Original Blend | Gluten Free All Purpose Flour

1 lb

-22%

$13.99$17.95

Gluten Free All Purpose Flour Description

1:1 Substitution: Better Batters All-Purpose Flour Blend is the original gluten-free flour designed for a one-to-one substitution for all-purpose and wheat flour in almost any recipe. This makes it incredibly easy to create gluten-free versions of your beloved dishes without altering the recipe.

• CUP FOR CUP ALTERNATIVE: Replace your baking flour without replacing your recipes. Our Better Batter Multipurpose Gluten-Free Flour, is a perfect gluten-free solution for baking your favorite cookies, cakes, cupcakes, quick breads, pie crusts, gravy, sauces, scones, muffins, and even homemade pasta, using the recipes you remember.

• NEUTRAL FLAVOR: Unlike many gluten-free flours, Better Batter boasts a neutral flavor that won’t change the taste of your favorite recipes. Enjoy the same delicious flavors you love, now gluten-free and hassle-free.

• CERTIFIED FREE FROM: Certified GFCO gluten-free, CFF Top 9 Free From: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg. This mix contains no mustards or sulfites!. 

• KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without animal products or bioengineered ingredients. 

• CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease. 

• OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated! 

Ingredients

White Rice Flour, Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Xanthan Gum, Pectin* (Sucrose, Pectin, Citric Acid). *From Lemons

Baking Instructions for Better Pancakes & Quick Breads

Baking powder & xanthan gum supercharge each other, to make your batter thicken FAST. For best results, first mix dry ingredients. Mix wet ingredients separately. Add the dry mix to the wet mix until it looks a little under-mixed (pea-sized lumps). If you really want to thin, use extra eggs or other protein heavy liquid, not water, as extra water will cause structural collapse.

Make Better Pie Crusts

Your recipe will have a range of water; use the largest measure called for. If dough seems a bit dry, add egg, aquafaba, or vodka, instead of water. This will keep your crust from getting tough. If you chill the dough, it might get crumbly, but it will still work! For best results, use plastic wrap or a rolling mat to roll & transfer, since the dough won't stretch.