In the time since I have gone gluten-free, commercially available gluten-free flour blends have changed dramatically. 8 years ago, you could barely find bean-y, gritty blends that, although labeled “all-purpose”, were anything but. Some times I still blend my own flours, I find it simpler to use a blend that behaves the same way each and every time I use it.
C4C – $19.95/ 3lb bag
This is the flour blend that I use most often because it provides consistent results and is readily available from local Williams-Sonoma stores. This blend includes both milk powder and xantham gum. The milk powder promotes browning similar to regular flour and the already included xantham gum makes one less ingredient that you have to keep on your shelf. This blend was developed by Lena Kwak under the supervision of world-famous chef Thomas Keller.
GF Jules Flour – $19.95 / 4.5lb bag
Jules made the first AP blend that I could get consistent, delicious results from. Her blend in non-GMO and vegan (no milk powder here) and is made in a facility that is top-8 allergen free. On top of that, Jules is one pretty awesome lady.
King Arthur Flour Gluten-Free AP Blend – $7.95/ 1.5lb bag
This flour is the easiest to get – all the grocery stores in my area carry it and it is available from a variety of national retailers including Whole Foods. This blend comes free of gums so you can adjust the amount used on a per-recipe basis (or leave them out and use an alternative such as psyllium husks.
The market is full of exciting new products, including use-specific blends from Karen at Blackbird Bakery or a kickstarter-backed blend from Gluten-Free Girl. it is a different market than what existed when I first went gluten-free and the options out there are incredible and growing.
What’s your favorite gluten-free flour blend?