Here's the scoop on the ingredients: The flour blend combines sweet white rice, brown rice, and sorghum flours with potato starch and tapioca starch. Xanthan gum is included. As with most Bob's Red Mill products, this is produced in a certified gluten-free facility. It contains no dairy or eggs, but is manufactured in a facility that also processes tree nuts and soy.
While the package claims the flour can be used as a 1 for 1 replacement for wheat flour (hence the name), I would not recommend using it that way. The flour weighs 148 grams per cup, making it a full 24 grams per cup heavier than wheat flour. As always, I recommend weighing your flour (using something like this Primo Digital Kitchen Scale.
Now for the real test -- how does the flour perform in baking?
I made some Cherry Chocolate Chunk muffins using the recipe found here.
The muffins browned nicely (something that is difficult to achieve with a rice-based blend), and the flour blend performed okay. Nevertheless, I found the flour to be on the heavy side, with a gumminess to it (and hence it won't make my top flour blends list). If you want to give it a try, I suggest sticking to muffins, cakes, or cookies.
No comments:
Post a Comment