GF Jules flour works very differently than the gluten-free flour that I typically use, which means you may not get the same results if you use Jules flour in, say, one of my cookie recipes. I also love many of GF Jules' gluten free mixes. I don't only use it for pizza crust, it also makes amazing gluten free baguettes. Jules also has a comprehensive collection of recipes on her website, GF Jules. I'm a big fan of Ryze's flour because it is made with only rice flour.
I was hesitant to try it at first because I associated all rice flour with a sandy and gritty texture, but that is not at all the case with Ryze. They have two different blends of gluten free flour, both are made with different rations of finer and courser grinds. One reason I love Ryze is that it is incredibly allergy friendly because it is all rice. It is perfect for those who can't eat nightshades potato starch. Ryze's Blue Bag is great for recipes where you want a little more structure, things like breads and chewy cookies.
I LOVE using the blue bag for brownies because it gives them a great chewy texture like my gluten free red velvet brownies. Ryze's Yellow Bag is perfect for baked goods that need a lighter texture, like cakes, quick breads, and pancakes. I have no idea what Ryze's secret ratios are, but they have mastered the gluten-free flour blend!
I've tried using Ryze in several of my recipes and they have all turned out beautifully! In some of my recipes, I actually like the results with Ryze better than my own flour blend. I find that gluten-free mama's almond blend makes the best cakes ever! I tested it in my gluten free yellow cake that was published in Cake Central Magazine, and it made a much better cake than when I made it with my gluten free flour blend.
It created the perfect tender crumb with a great "bouncy" texture. It really had the perfect bite! While I love using gluten-free mama's almond flour blend in my cakes, the entire reason I keep it in my pantry is to make these super easy and absolutely amazing gluten free pull apart dinner rolls from my friend Michelle My Gluten-Free Kitchen.
They are one of the most popular recipes on her website, for good reason. They make an appearance at every holiday meal at our home. Also referred to as gluten-free cake flour blend, gluten-free cookie flour blend. This is NOT an all-purpose gluten-free flour blend. It works best in gluten-free cakes, cupcakes, quick breads , muffins, pancakes, waffles and cookies.
You will probably notice that it has different proportions of flours than most other gluten-free flour blends. It is a much lower protein and higher starch than a gluten-free all purpose flour, making it the perfect gluten-free substitute for cake flour. And you know those gorgeous soft-batch cookies that are all the rage on pinterest Another reason my gluten free cake flour blend has such a high starch content is that I first made my gluten-free cake flour blend when many of the rice flours that were available were very grainy and gave baked goods a very sandy texture.
The extra starch in my gluten free cake flour blend helped to prevent my gluten free baked goods from having a sandy texture. One thing you'll notice is that I don't have any xanthan gum in my gluten free cake flour blend. This on purpose, it isn't a mistake. I often get comments, emails, and messages asking about whether or not there is xanthan gum in my gluten free cake flour blend so I wanted to make sure that I address that here. It is better to add xanthan gum to each recipe as an individual ingredient because each recipe has different binding and structure needs.
Although I give cup measurements, I usually don't measure by cups and instead use parts. The reason I use parts for my rice flour blend instead of exact measurements it that then you can easily make as much or as little of my rice flour blend as you want.
If you are like me and want to keep a huge canister in the pantry you can make a much larger batch. When I use Bob's Red Mill flours I'll just dump 1 bag each of brown rice flour, white rice flour, tapioca starch, and potato starch into a bowl and whisk them together. February 15, Follow us on Instagram glutenfreeandmoremag. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers.
The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician.
Is Goat Cheese Dairy Free? December 4, Gluten Free Stuffing Brands November 20, I gave up in disgust on this one. Is there another source you trust? Thank you. I am pretty sure you can still gt it through Azure Standard.
Our daughter is celiac and I love to bake. Tried a few different brands. Just need to keep playing with different blend. Thanks so much for the info! Anyone have any idea why or when it may come back in the market? Just Curious. Taste is a big consideration, too! Then, taste. Found your GF Zucchini bread recipe we have baseball bat sized zukes this year!
Hi there! Happy baking! My functional medicine doctor just told me to go gluten free. Fortunately I just found your website. My doctor also says that xanthum gum is very bad for the digestive system, and guar gum also not good. Do you know how much and what form of psyllium to use in a home made floor mix?
They have other blends but I use this for pancakes, muffins, cookies, quick breads. I love this grainier texture vs white flours.
You can reach them at and usually talk to owner Debbie a Miller. I saw recommendations for cookies and quick breads but not for cakes. Any ideas? Would like to be able to make cakes and cupcakes for special occasions w my newly GF family. Better Batter is a great blend for cakes. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. By thereislifeafterwheat gmail. Reply Chrystal Gluten-Free Palate October 17, at pm I feel like there are so many great mixes to chose from.
Reply suzanne September 12, at am what is the best gf flour for fried chicken, or chicken fried steak w cream gravy? Reply thereislifeafterwheat gmail. Reply Dana September 29, at am When you made bread with the Thrive flour, do you add xantham gum? Reply Belinda October 16, at pm Just found this super duper roundup. Reply Katie February 3, at pm Hi. Reply Luis M. July 19, at pm Thanks for a great review of GF flours!
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