I like to try every new gluten-free and allergen-free flour blend that comes out and I was very happy when Allergic Solution sent me a sample of their new All Purpose Mix to review.
I have a series of test recipes that I use to test flour blends, with a range of different types of baked goods. My testing over the years has proven that some flour blends are better for certain types of baked goods; I prefer high starch blends for pastries and cookies, whereas breads benefit from more whole grains and batters (muffins and cakes) usually work best with a lower starch blend.
This flour blend is different than any I have previously tried: it is completely rice-free and it uses navy bean flour. The navy bean flour is combined with tapioca starch and sorghum flour for a (relatively) high protein/high fiber blend. It is wheat-free, gluten-free, dairy-free, nut-free, egg-free, soy-free, corn-free, and non-GMO. The facility processes soy and corn.
The package claims that the flour blend can be subbed for wheat flour 1:1, however, my tests show that this flour weighs in at about 138 grams per cup – higher than the 120 grams per cup for a typical wheat flour. Therefore, if replacing wheat flour, less of this flour should be used.
I decided to make some Chocolate Cherry Chunk Muffins to test this blend. Based on the flavor profile of this blend I expected this flour to be best at muffins and breads, and I think I was right:
Chocolate Cherry Chunk Muffins
256 grams Allergic Solutions gluten free flour blend *
1/2 tsp xanthan gum
1/2 tsp salt
3 tsp baking powder
1/3 cup Wholesome Sweeteners Organic Sucanat *
1 cup hemp milk
1/3 cup grapeseed oil
2/3 cup applesauce
1 tsp vanilla
½ cup cherries, pitted and chopped
½ cup Enjoy Life chocolate chunks
Combine the flour blend, xanthan gum, salt, baking powder and Sucanat in a medium bowl. In a separate large mixing bowl combine the milk, oil, applesauce, and vanilla. Mix on medium speed until combined. Add the dry ingredients and mix on medium speed for 2 minutes. Stir in the cherries and chocolate chunks by hand. Bake at 350 degrees for 22 minutes until a toothpick comes out clean.
The muffins browned very nicely (more than is typical with gluten-free blends). I find that baked goods made with bean flours can be spongy until completely cooled and that was true here as well. If you plan to make bread with this blend I recommend letting it cool for a couple of hours before slicing it.
Overall, I give the muffins and the Allergic Solution flour blend a thumbs up! I recommend it for anyone who needs a rice-free blend to make cakes, muffins, cookies (especially chocolate chip cookies), and bread.
* I received complimentary samples of these products from the manufacturers. The views expressed here are my own.