£6.88
Eurostar Gluten Free Premium Self Raising Flour is a fine, white flour blended from naturally gluten free ingredients. It is ideal for light sponges, scones, biscuits, and homemade cakes, providing a reliable option for gluten-free baking.
- Contains potato starch, corn starch, and rice flour for a gluten-free blend.
- Suitable for vegans and free from lactose and wheat.
- Manufactured in a dedicated gluten-free and allergen-free facility in the UK.
- Perfect for Victoria sponge cakes and other baked goods.
- £6.88
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Description
xA fine, white flour blended from naturally gluten free ingredients, combined with quality gluten free raising agents. Ideal for light sponges, scones, biscuits and homemade cakes.
Features: Gluten free, No preservatives, Suitable for vegans.
Country of origin: United Kingdom.
| Typical Values per 100g as sold | |
|---|---|
| Energy | 1450kJ/342kcal |
| Fat | 1.3g |
| Of which saturates | 0.3g |
| Carbohydrates | 71.4g |
| Of which are sugars | 2.4g |
| Fibre | 4.8g |
| Protein | 8.8g |
| Salt | 0.03g |
Preparation and Usage: Cook before consumption.
Package type: Bag
Storage: Store in a cool dry place. Close up bag after use.
Ingredients: Potato Starch, Corn Starch, Rice Flour, Vegetable Flour, Vegetable Fibres, Gluten Free Baking Powder.
Allergen Information: Free From Cereals Containing Gluten. This product is packed in a Gluten free and allergen free facility.
Dietary Information: Gluten free; Suitable for Vegans.
Brand details: Our Eurostar range offers a choice of premium gluten free flours and mixes, using ingredients sourced from world-renowned suppliers.
Recipes: Gluten Free Victoria Sponge Recipe Ingredients: 175g unsalted butter room temperature, 175g caster sugar, plain or golden, 175g gluten free self-raising flour, sifted, 1 tsp gluten free baking powder, 1 tsp vanilla extract, 3 eggs, milk 1-2 tbsp (optional) For the filling: 4 tbsp strawberry jam, 142ml double cream, whipped, icing sugar for dusting. Method: Heat the oven to 180°/fan 160°/gas 4. Line and butter 2 x 18cm sandwich tins. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level. Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling. Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.
Manufacturer marketing: Manufactured and packaged on site in a dedicated gluten free, and allergen free facility in West Yorkshire.
