null ">
US Flat-rate shipping
only $7.99 (US-48 only)
Free Shipping on orders
over $75 (US-48 only)
International
Shipping (details)
US Flat-rate shipping
only $7.99 (US-48 only)
Shipping Anywhere
in the World (details)
×

Gluten Free Flours: Know Your Dough. WTF - Ep. 203

I'm Free Perfect Gluten-Free Baking Flour

SKU:
1429-1PK
  • Blend of tapioca flour and finely ground rice flour
  • Sub in 1:1 for gluten free flour in any recipe 
  • Blend with the other ingredients in the I'm Free line to customize gluten free flours for any baked good - from bread, bagels, pizzas, waffle and more!
  • Combine with I'm Free Gluten Replacement to enhance any gluten free recipe
  • *Commercial sizing requires a 1-2 day processing time and is not eligible for same day shipping*
Returns: 30 days refund. 180 days exchanges & store credit (view details).
Buy in bulk and save
$10.99

REWARD POINTS

Details

Earn 0 points when you buy this item. You must register or login to earn and spend points.

Description

Let's be honest. Most of the gluten-free baked goods out there are terrible. One major reason is the flour used to make them. Don't buy into the marketing bull of companies that try to sell you "all-purpose" gluten-free flour. There's no such thing. The role of gluten in baking is different from other uses of flour. So the one size fits all approach simply doesn't cut it. Having the right flour for the job is critical.

Without the proper balance of protein and starch in your flour, your baked goods will turn out hard and flat and have a cardboard texture. Unfortunately, most gluten-free flours lack enough protein to allow a proper rise. Upping the protein is the solution, but not just any protein will do. Some manufacturers use bean flours like garbanzo or fava to replace wheat protein. The problem with this is that your baked goods end up having a weird bean-y taste. Neutral-tasting options like rice flour are better. But the type of rice used and how finely it is ground make a big difference. Use the wrong one and you'll end up with that dry, gritty texture you often find in gluten-free products.

That's why we've spent countless hours formulating a wheat flour replacement specifically for baking. One with a perfect balance of proteins and starches, a neutral taste, and a super-fine texture. This means that your baked goods will turn out as they're supposed to and not some poor imitation of the "real" thing.

But don't take our word for it. We know that you've probably been burned before by the promise of other gluten-free products. So if you don't like our baking flour for any reason, you don't have to pay for it. The risk is all on us. Simply mail us the empty package and we'll refund your entire purchase price. Period.

So why not give it a try? You have nothing to lose, and a lifetime of health and freedom from gluten to gain. Usage: 1-to-1 replacement for gluten-free flour in baked goods.

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU)
Ingredient List:
Tapioca Flour, Rice Flour
Allergen(s):
None

Videos