FAQ

Below you'll find answers to the questions most people ask about our product. If you do not find the answer to your question, please feel free to drop us a line at questions@betterbatter.org

 

How is your product sourced?

• Our rice flours, potato flour, and xanthan gum are made in the United States.
• Our pectin is made in Germany.
• Our tapioca and potato starches are made in Holland.
• All of our packaging is made in the United States.
• Our product is manufactured in the United States.
• Our product is NOT from China.

 

Is your pectin citrus based?

Yes our pectin is citrus based.

 

Do I need to refrigerate the flour?

No, this flour is meant to be stored on the counter.

 

Is your flour certified kosher?

Our flour is certified kosher by the Orthodox Union (OU),  as of June 12, 2008

Can individuals or groups buy your flour wholesale?

We are happy to offer many solutions for those looking to save money! We've priced our flour (with shipping) to meet the lowest possible small-batch pricing.

Persons or groups who would like to order larger quantities of flour are eligible to receive Distributorship or Wholesale rates, depending on the volume of flour they wish to purchase. All payment for this type of order is due before the product will ship.
Please contact our Corporate Offices to discuss this option in depth: 814-946-0958

 

Can I bake Yeast Breads with your flour?

Yes!

Our flour is meant to be used in regular recipes. However bread recipes do require a slight adjustment to the liquid measurements. Here are the adjustments suggested:

Loaf Breads (using your traditional recipe books):

Double the liquid called for in your regular recipe (if a recipe calls for 2 cups of liquid, add 4). Dough will be like a batter.

Beat for three minutes, instead of kneading.

Let rise only once, in pans, and bake as directed in recipe.

Shaped Breads (using your traditional recipe books):

Increase the liquid by half (if a recipe calls for 2 cups of liquid, add 3).

Beat for three minutes, instead of kneading.

On a heavily floured surface, turn out your dough. Lightly flour the top of the dough.

Shape breads immediately, and let rise only once.

Bake as directed in recipe.

If you're nervous about yeast breads, use any one of our fabulous recipes! We've done the conversion for you!

What's the deal with the bread recipe conversions?

There are several reasons that yeast breads need to be tweaked.

• Additional Liquid is added to the recipe for several reasons:

1. In regular yeast breads gluten forms connections that allow it to become springy and hold its shape. The combination of the extra liquid with the xanthan gum creates a substitute for this and mimics the role of gluten in a baked good.
2. Gluten Free breads are naturally hydrophilic, meaning they love water. Extra liquid accounts for the increased rate of absorption of liquid in the product that happens during the rising process. Each granule of starch literally encapsulates the moisture in the loaf - therefore more liquid is needed to product the correct 'moisture' to allow the texture of the bread to expand in the oven.
3. Shaped breads, as opposed to Loaf breads which do not require shaping, take less water to accommodate the baker in shaping the bread. The interior of a shaped dough will still be very tacky, but the surface will be dryer and workable.
   

• Kneading and one of the risings are omitted because these things are used in order to develop gluten - something unnecessary in a gluten-free product! Beating for three minutes, instead, ensures even mixing and aeration of the ingredients and allows the xanthan gum and extra water to combine to form the 'strands' necessary for successful baking.
  

 

Can I use your flour in my Bread Machine?

Yes! Any of our bread recipes can be converted for a breadmaker, as well as being used in breadmaker recipes that you'll find online.  Here are the methods we recommend for owners of breadmakers:

• To convert a traditional gf bread machine recipe to a Better Batter recipe: Use the gf bread recipes in your bread machine manual but substitute the volume of all of the flours and the xanthan gum and any extenders (like gelatin) for our flour.  For example: for a recipe calling for 1 c of rice flour  + 1 1/2 c tapioca starch +2 1/2 tsp of xanthan gum, you'd use  2 1/2 c +2 1/2 tsp of Better Batter Flour. Continue to follow the recipe in the manual.

• A simple method for making bread machine bread:  Go online and download a regular bread machine recipe, or use the one in your manual. Double only the liquid called for. Leave all the other ingredients the same.  Set the machine to the GF setting and Bake.

• Converting our site recipes to the bread machine: Use our regular bread recipes on the site, using the ingredients, as written, putting them into your machine in the order the manufacturer suggests (wet then dry ingredients,  or dry then wet). Don't forget to use the GF setting!

Why does my pancake batter thicken so quickly?

Pancake batters, particularly those that use more than 2 tsp. of baking powder, activate the xanthan gum in our product very quickly. Xanthan gum, when thoroughly combined with liquid, quickly forms ropey strands - a substitute for gluten - which thickens the batter. This effect is often achieved in normal gluten-containing quick breads by over beating (which develops the gluten).

Another factor is often the encapsulation of the liquid by the starches. Gluten free starches are naturally hydrophilic, so an extended stay on the counter may cause them to absorb too much liquid.

We generally suggest preheating your griddle before mixing up your batter.

If you find your pancake batter thickens too quickly, add more liquid, until the texture is correct. It will not affect the taste or texture of your pancakes.