Different Types Of Gluten Free Flour
Not too long ago, gluten-free baking was a mystery if not a little scary. With so many options of gluten-free flours now, it can feel a little overwhelming at first, but it doesnt have to be! Gluten-free baking is not only easily accessible now, its also super easy to swap all of your old favorites for healthy, gluten-free choices.
Buy In Bulk For Better Value
You can buy gluten-free all-purpose flour in an individual package, or in bulk quantities. Individual packages are anywhere from 8 to 32 ounces apiece. Its a good idea to stick with individual bags if you dont plan on using gluten-free flour often, especially since gluten-free flour is only shelf-stable for a few months.
If you expect to use a lot of it on a regular basis for daily cooking and baking, youll save big if you buy gluten-free all-purpose flour in bulk. This usually entails buying three to ten packages at a time from a store or seller. The initial cash outlay may make it seem costly, but in the long run, you can end up saving a few dollars per pound.
Product Review: King Arthur Gluten
There arent many flour blends were comfortable reaching for to replace gluten flour in baking recipes. But this dairy-free mix actually works well as an all-purpose flour substitute for baked goods and for thickening gravies without grittiness or aftertaste. For this reason, and the fact that it doesnt contain dairy, its a flour we regularly keep in the cupboard.
WHERE TO BUY:
INGREDIENTS: Specialty four blend , potato starch, whole grain brown rice flour, vitamin and mineral blend
CONTAINS STATEMENT: None
Read Also: Are Dove Ice Cream Bars Gluten Free
What Is My Favorite Blend
For years, my favorite blend has been Bobs Red Mill 1-to-1 gluten free blend. I have tried quite a few blends over the last eleven years of eating gluten free, but Bobs Red Mill 1-to-1 Blend usually works well in recipes. It is also usually fairly easy to find.
However, ingredients and blends have been harder to find in 2020, so I am finding myself trying whatever brand I can find in stores or in stock online. As I have tried more blends, I have confirmed what I have always thought: there really is a huge difference in brands.
After taste testing different blends in the same exact recipe with the same exact ingredients and only varying the brand, my family has two clear favorites.
For the overall best taste and texture in the majority of recipes, we like Bobs Red Mill 1-to-1 gluten free flour blend or King Arthur Measure for Measure gluten free flour blend. We have tried them both in cookies, banana bread, brownies, and more. They both worked every time.
We have also been impressed with the Krusteaz gluten free flour. It was the top choice for several in my family for banana bread. The cookies we made with it had a great texture, although they did have a slight gluten free taste. The Krusteaz gluten free flour has more whole grains than Bobs Red Mill or King Arthur, so it does tend to give recipes a healthier taste. I dont think we would like it for everything, but we have been impressed with it so far. I will keep you updated as I use it more.
How To Use It
The one flour for your gluten-free baking perfect for converting your favorite recipes into gluten-free versions. This flour is best suited for non-yeasted recipes. Directly swap the amount of all-purpose flour called for with the same amount of Measure for Measure flour: No need for additional specialty ingredients.
|Perfect for savory and sweet recipes
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Perfect Gluten Free Pancakes
Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and cooked in minutes!
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Is anyone else enjoying their weekends more now that nothings open? I admit to over-scheduling weekends in the past to pack in all the fun I felt we should be having as a family on our days off together. The result was making wonderful memories, of course, but not taking the time to simply rest which I now realize is so needed at the end of a busy week!
For example this past weekend, instead of hustling off to some festival or the Farmers Market, we went for a family walk. I cleaned, gardened, read a book, and took a nap. TOOK. A. NAP. Totally unheard of! All without feeling guilty that we did nothingbecause theres nothing to do! Can you relate? Anyway, I entered this week actually feeling refreshed because we took it so slow. This is a change of pace that Im going to work hard to maintain for as long as possible after this whole mess is over.
One way things have stayed the same is that we still go the extra mile for breakfast on the weekends. Actually, make that half a mile. Heck, maybe even a quarter mileat a wog. That is to say, Perfect Gluten Free Pancakes are a totally tasty way to kick off the day and take mere minutes to make with fridge and pantry staples!
Copycat Gluten Free Flour Mixes
I have created the following copycat gluten free flour mixes to work as cup for cup substitutes in most regular baking recipes and in any recipes on this website. These mixes will also work in recipes calling for Bobs 1:1, King Arthur Measure for Measure, Better Batter, Doves Farm and Cup for cup. If you usually use a blend not mentioned here, check the ingredients list and pick the blend that is closest.
Gluten free baking doesnt have to be overly complicated to yield great results. Having one or two flour blends that will work for all of my recipes is a big part of this. I have had great success using Bobs Red Mill 1:1, King Arthur Measure for Measure, Cup4Cup and Better Batter blends. However, I know that many people prefer to blend their own flours in order to control the quality of the ingredients for example, using organic flours.
I have created the following copycat gluten free flour mixes to work as cup for cup substitutes in most baking recipes and in any recipes that the above mentioned flours are used in.
The only difference between the two blends is that one contains sorghum and one does not. Sorghum adds a touch of a wheat like flavor and is slightly heavier than the mix without it.
I generally uses Bobs Red Mill flours to create my blends because they are readily available in most supermarkets in the states and are not overpriced. You can find organic versions of all of these flours on Amazon.
Recommended Reading: Gluten-free Italian Dressing Recipe
It Matters What Gluten Free Blend You Use
I am going against popular opinion by saying that it does matter what blend that you use. Can you use any blend? Technically, yes, you can. Will you get the same results? Probably not.
When I make a gluten free cookie or a gluten free cake or any other gluten free dessert, I want it to be so good that you cant tell that it is gluten free.
I want my husband and son, who do not have to eat gluten free, to enjoy it too. I want to be able to serve my gluten free food to family and friends. I want people to be shocked when they find out something I made is gluten free because it is so good that they could not tell a difference from a gluten-filled version.
I put a lot of thought and time into using the right gluten free products for the recipe in order to get the best result.
Sometimes that is using individual gluten free flours, but sometimes that is using a specific gluten free flour blend.
See those two batters? The bottom one is much thicker than the top one. The only difference between those two batters was the flour blend.
They were the exact same gluten free banana bread recipe made with the same ingredients at the same time. The only difference was the brand of gluten free flour blend I used.
I tested the best flour for gluten free banana bread and the brand of the blend made a huge difference in both the batter and the final loaf.
New And Improved Formula With A Better Baking Texture
Go against the grain with our Paleo flour blendthe perfect ingredient to achieve the very best results in grain-free and paleo baking. Simply swap it in to turn any non-yeasted recipe grain-free or use in paleo recipes! Paleo baking can be tricky to replicate the texture and flavor you love from beloved baked goods without using any grains. Thats why weve created this flour blend it gives you great bakeability, reliable results, and delicious flavor with lots of nutritional benefits!
Formulated by bakers specifically for baking, this ishands-downthe best ingredient to use for your paleo and grain-free recipes. Our blend of almond, cassava, and coconut flours is an equal substitute for conventional all-purpose flour in any non-yeasted recipe. With 4 grams each of protein and fiber per serving, its a nutritional powerhouse. It has three simple ingredients: almonds, cassava, and coconut and no preservatives. Thats it! Just the good stuff.
Why does it work so well? Glad you asked! Its all about the right balance of the blend: the fats in almond flour keep baked goods moist, tender, and fresh for longer. Cassava flour adds viscosity which lets eggs and leaveners do their job in keeping baked goods light. Coconut flour helps thicken batters and doughs with more fiber and moisture, too.
- 1 lb
- Certified Gluten-Free by the non-profit Gluten-Free Certification Organization , a program of the Gluten Intolerance Group
- Non-GMO Project Verified
Also Check: Gluten Free Substitute For Bread Crumbs
What Type Of Flour Should I Use
The main trick for a perfect gluten-free dutch baby is to use a high quality gluten-free flour. You can use oat flour or an all-purpose blend.
In most of my recipes I recommend using a high-quality 1:1 gluten-free baking flour. This flour is usually a blend of several different types of gluten-free flour and a binder like xathan gum.
For this recipe, I like using King Arthur Flour Gluten-Free All Purpose Flour that doesnt contain xanthan gum for this recipe.
A blend with xanthan gum will work fine but might not be as puffy. This is because xanthan gum binds the pancake more than needed.
You can also use gluten-free oat flour in this recipe. It lends just the right amount of structure and a delicious wholesome flavor.
My favorite brand of gluten-free flour is GF Harvest Oat Flour. You can also easily make your own oat flour from gluten-free oats. Just be sure to buy 100% certified gluten-free oats.
Bobs Red Mill 1 For 1 Flour
Bobs Red Mill 1 for 1 gluten free flour blend gave the cookies a nice, even rise. Thinner than the King Arthur Flour, but thicker than the Cup4Cup. This flour came out the driest and had a grainy texture. FLAVOR: The flavor was very good. No odd aftertaste, similar to AP flour. The ingredients are mostly rice flour. No milk like Cup4Cup, but not full of fiber and vitamins like King Arthur Flour.TEXTURE: The texture again was the grainiest and driest. So it would need to be under baked to make it taste the best. LONGEVITY: These were good for about a day, which is typical of GF flours. So I would recommend making a half batch at a time, unless youre having a party.VALUE: Bobs Red Mill is about the same cost per ounce as King Arthur Flour, so its a fairly good deal.
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For Fudgy Brownies And Delicate Cakes Swap In Measure For Measure
Gluten-free baked goods are typically defined by what they lack But we dont spend enough time talking about what they gain when that gluten is removed things like a more tender crumb or fudgier texture or crispier edges.
For some baked goods, forgoing the gluten can lead to better results. Think about how gluten itself functions in baking: In our previous post, A beginners guide to gluten, we discussed how some baked goods, most notably bread, require a lot of gluten development to achieve a chewy or airy texture. Other baked goods, meanwhile, are best when theres as little gluten development as possible because they benefit from a tender, rather than chewy, texture. In these baked goods, such as cake or pancakes, bakers handle the batter delicately to minimize gluten development. But theres another way to stop that gluten network from forming: Ditch the gluten entirely.
The easiest way to do so is to swap in Gluten-Free Measure for Measure Flour for the all-purpose flour called for in a non-yeasted recipe. No other changes needed! And when you make this swap, these four baked goods turn out even better.
Golden Vanilla Cake becomes extra tender
Deep-Dark Fudgy Brownies get even more fudgy
Classic Buttermilk Waffles have a crispier exterior
Simply Perfect Pancakes are more delicate
Best Budget: Krusteaz Gluten
If youre hoping to test out gluten-free baking without a big investment, Krusteaz lets you jump right in with the best value blend we found. Like the more expensive products, Krusteaz Gluten-Free All-Purpose Flour was designed to replace conventional flour on a cup-for-cup basis. Swap it in to make your favorite baked goods like cookies, pancakes, or cinnamon rolls.
Krusteaz has been a family-owned brand, focused on home-baked goodness, since 1932. Its gluten-free flour is certified by the Gluten-Free Certification Organization and is free of artificial colors, flavors, and preservatives. Krusteaz also offers baking mixes for easy-to-make gluten-free cinnamon crumb cake, chocolate chip cookies, yellow cake, double chocolate brownies, blueberry muffins, honey cornbread, and buttermilk pancakes.
Note that this is sometimes offered as a bulk order of eight 32-ounce resealable bags of flour, which translates to a lower cost per ounce.
Ingredients: Whole grain sorghum flour, brown rice flour , whole grain millet flour, rice flour. Contains 2% or less of the following: food starch-modified, whole grain quinoa flour, xanthan gum
Also Check: Dove Chocolates Gluten Free
Can I Use Gluten Free Flour In Place Of Regular Flour In A Recipe
Can I use gluten free flour in place of regular flour in a recipe? That is one of the questions I get asked the most about gluten free baking. After testing quite a few different blends over the last eleven years, I am sharing my thoughts.
Have you ever wondered what gluten free blend to use when a recipe just says, Use a gluten free blend in place of flour? Or even when it just says, Use 2 cups of a gluten free flour blend?
One of my biggest complaints about online gluten free recipes is that they often dont specify which gluten free blend they used to make the recipe.