The transition to being gluten free was rough for me. SO ROUGH. You can read more about it in our bio, here. To sum it up, I went gluten free cold turkey, and in the early days of eating gluten free, I tried many terrible, terrible products. I had a cookie that literally tasted like sand and cardboard. Does that sound familiar to you?! As you probably already know, not all gluten free products are created equal. Many are terrible, and some are excellent.
This is especially true for gluten free flours. Knowing what gluten free flours to use and when can be a complicated process. And as you know, my mom and I do not like “complicated”. We much prefer simple. In the early days, my mom kept a pantry full of gluten free flours…rice flour, arrowroot flour, almond flour, potato flour, xantham gum, yada yada yada. She would mix these flours into different blends for different baked goods with mixed results…some things would turn out great, and others would be…underwhelming.
But things changed when we found out about gluten free flour blends. Gluten free flour blends are pre-mixed and ready to use in recipes. After trying a few of these, we happened upon Auntie’s flour, and we were hooked after the first bake. You can subsitute it cup for cup for regular flour, so it makes baking gluten free 100 times easier, and everything we bake with it comes out amazing.
We get so many questions about what kind of flour we use in our recipes, so we thought we’d do a little gf flour FAQ:
What kind of flour blend do you recommend for your recipes?
We bake with Auntie’s gluten free flour blend, which is available here and here. You can substitute Auntie’s cup for cup for regular flour, and everything we bake comes out amazing. It’s never dry or crumbly, and people are often shocked that are baked goods are gluten free. Auntie’s is a smaller brand so you have to order it online. To us, it’s well worth the cost and shipping.
If you’d like another option, some of our readers have good results with Cup 4 Cup gluten free flour.
If you can’t find either of those, look for a flour blend that 1) has xanthan gum and 2) doesn’t have flours that could cause a strange after taste, like garbanzo bean flour. One flour we definitely don’t recommend is Bob’s Red Mill’s gluten free flour blend. (Sorry Bob!) We love their other products, but their gluten free flour blend has had poor results in our recipes!
Can I substitute rice flour (or almond flour) for gluten free flour blend in your recipes?
Sadly, no. Using a single type of flour in our recipes will result in dry, crumbly baked goods. We recommend using a blend of flours for the best texture and taste.
Can’t I just make my own gluten free flour blend?
Sure! Some people we know mix their own gluten free flour blends. However, we find that it’s cheaper for us to buy a pre-made blend (because we don’t have leftovers of random flours) and it’s much, much, easier.
And one last important thing about gluten free flour….
Make sure you use the scoop and sweep method. Instead of scooping flour out of a container with your measuring cup, do the following:
- Stir the flour for a second to get it fluffy and make sure it’s not packed down.
- Use a large spoon or a scoop to pile some flour into your measuring cup. Make sure not to pack the flour down.
- Use the straight edge of a knife to sweep across the top of the cup so that the flour is level.
This will ensure you get the right amount of flour in your recipe! If you use too much flour, your baked goods could get dense and dry.
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