I'm Free Perfect Gluten-Free Flour
Let's be honest. Most of the gluten-free baked goods out there are crap. 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 loseand a lifetime of health and freedom from gluten to gain. Usage: 1-to-1 replacement for gluten-free flour in baked goods.
I'm Free Perfect Gluten Replacement
Let's be honest. Most of the gluten-free baked goods out there are crap. The primary reason is that they lack the structure naturally provided by gluten. By creating an elastic network, gluten traps and holds swollen starch particles and air bubbles that cause baked goods to rise. Because gluten-free flours contain more starch and less protein than wheat flour, they are not capable of forming the same type of strong network.
This is where binders come in. These ingredients strengthen the protein networks in baked goods and make them more elastic. In essence, they act like glue to give gluten-free baked goods the proper shape.
Unfortunately, the binders most commonly used to replace gluten have drawbacks. Xanthan gum has a snotty texture that can cause excessive gumminess in baked goods. Guar gum can have a laxative effect and produces a bean-y taste.
That's why we've developed this gluten replacement, which is neutral tasting, nonallergenic, and calorie-free. It gives your baked goods the extra structure they need, so they turn out light and airy and not like a brick.
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 gluten replacement 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 xanthan gum or guar gum in baked goods. Use 0.75% to 1% by weight of all ingredients if your recipe does not contain a binder.
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