Potato Farls


None of our recipes contain any wheat, egg or dairy products.  Any other allergens amongst the ingredients are highlighted in red, and wherever possible, alternatives to these are listed below under “Cook’s Notes”.

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Warning:  Contains GLUTEN

For a gluten-free version, please see Cook’s Notes at the bottom of the recipe
    Potato Farls

125g rye flour

50g Dove’s Farm gluten-free plain flour

1 tbsp Orgran Gluten Substitute

½ tsp bicarbonate of soda

½ tsp cream of tartar

60g dairy-free hard margarine

120g cold mashed potato

45g caster sugar

4 tbsp water

Makes:      8 – 10 farls

Cooking Temperature:     220ºC

Cooking Time:        12 – 15 mins

Sieve the flours, gluten substitute, bicarbonate of soda and cream of tartar into a bowl and mix well.
Rub in the margarine until the mixture resembles fine breadcrumbs.  Add the mashed potato and rub this in too until it can’t be seen in the mixture.  Stir in the sugar then add sufficient water to bind it all together to form a soft dough.
Turn the dough out onto a floured surface and knead lightly until it holds together in a ball.  Roll out to a thickness of 1.5 cm.  Cut into squares or triangles.
Place the farls on a greased baking tray and cook in a preheated oven for 12-15 minutes, or until risen and golden. Serve straight from the oven with hot soup.

Note:  If some are left over, they can be stored in an air-tight container.  They will need to be refreshed before serving.  Warm them through for 15 seconds in the microwave, or for a couple of minutes in a hot oven.

Cook’s Notes:         This recipe contains gluten (from rye).

To avoid using rye flour, replace it with fine cornmeal or buckwheat flour