Hi there. So if you have read any of my recipes or looked at them… or had them subliminally sent to your brain while you slept- you may have noticed something. I’m a weirdo. Haha. I kid, I kid. Only kind of. No, if it is a baking recipe or any recipe that calls for flour, I ALWAYS use Pamela’s Artisan All Purpose Gluten Free Flour. Most often I use the Artisan kind and in any recipe where I have used the Bread Mix and Blend, you can sub the all-purpose Artisan. You just may get a slighter different crumb and texture.
Now I’ll tell you, I have made my own flours. Spent the time to buy many different type of flours. Guar gum flour, endangered rainforest bark flour, flour made from the tears of academy award nominees who lost… lots of flours. And I would assemble them and make a flour concoction and every time I would use it I would think, I could have saved so much time if I just used Pamela’s. Now we are all about easy here right? Right. I am in no way paid by Pamela’s. That would be totally awesome if some 300 lb bag of flour showed up on my door because food blogging is expensive people! But alas, I pay for it out of my little old drying up wallet.
I have tried many all-purpose gluten free flours from the store. In fact, I don’t know of one that is easily accessible that I haven’t tried. In my opinion I did not like them. I’m not a meanie, so I’m not gonna name names… I’m looking at you Bob’s Red Mill… but you see the flour needs to be finer than a baby’s bottom hair. It just has to. Sorry. And many of the brands out there today are way too grainy of a consistency. I’m trying to make blueberry muffins with flour not sand, okay?
So I implore you to give Pamela’s a try. You may already have an all-purpose flour that you love. Maybe you are much more awesome than I and make your own in ten seconds. Good for you. I bet you could win an Academy Award. I’m a frazzled mom who calls her kids by the bulldog’s name and like stuff that tastes good, so I use the Pamela’s. It is free of junk and full of the stuff that makes baked goods sing.
Ingredients (from Pamela’s site):
Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.
Allergens: None. Produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.
I buy mine at Sprouts or mostly on Amazon. Now yes, gluten free flour is more expensive than regular flour. You know this by now. Gluten Free costs more. It is a disgusting profit making conspiracy I tell you. But for real, it is. This flour, however, is worth your money. Don’t be like me. Don’t waste probably a hundred dollars on gluten free flour that should be ashamed of itself. Pamela’s is about $15 for a 4 lb. bag but it will last you. Sometimes Amazon has it for 9.99 or Sprouts will put it 40% off. Whole foods also carries it but it is rarely on sale there. Sales are not hipster chic I guess. If I see it on sale I buy several bags. Throw the extra bags in the freezer.
Now a note on scooping gluten free flour. Do not. Let me shout that. DO NOT measure it like you would normal icky wheat infested flour. Because it is a different consistency, you will get a different amount in there. You could weigh it, which is most accurate but many recipes do not provide the weighted measurements for ingredients. My preferred method is to have my measuring scoop handy and to use a large spoon to spoon the flour into the scoop. You don’t want to pack that stuff in. There is going to be more air. For the love of all that is human don’t tap the measuring cup on the counter to make more room. Think of the gluten free flour as a floating cloud that you are guiding to rest in it’s measuring cup heaven. Once it is to the top, use a knife to level it off. Excess is the enemy. My thighs think the same thing. Now you are ready to add it to the bowl or whatever you are putting it in. It’s easy peasy really. It makes a huge difference. Like it’s super shady if you be scoopin’ yo flour the wrong way dawg.
Peace Out-Gutsy Gluten Free Gal