Welcome back to The Great Gluten-Free Flour Test. Don’t know what that is? Here’s the skinny. And by skinny, I mean the lowdown. ‘Cause all this cake is not helping a girl be actually skinny.
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.* May the best flour win!
Today’s flour is Tom Sawyer. Followed closely by Huckleberry Finn. Get it? Huh?
For real – we’re nearly done with the cake category. And not a moment too soon. I’m running out of frosting ideas. And notches on my belt.
Pretty good lookin’, huh? If I do say so myself. He makes a nice flour, Tom does.
Have you heard of this flour? I think it’s big out West. Where it’s hot. And dry. And I wish I lived, ’cause I hate humidity so very much.
*Scroll down for the complete results.
Here’s the flour as I poured it out of the bag. In the 5 pound size, by the way, there is no inner lining, so be careful how you open it. That’s a do-as-I-say-not-as-I-do type of situation. If for no other reason, I’m here to learn the hard way. So you don’t have to. :/
The batter is really, really smooth. And much thinner than the others. In fact, it’s readily pourable.
So I poured it. In the wells of my cake panel pan. The raw batter tasted quite nice, if you’re wondering. Yes, I eat raw eggs from time to time. Occupational hazard.
When I baked it, this is how it looked back at me from the pan.
And then I cooled it. It’s more cracked on top than I would have expected.
All of these flour formulas are, of course, proprietary. So we know what is in them, but not the proportions. Tom Sawyer flour has unflavored gelatin, and xanthan gum. My assumption is that it has less xanthan gum than many of the others (perhaps the gelatin is meant to stand in for some of the xanthan gum?). That must be what makes the batter so pourable and what allows the tops to crack.
They also took a bit longer to bake than their other flour cousins in the test. I vowed not to modify the recipe from one to the next, but I made an executive decision and resolved to make sure everything at least baked through. This just took a bit longer.
But the crumb was super tender, which made for a really nice mouth feel. Good cakes, all around. I’m not sure how it will do in bread, but I’m pretty happy with these cakes.
Have a look-see:
Tom Sawyer GF Flour
|Cup for cup replacement claim||10|
|Cup for cup replacement result||8.5|
|Ease of use||10|
P.S. Next up in the Great Gluten-Free Flour Test: Pastry! Who will win? Who will … not? I’m trying to create some suspense. How am I doing?
P.P.S. I haven’t posted most of the frosting recipes. But I can. If you want ’em. Do you want ’em?
P.P.P.S. I’m totally pinterest-friendly. Pin away! Permissions all-around!!