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Gluten Free Self Raising Flour – 5kg Foodservice Bag


Well and Good’s Gluten Free Self Raising flour is designed as a complete product, enabling you to bake as if using traditional wheat based flour. Your favourite recipes are easily adaptable into Gluten Free options. In addition we have created many tried and tested recipes for our customers to adapt.

The complex blend of ingredients is designed to maximise product performance; producing gluten free baked goods that are freeze thaw stable and consistent with a good structure and crumb.

Well and Good’s Industrial 15kg bags are available nationally via our trusted distributors.

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Our best Selling Gluten and Allergy Free Foodservice products are Now avilable is 5kg bags.

We’ve taken our best and most versatile products and created a packaging format especially for Cake makers / decorators, Café owners, hotel chefs and restaurateurs; the 5kg bag provides a convenient, easy to handle option that allows foodservice operators to gain exposure to the fast growing gluten free market.

Gluten Free Self Raising Flour by Well and Good, has multiple applications in both large and small scale operations; including recipes for –  Choux Pastry, French Style Crepes, Gluten Free Scones, Gluten Free Pancakes, Savoury Muffins, Gluten Free Cakes, Slices, Breads and more.

Additional information

Weight 5.0 kg
Dimensions 1 × 1 × 1 cm


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Product Specification

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Scope This specification covers industrial packaged Gluten Free Self Raising Flour.
Purpose The purpose of this specification is to cover the physical, compositional, handling, transportation, usage, storage and other parameters in relation to this product.
Product Description White to off white free flowing powder.
Composition Ingredients: rice flour, potato starch, tapioca starch, sugar, raising agents (sodium acid pyrophosphate (450), sodium bicarbonate (500), glucona delta lactone (575), emulsifiers (polyglycerol esters of fatty acids (475), mono and diglycerides of fatty acids(471), sodium stearoyl lactylate (481), sea salt, modified tapioca starch (1442), dextrose, vegetable gum (xanthan (415), thickener (466).
Methods of Preservation Dry powder product
Pack Variants 15kg Industrial and foodservice market.  5kg Industrial and foodservice market
Packaging – Primary • 405 X 550 X 100mm • 465 X 660 X 120mm • BL70/70/70/HDPE • Multi walled paper sack.
Packaging – Secondary • 8 bags to a layer; 8 layers to a pallet = 64 x 15kg per pallet
Storage Conditions Ambient. Away from direct sunlight.
Distribution Method Ambient food approved vehicle / container
Shelf Life 18 Months from date of manufacture.
Customer Preparation Prepare as per label instructions.
Certification • Australian Coeliac Society endorsement • Codex alimentarius (HACCP) / SQF / WQA certified by NCS International • Halal Certified • Kosher Certified
Country of Origin Made in Australia from Imported and Local ingredients.

Qty PER 100 g
ENERGY kJ 1370
Saturated g
Trans Fat g
Carbohydrate TOTAL g 82.9
Sugars g
Fructose g
SODIUM mg 1129
Gluten mg Not detected

Nutritional information provided is theoretical only and has been calculated from information obtained from suppliers’ specifications and food composition tables. All information is offered in good faith, without guarantee or obligation for the accuracy or sufficiency thereof.

Allergen Declaration

Cereals containing gluten and their products No Limit of detection: 5ppm
Yeast and derivatives No
Crustacea and their products No
Egg and egg products No
Fish and fish products No
Milk and milk products No
Nuts, sesame seeds and their products No
Peanuts, soybeans and their products No
Added sulphites > 10/mg/kg No  <10mg/kg
Bee pollen No
Propolis No
Royal jelly present as a food or royal jelly present in food No

Other Sensitive Substances

Corn and derivatives No
Antioxidants BHA, BHT, tocopherols No
Flavour enhancers including MSG No
Artificial sweetener No
Preservative (s) No
Antioxidant (s) No
Hydrolysed Vegetable protein No
Herbs and Spice extracts No
Allium Genus (onion, spring onion, leek, garlic, other) No
Allium derivatives No
Legumes (beans, peas, lentils, bean sprouts) No
Animal and derivatives (animal flesh, bone stock, animal fat, gelatine, protein) No

Dietary status

Free from added MSG Yes Lacto-ovo Yes
Free from artificial colour Yes Lacto- Yes
Free from artificial flavouring Yes Vegan Yes
Vegetarian Yes Suitable for coeliacs / gluten intolerant Yes

Other Status

Kosher Certified
Halal Certified
Genetically modified Non GMO
Irradiation Not treated
Ethylene oxide Not treated

Well and Good Food Service certification logos

Version 9.1 Date Issued: 26 April 2014 Approved byMark Tunchon, Technical Director



Product Recipes

Download Product Recipes

Industrial Gluten Free Crepe

Ingredients Required:
  • Self Raising Flour – 1 kg
  • Water – 1.5 L to 1.75L
  • Margarine (very soft or melted) – 300 g
  • Egg whole – 900 ml

  1. Combine all ingredients to the mixer and mix until ingredients are well mixed into a smooth batter. Alternatively use hand whisk for smaller volumes.
  2. For a sweet product, add sugar to mix. (this will increase browning)
  3. Allow to stand for 10 minutes before use.

  • This recipe may be used for savoury or sweet crepes.
  • Use Teflon coated frying pan for best results, or ensure pan is well oiled before use.
  • Cook for about 45 seconds to 1 minute each side depending on crepe thickness


Industrial Éclair / Profiterole / Choux Pastry

Stage 1:
  • Water – 1000 ml
  • Soft table margarine – 500 g
  • Bring to the boil for 30 seconds   

Stage 2:
  • Premium Self Raising Flour Mix – 1000 g
  • Add to Stage 1, Mix well with a wooden spoon. Simmer for one minute (mixing), when the mix is clear. Remove from heat, pour into mixing bowl mix on medium speed.

Stage 3:
  • Egg whole – 1900 g
  • Add slowly, then mix on high speed for 4 minutes.
  • Pipe the mix onto a baking tray to the required size.
  • Bake for 18-20 minutes at 210° C (fan forced oven) 225° C (conventional oven)

  • The success of this product is dependent on the consistency of the mix.
  • A too soft mix will need a longer baking time.
  • A too hard mix will need more egg.
  • Cooking at Stage 1 for too long will evaporate water causing mix inconsistency.


Industrial Savoury Pastry

  • Premium Self Raising Flour – 1 kg
  • Water – 335 ml
  • Pie Bottom Margarine – 85 g
  • Vinegar – 25 ml
  • Salt (to taste)

  • Mix all ingredients on a slow speed until they are thoroughly combined.
  • Allow to rest for 10-15 min,
  • mix again until the dough becomes elastic and workable.
  • May be used immediately.
  • Store refrigerated, re-mix before use to gain dough structure.
  • Use for savoury dishes only, this is perfect for Meat pies and sausage rolls.