Gluten Free Artisan Flour Blend

1 lb

-0%

$13.99$13.99

Limited Edition Size:

Bring home a 2.5lb pouch of our Artisan Flour, while supplies last!

 

Our data suggests that people try out the 1lb size as a test and/or then go straight for the 4lb. If you are somewhere in between, this size is for you! Feel good about your purchase knowing that by buying this limited edition size, you're helping keep food waste out of the landfill. Note: All purchases of Limited Edition items are final and ineligible for any additional refunds or replacements. 

 

Gluten Free Artisan Flour Blend Description

One of our best selling flour blends, this artisan whole grain style mix is free from rice, corn, and gums! Great for yeast breads. Can be used anywhere gluten free flour is called for, or in place of BB Original Blend, Cake Flour, or Bread Flour.

• CUP FOR CUP ALTERNATIVE: Replace your baking flour without replacing your recipes. Our All Purpose Cup For Cup substitute allows you to enjoy a gluten free version of all your favorite recipes. No extra ingredients & minimal conversions required. Developed for yeast breads, but great anywhere regular or gluten free flour is called for. Swap easily in recipes calling for BB Original Blend, Cake Flour, or Bread Flour.

• 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

Sorghum Flour, Tapioca Starch, Potato Starch, Psyllium Husk, Potato Flour

Baking Instructions for Perfect Everyday GF Rolls

Servings 6-12| Prep Time 90 min | Cook Time 15-18 min 

INGREDIENTS

• 3 1/2 cup (490g) Artisan Blend

• 2 1/4 cup water (511g), warmed to 105 F

• 1 /3 cup (35g) sugar or 1/3 cup (110g) honey

• 1/4 cup (56g) vegetable oil

• 1Tbsp ( 1 ½ package or 11g) instant, rapid or active dry yeast 

  • • If Using Active Dry Yeast: Add the active dry yeast and the sugar/honey into the warm liquid. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.

• 2 tsp (11g) salt

INSTRUCTIONS

ALL INGREDIENTS into the bowl of the stand mixer.

COMBINE DOUGH.  Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes, or until dough is cohesive and fluffy. Turn mixer off, and remove paddle.

TURN DOUGH into a in a 6-8 quart plastic storage container with lid (or plastic wrap).

COVER TIGHTLY and place in fridge.  Allow dough to proof, at least 30 minutes, or up to 1 week in the refrigerator.

PREPARE A BAKING SHEET OR FORM.  Grease a 8 inch cake pan (dinner rolls), or line baking sheet with parchment paper & sprinkle 1-2 Tbsp of flour or corn meal on the surface of the parchment (sandwich or dinner rolls).

SHAPE DOUGH. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas.  On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns.  Gently form balls with each divided segment: flatten each ball into a small disk, pulling the edges toward the center of the disk, then pinching the edges together. Turn the pinched side onto the floured surface and gently roll in a circular motion until a dough ball is formed.

PLACE DOUGH into a baking form. Place dough balls into one of the following baking forms:

Dinner Rolls. Place dough  greased 8 inch cake pan.

Sandwich Rolls. Place dough onto prepared parchment, flattening balls slightly to form 3-4 inch wide circles.

Large Buns. Place dough onto prepared parchment, leaving at least 2 inches between rolls. Slash each bun lightly with a sharp chef's knife, razor blade, or bread lame.

PROOF ROLLS. Wet a cloth with hot water and wring out well. Place the warm cloth on top of the rolls and proof in a warm place for 45 to 50 minutes or until they double in size.

PREHEAT OVEN to 450° F.  

PLACE ROLLS INTO OVEN. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce  temperature down to 375°F. Bake rolls for 6-7 minutes.

ADD ICE CUBES. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, 205F internally.

 COOL. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.