Sunday, January 3, 2010

Review: Better Batter Gluten Free Flour

Cupcakes and Christmas Lights

If you follow me on Twitter you may have noticed that I've been having a lot of baking struggles lately. I don't know what happened, I feel like last year I was so much better at this. I've baked probably five different cornbreads and thrown away all of them. The last one was almost a success, the flavor was better, but after a day the bread turned into a dense brick.

Last week on a random afternoon I decided to make the trip out to A New Leaf in Needham, MA because I heard it's a mecca of gluten free deliciousness. It really is too, shelf after shelf of gluten free products. I went to get a box of Better Batter gluten free all purpose flour mix. I also knew that they stock Joan's Gluten Free Great Bakes. Their English Muffins are $12 for 6 but they are SO incredibly good that I couldn't resist.

Pardon the iPhone pics:

A new leaf 1

A new leaf 2

So anyway, back to the post at hand. The Better Batter. My first experiment was cornbread. I used a regular cornbread recipe from and subbed the flour 1:1. I've learned over the years that the key to gluten free baking is in the mixing process and I usually dissolve the sugar in the eggs/milk mixture before adding it to the dry ingredients and then folding the two together very gently. This usually gives me a light fluffy end result. I wasn't paying attention when I made the cornbread and I forgot to do this and ended up with some pretty dense stuff. It tasted good but I ended up throwing it away because it was like a rock after one day.

The next experiment was cupcakes for the New Year's Eve party. I used another basic recipe from and again subbed the flour 1:1. This time I remembered to dissolve the sugar and it worked perfectly. Light, fluffy cupcakes!!! Not crumbly or gritty, no gluten-free aftertaste. Delicious!!!! I made a chocolate buttercream frosting and that was heaven. I used Earth Balance buttery spread and Almond Breeze unsweetened vanilla milk for the dairy substitutes. I believe the almond milk is what's giving my cupcakes their greyish hue. I am going to use rice milk next time to see what happens. I highly recommend Better Batter, it works perfectly as a 1:1 substitute in your old gluten filled recipes and the taste and texture is fantastic. It even smells like wheat flour in the bag I think. I love it.


Allie said...

hey jen!! love that first pic! so cool... and i LOOOOVE better batter -- bought my sis a box for christmas!

nikki8 said...

I love that flour! I haven't used anything else since I found it. I'm jealous you can get it in a store. I have to order it online. Glad you had a good experience. I'm going to try the dissolving the sugar technique. I'd never heard of that.

Jen said...

Nikki, I swear the sugar dissolving technique has been an amazing discovery. If you don't dissolve the sugar first, the end result tends to be more dense and you get more of a crust on the top of cakes and cupcakes. But dissolve the sugar and the end result tends to be lighter and fluffier!!

Thanks Allie!!

Kerrie said...

Have you tried domata yet? It was my fave gf flour mix....