Bob’s Red Mill 1 To 1 Gluten Free Flour
It took me awhile to come around to Bob’s Red Mill’s flour and I’m still testing it out in many of my recipes.
I still prefer mixing my own gluten free flour recipe, usually using Bob’s Red Mill’s single ingredient flours, however I know that many of you have Bob’s 1 to 1 flour in your pantry and it is easily accessible.
I wanted to take a minute to tell you what adaptions you’ll need to make if you use Bob’s 1 to 1 gluten free flour in my recipes.
Bob’s 1 to 1 Gluten Free Flour DOES NOT work measure for measure for my gluten free flour. YOU’LL NEED LESS.
Bob’s 1 to 1 gluten free flour has a higher absorption rate, so if you add the full amount the recipe calls for, your batter or dough will be crumbly and you won’t have the results you are looking for.
There is an easy fix to this. Use less Bob’s 1 to 1 flour than is called for in my recipes. You can always add a little more flour, but you can’t take any away once it is mixed in.
I suggest using ¼ to ½ cup less to start.
After you mix it in, you can add a little more of Bob’s 1 to 1 gluten free flour, if needed.
Gluten Free Flour A Blog Series
Over the past year I have written a blog post each month about a different gluten free flour. As I worked my way through the flours and starches in my kitchen I learned more about each one. I also learned more about baking with my gluten free flour mix. This post, How To Use a Gluten Free Flour Mix, is about baking and making adjustments with any gluten free flour mix.
To help you find the specific information you are interested in I have divided this post into the following sections.
Cornstarch And Arrowroot Starch
Though technically starches , we do also rely often on cornstarch and arrowroot starch in gluten-free recipes. They both make great thickeners in things like puddings, sauces, and compotes, and can even add a crumb-like, light texture to baked goods! See a few of our favorite ways to use arrowroot in our Gluten Free Vegan Pizza Crust, Best Vegan Gluten-Free Mac n Cheese, Easy Vegan Caramel Sauce, Vegan Lemon Curd, and Cinnamon Baked Apples. And see our favorite ways to use cornstarch in our Gluten Free Vegan Biscuits, General Tsos Tofu Stir Fry, Vegan GF Peanut Butter Cup Cookies, and Cashew-Less Vegan Queso.
Recommended Reading: Cauliflower Pizza Crust Publix
Where To Source Gluten Free Flour
Whilst there are many different gluten free flours available, there are a few basics which I use more often than others. The ones I use most frequently sorghum white teff, buckwheat potato starch flour white rice and brown rice) are the ones that you too may choose to source . I also use a lot of oat flour, but I grind this from gluten free oats myself at home to save money.
As withany other gluten free products, be sure to buy base flours which are certified glutenfree if you are Coeliac or needing to avoid gluten for health reasons.
Many of the key gluten free flours can be found or ordered into good health food, nutrition and whole food shops. To find them I would recommend doing a bit of a google search on your local area to see what your options are. I also use a couple of amazing local farm shops which often have an unexpectedly good range. Interestingly, I rarely find what I need in places like Holland and Barrett, mainly because many of their products are not certified as Coeliac-safe.
If you cant source the flours you need on the ground, check out the internet for suppliers. Ocado has a reasonable range of some of the basics, as does Healthy Supplies , Pure Gluten Free and Shipton Mill. There will be plenty of other on-line sources though, so check around.
For those of you who do give gluten free flour blending a go, Id love to hear about how you get on. Ping me a comment or an e-mail or tag me into your creations.
Is Plain Flour The Same As All
Plain flour and all-purpose flour are just different names for the same thing. Plain flour is commonly used in the UK, while all-purpose flour is commonly used in the US. The difference is that they are milled from different types of wheat which makes UK plain flour less suitable for making bread.
Read Also: Gluten Free Vegan Crescent Rolls
The Binders And Gluten
The use of a binder or gluten replacer is essential to most gluten free baking as it helps to provide the elasticity and structure which is lost by removing gluten from the bake. Without it, your bakes are likely to become dry, crumbly and very difficult to handle. The key binder-gluten replacers are listed below :
Although used in the non-food industry, xanthan gum is actually a natural gum produced by fermenting sugar and friendly bacteria. Although it adds little nutritional value , used carefully, it can give dough and bake-mixtures a sticky consistency, helping to bind, thicken and give stretch to a gluten free flour mix.
Guar Gum is more difficult to obtain, although it does the same job as xanthan gum.
Psyllium is the fibrous husk that comes from the seeds of the Plantago Ovata plant . A great source of soluble fibre and also provider of calcium, psyllium husk is increasingly becoming my favourite gluten-replacer because of the magic qualities it brings, particularly to bread bakes. Psyllium husk holds moisture well and thus, when added to a gluten free flour mix, will add shelf-life and stretch, as well as supporting structure. Psyllium Husk helps to mimic gluten and works particularly well when added to recipes for yeasted and dough-bakes and pasta.
Ground Chia Seed Paleo
To make a chia egg mix 8g of ground chia seed with 45 ml/g water and leave to stand for 5 minutes.
Ground Flax Seed
Gelatine & Agar Agar Paleo
The America’s Test Kitchen Gluten
Makes 42 ounces
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour they are interchangeable.
24 ounces white rice flour
7 1/2 ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
3/4 ounce nonfat milk powder
Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Excerpted from The How Can It Be Gluten Free Cookbook. Excerpted by permission of America’s Test Kitchen.
Also Check: How Much Gluten Is In Bud Light
What Is Gluten Flour Mix
A gluten-free flour mix is precisely what it sounds like a combination of a few different gluten-free flours carefully chosen for the specific qualities they provide. When combined in a recipe, it will work as needed to make the bake successful.
Youd think that going to the store and picking up the pre-mixed bag of gluten-free flour off the shelf would be the solution to your prayers, wouldnt you?
Unfortunately, this does not appear to be the case. Each bag, in my experience, yields varied outcomes. Indeed, I have yet to locate a single bag of commercially mixed flour suitable for all recipes.
Sure, some are superior to others in terms of nutritional content and dependability. But, in the almost eight years that Ive been baking gluten-free, Ive yet to be completely satisfied with anyone flour mix that Ive purchased.
Even the finest of them require additional specific flours to make some recipes work. See why it is essential you use gluten-free flour for your baking.
A Guide To The Gluten
How can I mix gluten-free flour myself? More and more people realize that they cannot tolerate gluten and are looking for gluten-free recipes.
On the one hand, these flour mixes are expensive, and, on the other hand, you can be much more creative if you mix the flours yourself.
When I started trying gluten-free recipes, it was a bit overwhelming, especially as a newbie. Knowing where and how each flour is used in recipes can be a daunting task.
This article will expose to you the purpose of each flour and how to make your gluten-free flour mix.
Also Check: Pizza Dough At Publix
Is There Gluten In Baking Powder
Baking powder is typically a combination of an acid , baking soda, and a starch to absorb moisture. These days, the starch found in baking powder is usually either potato starch or regular cornstarch, both of which are gluten-free. This, in turn, makes most baking powder gluten-free.
How To Use A Gluten Free Flour Mix The Recipes
Here is a list of the flours I have in my kitchen and have baked with over the past year. The learning never ends.
Pastry might sound intimidating but thats only because you probably dont make it often, maybe never. We made these Cherry Hand Pies for a cooking class and everyone learned that it wasnt as difficult as they thought it would be. Its also more fun making pie with a friend.
My mom always made Cinnamon Rolls from her biscuit recipe so I wanted to figure that out gluten free. I used my gluten free flour mix and added psyllium husk and it worked perfectly.
Muffins, pancakes and waffles typically call for 1¼ to 2 cups of flour. Replace ¼ ½ cup of your flour mix with that amount of any of the flours listed above. Coconut flour soaks up a lot of liquid so I suggest only substituting 2 Tbsp of this flour.
Quick breads like banana bread are often a muffin recipe made in a different pan like a loaf pan or an 8-inch square baking pan. This small change may require an adjustment in the cooking time and will possibly benefit from the use of a gum such as xanthan gum. Regardless, the flour substitutions are the same. Start by replacing ¼ ½ cup of your flour mix with that amount of any of the above flours.
My recipe forGranola Bars uses cup of brown rice flour. I havent tried it with different flours but Im confident you could swap out half or all of this flour for millet, quinoa or teff flour. Let me know how that turns out if you try it.
Read Also: Are Honey Baked Hams Gluten Free
Cup4cup $12 For Three Pounds
A gluten-free flour blend that can trace its lineage back to the French Laundry? Yes! Cup4Cup flour was created for gluten-free recipes at the famous Yountville, CA, restaurant. This blend, like Bobs Red Mills Baking Flour Blend, works really well in cakes, cookies, and muffins.
Theres one big drawback to this mix: It contains milk, putting it off limits to those who need to avoid dairy. The milk powder helps baked goods made with this flour blend brown beautifully thanks to the the Maillard browning reaction. If youre using butter or dairy in the recipe, reach for this mix. It enhances both flavor and browning.
Use this when a recipe includes dairy. May be used as a replacement for wheat flour in recipes for cakes, cookies, brownies, and muffins.
Note: Cup4Cup makes a whole-grain gluten-free baking flour blend. Its dairy-free but does carry a warning that its processed in the same facility as dairy.
Why Did My Gluten Free Baked Goods Come Out So Dry
If your baked goods are too dry, ask yourself if you made ingredient substitutions, if you measured properly by weight, and followed ingredient instructions for the temperature of ingredients, specifically. If your ingredients were meant to be at room temperature, and even one ingredient was cold, they wont combine properly, and then wont bake properly.
Also Check: Natty Light Seltzer Gluten Free
Tips For Avoiding Gluten Free Flour Stickiness
The size of a pan also matters when it comes to gluten-free baking. Even the smallest change in the pan an 8 x 4 for a 9 x 5 may make a huge impact.
Turn off the oven, open the oven door, and let the bread cool for some minutes before transferring it to a wire rack after testing it with a thermometer .
Ensure the bread remains in the oven for a few minutes to firm up and avoid a sticky texture could be all it takes.
When its time to take it out of the pan, lay it aside to cool completely after which you can cut it. If you bring the bread out immediately out of the oven, it will be sticky. Wait for some time to cool completely before slicing.
Regardless of the difference between gluten-free bread and regular bread, gluten-free bread should not be gummy or have an overcooked core.
It is possible to make a delicious loaf all it takes is some troubleshooting. In the following piece, well look at xanthan gum and how to avoid it in gluten-free bread.
Gluten Free Flours: Types You Can Use For Cooking And Baking
Baking is one of the most challenging aspects of eating gluten free for me. It always comes down to 1 of 2 issues.
Have you run into these problems at all?
After years of experimentation, I can confidently say that using the right gluten free flour makes all the difference when it comes to baking, and cooking in general.
In this article, Im going to give you an overview of the many different types of gluten free flours you can use for better tasting food!
Read Also: Kraft Salad Dressing Gluten Free
Buying Guide For Best Gluten
Gluten is a catch-all name for the proteins found in wheat, rye, and barley. For those who choose to follow gluten-free diets, either by choice or for health reasons, it can be challenging to find a suitable alternative to wheat flour, which is present in many foods. Thankfully, gluten-free all-purpose flour reopens the door to home cooking and baking.
Gluten-free all-purpose flour is typically made from a creative mixture of ingredients, including tapioca, rice, or sorghum flour. While theres no official combination recipe for these flours as recipes vary widely among manufacturers they all aim not only to be gluten-free but also to be produced on gluten-free equipment.
Of course, cooking with gluten-free all-purpose flour comes with a different set of rules. Recipe balancing, substitution ratios, and trying out different combinations all come into play.