Monday, November 7, 2011

Comparison of Gluten Free (GF) Baking Flours

Over the weekend I decided to make beef stew for dinner on Saturday night and made Butterscotch Oatmeal Cookies last weekend using existing recipes, but converted them to Gluten Free.

I normal like baking with Pamela's Gluten Free Flour Mixture, but I didn't have any in my pantry. My neighbor bought a 5lb bag of Bob's Red Mill Gluten Free Baking Flour mixture so I used that brand to make the gravy for stew and bake the Oatmeal Scotchies.

The difference between the two gluten free flour mixes is based on the ingredients:

Bob's Red Mill All Purpose GF Baking Flour uses garbanzo bean and fava bean flour. Note, this is great tasting for pizza dough, but I wouldn't recommend this flour mixture for baking. Some can taste the difference but I couldn't. However, it seems while the dough is raw, the sent is potent and doesn't smell edible. It goes away once you bake the cookies.
To learn more about the ingredients, nutritional facts about the GF Baking Flour use this link.

Pamela's Baking Mix uses a combo of rice flour and almond meal. It's great to use Pamela's flour mix in any of your existing Baking recipes. Note - sometimes I have to use a bit more gluten free flour to make the recipe work. It's usually an additional 1 tablespoon.
Use this link to learn more about the ingredients, nutritional facts, and recipes.

I make all my quick breads, apple crisp crumble, and cookies with gluten free baking flour mixes. I find it's easier to store a Baking Flour Mix, versus creating my own. Something to consider if you're just starting out.

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