Gluten Free All Purpose Flour
Our All Purpose Gluten Free flour is our blend of gluten free flours. The smell, flavor and texture are almost identical to wheat flour.
Quay’s gluten free flour is made from a blend of nutritious gluten free, Kosher and Non-GMO flours (White rice flour, Tapioca starch flour, Sorghum, Potato starch flour, Brown rice flour, Xanthan gum).
Nutrition: Our gluten free flour is rich in compounds that aid digestion. Our flour is free of allergens, a 1:1 replacement for wheat flour. It is free of colors, additives and bleach.
Ingredients:
White rice flour
Tapioca starch flour
Sorghum flour
Potato starch flour
Brown rice flour
Xanthan Gum
Certifications:
Fluffy Gluten Free Pancakes
Quality Tips:
1:1 Wheat Flour Swap
You'll Need:
1 Cup of Quay Naturals All Purpose Flour.
1/2 Tablespoon baking powder.
1/2 Tablespoon salt.
2 Tablespoons sugar (optional).
1 Eggs or substitute.
3/4 Cup of milk or substitute.
1/2 Tablespoon of vanilla extract.
2 Tablespoon of oil or melted butter.
Directions:
- MIX in a medium bowl the all purpose flour, baking powder, salt and sugar. In a separate bowl, mix the eggs, milk, oil and vanilla. Add wet to dry, stir lightly, just until mixed. Let it sit for 30 minutes.
- HEAT a large non-stick pan to medium low heat. Spritz with pan spray, and make three 6 inch pancakes at a time, cooking on each side until golden brown. Repeat until golden brown. Repeat until all batter is used.
- GARNISH generously with fresh fruits, serve with butter, maple- syrup, or your favorite sides
Free All Purpose Flour FAQs
What is gluten free flour?
Gluten-free flour is not made from wheat but comes from other sources like White rice flour, Tapioca starch flour, Sorghum, Potato starch flour, Brown rice flour, Xanthan gum. It functions in the same way as flour that comes from wheat but with a few characteristic differences that must be addressed during the baking process.
Does gluten free flour taste different than flour made from wheat?
It can but not significantly. Any taste differences also depend on which flour or flours are used and in what proportions. The variety of gluten-free flours is advantageous in that they can be blended to achieve the results that bakers want. Baking with gluten-free flour will produce some slight differences in taste or texture.
Is baking with gluten -free flour healthier?
If you are affected by gluten intolerance or allergy, then using gluten-free baking recipes is a healthier option to avoid any intestinal issues. Also, gluten-free flours, often derived from other types of grains as well as beans and nuts, can provide some nutritional benefits in the form of proteins, vitamins, minerals, and fiber. But as it should be with anything that is consumed, balance is always advised, and seeking expert advice from your doctor or nutritionist is a great way to receive the most informed answers to specific nutritional questions.
Will my baking be affected by using gluten free flour?
Gluten-free flours are comparable choices as substitutes for wheat flour. Unless a recipe specifies a difference in amounts, your measurements should remain the same, therefore use gluten-free flour as you would any flour, but with a few minor adjustments. Some flours tend to clump so sifting is advised. Also, oven temperatures may need to be adjusted and baking times lengthened so you may need to observe each recipe with a little more concentration to determine any modifications.
Quick Info:
