The Bakermans Kitchen Gluten Free Flour Mixes
The Bakermans gluten-free plain flour mix
This is a light, general-purpose flour blend designed for everyday baking. It works well for cakes, biscuits, sauces and pastries, giving a soft
The Bakermans gluten-free pasta flour mix and pasta recipe
The Bakermans Gluten-Free Pasta Gluten-Free flour home-made Milling your own flour Flour recipe variations Pasta recipe Flour Blend (500g batch)Rice for smooth structureChickpea/lentil
The Bakermans gluten-free bread flour mix and baguette recipe
This recipe makes 500g. Make a 500g batch first. After that you can multiply up the recipe for a quantity to last a
Using FREEE or Schär Flour with The Bakermans Recipes
A quick reference guide
The Bakermans recipes are developed using custom gluten-free flour blends, often including fresh-milled flours and psyllium husk for structure. When using either FREEE by Doves Farm or Schär flour mixes instead, a few simple adjustments will help achieve consistent results.
General Rule
FREEE and Schär flour blends are typically starch-based and designed to work as soft batters or lightly structured doughs. Bakermans recipes, by contrast, rely on hydration and binding to create a more cohesive dough.
As a guide when using commercial gluten-free flours:
Use slightly less liquid than stated (around 5–15%)
Mix, then allow a short rest
Adjust consistency after resting rather than immediately
Bread, Baguettes and Pizza
When using FREEE or Schär flour in place of Bakermans bread flour:
Reduce water slightly
Expect a softer, more batter-like dough
Resting time can be shorter
The finished result will often be lighter, though slightly less structured.
Pasta
FREEE or Schär flour can be used in place of the Bakermans pasta blend:
Add extra flour if the dough feels too soft
Eggs remain essential
Handle gently when rolling
The pasta will be smooth, though slightly softer in texture.
Cakes and General Baking
Both FREEE and Schär flours can generally be used as a direct replacement for Bakermans plain flour:
Use a 1:1 substitution
Reduce liquid slightly if needed
Results should be light and consistent.
Key Tip
Always judge the mixture after a short rest. Gluten-free doughs and batters change noticeably as they hydrate.
Summary
FREEE and Schär flours work well with The Bakermans recipes, but produce softer, less structured doughs. Small reductions in liquid and allowing the mixture to rest will give the best results.
