COMMERCIAL GLUTEN FREE FLOUR MIXES: A GUIDE TO THE BEST BRANDS

If you or someone you know has celiac disease or gluten intolerance, you know the importance of using gluten free flours. But with so many different brands and types of gluten free flours on the market, it can be tough to know which ones are the best. Also, you want to select a flour with no additives if possible. You can always make your own flour mix too. Below, I provided a description of the commercial flours and their flavor profile. This information is important for the outcome of the bake goods or pastries. The flours listed below I have personally worked with, and I feel confident that you will select the right flour for the job, after reading this article. The photo below is a gluten free Sunflower Sourdough Bread. Yum! Find the recipe in my first book. Amazon or Barnes & Noble Bookstores.

Please note that gluten free flours are not required to be fortified by law, but some of these brands have taken the step to fortified their gluten free flours with vitamins and minerals. These vitamins and minerals are essential for optimal health.

Here is a guide to some of the most popular commercial gluten free flours mixes:

Shop for my book at Amazon or Barnes & Noble, and find the sourdough sunflower bread recipe in my book: Why Not Desserts? Artisan Baking Book.

• Krusteaz All Purpose Gluten Free Mix: This is a versatile gluten free flour mix that can be used for a variety of baked goods, including pancakes, waffles, muffins, and soft loaf breads. The flavor profile of the flour has earth tones that can be a bit assertive. Ingredients:Whole Grain Sorghum Flour, Brown Rice Flour (Rice Flour, Stabilized Rice Bran with Germ), Whole Grain Millet Flour, Rice Flour Food Starch-Modified, Whole Grain Quinoa Flour, Xanthan Gum.

• King Arthur 1:1 All Purpose Gluten Free Flour: This flour is a 1:1 gluten free substitute for regular all purpose flour for scones, quick breads, cookies and cakes. The flavor profile is mild and due to the high content of rice it has a grainy texture. It is made with rice flour, whole grain brown rice flour, sorghum flour, tapioca potato starch, cellulose, vitamin mineral blend (calcium carbonate, niacin niacinamide (vitamin B3), reduced Iron, Thiamin hydrochloride (vitamin B1), Riboflavin (vitamin B2), Xanthan gum, cellulose gum. This flour is also certified gluten free by the Celiac Sprue Association. 

• King Arthur Gluten Free 1:1 Bread Flour: This flour is specifically designed for making bread. The flavor profile is mild and it works great with the support of other hardy gluten free grains, but I feel by itself the texture is too gummy. It produces a golden crust when mixed with other hardy grains. Please be advise that the starch modified in this product comes from wheat. Ingredients: Gluten-Free Wheat Starch*, Corn Starch, Cellulose and Psyllium Fiber Blend, Sorghum Flour, Pea Protein, Xanthan Gum, Enzymes. Allergy: contains wheat.

• Bob's Red Mill Paleo Flour: This flour is made from a blend of almond flour, coconut flour, and tapioca starch. It is a good choice for those following a paleo diet or who are looking for a gluten free flour that is high in fiber and protein. The flavor profile in this flour is nutty. It works great for cookies, small pastries, pancakes, and so much more.

• Bob’s Red Mill 1:1 Flour: This flour is one of my favorites and was in used in the bakery for years to make cakes, cookies, coffee cakes, scones, and gluten free focaccia herb bread.The flavor profile is mild and texture is not gritty. Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.

• CUP4CUP FLOUR MIX: This flour has a strong taste due to the flaxseeds, but truly delivers in performance of meeting the finish and consistency of a wheat flour finish but without containing wheat. Proper hydration of the dough is a must, because the ingredients absorb plenty of water. This flour mix makes good breads. Ingredients: Brown rice flour, white rice flour, ground flaxseed, rice bran, xanthan gum.

• Simple Mills Organic (Nut & Seed Flour): All purpose baking mix. This mix does not disappoint, and it has a mild taste because the first ingredient is chestnut flour, follow by almond, buckwheat, flax flour, organic arrowroot, coconut flour, cream or tartar baking soda, sea salt. It makes wonderful pancakes; the recipe is in the back of the box. It also has recipes to make chocolate chip cookies and biscuits. I serve the pancakes with fresh blueberries and whipped cream. If I do not want to add a syrup, I use an unsweetened apple butter or creamed maple.

• King Arthur GF Pie Crust Mix:

  This flour mix is surprisingly very good and comparable to the results that you get with wheat flour. Make sure you use cold ice water and cold butter to obtain a flaky result of regular wheat pie crust. The bonus for this mix is that it’s fortified. This is crucial for gluten free individuals. The ingredients are: rice flour, potato starch, cane sugar, salt, xanthin gum, vitamin and mineral blend (calcium carbonate, niacin amide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2). If you make a fruit pie, make sure you cook and thicken the fruit in advance to prevent a soggy bottom crust.

• When choosing a commercial gluten free flour mix, it is important to consider the following factors:

• The intended use of the flour. Some flours are better suited for certain baked goods than others. For example, a bread flour will have a higher protein content than a flour that is designed for cakes or cookies.

• The taste and texture of the flour. Some gluten free flours have a stronger taste or texture than others. It is important to choose a flour that you think will work well in the recipe you are using.

• The price of the flour. Gluten free flours can be more expensive than regular flours. It is important to find a flour that fits your budget.

No matter which commercial gluten free flour mix you choose, it is important to read the label carefully and follow the instructions. Gluten free flours can behave differently than regular flours, so it is important to be patient and experiment until you find the right combination of ingredients for your baked goods.

Here are some additional tips for baking with gluten free flours:

• Use room temperature ingredients. Cold ingredients can make the gluten free dough tough.

• Add eggs one at a time. This will help to prevent the dough from becoming tough and don't over mix.

• Bake the baked goods at a slightly lower temperature than you would with regular flour. This will help to prevent the baked goods from becoming too dry. Please note this last stament does not apply to artisan breads.

With a little practice, you'll be able to bake delicious gluten free baked goods that everyone will enjoy.

Where to buy the flours? Krogers, health food stores, local grocery store, or at the specific brands website.