Gwyneth Paltrow wrote in her cookbook that "gluten-free baking is not for the faint of heart." I couldn't agree more. I find that every recipe reacts differently to gluten-free blends, whether you are buying them pre-made or combining your own mixture at home. I am yet to find a great blend that works 1:1 with multiple recipes that call for all-purpose. Be patient and have fun experimenting! Karen Morgan's Blackbird Bakery cookbook is also a great resource.
It should probably be a blend. I just made some gingerbread cookies (drop cookies, not rolled cookies) with only almond meal. They were delicious, but they spread a lot and were uniformly crisp, not crisp on the edges and chewy in the middle. I would recommend using 50-75% starch (rice flour, cornstarch, tapioca starch, potato starch...) and 25-50% other GF flours (sorghum, teff, almond...). But for a really in-depth analysis of the best blend of GF flours I would check out Gluten-Free Girl's site. http://glutenfreegirl.com/
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