Our special flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

This product is Coeliac UK and Kosher certified.

IngredientsFlour blend (rice, potato, tapioca, maize, buckwheat).

Ingredients from more than one country. Milled and packed in the UK.

Allergy Information:For allergens, see ingredients highlighted in bold in the ingredients list.

Products may contain trace amounts other ingredients if produced in a mixed environmentPlease note:Although we make every effort to ensure this information is correct and accurate, we cannot be held liable in instances where it is incorrect.

Always read the label on the product when you receive it, and react to the manufacturers guidelines.

Nutritional Information Nutritional Info per 100g Energy 1498kJ / 353Kcal Fat 1.3g -of which Saturates 0.3g Carbohydrate 80g -of which Sugars 0.2g Protein 5g Fibre 0.8g Salt 0.03g Storage InstructionsTo keep your flour at its best, roll down the top after use and store in a cool, dry placeUsage InstructionsGluten Free Pancakes200g FREEE Plain FlourEgg alternative (1tbsp FREEE Chickpea Flour + 2tbsp water)500ml vegan milkOilMethod1. Put the flour, egg alternative (chickpea flour + water), and half the vegan milk, into a large bowl or jug.2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.5. Cook the pancake, loosening the edges, until the base is golden.6. Turn it over and cook the other side.7. Repeat until the batter is used.8. Serve with sweet or savoury fillings of your choice.

EquipmentLarge frying pan and mixing bowlCooking time5-10 minutes - TheVeganKind Supermarket