Gluten Free Plain Flour
Gluten Free Plain Flour

Gluten Free Plain Flour in Economical 1kg Pack!

Well and Good’s gluten free plain flour is the answer for all your gluten free baking creations and favourite recipes. This flour is extremely popular in bakeries around Australia and is a best seller in our food service range. It is made with a special blend of ingredients to perform just like wheat based flours.

Use gluten free plain flour for cakes, sauces, breads or biscuits. You can check out our recipes page to find loads of recipes that use this flour.

Benefits of our gluten free plain flour

  • suitable for vegans
  • no added corn/maize starch
  • products made with this flour can be frozen then rethawed.

The Well and Good plain flour also has a unique zip lock bag for convenience and freshness. This is a winning product!

Ingredients: Tapioca Starch, Rice Flour, Potato Starch, Modified Tapioca Starch (non-GMO), Dextrose Monohydrate, Thickeners (Sodium Carboxymethyl Cellulose, Hydroxypropyl Methyl Cellulose, Xanthan Gum), Vegetable Emulsifier (Mono and Diglycerides of Fatty Acids).

Food allergies affect a surprising number of people. Research shows that up to 5% of children under the age of three have at least one of the following common allergies: Gluten, Eggs, Milk, Peanuts, Tree Nuts, Seafood, Sesame and Soy.

Gluten Free Anzac Biscuits Recipe

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Gluten free ANZAC biscuits - a yummy sweet traditional biscuit which got its name during WW1. They were sent to the soldiers thanks to their ability to stay fresh for long periods. This recipe isn't so traditional; it uses our plain flour instead of wheat flour but we're sure you'll enjoy them just as much as the originals!
What you need to make gluten free ANZAC biscuits
  • 300g Well and Good Plain Flour
  • 200g Quinoa flakes
  • 100g sultanas
  • 100g desiccated Coconut
  • 300g brown sugar
  • 175g soft margarine
  • 35g golden syrup
  • 90mL Water
  • 6g sodium bicarbonate
  1. Preheat your oven to 190°C (175°C fan forced)
  2. In a large bowl combine flour, quinoa, sultanas, coconut and sugar.
  3. Melt margarine and golden syrup in the microwave on high for 2 ½ min or bring to the boil, add hot liquid to dry ingredients and mix with a wooden spoon.
  4. Combine water with sodium bicarbonate and add to the mixture.
  5. Mix by hand until dough comes together and let the dough stand for 5min to harden.
  6. Roll spoonfuls of the mixture into balls, place on lined tray. Flatten slightly. Set to bake for 14 minutes.
  7. Remove from oven and leave on the tray to cool. Store in an airtight container once cooled.
Tip: Anzac biscuits are traditionally made with crushed peanuts, if you don’t have a peanut allergy you can replace 100g Sultans with 100g crushed peanuts.

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