The ‘taste and feel’ of baked products depends in large measure by the flour(s) used to prepare them. American’s are accustomed to baked foods made from wheat flour. Most recipes are written on the assumption that wheat flour will be used. No single flour mimics the ‘taste and feel’ of wheat flour and recipes may or may not work if any other type of flour is used.
Manufacturers and cookbook authors have attempted to prepare mixtures that will solve (or at least lessen) this problem. People who live gluten free must make an individual decision about which mixtures to use. In January, I plan a survey to determine which mix is most popular.
Of course, this survey is less useful if I omit any brands. Here are the ones I am currently aware of. If there are others, please let me know at gfceliac@gmail.com. (As you have probably noticed, I listed these in alphabetical order.)
- Arrowhead Mills Gluten Free All Purpose Baking Mix
- Authentic Foods Gluten Free Classical Blend
- Beth’s Gluten Free All Purpose Flour
- Bob’s Red Mill Gluten Free All Purpose Flour
- Eagle Mills Gluten Free All Purpose Multigrain Flour Blend
- Gluten Free Pantry All-Purpose Gluten Free Flour
- Hodgson Mills All-Purpose Gluten Free Baking Mix
- Jules Gluten Free All-Purpose Flour Mix
- King Arthur Gluten Free Multi-Purpose Flour
- Meister’s All-Purpose Gluten Free Flour
- Mina’s Purely Divine All-Purpose Baking Mix
- Namaste Foods Gluten Free Perfect Flour Blend
Thanks for your help in building this list. To make this even more complicated, many experts have created recipes for cooks who wish to prepare their own by mix by combining several types of flour. I will attempt to rate these recipes in a separate survey. This survey of the commercial products will be complicated enough.
Williams Sonoma’s Cup4Cup, Better Batter (I’ve heard a number of people rave about Better Batter), Tom Sawyer. I look forward to the survey results. I’m overwhelmed by the number of options, and since they’re all pretty expensive, I hesitate to try them all.
GF Bisquick
I was surprised that Cooqi flour wasn’t on your list.
I am very baffled at how everyone complains of the higher cost of gluten free foods. The only gluten free foods that will cost you more money are the pre packaged processed ones like these flours, cookies, cakes, tv dinners etc.. Most foods are automatically gluten free and thus do not cost us more money than anyone else such as lettuce, tomatoes, meat, potatoes, fruits, veggies etc… So if you are not relying on (and shouldn’t be) prepackaged foods (mixes and flours etc.) then there is not higher cost.
I like Better Batter GF flour mixes. I made cookies and fruitcake with the ‘regular’ flour and breaded pork chops with the seasoned variety. I was quite happy with all the resulting foods.
ALL of the “Namaste” brand mixes seriously are AMAZING– Texture AND taste.
I just purchased Mina’s Purely Divine All-Purpose Baking Mix. I am testing it out today. I will re-post on this one after I bake with it.
Over the last 6 months – I’ve tried a few different flours with mixed results. The best results to date come from the Better Batter brand. I also like the options – one pound, 2.5 lbs, and even 5 lbs packages. I’ve used this flour for baking (Dutch Apple Crumb topping, Date Bar crust), for cooking creamy sauces for Alfredo sauce and Bachamel sauce for Lasagna, and have had great results. I think I’ve found my brand.
I hope this is in the survey, and I hope that along with survey results, we can learn a bit about what flours might be best for certain things. Is there a “best in class” for cakes? For Pie Crust? For bread? Inquiring minds want to know!
Thanks!
I really liked your article post.Thanks Again. Want more.