Tuesday, February 3, 2015

Bob's Red Mill Gluten-Free 1 to 1 Baking Flour - Product Review

I always feel like a very lucky girl when I receive new products to try, and this new flour blend from Bob's Red Mill was no exception. Until now, the Bob's Red Mill gluten-free flour blend that was available was based on bean flours (making it unique in the market). This new flour blend ditches the beans, making it similar in profile to most of the gluten-free flour blends you can find on the market. I received a free sample of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour to try.

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.

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