It’s easy to dream about flowers right now as it is April 13th, but snow is covering the ground. That said, I will be writing about our family’s favorite gluten free flours today;) instead. I have found that baking with gluten free flour can at times feel like a science experiment. It’s not easy to get the right consistency or moisture within a gluten free dough/batter without some alterations of a recipe; whether that be adding an extra egg, some more water, or even apple sauce. However, having the right flour makes all of the difference. Below you will find my favorite flours to cook and bake with.
Bette’s Gourmet Featherlight Rice Flour Blend: This flour is a must in our kitchen. It incorporates very well into recipes and requires minimal moisture additions. A quick tip to baking with gluten free dough is to let the dough chill in the fridge for 20-30 minutes prior to shaping and baking it. This allows for the flour to soak up more of the dough’s moisture. We use this flour in everything from crusts and breads to pancakes and even homemade pasta. Another great aspect of the flour is that you can order it on Amazon.
Another flour we love to keep around our home is pink peonies. Oops, just kidding, I have spring flowers on the brain again.
In all seriousness another flour we almost always have in the pantry is: King Arthur Gluten Free All-Purpose Flour. It’s another amazing flour for cooking and baking and can be found in almost any grocery store. It incorporates very well into diverse recipes and is lightweight. It can get a little dry, so small amount of additional moisture to a batter or dough doesn’t hurt.
