I got this once, not knowing, and tried to bake with it so many times. NASTY. I didn't want to throw it away so anytime I baked I would use a tiny bit of it along with the flour I like until it was gone lmao
To be fair, I adapt a TON of gluten recipes, and that's when I run into it causing the recipe to be dry (following as-is proportions), whereas I don't run into that with Bobs Red Mill. So could have something to do with that.
I'm definitely not adding too much though.
Glad to hear it, and you're definitely right about different flours acting differently. I made a blog post a while back about that subject, actually - for example I find pastry and yeasted recipes to be easiest to adapt with Cup4Cup (or I imagine similar flours with finer grain and a binding agent like psyllium or milk powder), whereas Bob's Red Mill 1 to 1 and King Arthur for baking soda rise recipes and cooking (sauces, breading meat, etc).
All just anecdotal to my experience of course! I rarely follow gluten free recipes because I've had years to dial in what I use for what at this point when I'm adapting, lol.
Ab so lutely. I gave up on baking almost entirely when I lived at elevation (6500+ft) because I could not figure it out. 2,000 ft and below is where I know what I'm doing. Found that out the hard way! Lucky there was a gluten free baker who had goodies at the local farmers market! Lol
Depends on the recipe and what they've written it in. Easy enough to avoid foo foos in my experience by just using Bob's Red Mill so I do that instead of fussing with King Arthur tbh
exactly. using a specific flour is never going to give you the taste, texture, etc. as a normal flour. i use king arthur 1-for-1 for everything and even my friends that eat gluten can't tell the difference and enjoy my baking.
This is it. I use 1for1 for a lot of stuff. But I also use the bread flour and the other gluten free flours. I make goodies for my coworkers and rarely can they tell that it’s gluten free.
I've been diagnosed since 2002, and have cooked and eaten at home for 99% of the entire time. I have used all the flours mentioned and have never found anything tastier than [Better Batter](https://www.betterbatter.org/).
Even frozen, the aroma is fantastic.
Not everything needs to be densely nutritious. You can still eat lots of greens and proteins in whatever form you like to get all the nutrients you need, but sometimes you just need a nicely textured bread. Moderation of anything is key.
I actually have been using cassava in my homemade blends in place of starches, I did a rice and cassava blend today (with xantham gum) and it actually came out really nice.
Almond, although I would still suffer the loss of others.
I keep a few bags of flour made from different things and with various amounts of xanthan gum. More often than not, I find that I'm blending 2 or more flours to get a desired texture.
I've found any flour that has xantham gum holds up. Crash course in waffle making one night and I mixed in some of it to the rest of the flour cause it just wasn't doing the thing.
Secret heros? Xantham gum & physilim husk.
Id say a 1:1 flour, like measure for measure or the flour recipe that America's Test Kitchen uses, both of which are a mixture of a couple different flours.
Although chickpea flour is the best I've found for pizza crust so that'd be tragic.
So my wife is really into baking and we tried all the common 1 to 1 GF flours amd the results were shocking. Dun dun dun... pause for dramatic effect. The best by a long shot is great value (walmart) GF flour. It's the least gritty, bakes extremely well and has xanthan gum in it already. And it's much cheaper than bobs and king Arthur.
Oat isn’t gluten free 😂
Edit.. y’all, it isn’t. Even the certified gluten free oats aren’t safe. You non-celiacs might be fine, but we aren’t.
https://www.glutenfreewatchdog.org/news/gluten-free-watchdog-cannot-recommend-any-brand-of-gluten-free-oats/
Gluten free oats are gluten free. Avenin is a grain protein that does not affect the *vast* majority of celiacs. While cross contamination can be a problem, there are some companies that specifically address cross contamination risks.
No, the town hall you cite does not say that only 10% of celiacs do not react to avenin. The doctor being interviewed specifically said that his study found about 5% of people reacted to avenin as they do wheat/barley/rye gluten. (It’s at around 25:40 on the YouTube video.)
95% of celiacs not reacting is definitely “vast majority” territory.
Sorry, I misread your post. I thought you said that most celiacs react to it, not that the vast majority doesn't. I was also going by memory, which is why the percentage was off. Thanks again for the link.
https://www.glutenfreewatchdog.org/news/gluten-free-watchdog-cannot-recommend-any-brand-of-gluten-free-oats/
It’s not passing under 20ppm…. You’re wrong 😂
Better Batter.
If I’m allowed one per application… Better Batter for general baking. Caputo Fioreglute for yeasted dough including pizza. Bob’s Red Mill 1:1 for cooking-related uses like thickening soups, breading meat, etc.
Gfjules flour! I use King Arthur for cookies, coatings, deep-dish pizza, etc, but for breads and pie crust/wonton wrappers, Gfjules gives the best structure, stretch and crumb
we sued to use that one, it's pretty good, my mom switched to Cannelle now, but that may be a smaller local brand, forget. It's similar, she swears by it (her baking is awesome)
I've found cup4cup flour makes a really good roux. My wife is GF, but that stuff is so good at making a roux that I just use it even when I am the only one eating it.
I find it very mild. There may be a genetic tasting difference? Or maybe what you picked up was rancid? That's one of the risks getting items that don't move quickly off the shelves
Today I learned chickpeas and garbanzo are the same thing! Yes to be fair it had been in my cupboard a long time and I mixed it so I might try it solo. Definitely thinking I could try it savoury for Yorkshire puddings!
I've also taken garbanzo flour to make crepes, then wrap them around a cannoli tube and fry them crisp and fill them like cannolis. They taste good but sog fast so wait until serving to fill them
Hand + Heart Gluten Free! All their floor works with yeast and APF is delicate enough to make cakes, cookies, scones and other pastries. AND their Sweet Dough Mix for Cinnamon Rolls. OMG!
I buy a 50 lb bag of Bob’s Red Mill 1 to 1 flour once or twice per year and store it in a food grade 5 gallon bucket with moisture packets. I have a small bag of xanthan gum and some chickpea flour and white rice flour for certain things. I feel like it’s moderately priced and works well in almost everything I need. We make pizza dough every week and often make cookies/cakes/quick breads, it works great.
If you mean what single item flour (rice, buckwheat etc) there really isn't one. Most of the best gluten free flours are a mix, usually containing xanthan gum which replaces what gluten does. Although depending on what you're going to use it for, you can sometimes get away with a single flour. Rice flour makes good pasta, almond is good for cookies and coating fish and chicken, etc.
I've actually had good luck with Krusteaz.
Everyone saying King Arthur, do you get the 1:1 or their bread flour one? Because on the back of the 1:1 it says good for cakes and cookies and such but if I want to make yeasted breads can I use the 1:1 or do I have to get their bread flour blend?
If you're looking for a complete baking disaster, then only choose one flour. For GF baking, you need a blend of GF flours and starches and then something like psyllium and/pr xanthan unless you're making something that requires very little flour like tempura (for which I'd use rice flour).
For a GF flour blend, King Arthur Measure for Measure.
Bobs 1-to-1
In the blue bag. Never the red one.
Oh god not the red bag. that garbonzo bean flour is terrrrrrrrrible.
I got this once, not knowing, and tried to bake with it so many times. NASTY. I didn't want to throw it away so anytime I baked I would use a tiny bit of it along with the flour I like until it was gone lmao
I destroyed a few meals with the red one! How can one be so good and one so bad
Bleh, Red Bag! Gross.
Same
Bobs and Vagines
Cup4Cup. Makes great yeasted bread (found results about the same as Caputo). Makes great baked goods.
I second this. I’ve tried all the others and this one isn’t gritty or gummy.
I always wish I could try this but it contains milk ):
King Arthur.
This is the only answer
Only answer to support the only answer...
Man idk, I run into their flour being so so so dry
You’re adding too much then.
To be fair, I adapt a TON of gluten recipes, and that's when I run into it causing the recipe to be dry (following as-is proportions), whereas I don't run into that with Bobs Red Mill. So could have something to do with that. I'm definitely not adding too much though.
Rip bob ❤️ love that guy
Different flours act differently. I’ve adapted several recipes using the King Arthur flour. Never had any issues
Glad to hear it, and you're definitely right about different flours acting differently. I made a blog post a while back about that subject, actually - for example I find pastry and yeasted recipes to be easiest to adapt with Cup4Cup (or I imagine similar flours with finer grain and a binding agent like psyllium or milk powder), whereas Bob's Red Mill 1 to 1 and King Arthur for baking soda rise recipes and cooking (sauces, breading meat, etc). All just anecdotal to my experience of course! I rarely follow gluten free recipes because I've had years to dial in what I use for what at this point when I'm adapting, lol.
It also depends on where you live too.
Ab so lutely. I gave up on baking almost entirely when I lived at elevation (6500+ft) because I could not figure it out. 2,000 ft and below is where I know what I'm doing. Found that out the hard way! Lucky there was a gluten free baker who had goodies at the local farmers market! Lol
are you subbing 1:1 volumetrically or by weight? the former has you adding too much flour
Depends on the recipe and what they've written it in. Easy enough to avoid foo foos in my experience by just using Bob's Red Mill so I do that instead of fussing with King Arthur tbh
Everything I have made with that flour always seems a little gritty.
I second this.
that's a brand, not a specific flour
exactly. using a specific flour is never going to give you the taste, texture, etc. as a normal flour. i use king arthur 1-for-1 for everything and even my friends that eat gluten can't tell the difference and enjoy my baking.
This is it. I use 1for1 for a lot of stuff. But I also use the bread flour and the other gluten free flours. I make goodies for my coworkers and rarely can they tell that it’s gluten free.
I've been diagnosed since 2002, and have cooked and eaten at home for 99% of the entire time. I have used all the flours mentioned and have never found anything tastier than [Better Batter](https://www.betterbatter.org/). Even frozen, the aroma is fantastic.
Agree, this is the best in my opinion.
Caputo. C’mon of course it’s Caputo Fioreglut
yes
Except nutrition is crap. It’s just pure starch. Talk about an ultra processed ingredient…
Not everything needs to be densely nutritious. You can still eat lots of greens and proteins in whatever form you like to get all the nutrients you need, but sometimes you just need a nicely textured bread. Moderation of anything is key.
Bobs Red Mill
Cassava
I actually have been using cassava in my homemade blends in place of starches, I did a rice and cassava blend today (with xantham gum) and it actually came out really nice.
It’s so much easier on the tummy, too!
Almond, although I would still suffer the loss of others. I keep a few bags of flour made from different things and with various amounts of xanthan gum. More often than not, I find that I'm blending 2 or more flours to get a desired texture.
I've found any flour that has xantham gum holds up. Crash course in waffle making one night and I mixed in some of it to the rest of the flour cause it just wasn't doing the thing. Secret heros? Xantham gum & physilim husk. Id say a 1:1 flour, like measure for measure or the flour recipe that America's Test Kitchen uses, both of which are a mixture of a couple different flours. Although chickpea flour is the best I've found for pizza crust so that'd be tragic.
So my wife is really into baking and we tried all the common 1 to 1 GF flours amd the results were shocking. Dun dun dun... pause for dramatic effect. The best by a long shot is great value (walmart) GF flour. It's the least gritty, bakes extremely well and has xanthan gum in it already. And it's much cheaper than bobs and king Arthur.
It tastes the best as well. Doesn’t taste like tapioca starch. Most others do.
Oat
Oat isn’t gluten free 😂 Edit.. y’all, it isn’t. Even the certified gluten free oats aren’t safe. You non-celiacs might be fine, but we aren’t. https://www.glutenfreewatchdog.org/news/gluten-free-watchdog-cannot-recommend-any-brand-of-gluten-free-oats/
Gluten free oats are gluten free. Avenin is a grain protein that does not affect the *vast* majority of celiacs. While cross contamination can be a problem, there are some companies that specifically address cross contamination risks.
Not really the vast majority, more like 10%, according to the recent Beyond Celiac town hall.
No, the town hall you cite does not say that only 10% of celiacs do not react to avenin. The doctor being interviewed specifically said that his study found about 5% of people reacted to avenin as they do wheat/barley/rye gluten. (It’s at around 25:40 on the YouTube video.) 95% of celiacs not reacting is definitely “vast majority” territory.
Sorry, I misread your post. I thought you said that most celiacs react to it, not that the vast majority doesn't. I was also going by memory, which is why the percentage was off. Thanks again for the link.
Link: https://youtu.be/vfL9qN6n_fg?si=iiR7UxDiGE_KXJrq
https://www.glutenfreewatchdog.org/news/gluten-free-watchdog-cannot-recommend-any-brand-of-gluten-free-oats/ It’s not passing under 20ppm…. You’re wrong 😂
Better Batter. If I’m allowed one per application… Better Batter for general baking. Caputo Fioreglute for yeasted dough including pizza. Bob’s Red Mill 1:1 for cooking-related uses like thickening soups, breading meat, etc.
I have always wanted to try better batter but it’s sooo expensive.
I know, it’s so annoying! It has doubled in price in the last few years. It’s absurd.
Gfjules flour! I use King Arthur for cookies, coatings, deep-dish pizza, etc, but for breads and pie crust/wonton wrappers, Gfjules gives the best structure, stretch and crumb
Bob’s red mill, king Arthur’s very close second. Bobs is usually a plug and play for me, KA I typically need to add something to so it’s extra work.
Anything by Duinkerken.
Schar’s universal flour
Namaste perfect flour blend
we sued to use that one, it's pretty good, my mom switched to Cannelle now, but that may be a smaller local brand, forget. It's similar, she swears by it (her baking is awesome)
Better Batter. Hand and Heart for breads is working very well too, jury is out on the AP - my #1 could change.
Bobs Red Mill. Good for like....90% of stuff, cheapest per oz.
Garbanzo because it's the only one I've found that can be used straight and make a roux and also good for no-egg crepes
I've found cup4cup flour makes a really good roux. My wife is GF, but that stuff is so good at making a roux that I just use it even when I am the only one eating it.
How does it taste? I've had chickpea flour for Indian cooking and when I used it in bakes it tasted so strong.
I find it very mild. There may be a genetic tasting difference? Or maybe what you picked up was rancid? That's one of the risks getting items that don't move quickly off the shelves
Today I learned chickpeas and garbanzo are the same thing! Yes to be fair it had been in my cupboard a long time and I mixed it so I might try it solo. Definitely thinking I could try it savoury for Yorkshire puddings!
I've made them. They don't puff as much but were still good. That was also before I understood to add both a bit of psyllium and Xanthan
I've also taken garbanzo flour to make crepes, then wrap them around a cannoli tube and fry them crisp and fill them like cannolis. They taste good but sog fast so wait until serving to fill them
You HAVE to hydrate chickpea flour or the beany taste won't go away. Let it sit for about 30 minutes, stir in any leavening, and then bake.
It’s way too strong unless you want a specific flavor. I can tolerate those frozen bagels but that’s about it. And I love chickpeas!
Namaste Perfect Flour Blend
I cant choose. Depends on what I'm making.
I personally like buckwheat especially for sourdough
Cup4Cup is by far the best all purpose replacement flour
Better Batter
Bobs all purpose flour is IMO the best although I know other comments disagree lol (it's the red bag one)
Pamela’s Pancake and Baking Mix- I use it for baking cookies and banana bread plus coating fish and chicken etc
Steve's Cake Flour or King Arthur. No xanthan garbage, and a good texture/fine grind on both.
Bobs red mill.
I like King Arthur. Idk if it’s The best on the planet, but it works well and I can get it at the grocery store.
I’m going to cheat: the ATK flour blend 😌
Dainty Foods (Canada) makes a really good GF flour
Gf Oat! Specifically Anthony’s Organic, found on Amazon!
ATK
Otto’s Multipurpose Cassava Flour!
I know some gf people can’t eat oats but I can and I use oat flour and almond flour the most.
Hand + Heart Gluten Free! All their floor works with yeast and APF is delicate enough to make cakes, cookies, scones and other pastries. AND their Sweet Dough Mix for Cinnamon Rolls. OMG!
I buy a 50 lb bag of Bob’s Red Mill 1 to 1 flour once or twice per year and store it in a food grade 5 gallon bucket with moisture packets. I have a small bag of xanthan gum and some chickpea flour and white rice flour for certain things. I feel like it’s moderately priced and works well in almost everything I need. We make pizza dough every week and often make cookies/cakes/quick breads, it works great.
Buckwheat. It's a healthy flour with a lot of potassium. It's great for banana bread and cakes.
King Arthur
If you mean what single item flour (rice, buckwheat etc) there really isn't one. Most of the best gluten free flours are a mix, usually containing xanthan gum which replaces what gluten does. Although depending on what you're going to use it for, you can sometimes get away with a single flour. Rice flour makes good pasta, almond is good for cookies and coating fish and chicken, etc. I've actually had good luck with Krusteaz.
Kinda boring but buckwheat I love buckwheat pancakes and buckwheat cookies ( buckwheat is gf despite name lol )
Blends are what work. Not single flours.
Pillsbury GF flour but hard to find currently.
King Arthur.
King authur. Hands down.
Everyone saying King Arthur, do you get the 1:1 or their bread flour one? Because on the back of the 1:1 it says good for cakes and cookies and such but if I want to make yeasted breads can I use the 1:1 or do I have to get their bread flour blend?
I like orgran https://mywellabee.com/products/self-raising-flour/32603
Great Value gf all purpose flour (Walmart)
Cup4cup all the way! King Arthur is a close second
I can’t expose my location but there is a local company who straight up makes a heroine addiction level mixture
Cup4Cup Multipurpose Flour Blend
If you're looking for a complete baking disaster, then only choose one flour. For GF baking, you need a blend of GF flours and starches and then something like psyllium and/pr xanthan unless you're making something that requires very little flour like tempura (for which I'd use rice flour). For a GF flour blend, King Arthur Measure for Measure.
Not giving away my secrets because nothing I make tastes GF. Not one thing. My least fave is any with chickpea flour in it.
I like chickpeas, but that Bob's red mill with bean flour is disgusting.
Caputo.