Gluten-Free Flours (Reviews and Recipes)

I've done a lot of gluten-free baking over the last couple of years . . . almost all of the gluten-free baking. I've converted, measured, read, researched, tried, failed, and succeeded. I've bought pre-made gluten-free all-purpose flours and made my own. And I'm here to report what works and what doesn't.

Also, I've included a couple of really good recipes so that you can save some money and make your own.

So, here we go . . .

Pamela's Artisan Flour Blend
ingredients: Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Sweet Rice Flour, Guar Gum
my rating: 9/10

King Arthur Flour Gluten Free Multi-Purpose Flour
ingredients: Rice Flour, Tapioca Starch, Potato Starch, Whole Grain Brown Rice Flour
my rating: 7/10

Better Batter All Purpose Flour Mix
ingredients: Rice Flour, Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Xanthan Gum, Pectin
my rating: 6/10

Trader Joe's Gluten-Free All Purpose Flour
ingredients: Whole Grain Brown Rice Flour, Potato Starch, Rice Flour, Tapioca Flour
my rating: 6/10

Bob's Red Mill Gluten Free All Purpose Baking Flour
ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Starch, White Sorghum Flour, Fava Bean Flour
my rating: 2/10 (Sorry, Bob's Red Mill, you make a lot of wonderful other products, but your flour tastes like beans and it's gross)

Cup-4-Cup Gluten Free Flour
ingredients: Cornstarch, White Rice Flour, Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum
my rating: 8/10

Gluten Free Pantry All-Purpose Flour
ingredients: White Rice Flour, Potato Starch, Tapioca Starch, Guar Gum, Salt
my rating: 6/10

Best for cookies and brownies: Gluten Free Pantry, Trader Joe's, Better Batter, King Arthur
       These contain less starch, so they have less lift, which is good for cookies and brownies
Best for cakes: Pamela's, Cup-4-Cup
      These are more starchy and have more lift for cakes
Best for biscuits and breads: Cup-4-Cup
      This has so much cornstarch that it gives amazing lift to biscuits
Best for pie crust: Gluten Free Pantry
      The simplicity of this flour mix and lack of whole grains makes for good pie crust
Best for Muffins and Quick Breads: Pamela's
      The combination of starch and whole grains in this mix make for good muffins and quick breads

Gluten-Free All-Purpose Flour 1
similar to Cup-4-Cup
makes 7+ cups

3 cups rice flour (any combination of brown and white you like)
1 1/4 cup tapioca flour
2 cups any combination of potato and cornstarch (though try to make it closer to equal parts than not)
1 cup nonfat dried milk powder
1 tablespoon xanthan gum

Gluten-Free All-Purpose Flour 2
adapted from Gluten-Free Girl Everyday
Makes ~6 cups

2 1/2 cups Millet Flour
1 1/2 cups Sweet White Rice Flour
1 3/4 cups Potato Starch
2 teaspoons xanthan or guar gum

For both of these recipes, place all ingredients in a large bowl or container and whisk together until uniform.

Notes: Use both of these mixes as cup for cup substitutions.
            Store mixtures in an airtight container for up to 4 weeks.
            Do not sub ingredients in mixes, as different flours vary by weight.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.