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Saturday

A Comparison of Flours

*Montina is an Indian Rice Grass grown in Montana by Authentic Grains


The chart above will assist you when selecting the most effective gluten free flour for your baking needs.

Trying to select which gluten free flour to use is not always easy, but as with traditional baking the ratio of protein, carbohydrates, and fats makes all the difference. The protein content of any given type of flour determines the texture and how tender, strong, pliable, etc., the dough and final product will be.

For example:
Bread Flour = 12% an 13% protein = good hold and good chew
Pastry Flour = 8% to 9% protein = a little body lends itself to flakier texture
Cake Flour = 5% to 8% protein = less elastic and very tender product

Many gluten containing all-purpose and bread flours:
  • have ascorbic acid already added to the mix -- consider adding ascorbic acid (crushed vitamin C) to your Gluten Free mix to increase volume and create a better texture
  • are also bleached and beside removing nutrients which must be added back during the enrichment process beaching also leaves the flour slightly acidic, which can lead to a faster setting baked good and improved texture -- so make sure to adjust your Gluten Free flour mix with some added acid, like vinegar or cream of tartar
I already have some flour mixes on this blog already -- whole grains style mix -- &-- lighter all purpose mix

Another mix is:
equal parts of potato starch, sorghum flour, and sweet rice flour

11 comments:

Chrissy said...

My favorite flour mix is Jules Gluten free flour mix. I order it online at www.julesglutenfree.com and use it in almost all my recipes! It contains expandex and works great.

Nicole -- Benevolent Baker said...

Thanks for the share!

I like to play in the kitchen so I make my own mixes -- also give me more ability to be versatile. Plus I cannot use gums and I rarely use beans, making pre-mixed flour blends not the best option for me.

Emily said...

This is very helpful, thanks for posting. I continue to strive toward finding working combinations of flours, and it's nice to see the information here in an easy-to-read chart. I'm fascinated by trying to figure out what each flour is best suited for and how it behaves. Thanks!!

Nicole -- Benevolent Baker said...

I wish the best in your flour adventures! If you have any questions, feel free to ask!

Chrissy said...

Fantastic post! I really needed this info. Thanks for sharing.

Dr. Jean Layton said...

Thanks so much for the chart. Love to get more information about gluten free grains

Nicole -- Benevolent Baker said...

there are so many grains, seeds, nuts, cereals, etc. that are naturally gluten free -- it is practically a blessing in disguise to be 'forced' to go gluten free! :)

Sue said...

Great blog!!! Would you please tell me how much vitamin C you add to a flour mix?
Thank you

Nicole -- Benevolent Baker said...

Thanks for the kudos Sue!

As for Vit C (ascorbic acid) the going rate is about 1/4 of a gram or half a 500mg tablet

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Nicole -- Benevolent Baker said...

123 123 -- let me know what other info you'd like -- there is more info in my brain then I could possibly get down in one blog! :)