Scores:
(1-5, 5 being the best)
| Taste |
 |
Both tested recipes were great and lived up to the "cup-for-cup" replacement with the tested recipes. The website is very detailed on minor modifications needed for making yeast breads with what you need to do and the kitchen science behind it.
| Texture |
|
The texture was very similar to wheat flour. The product spooned into measuring cups with the same "weight" or feel as wheat flour. The baked goods had no grittiness and held their shapes with no crumbling.
| Storage |
|
Flour is meant to be stored on the counter with no refrigeration needed. 1 year shelf life.
| Availability |
 |
You can order the flour online in various sizes from 2.5 lbs up to 25 pounds. There is also a free flour program and automatic ship. My order was shipped out on the day it was ordered and I had it in less than a week. For those of you living near the East coast, check out the availability in stores.
| Overall Score (4.75) |
 |
I was pleasantly surprised with the performance of this flour - it has found a place on my counter. |
Product
Tested:
Better Batter Gluten Free Flour, LLC
Manufactured for:
Better Batter
http://www.betterbatter.org
contact@betterbatter.org
(814) 946-0958
Ingredients: Rice flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Potato flour, Xanthan gum, Pectin. Manufactured in a dedicated gluten free facility, Kosher OU
This month we tested Better Batter Gluten Free 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 an old standard - Chocolate Chip Cookies. I tweaked the second batch after there was a bit of spreading with the first by cooling the dough before baking. Once I did this the cookies baked up beautifully with a great "as I remember" taste. Overall texture was good though they felt lighter than, or not as dense as, wheat flour cookies to the testers. The next item, again a cup-for-cup replacement, was my childhood favorite of brownies - again off the label of the cocoa box. The brownies baked up perfectly and were indistinguishable from the original recipe with wheat flour.
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