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.
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