![]() ![]() How to bake with it: Use in any recipe that calls specifically for gluten-free flour. Why it’s great: Made from a blend of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch, this flour yields baked goods with no grittiness or aftertaste. (For more on xanthan gum and its role in gluten-free baking, see our guide to xanthan gum.) A handy tip: If the recipe calls for xanthan gum in its ingredient list, you should typically use gluten-free all-purpose flour. It has no xanthan gum, which allows bakers to customize the gums used in their gluten-free recipe. ![]() What it is: This gluten-free flour is meant for recipes, including yeasted recipes, that already call for “gluten-free flour” or “gluten-free flour blend” (or similar wording). Gluten-Free All-Purpose Flour is used in any recipe calling specifically for “gluten-free flour” or “gluten-free flour blend.” Gluten-Free All-Purpose Flour Photography by Kristin Teig food styling by Liz Neily ![]()
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