Using The All Purpose Gluten Free Flour Blends

Using The All Purpose Gluten Free Flour Blends

What’s With The Flour Blends?

Okay this post today is gonna be a big one. Since no single gluten free flour will ever stand in for all purpose wheat flour, we need to make blends. And we all know that I have a number of all purpose gluten free flour blends here on the site (right?). Two of them are just mock versions of each of my favorite commercially available all purpose gluten free flour blends: Cup4Cup and Better Batter. No links. No affiliates. No sponsorship. Just the facts. The other 2 main blends are what I call my Better Than Cup4Cup blend (since I tweaked my mock Cup4Cup blend and made it lower in starch and just … better and more of an all purpose gluten free flour, since Cup4Cup is really mostly a pastry flour) and my Basic Gum-Free Gluten Free Flour. I even included a downloadable Excel document which was generously provided by a reader that does all the math for you if you don’t want to bust out a calculator to scale the recipes up or down. And the other day I (finally) learned how to (sort of) use Excel myself and I included a calculator for the Gluten Free Bread Flour in my new cookbook, GFOAS Bakes Bread, so no math needed there anymore either.

So, What Is This Post About?

But, still, one of the most common emails I get is a request for guidance about how to use the blends—which blend to use in which of my recipes. Up until I now, I have just linked to the flour blend page when I indicated “all purpose gluten free flour” in the ingredients list of a recipe. And unless I specify otherwise in a particular recipe, any of my favorite all-purpose blends (Mock Cup4Cup, Mock Better Batter, or Better Than Cup4Cup – or Better Batter or Cup4Cup themselves) would do just fine. That’s part of how I do things. You don’t like Better Batter? Use Cup4Cup. You don’t want to buy a ready-made blend? Make your own of one or the other. But you want more, and I want to give it to you.

So What’s With All The Photo Collages?

Below you will find 4, count ’em 4, clickable collages (a lot of amateur HTML coding going on here folks!), each with photos and links to recipes of the type that work best with each of the 4 flour blends I recommend. Below each photo collage, I explain why those types of recipes work best with that particular blend. We’re having a teach-a-man-to-fish moment, in case you missed it. ;) But the general rule still stands for my past blog recipes, and all my recipes going forward: Unless I specify a particular blend (which is always the case with the Basic Gum-Free Blend – that is not an all purpose blend and it will only be appropriate where I specify), you can use Cup4Cup (mock or real), Better Batter (mock or real), or my Better Than Cup4Cup blend (my personal favorite) in any of my recipes that call for an “all purpose gluten free flour.”

When To Use Better Than Cup4Cup All Purpose Gluten Free Flour Blend

[If you’ve been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Better Than Cup4Cup Flour Blend Recipes

I chose to put this blend first because it’s generally my favorite all purpose gluten free blend. It’s just light enough without being too starchy, never tough, and it’s particularly good for doughs that you have to roll out since it rolls out really smooth (like the pierogi above). It’s not my favorite for pastry, since my mock Cup4Cup (below) is just the perfect pastry flour—low in protein, high in starch. It is great for recipes that are a little bit more delicate, but not fragile (like churros above), and recipes that I want to lighten up a little (like the chocolate pound cake and the cinnamon coffee cake above). I also really like it for lighter cookies, like the snickerdoodles, chewy sugar cookies and drop sugar cookies above. It’s just a great all-around blend. Love it!

When To Use (Mock) Better Batter All Purpose Gluten Free Flour Blend

[Remember—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]

Mock Better Batter Gluten Free Flour Blend Recipes

Better Batter is what I use when I need a bit more structure (like the soft frosted cut-out sugar cookies and the crunchy crosshatch peanut butter cookies, since they’re very simple doughs and I don’t want them to fall apart at all) and/or a bit more chew (like the pumpkin chocolate chip squares, gingerbread cake and the morning glory muffins). Although I prefer the Better Than Cup4Cup blend for something like the chocolate pound cake in the first collage, I like Better Batter in the classic pound cake here because that is a simple batter that is already a bit lighter than a pound cake with melted chocolate in it. Mock Better Batter is also good for recipes like the glazed devil’s food cake cupcakes since I want them to rise evenly, and a lower starch blend is very helpful in that endeavor. Higher starch blends don’t usually hold together as well or rise as evenly. Finally, with sturdy cookie recipes like the soft batch chocolate chip cookies and the white chocolate macadamia nut cookies here, the butter in the blends tenderizes the heavier Better Batter flour perfectly. This is my go-to blend for standard drop cookies.

One more important thing about (Mock) Better Batter: It is the flour that I use to build my High Quality Gluten Free Bread Flour for alllll the amazing breads in Gluten Free on a Shoestring Bakes Bread. I’ll be honest: when I make that bread flour, I use Better Batter itself. I don’t build a mock Better Batter for that. It’s actually more economical to buy Better Batter than to blend it yourself, and way easier. It cuts the bread flour down to 3 components: Better Batter, whey protein isolate, and Expandex.

When To Use (Mock) Cup4Cup All Purpose Gluten Free Flour Blend

[Remember—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Mock Cup4Cup Gluten Free Flour Blend Recipes

This one’s easy. Cup4Cup is really a pastry flour. High in starch, lower in protein, it’s just a dream for pastry. Light and airy, it does just what pastry flour is meant to do: surround the cold butter in a recipe smoothly, and then puff effortlessly when the cold butter hits the heat of the oven and gives off steam. And Cup4Cup does have enough protein and structure to trap the steam given off in the oven, which is important. If you just use a high-starch blend that doesn’t have the other attributes of Cup4Cup (notably, dry milk powder and xanthan gum), it won’t trap steam and you won’t get the flaky goodness of the beautiful danish, biscuits, scones, pies and puff pastry you see above. It’s also great for delicate recipes like Pop Tarts (it really helps make them light and pastry-like) and popovers (so fluffy!).

When To Use The Basic Gum-Free Gluten Free Flour Blend

[Remember—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]
Basic Gum-Free Gluten Free Flour Blend Recipes

Finally, the basic gum-free gluten free flour blend. With just three ingredients (superfine white rice flour (66%), potato starch (22%) and tapioca starch (12%)) and no xanthan gum, this blend serves two really, really important purposes: (1) allows us to make the lightest most delicate recipes like crepes, pancakes, puddings (without resorting to using cornstarch as a thickener, since that ‘leaks’ liquid as it cools *yuck*), super crispy cookies and even cakes you ‘bake’ in the microwave that don’t end up all gummy and gross), and (2) equally important, it allows us to really control the amount of xanthan gum in a more delicate cake recipe, like sponge cake or champagne cake. You do need some xanthan gum even in cakes, though. They will rise and hold together reasonably well without xanthan gum, but they will crumble too easily (do we really want to perpetuate the myth that gluten free baked goods are crumbly?!) and they will get stale really fast. One more thing a gum-free blend is necessary for that isn’t pictured here is gravies and sauces. You cannot make a good roux or gluten free gravy with xanthan gum, so don’t even try. Trust me, you want to stock these 3 component flours to have this blend for when you need it. It isn’t needed all the time, but it’s important to a complete gluten free pantry.

What If I Only Want To Use One Blend?

If you only want to use one all purpose blend for everything but bread, I’d make it my Better Than Cup4Cup. You’ll still need a Gum-Free Gluten Free Flour Blend, though. So … two blends? Oh, and to make bread flour, I suggest you buy Better Batter. So … just 3. That’s all. :)



P.S. Don’t forget your copy of Gluten Free on a Shoestring Bakes Bread! Thank you for all your support! It means so, so much to me. I can’t do this without you!!

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Comments are closed.

  • Monica F
    January 15, 2014 at 7:51 PM

    Hi Nicole, I wasn’t sure where on your blog I should post this, but wanted to share with others in Canada that there’s a new supplier of Better Batter GF flour out of Montreal! Her prices are really reasonable, and she can send you an estimate on shipping cost if you email her. Check out Delicious Without dot com.

  • Julie S
    January 15, 2014 at 1:27 AM

    I’ve been reading your blog for awhile now, and I’ve only begun to make all these things I’ve been missing since going gluten free. There are so many great recipes on the blog and in the cookbooks. I can’t wait to try them all. Every time I read this blog going gluten free gets a little easier! Thanks for this new breakdown of the gluten-free flours. This really explains it all so simply. Every time I think gluten free couldn’t possibly get any better, you find some new way to impress us!

    • January 15, 2014 at 7:42 AM

      That means so much to me, Julie! That’s my goal every single day on the blog and in the books. Just what you said – to make it all seem more fun, more interesting, more within reach! Thanks for taking the time to write such a nice note. :)

  • Lynda Self
    January 14, 2014 at 2:35 PM

    Oh my gosh! I just found your site, thanks to Pinterest. Unbelievable! Everything looks so incredible. I can’t wait to get started trying some of your recipes.

  • Jenni
    January 13, 2014 at 10:51 PM

    Hi Nicole! I just wanted to thank you for your blog & all your hard work that you, so generously, share with all of us! My mother-in-law was just recently diagnosed with Celiac disease after many rounds with many different doctors (one of which just told her to get her affairs in order!) to get tests done to figure out why she was so ill. She was, quite literally, starving to death no matter how much food she consumed! My own mother & sister are allergic to wheat gluten as well. After talking to my 3 children, my husband & I discovered that they, also, are gluten-sensitive at the very least (they have not, yet, been tested for Celiac). Your website has been such a blessing to us all! Please keep up the good work!

    • January 14, 2014 at 7:38 AM

      Get her affairs in order, Jenni? Oh my how awful. How amazing that she finally got some answers. Sounds like you’re going to be a really big gluten free family! Keep coming back to the blog, then. We’ll take care of you all. :)

  • tara
    January 13, 2014 at 9:41 PM

    Thank u for this! Love ur paleo dabbling and how u have something for everyone. I’ve enjoyed seeing ur cooking evolve over time! It’s oddly one of my fave things about reading blogs for a long time. It’s fun to see how peoples tastes and cooking methods change over time.

    • January 14, 2014 at 7:37 AM

      That’s a really interesting perspective, tara, the blog’s evolution over time. I’m grateful that you have been reading for so long, and that you’re open to the new areas that I’ve been exploring. There’s always a bit of push-back when I try something new on the blog, so I try to do it gently, but in my mind that is what the blog is for: experimentation. My books aren’t, but the blog is a laboratory!

  • jswwrites
    January 13, 2014 at 9:24 PM

    Is UltraTex the same as Expandex? If so, is one better than the other?

  • margeryk
    January 12, 2014 at 8:22 PM

    I just had to comment on your statement that it’s more economical to buy Better Batter than to blend your own. That’s not true for us here in Canada, so your flour blend recipes are a lifesaver. Thank you so much.

    • January 14, 2014 at 7:33 AM

      Interesting, margery. Thanks for that perspective!

  • Candice
    January 11, 2014 at 12:51 PM

    What a great post! I am one of those people who really works better when I know the “why” behind what I’m doing. You are my go-to expert on gluten-free. I have been workin my way through 25 lbs of Better Batter, wishing I’d gone for 50 lbs(!) and have pre-mixed the Gum free blend which I now know to use when I make gravy. And this post makes me think that I’d really like to try the cup4cup for pie crust. This is so much experimenting and self-teaching and research on your part. And you so generously share with us all this useful information. I will continue to buy those cookbooks as fast as you an put them out as one small way to say thank you for your generosity.
    BTW, my bread cookbook is flour covered, with penciled notes in the margins and falls open automatically to the pages that I’ve used over and over – it’s my newest and already my most used cookbook!

    • January 14, 2014 at 7:36 AM

      Thanks, Candice!

  • SS
    January 10, 2014 at 10:12 PM

    Not true…I have a kick ass gluten-free gravy w/o xanthan gum. Once I learned that xanthan gum is genetically modified, I stopped using it…and there are xanthan free options. Pls don’t lead g.f. ppl astray leading them to believe that this nasty, genetically modified bacteria is essential to g.f. cooking and baking.

  • Brad G
    January 10, 2014 at 10:11 PM

    HI – Wondering where I can find that Excel file with the measurements? And where are the calculations you did for the Bread Flour? Can’t seem to find them in the post.

    I know you’re not going to want to hear this but I’ve been using Trader Joe’s GF Flour Mix (which we think is King Arthur GF Flour mix in disguise) and Bob’s Red Mill GF Flour Mix in everything and it’s worked great!! Great cookies, cakes, everything. It was mostly out of laziness and fear of a digital scale (which I have now overcome thanks to measuring the GF Bread Flour and HQ GF Flour in your Bread book). In the past, I’ve measured it out with measuring cups (remember: fear of digital scale), thrown in some xanthan gum and away we go to GF bakery heaven. The only times that it was problematic was when I forgot the xanthan gum. Now, I’ll probably try some Better Batter if it really is more economical than Mocking it up.

    Anyway, love the bread book, love the blog. You’re a superstar, Nicole!

    • January 14, 2014 at 7:35 AM

      That information isn’t in this post, Brad. Please see this page: https://glutenfreeonashoestring.com/gluten-free-resources/

      I’m really glad you have found other blends that work for you. But for others’ benefit, I do not recommend either Bob’s Red Mill all purpose flour blend (it is a bean flour and my recipes are not written to work with it at all) or King Arthur Flour blend for anything that you want to brown. It is very high in starch and does not brown well – and will not work to build the bread flour in my new book.

  • Meagen
    January 10, 2014 at 7:11 PM

    Just purchased your newest book the other day. You are a lifesaver. Also, this post is absolutely amazing and perfectly timed. I’ve been trying to remember which gluten free flour blends I should use in various recipes. You’ve been a true help. Thank you so much for all of your hard work.


  • Mary MacGregor
    January 10, 2014 at 6:54 PM

    Have you tried or know of a substitute that can be used instead of the whey protein isolate? My husband can’t have dairy.

    • January 10, 2014 at 7:42 PM

      Hi, Mary, I talk about nondairy protein substitutes on pages 10-11 of Bakes Bread.

  • Jaci Ganendran
    January 10, 2014 at 6:49 PM

    I wanted to thank you so much for the amount of work you clearly put into cracking the code of baking. Many GF bloggers put out ok recipes based on one blend but you put out exceptional recipes based on a really sophisticated understanding of the chemistry of baking. I think this demonstrates a really high degree of integrity on your part and I am so pleased to have found your blog.

    This year, I was able to make all my Christmas baked goods gluten free by using some of your recipes and converting some of my own using your flour blends. I can’t get Better Batter or Cup4Cup over here in Australia without paying exorbitant shipping costs so I am deeply grateful for all of your blends. I have all of your books and my family and friends no longer ask if anything I make is GF or not. It all jus tastes great (thanks to you).

    Thank you and keep on keeping on!

    • January 10, 2014 at 7:45 PM

      Wow, Jaci, thank you so much for the kind words! A sense of integrity is one of the things I strive for the most, so that means more to me than I can really tell you. One of the reasons I started developing the mock gluten free flour blends was because of readers who couldn’t order the commercial blends, like those of you in Australia, Europe, and Canada. I’m so glad they have opened up possibilities for you.
      Warmest regards,

  • Mary MacGregor
    January 10, 2014 at 6:09 PM

    I am so grateful to have found your blog. I have been gluten free for 4 years now and this is the first site that has explained the “how’s and why’s” of gluten free baking. I have missed the foods I remember and have gone through numerous gf cookbooks and gf flour blends only to be disappointed. Over the holidays I used your recipe for a Yule log and it was wonderful! Much of my family is able to eat regular wheat and no one could tell it was gf. I am the toughest critic and was overjoyed with the result. I am now a convert to your recipes.. I have tossed out all the previous blends from other cookbooks and restocking with your blends and now have all your cookbooks too. No more guesswork or failures in the kitchen for me. Thank you!

    • January 10, 2014 at 7:45 PM

      Thank you so much, Mary! You’ve definitely been around the gluten free baking block, so I will accept your kind words and treasure them. :)

  • Marilyn McLeod
    January 10, 2014 at 2:51 PM

    Thank you so much for this post! I’m a little confused though. Which ones of these can you BUY, and which ones do you make yourself? When you say “mock” are those the ones you make yourself? So you can buy Better Batter and Cup4Cup? and then what is the “Better Than Cup4Cup? and the basic Gum free, can you buy that or do you make it yourself?

    • January 10, 2014 at 5:03 PM

      Marilyn, please click through to the flour page to see the blends. The mock blends are mine.

  • China Katimir
    January 10, 2014 at 1:52 PM

    I haven’t seen anything like this. Nicole, you are blazing new trails and I wish you nothing but greater success. I want to see you leading the gluten-free revolution. You are awesome. My mouth is watering and I can’t wait to make my favorite GF recipes. Mwah.!!!!! xoxo

  • WTFPinterest.com
    January 10, 2014 at 1:15 PM

    Ah, now I realize I use your Better Than C4C, not the Mock C4C, as my all-purpose flour for other-than-your baking recipes I convert to GF. It has worked great in every recipe but one so far. I am going to buy Better Batter. I’ve been mixing up my own to make your bread flour, but if it is more cost-effective to just buy the Better Batter, I’m going for it. Thanks for the info!

  • Donia Robinson
    January 10, 2014 at 12:59 PM

    Thank you for explaining the differences between the flours! I think people (me included) tend to make things more difficult on ourselves because we want to have flexibility in the product we use, since the product is not readily available in every single store across the country like AP wheat flour is. But would anyone ever look at a gluten-containing recipe and ask if they could use something besides the flour called for? (For instance, use cake flour in a bagel recipe?) Probably not. We wouldn’t think a different flour would work. In the same manner, these GF recipes cannot be Macgyvered together with any old flour. But somehow, we just wish they could be because it can really be a pain to source these ingredients.

    I can assure people, though, that once you have your pantry set up with what you need, and get into a routine for buying each ingredient, it is far less daunting. You just need to get over that mental hurdle of – “I have to go on a wild goose chase for HOW many ingredients?” If it is intimidating, order Better Batter online just once and see how handy it is to have just one container to get out when it’s time to weigh flours. Then if people feel braver, branch out and mix their own blend.

    Maybe you can talk BB into getting into a chain of stores like Whole Foods. That would be so wonderful!

    • January 10, 2014 at 5:06 PM

      Well said, Donia! Thanks for that. And Whole Foods sells by territory, not nationwide, so it would be a territory-by-territory effort. I’m sure they’ve tried, and I think they might even be in some Whole Foods stores. The thing is, though, individual small boxes are priced terribly. It would be cost-prohibitive for most people to buy in the store. Even if I could find Better Batter at Whole Foods, I’d order it online direct from Better Batter because the pricing is so much better.

      • Jennifer S.
        January 11, 2014 at 7:50 PM

        Yes and I looked online for the cup4cup blend and it is at like 4-5 whole foods but not here in MN. When I saw how much 3lbs cost at W&S, I stopped my whining and made my own!

  • Lynne
    January 10, 2014 at 12:30 PM

    Is there supposed to be an excel document somewhere?
    Great Post Nicole!

    • Donia Robinson
      January 10, 2014 at 1:01 PM

      Both are on the page that very first link (all purpose gluten free flour blends) goes to.

  • Robin Pollock
    January 10, 2014 at 12:22 PM

    I would like to make homemade spaetzle for my daughter. It is made with flour water and eggs. Can you recommend the best flour to use?

    • January 10, 2014 at 5:08 PM

      Robin, I am not recommending the use of these flour blends in conventional recipes. I stand by my post that a cup for cup gluten free replacement flour blend for conventional all purpose flour is a myth. All purpose doesn’t mean cup for cup. I suggest you find a gluten free recipe for spaetzle. The ingredient ratios will be different.

      • Robin Pollock
        January 11, 2014 at 7:14 AM

        Thank you Nicole. I am new to the gluten free world as the result of my daughter. It has benefitted our entire family but like anything new it has been a learning experience. I look forward to your blog and recipes every day!!!

  • anna
    January 10, 2014 at 12:21 PM

    Thank you so much for this post! I have noticed as I’ve been baking my way through your recipes that using different flour blends has a HUGE impact on the outcome of the recipe. This post will definitely make my life easier :) Thank you!

  • mrtpayne
    January 10, 2014 at 12:11 PM

    This was a remarkable post, Nicole! I graduated from the Culinary Institute, Hyde Park in 1974. I can assure your readers that your knowledge and skill set in the gluten-free sphere would be the equivalent of what an Iron Chef ‘s pedigree is in cooking. (This is Brian Haber, BTW, Nicole- who is the giver of daily treasures from your kitchen).

    • Mare Masterson
      January 10, 2014 at 12:52 PM

      Yes, Nicole, you are our “Iron Chef!”

      • Donia Robinson
        January 10, 2014 at 1:02 PM

        Here here!

    • January 10, 2014 at 5:09 PM

      Mr. Haber! You always flatter me, undeservedly so. ;) So nice to ‘see’ you here again!

      • mrtpayne
        January 10, 2014 at 6:50 PM

        You’re writing is full of humor and your photos are another way of ”proofing” what you see is what you get! You remind me of the Pioneer Woman , Ree Drummond, in style. I’m with you every day of your
        posts . They are gems!

  • Mare Masterson
    January 10, 2014 at 11:27 AM

    Wow this is one of the most amazing blog posts ever! I did not know you have a recipe for pierogi! WOO HOO! I posted a question on FB, but will post here too because I am hoping you see it:

    Did I read somewhere that if a refrigerator runs cold it can take longer
    than the 5 days for the rise? My bagels do not seem to be rising. The
    5th day is tomorrow. (I only know because I saw the lid was not on
    securely last night and I had to put it back on.)

  • Jennifer S.
    January 10, 2014 at 11:07 AM

    I agree with the gratuity noted below. I am so grateful for all of your hard work that you’ve done with all of these blends.
    I also just want to say that no one should mess with the soft sugar cookie recipe – EVER. It is soooo awesome. My daughter and I were in 7th heaven when I made them over the holidays. Poor dear just asked to have one and I had to break it to her that I ate them ALL! :) They are 100% just like I remember them to be and I thank you for bringing them back to my life.
    And for some reason – it just dawned on me to use the Cup4Cup for pastry items like biscuits – I haven’t yet, so I’m excited to do so now that I’m an official flour nut-case with them all stored in the containers you suggested in a previous ‘lifestyle like post’!!!

    • January 10, 2014 at 11:27 AM

      You’re so welcome, Jennifer. Maybe your daughter will make the soft sugar cookies herself, and give you some. It would be a do-as-I-say-not-as-I-do moment. You’re right – these are “lifestyle” posts. Food lifestyle, but still … lifestyle!

    • Anneke
      January 10, 2014 at 2:28 PM

      That sugar cookie recipe is why we say that Nicole is my son’s best friend! He agrees that they are perfect replicas of the other version, and they are his favorite cookie, ever!

      • Jennifer S.
        January 11, 2014 at 7:41 PM

        I always wondered about that! And that boy has good taste in cookies and bff’s!

  • Sheree
    January 10, 2014 at 10:35 AM

    Fantastic ! That clears a lot of things up . I just ordered your first and last book and have been working my way through quick and easy . I made the yeast free sandwich bread with cup 4 cup . Am I correct in reading this post that it will be even better with Better Batter …mock as I can not buy it locally and hate to buy online . I was very please with the bread .
    Thanks for making this all very possible .

    • January 10, 2014 at 11:25 AM

      Yes, I think it would be better with Better Batter, Sheree. But if you’re happy with it as you made it, then stick with that!

      • Sheree
        January 11, 2014 at 11:11 AM

        Thanks . Looking forward to picking up your latest book today

  • Linda
    January 10, 2014 at 9:57 AM

    Thanks for this post!! I’m finally getting the hang of when to use what flour. Not that you don’t specify, but now I understand your reasoning of specifying and I’ll stop questioning every recipe….. :)

    • January 10, 2014 at 10:10 AM

      I figure I’m going to still be answering a lot of comments and emails asking for this info, Linda, but at least now I can just link to this post. ;)

  • Kim Thomas
    January 10, 2014 at 9:50 AM

    Hi, Nicole. Thank you for all the info! I finally got my Expandex and Whey Protein Isolate and am hoping to make some bread this weekend. One quick question. I know you stated above that you recommend Better Batter or Mock Better Batter for making the bread flour, but would it at all work with the Better Than Cup4Cup? I’m asking because they don’t sell Better Batter anywhere around where I am and they also don’t sell potato flour. I would have to order these online, but would love to have something to fall back on if I was in a time crunch.

    • January 10, 2014 at 10:09 AM

      Good question, Kim. If I were you, I’d buy some potato flour, or just order Better Batter. You don’t use a ton of potato flour, so I never buy much (and I buy it from Authentic Foods and I always order it online), but most often I just buy Better Batter itself.

      I know that the Bread Flour does not work with Mock Cup4Cup, and frankly I don’t expect that it would work very well with Better Than Cup4Cup—but it’s worth a shot if you feel like experimenting. They don’t sell Better Batter anywhere near where I live, either, but even if they did, I’d buy it online. The in-store price is always the worst. I buy it in bulk online directly from their site and get a good price that way.

      • Kim Thomas
        January 10, 2014 at 10:42 AM

        After doing a little more research, there is a Farm Fresh not too far from me that sells potato flour!! Thank you for the advice. I usually buy my flour blend components from the military commissary and they are so much cheaper than anywhere else, so I was hoping to save with this new Bread Flour as well. Regardless, I’m going to either get the potato flour or buy Better Batter and make some bread. I have already made several recipes of yours from your other cookbooks (using your Better Than Cup4Cup blend) and no one could tell that they were gluten free! I also made some of my family recipes using your flour blend and they, too, came out exactly like their gluten filled counterparts! I consider that amazing, so thank you soooooo much for all the hard work you put in for the rest of us to feel “normal” again!!!

  • Emily Howe
    January 10, 2014 at 9:18 AM

    Thanks SOOO much for this! Really appreciate all the work and effort you do for us :)

    • January 10, 2014 at 10:09 AM

      Thanks, Emily!! :)

      • Eileen Krahn
        January 13, 2014 at 10:24 AM

        Thanks again Nicole for the information! We do appreciate all you do! You are my go-to site for GF & I have started a recipe book collection of your books. As a Canadian I agree with the first post, our flour is more expensive here so we have to rely on our own blends to make GF cooking more economical. I don’t know if you have Bulk Barn stores in the US, have you tried their GF flours & GF pizza mix blends? any comment on these?

      • Connie
        January 13, 2014 at 12:20 PM

        Hi all, I live in Canada and buy all my gluten free flours at bulk barn. I have not tried their pizza mix blend but their pancake blend is excellent!

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