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Description

Perfect balance of protein and starch for gluten-free baking.
Gluten intolerance group certified.
This product is certified kosher (par eve) by the orthodox union.
Usage: 1 to 1 replacement for gluten-free flour in baked goods.
Must have ingredient for gluten-free bakers.

Let's be honest. Most of the gluten-free baked goods out there are crap. One major reason is the flour used to make them. Don't buy into the marketing bull of companies that try to sell you "all-purpose" gluten-free flour. There's no such thing. The role of gluten in baking is different from other uses of flour. So the "one size fits all" approach simply doesn't cut it. Having the right flour for the job is critical. Without the proper balance of protein and starch in your flour, your baked goods will turn out hard and flat and have a cardboard texture. Unfortunately, most gluten-free flours lack enough protein to allow a proper rise. Upping the protein is the solution, but not just any protein will do. Some manufacturers use bean flours like garbanzo or fava to replace wheat protein. The problem with this is that your baked goods end up having a weird bean-y taste. Neutral-tasting options like rice flour are better. But the type of rice used and how finely it is ground make a big difference. Use the wrong one and you'll end up with that dry, gritty texture you often find in gluten-free products. That's why we've spent countless hours formulating a wheat flour replacement specifically for baking. One with a perfect balance of proteins and starches, a neutral taste and a super-fine texture. This means that your baked goods will turn out as they're supposed to and not some poor imitation of the "real" thing. But don't take our word for it. We know that you've probably been burned before by the promise of other gluten-free product.

Reviews

Perfect Gluten-Free Baking Flour Vegan ⊘ Non-GMO Gluten-Free OU Kosher Certified - 1 lb.

Fast Delivery to Seychelles

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› Grocery And Gourmet Food › Pantry Staples › Cooking And Baking

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