Finally, with sturdy cookie recipes like the soft batch chocolate chip cookies , the butter in the blends tenderizes the heavier Better Batter flour perfectly. This is my go-to blend for standard drop cookies. But when I make that bread flour, I use Better Batter itself. It cuts the bread flour down to 3 components: Better Batter, whey protein isolate, and Expandex.
The rice flours, tapioca starch and nonfat dry milk simply cannot be substituted for anything else in this blend. Cup4Cup is really a pastry flour. Light and airy, it does just what pastry flour is meant to do: surround the cold butter in a recipe smoothly, and then puff effortlessly when the cold butter hits the heat of the oven and gives off steam. Cup4Cup does have enough protein and structure to trap the steam given off in the oven, which is important. Like the mock Cup4Cup blend, the rice flours, tapioca starch and nonfat dry milk simply cannot be substituted for anything else in this blend.
Our gluten-free chocolate chip cookies , made with King Arthur all-purpose gluten-free flour, get a boost from xantham gum and almond flour. Cake The thing about cakes is that they need to rise, and that makes a one-to-one swap a little too risky. Instead, seek out recipes that are specially formulated as gluten-free. A version of this article was originally published in October Close Share options. All rights reserved. Close View image.
A highly versatile ingredient, tapioca flour has an extremely fine texture and a bright white color. As mentioned above, it is the extracted starch from the cassava plant, making it very similar to cassava flour.
Tapioca flour is extremely popular as a thickening agent because it thickens at a low temperature and maintains its consistency in freezing temperatures. It also thickens very quickly without changing the flavor of the dish. When baking with tapioca flour, you can substitute it at a ratio for cornstarch or combine it with other gluten free flours to make your own all-purpose blend. Because it has little sugar or fat, tapioca flour is great for healthy baking — you can even use it to reduce the amount of fat in your gluten free recipes.
When making direct substitutions, use 1 cup tapioca flour per 1 cup wheat flour. Rich in nutrients, teff flour is a healthy and versatile gluten free flour.
Tapioca starch a. It's used to add "body" to baked goods, especially yeast breads, where it imparts chewy texture. Too much tapioca can make baked goods rubbery, so measure carefully. Once you've become a confident gluten-free baker, you'll no doubt want to start converting your own tried-and-true recipes to gluten-free versions.
How do you make a standard recipe gluten-free? Gluten-Free Measure for Measure Flour is the easiest way to make any standard recipe gluten-free. Just substitute Measure for Measure for the all-purpose or whole wheat flour in your favorite traditional non-yeast recipe; no other ingredients or changes needed.
Follow these tips:. Finally, we've done our own experiments around converting standard recipes to gluten-free. See what we've learned:. We're here to help. Sign up and receive our free recipe guide for delicious gluten-free meals! Celiac Disease Foundation. Gluten-Free Foods. Beyond Celiac. Coppedge R. Avon, Massachusetts: Adams Media; Another category includes lighter gluten free starches, like potato starch, corn starch, tapioca starch, arrowroot, sweet rice flour, and even white rice flour.
Still another category is a mid-range type of gluten free flour that is neither particularly heavy nor light, and offers some nutritional benefits; sorghum, millet, and certified gluten free oat flour are part of this mix. Gluten free flours made during wine-making. In addition, flours like cabernet, merlot and chardonnay are by-products of wine-making, and mesquite flour is made from the dried pods of the mesquite tree.
When a recipe calls for one or more of these individual flours, you need to either use the exact flours contemplated, or choose substitutes from the same group: whole grain to whole grain; starch to starch. Gluten, a protein found in wheat flour, is what gives structure to baked goods. It gives breads, muffins, and cakes their soft spongy texture.
To replace gluten, you'll need to use other thickeners like xanthan gum or guar gum in your baking. Xanthum Gum This comes from the dried cell coat of a microorganism called Zanthomonas campestris. You can purchase it in health food stores and some supermarkets. Guar Gum This powder comes from the seed of the plant Cyamopsis tetragonolobus.
It is an excellent gluten substitute and it is available in health food stores and some supermarkets. Maybe my taste buds are too sensitive? Regardless, is there anything I can do with the flour to make it work in yeasted breads? Add Xanthan gum? More eggs? Thanks in advance for any help! Sarah Berg. May 1, at am. Hi there! Any suggestions? I am using a recipe with only egg yolks, wondering if that could be part of the problem.
May 5, at am. Hi Sarah! Our Customer Service team may be able to offer some tips. You can reach them at customerservice bobsredmill. Rick Berry. May 18, at pm. I'd like to get GF equivalent flours for a yeast bread that calls for whole wheat flour, regular flour, cake flour, and bread flour.