Product Tested:
Jules Gluten Free All Purpose Flour

Manufactured for:
Jules LLC
http://www.julesglutenfree.com/
support@julesglutenfree.com
(877) 236-3940

Ingredients: Expandex Modified Tapioca Starch, potato starch, corn starch, corn flour, white rice flour, xanthum gum

This month we tested Jules Gluten Free All Purpose Flour. The company states it can be used as a cup for cup replacement in most recipes so we put it to the test. Our first recipe was a Cinnamon Roll Sticky Bun Recipe  that was provided in a  Recipe E-Book by Jules at no charge with this particular flour order. The flour mixed beautifully and was easy to handle. When it came to flouring the board it felt like corn starch and it was a bit strange not to be able to dust as I was used to, but this in no way impacted the final product which was delicious. The Cinnamon Buns looked and tasted exactly as I remember Cinnamon Buns from “the old days” with the bread having the same consistency and look as yeast bread should. The “not gluten free tasters” had no idea that a gluten free flour was used to make the Cinnamon Buns. My second recipe ramped the challenge up a bit and I picked a difficult German Chocolate Cake for several reasons. I wanted to evaluate cup-for-cup replacement in a standard recipe, how the cake rounds would slice horizontally in half, how easy it would be to  spread frosting on the sides of the 4-layer cake and finally would it hold up to the sugar/rum glaze brushed on each layer. I was pleasantly surprised and it was 4 stars all the way. The batter required a folding in of eggs whites and readily lightened up. The baked rounds sliced easily and actually held up to handling better than wheat flour rounds. The glaze zipped right on with no crumbling. This was followed by frosting that also didn’t pick up any crumbs when it was spread. The performance was beautiful. The final product was a 4 layer German Chocolate Cake that actually tasted better that its wheat flour cousin.