Anti-rec: Well & Good GF SR flour
25 April 2019 06:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fred_mouse posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeOur local supermarket* has a range of gluten free flours, and Youngest and I are working our way through the various brands, seeing what we do and don't like (up until now, I've been making my own, but the ease of just buying the flour is tempting).
We bought a 1 kg bag of 'Well & Good' brand and across three sessions, have not managed to get anything decent out of it. If you were after oobleck, I'd thoroughly recommend it. But it absorbs about twice as much liquid as my standard flour mix, and never quite goes smooth. We got cupcakes that were chewy** (and not in a good way), and right now I'm making pancakes where the batter just doesn't flow.
For reference, the first four ingredients are rice flour, potato starch, tapioca starch, and sugar. And then a large number of other ingredients I'm not going to transcribe, at least some of which are the raising agents.
* IGA; Western Australia
** identical recipe, other flour, makes the lightest, fluffiest GF cupcakes I've ever made; it isn't the recipe or the cook at fault.
We bought a 1 kg bag of 'Well & Good' brand and across three sessions, have not managed to get anything decent out of it. If you were after oobleck, I'd thoroughly recommend it. But it absorbs about twice as much liquid as my standard flour mix, and never quite goes smooth. We got cupcakes that were chewy** (and not in a good way), and right now I'm making pancakes where the batter just doesn't flow.
For reference, the first four ingredients are rice flour, potato starch, tapioca starch, and sugar. And then a large number of other ingredients I'm not going to transcribe, at least some of which are the raising agents.
* IGA; Western Australia
** identical recipe, other flour, makes the lightest, fluffiest GF cupcakes I've ever made; it isn't the recipe or the cook at fault.