Gluten Free white rice flour, can be used in place of superfine rusk, in fine sausages or pies in order to have a gluten free product.

Pack Size
16kg

Our gluten free flour range is designed for Butchers, Pie Makers and Bakery Processors producing gluten free pies, bridies, Cornish pasties, sausage rolls and other baked goods at scale.

Why choose our flour?

• Consistent performance - delivers reliable texture and rise in high-volume production.
• Safe and compliant - backed by full specifications, traceability, and BRCGS assurance for Technical and Quality teams.
• Efficient in plant - smooth handling through mixers, proofers and ovens, helping maximise throughput.
• Commercial value - dependable supply chain and competitive cost base for Buyers and C-Suite.
• Creative potential - inspires Chefs and NPD teams to develop new gluten free recipes with confidence.
• Sales ready - gives your Sales team a clear story for retailers and foodservice customers seeking gluten free options.

What makes us unique?
Unlike generic gluten free flours, ours are formulated specifically for industrial bakery use - ensuring strength, consistency, and performance under demanding production conditions.

Using Our Gluten Free Flour in Pies

Use as a 1:1 replacement for wheat flour in pastry for pies, pasties, bridies, and sausage rolls. Expect consistent handling through mixing and forming with a light, flaky bake.

• Fat level: 5-8% of flour weight (shortening, margarine, or butter alternative).
• Binder: add xanthan gum at 0.5-1% of flour weight if not already included.
• Fillings: use flour at 2-4% of total filling weight to thicken sauces and reduce boil-out.

These ratios deliver reliable structure, clean slicing, and high-quality gluten free pies at scale.

Gluten Free Flour - Engineered for Professional Pie Makers

There are many gluten free flours used in bakery production - from potato, maize and buckwheat to chickpea and sorghum. Each has its place, but not all deliver the handling and consistency required for high-volume pies and sausage rolls.

Why choose Gluten Free White Rice Flour?

• Light and neutral - a clean flavour that doesn't overpower your fillings.
• Reliable performance - fine texture gives pastry strength while keeping it short, flaky, and easy to work with.
• Versatile - works across pies, bridies, Cornish pasties, and sausage rolls as a direct replacement for wheat flour.
• Proven in plant - smooth handling through mixers, formers and ovens, supporting high-throughput production.
• Trusted by processors - consistent supply chain, BRCGS assured, with full technical specifications.

In short: Gluten Free White Rice Flour delivers the closest match to wheat pastry performance, making it the best choice for bakery processors seeking quality, efficiency, and gluten free assurance.