The Great Gluten-Free Flour Test continues! In case you weren’t here yesterday (where were you? I was looking everywhere), here’s the 411. In a nutshell? 4 all-purpose gluten-free flour blends … more
The Great Gluten-Free Flour Test continues! In case you weren’t here yesterday (where were you? I was looking everywhere), here’s the 411.
In a nutshell? 4 all-purpose gluten-free flour blends (Better Batter, C4C, Jules, Tom Sawyer), 4 recipe categories (cake, pastry, yeast bread, cookies), 10 ratings categories.* I’ll do the math. Later. When you’re not looking. And I can count on my fingers. And potentially my toes.
*Scroll all the way down for today’s results.
To the touch, the C4C flour feels somehow thinner than Better Batter to me. Silkier. More starch in there, maybe.
Now you may know that I have a long history with Better Batter, but Better Batter has a lot of market competition these days. And different regions have different flour availabilities. I’ve tried many of them – but far from all – yet I’d never before done a controlled side x side comparison. Until now.
You should know that no one provided me with any free flour for this experiment. Or any money. Or even a pack of gum in exchange (if they did have gum, they’d have to share; you can’t have gum and not share everyone knows that). My views are my own. That’s why they’re called mine.
So here’s the Cup4Cup devil’s food cake batter. I wonder if you notice anything – especially if you compare it to yesterday’s batter. Visually, it’s kind of … bumpy. It doesn’t feel bumpy. And it tastes great raw (yup. I always taste the raw batter – if you don’t hear from me for a few days, call 9-1-1), just like it should. But raw … it looks kinda funky.
It bakes up nice, though. The surface is a bit shinier than I’m used to, but it still looks pretty fab.
So I cooled it. Cool it, would you, devil’s food cake?!
It tasted great. No real difference. A little smoother mouth feel, maybe. But not much. Same great flavor. Same great chocolate cake smell. The house smelled like it should when you’re baking cake. Like a bakery! No funny aftertaste. No funny smell. Normal. That’s good.
And this time I made vanilla buttercream frosting. To change things up, so I don’t get bored. So you don’t get bored. If we’re both bored, our minds might wander. And if our minds wander, we might get into trouble. I might lead you into trouble. I do that.
Trim the tops, just like we did yesterday, and place one cake on parchment, cut side down. Then frost generously.
Place another cake, again, cut side down, on top.
Cover with a messy crumb coat.
Then clean up the crumb coat, using the thin layer to fill in gaps between the cakes and seal in any crumbs.
Freeze the assembled cake with the crumb coat, and you’ll easily frost the cake generously on the top and sides. Be swirly. It shouldn’t be perfect.
Then slice a mini piece of the mini cake. And share. I gave my husband a whole mini cake, and he couldn’t even watch me compiling this post. Too much of a good thing. Practice safe cake-eating.
Here are the Cup4Cup Results in the cake category. Should we get Thomas Keller a sash to go with his chef whites, and ask him to get dolled up for the swimsuit competition? No one said this would be easy…
|Cup for cup replacement claim||10|
|Cup for cup replacement result||9|
|Ease of use||10|
Once I’ve priced out all 4 flours to the gram, I will swap out the actual price/cup for a price score on a scale of 0-10.
P.S. Remember, for a detailed description of this series, including the recipe itself and the complete meaning of the categories, see the first Great Gluten-Free Flour Test post.
P.P.S. Next week, Jules Gluten-Free and Tom Sawyer Gluten-Free Flour face off, as the series continues. Oh, the humanity! Tomorrow, no more cake. Something different. And fun.