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