Gluten-Free All-Purpose Flour
Unlike most other gluten-free flours, our versatile Gluten-Free All-Purpose Flour already has stabilizers and starches blended in, eliminating extra steps in the kitchen and making it easier than ever to create gluten-free versions of your favorite foods.
Substitute 1-for-1 for standard all-purpose flour in recipes.
Brown rice flour, potato starch, white sorghum, rice flour, quinoa, millet, amaranth, tapioca starch, xanthan gum.
A complete blend of ancient grain flours, tapioca starch, potato starch, and xanthan gum, our versatile Gluten-Free All-Purpose Flour makes it easier than ever to create delicious, gluten-free versions of your favorite foods. It can be substituted cup-for-cup for standard, wheat-based all-purpose flour, without the need for adding other ingredients or stabilizers.
Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda. Unlike most other gluten-free flours on the market, our Gluten-Free All-Purpose Flour contains a precisely measured amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based flours.
Gluten is a protein contained in wheat and related grains like barley, rye, spelt and triticale. Gluten is formed when water is added to wheat flour, allowing the glutenin and gliadin proteins to combine. These strands then begin to trap the gases released by the leavening agent, allowing the dough to rise.
Our Gluten-Free All-Purpose Flour is incredibly versatile and can be used for a wide variety of applications. Not only is it a great choice for use in quick breads, batters, cakes, cookies, and pastries, but it can also be used to thicken sauces and gravies or to dredge food before baking or frying.
This recipe uses our Organic Brown Rice Flour as the gluten-free base, while tapioca starch and xanthan gum give the pasta its structure. The key to successful gluten-free pasta is extra eggs for protein. A little culinary chemistry and soft Organic Brown Rice Flour can create tender, al dente pasta.