Looking for information on all purpose gluten free flours? You might want to start on my Gluten Free Flours page, where I provide recipes for all my favorite D.I.Y. all purpose gluten free flour blends. If you want to read about my extensive testing of commercially available gluten free all purpose blends, read on here!
Recently, I set out to test 4 commercially available all-purpose gluten-free flour blends. I conducted the test as thoroughly and scientifically as I could figure how. Don’t worry. I was a practicing lawyer for more than 12 years. I can do persnickety when I gots to.
I tested each of 4 blends in a gluten-free recipe in each of 4 different categories. I then scored each entry in each recipe in 10 categories. That’s 16 results total. It was a lot of testing. Oddly, I never got bored. So suspenseful!
The blends I used, in the order in which I used them for each of the 4 rounds of testing, are:
- Better Batter Gluten Free Flour
- Cup4Cup Gluten Free Flour
- Jules Gluten Free All Purpose Flour
- Tom Sawyer Gluten Free Flour
The Recipe Categories
The categories of recipes that I tested are:
- Yeast bread
I scored the performance of each flour (on a 1-10 scale) in each recipe in each of these 10 separate attribute categories:
- Cost: per cup (measured at 140 grams/cup), at the best price available for each blend
- Cup for cup replacement claim of each flour
- Cup for cup replacement result of each finished product
- Ease of use of each flour
- Raw texture of each flour by touch
- Cooked texture of each flour by touch
- Appearance of finished baked product made with each flour
- Taste of finished baked product made with each flour
- Mouth feel of each finished baked product made with each flour
- Smell of each finished baked product made with each flour
The Individual Test Results
Here are links to the results of each of 16 test entries. Click on each link or photo to see the detailed results.
ROUND ONE: CAKE CHALLENGE:
I made a Better Batter Devil’s Food Layer Cake. It was tasty. I made it with chocolate buttercream frosting.
Next up was the Cup4Cup Devil’s Food Cake. Same exact recipe, just with Cup4Cup gluten-free flour.
Third for cakes is Jules Gluten Free Flour in the very same Devil’s Food Layer Cake. This time, chocolate buttercream filling, but chocolate ganache on the outside. Easy peasy.
Tom Sawyer Gluten-Free Flour made a nice cake.
ROUND TWO: PASTRY CHALLENGE
Come see how Better Batter did with Puff Pastry (you’ll find the recipe, too)!
ROUND THREE: YEAST BREAD CHALLENGE:
First up, Better Batter Ciabatta Bread.
Cup4Cup makes some fluffy bread.
Jules Gluten Free makes kneading gluten-free bread dough a dream.
Sadly, Tom Sawyer is not a bread flour. I do not recommend it for yeast bread.
ROUND FOUR: COOKIE CHALLENGE:
First up, Better Batter made ‘Nilla Wafer Sandwich Cookies like a champ.
Cup4Cup ‘Nilla Wafers were kinda puffy. More like whoopie pies than nillas.
Jules Gluten Free ‘Nilla Wafers were, well, kinda pale. But they made really nice mini cheesecakes.
And, finally, Tom Sawyer made nice crispy cookies indeed.
Since conducting the test, I have also done a post summing up everything I believe you need to know about Gluten-Free Flour Blends, linking to every recipe I have created for “mock” blends for some of these commercial ones I tested and giving you my opinions based upon my own experience gained through 7 days a week of baking gluten-free, for many years.
P.S. If you haven’t yet, please pick up a copy of My Cookbooks! Your support makes the blog – and extensive tests like these – possible!