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Nov 10, 2015 10:39 EST

The Gluten Free Flour Company Flour Blends: The best gluten free flour – making gluten free good enough for everyone to eat!

iCrowdNewswire - Nov 10, 2015

The Gluten Free Flour Company Flour Blends

We’re Gluten Free Baking and Living, and and our motto is: – Gluten free food should be good enough that everyone wants to eat it. We want to create a fine range of gluten free flours that make gluten free food that’s not just ‘good enough’ – and with our flour, it can be great! We’ve created our very own plain flour blend, and we think it’s the best gluten free flour out there. But we need your help to raise funds to create and market two more – an incredible brown bread blend, and a premium Italian flour blend, a first for the gluten free market. 

Our Blends

We created our very own protein rich flour blends, and use them to teach people how to make very best gluten free baked goods on our baking courses. Our high protein blends incorporate high quality rice flour, gram, sorghum, tapioca, and brown and white teff flours to create flours that yield incredible results – gluten free baking that’s good enough that everyone will want to eat it!

Our plain gluten free flour is robust and flexible everyday blend, the perfect base for great gluten free baguettes, delicious bread, delectable pastry, irresistible scones and cakes, through to luxurious béchamel sauce, crepes suzette, choux and puff pastry and all things in between. We think our blend is going to revolutionise free-from home baking, and want you to try it too – we’re sure you’ll love it just as much as we do.

Our Story

The Gluten Free Flour Company, and our flour blends were born out of desperation for something decent to eat when I was diagnosed with coeliac disease in 2012. The sugary, additive laden offerings in the supermarket free-from aisles left us feeling disappointed, and we knew we could do better ourselves.

When we started baking out own gluten free breads, cakes and puddings, we hit on something great – but the flours that were available left us wanting more too. They were too bitter, lacking in nutrition, and just didn’t produce the same results as their gluten filled cousins. So we made our own!

Our Process

We started incorporating higher protein whole grain flours into our recipes, like teff, sorghum and Italian maize flour. The results were so good, we rapidly evolved our own blends and recipes, and used them in the delicious recipes and techniques we teach to people on our courses. From these blends we have created an incredible gluten free flour that has already garnered widespread acclaim.

Contact Information:

Ian Thackeray
Deborah Thackeray

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