in Italy and France.
- Queenswood: offering an alternative to Infinity if for one reason or another one producer is out of stock.
- Tiana: the Tiana coconut flour is starting to take its place in gluten-free cooking.
- Tobia: teff flour is not always available, but when it is, it is popular.
We would like to offer a range of gluten-free recipes, so if you have any to share, please let us know.
Ounce for ounce, teff has more gran and germ than any other grain. As it's simply too small to hull, its nutrients remain intact through the grinding processes. We're pleased to stock brown and white teff flours from Tobia Teff - perfect for athletes, and those on gluten-free diets. Read more...
This is a really tasty, yeast-risen, gluten-free pizza crust, made like a traditional pizza, but with a lovely variety of different grains. Read more...
A simple gluten-free teff bread, to make in a breadmaker. Read more...
The latest Cake Angles gluten, wheat and dairy free recipe book by Julia Thomas recommends Naturally Good Food as a mail order supplier. Julia says of us "Naturally Good Food is a shop based in Leicestershire providing an extensive range of specialist ingredients. They have a mail order service that is prompt and reliable." Read more...
A gluten free coconut slice using a couple of gluten free flours and orgran gluten free gluten, the use of rice syrup makes this slice not so sweet as one made with golden syrup, if you want a sweeter slice use golden syrup. Read more...
Potato Starch and Flour are confusing - for baking use the starch! Read more...
We are all familiar with Yorkshire puddings as part of the main course, but this gluten free recipe can be used to make a sweet Yorkshire Pudding that makes a good make at the table dessert for the kids. This recipe will make a great tasting, not too crunchy pudding which the whole family can enjoy. Read more...
gluten free hot cross bun recipe featuring Orgran Plain flour, not difficult and the smell of hot cross buns is just great, and with a gluten free recipe they can be enjoyed by the whole family. Read more...
As we are recommended as a supplier Erin Mckenna gluten free recipe book BabyCakes we thought we should take on the onerous task of baking our way through the book and worse still eating our way through all gluten free cakes and muffins, well someone has to do it! So here are our initials observations : Read more...
A gluten free version of the classic Madeira cake, this receipe features Orgran Gluten Free Gluten and a mix of rice and corn flour. Ingredients 375ml warm, fresh milk 235g maize corn flour 110g rice flour 100g Orgran GFG - Gluten free Gluten 115g raw sugar 150 g margarine 3 eggs ½ tsp. salt (2g) [...] Read more...
A second bread recipe using Orgran Self Rasing Flour Read more...
A handy recipe to make gluten free bread using Orgran Self Raising Flour. Read more...
A gluten free apple mix for the whole family to enjoy, try making two and putting one in the freezer for later. The orgran self raising flour is a must in any gluten free kitchen. Read more...
A gluten free tea cake recipe using orgran gluten free gluten and a mix of gluten free flour, the organic sultanas add a sweetness to the tea cakes and don't forget the spices. Read more...
Scones and tea, what could be more relaxing and with this gluten free scone recipe it can be enjoyed by all. Keeping a mixture of gluten free flours in the kitchen gives variety to your diet which is good both nutritionally and from a taste point of view. Read more...
Finding organic rice paper is difficult, but making your own at home is reasonably easy and does not need special equipment, all you need is a source of organic ingredients, especially the gluten free rice flour. Read more...
A rightly well known gluten free biscuit recipe from Orgran, very simple to do and very moorish. Don't make too many or your waist will suffer. Read more...
A gluten free Puff Pastry recipe from Orgran Read more...
Almond cake and a cup of coffee what could be more relaxing Read more...
A gluten free and yeast free pizza base Read more...
Gluten Free garlic bread to go with your gluten free pasta or just as a side order, recipe from Orgran Read more...
A gluten free bagel recipe using Orgran Gluten Free Gluten Read more...
A gluten free chocolate brownie recipe using organic dark chocolate and Orgran plain flour Read more...
A gluten free wrap, so you can down enjoy the delights of a fresh pita and still remain gluten free Read more...
A gluten free Panettone recipe for Christmas Read more...
Gluten-free Flour: Hints and Tips
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.
- Find some good cookbooks. One new cookbook on the market in the UK is Babycakes by Erin McKenna. This has some new and exciting ideas on gluten-free cooking and the results are well worth the experiments. Babycakes lists Naturally Good Food as a good place to buy all the ingredients you need to produce the recipes.
- To start with, use some basic pre-formulated flour, such as the Orgran self-raising or Orgran plain flour.
- Once you have some basics mastered, try a little experimenting.
- Try the Orgran Gluten-Free Gluten - Orgran GfG is a revolutionary product that will give gluten-free flours much greater workability and versatility. Essentially, this product provides structure and mimics the physical protein found in wheat, giving your flours similar consistencies and characteristics to wheat-based ingredients.
- Look in your pantry for surprise ingredient swaps: for example, could you use crushed rice cereal as a topping for casseroles?
- Bake breads and rolls in containers with walls. Without gluten, bread loaves and rolls don't hold their shape. Bake bread in loaf pans, and use muffin tins for rolls.
- Add gums to your gluten-free flour. The sticky effect created by gluten can be simulated to a certain extent by adding gums, such as guar gum or xantham gum. These are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.
Ounce for ounce, teff has more gran and germ than any other grain. As it's simply too small to hull, its nutrients remain intact through the grinding processes. We're pleased to stock brown and white teff flours from Tobia Teff - perfect for athletes, and those on gluten-free diets. Read more...
‘Nutrition is not the highest thing in life, but it is the soil on which the highest things either flourish or perish.’ Whatever you need our natural products for, and whatever you really want to do in life, it all starts with good, natural nutrition. Read more...
A couple of tips for getting the best results from Organ Gluten-Free Alternative Bread Mix. Read more...
The Doves' buckwheat flour now has a warning that it does contain gluten, from the adjacent growing, storage or processing of wheat. You may be interested in the Infinity-branded buckwheat flour, that does not contain any warning. Read more...
Sukrin have some great, gluten-free bread and cake mixes. They're made with Fibrefine, a fibre-rich, low-carbohydrate flour that's also naturally gluten-free. Read more...
Good ways to thicken a sauce or stew! Read more...
We explain the difference between potato starch and potato flour: get the right product from Naturally Good Food! Read more...
Chestnuts - in time for Christmas! Read more...
Wholefoods are good for you, but make changes gradually Read more...
Bulk buy your Orgran self-raising flour. Read more...
We, like all suppliers across the country, have been having problems sourcing Doves buckwheat flour. We do, however, have an alternative, in the shape of Infinity buckwheat flour. Read more...
A simple gluten-free teff bread, to make in a breadmaker. Read more...
If you are just starting to follow a gluten-free diet, certain aspects can be difficult. Perhaps some basic tips may help. Read more...
Gluten-free stockist. Read more...
There are now so many really fine alternatives to conventional baking ingredients. Here is a list of some of our favourites, including the more unusual, with notes about their function. Read more...
Teff Flour back in stock! Read more...
Cooking with Coconut Oil and Flour, some do's and don'ts. Read more...
Teff flour has returned to stock thus completing our range of every gluten free flour we can find. Read more...
An easy to make gluten free cake recipe from Doves Farm Read more...
Coconut Flour which is gluten free and low GI is great for home baking. Organic Coconut Flour and Oil from Tiana which are bothe Fairtrade Read more...
Gluten free pancakes that can be enjoyed by the whole family, and with a case discount they are great value. You could try them with our range of organic Maple Syrups for the ultimate luxury. These gluten free pancakes are also a good breakfast treat. Read more...
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