I was skeptical, because of my previous experience with other brands, but I finally gave it a shot. After baking these beautifully crusty Epi, I also tested our pita breads, which came out perfectly puffed and had a lovely color. Until then, I am confident that it works in our Master recipe and will bet it will be a success in any recipe using our Flour Mixture 1.
Better Batter flour ingredients: rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin Shape 8 ounces of the Master Recipe from Gluten-Free Artisan Bread into a baguette directions here. Place the baguette on a piece of parchment, cover with plastic and allow to rest for 40 to 60 minutes. Dust the rested loaf with flour. Using Shears , snip the dough to shape the Epi.
Gently place the cut dough off to the side. We took out gluten. It's just different. You must measure by weight to build a gf flour blend You will need a digital kitchen scale. That's an affiliate link, but please feel free to shop around. That Escali brand scale itself is so inexpensive, but it will last and last.
The only reason you see a different scale being used in the photos of those post is because I bake all day every day, and the scale in the photos is easier to clean. It's made by OXO, and the metal plate on top is removable for cleaning. Without the precision of a scale, you simply cannot build a flour blend.
In fact, if you find that sometimes your baking is successful and sometimes it isn't without changing ingredients or recipes, but you're measuring by volume, the measurement inconsistencies are likely causing your inconsistent results. Fluff up the flour so it's not compacted, scoop with your dry measuring cup, and sweep off the excess on top with a straight edge like the back of a butter knife.
I promise that your results will still be inconsistent. There are a couple big reasons why. First, there is no real standardization of dry measurements. Even when you fluff, scoop, and sweep. Second, human error is completely unavoidable. One day you forgot to fluff, or you fluffed more than you did the previous day. Or you have multiple dry measuring cups and today you use the one that's similar to mine, but tomorrow you use a different one.
These small differences accumulate, especially when you're building a flour blend where the ratio of one ingredient to another is all that matters. That's why the ingredients are listed as a percentage of the whole. The individual gram amounts don't matter.
The ratios do. Add the amounts together, and you'll have the total. So make as much or as little as you like. Now I know that many of you are going to want to tell me about how you buy your rice flour from your local ethnic market, and it's plenty fine for you. Or that you grind your own.
Or something else entirely. But if you want consistent quality without making a federal case out of it, you need to buy your superfine flours from Authentic Foods. All purpose gluten free flour mock Better Batter: Ingredients and substitutions Superfine rice flours We have had a long discussion about superfine rice flour , and even how to blend your own. There is no substitute for rice flour in this blend.
If you can't have a rice, you should check out my Paleo recipes or my flourless baking recipes. Superfine rice flour is essential to the most basic gluten free baking. If your rice flour has a harsher grind, like rice flour blends and rice flours from Bob's Red Mill flour, your baked goods will be gritty and often won't even turn out properly at all. I know Bob's Red Mill is well-priced and readily available, and I wish it were better quality.
Gritty rice flours don't combine fully with the other ingredients in the recipe, essentially changing the entire character of the recipe formula. I always buy Authentic Foods brand superfine rice flour. I'm also okay with Vitacost. In a pinch, I've used rice flour from Nuts.
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To do this, multiply the recipe as many times as you want and mix the dry and wet ingredients separately. Then combine in small batches just as needed as you make the breads. Follow the recipe carefully and review the tips and hints before making! If you experiment and find ways to improve the recipe, please let us know so we can add to the instructions!! NOTE: this will help substantially with the raw dough texture, but may add flavor and texture to the finished product that some people fine undesirable.
Note: Patrick recommends club soda in breads for best rise. Feel free to substitute club soda for water in this recipe. Vegetable oil for frying Instructions Heat about 1 inch of vegetable oil to about degrees in a skillet or cast iron pan before you begin. Allow to sit. You will use this as part of your wet ingredients see notes below.
Sift together the flour, salt, powdered milk or non dairy sub, and baking powder into a large bowl. Stir over the dry ingredients and mix rapidly until combined. This should be extremely sticky — like loose drop cookie or biscuit dough — you will take some stickiness off in the next step. You need it to be really rather wet to get the dough bubbles of a good fry bread. Add more water to reach this texture, if it is like play dough or rolled cookie dough.
Once the texture is right, proceed with the recipe right away. The mixture should thicken up to a workable dough, which will not really stretch, but should be able to be patted out without extra flour etc. Not only will it make them gluten-free, but will also give them extra flavor. It has a high moisture content, as well, and absorbs liquid very well. This means using this flour alone will result in a dry and dense baked good. Cake or Pastry Flour Cake flour is made from a softer kind of wheat and has the least gluten among all gluten-based flours.
That said, cake flour is perfect for desserts such as angel food cakes and chiffon cakes. Avoid using it when making chewy bread like sourdough or dense desserts like pound cakes. Use equal parts cake flour when using it as an alternative to all-purpose flour.
You can DIY it! Measure 1 cup of all-purpose flour. Remove 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Sift the mixture twice. Pastry flour is a lot similar to cake flour and therefore has the same uses. The only difference is it contains slightly more gluten than cake flour. Oat Flour Oat flour is personally one of the most common substitutes I use when I run out of regular flour. Just throw oats in a blender and pulse until they turn into a fine powder.
Just like almond flour, oat flour is also gluten-free. You can also use it to make breading. Oat flour, along with almond and coconut flour, is also great for no-bake recipes such as raw cookie dough. Whole Wheat Flour Whole wheat flour is a hearty grain made from the whole kernel of wheat — bran, germ, and all. When I say white flour, I mean either all-purpose, cake, or bread flour. This will result in a more tender baked good.
Bread Flour Bread flour is also made from wheat, much like all-purpose flour. The difference is it uses a harder wheat berry, which gives it more protein and gluten. Rice Flour Rice flour is, as you may have guessed, made from rice. Rice flour is also a fantastic ingredient for breading such as in tempura and fried chicken.
It gives such fried treats a light, crunchy, and crispy outer coating. Regular rice flour tends to be sandy and gritty, which gives finished products a similar texture. Millet Flour Millet flour is another gluten-free substitute. Buckwheat Flour Buckwheat flour is made from an ancient seed that also happens to be gluten-free.
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