The article explores the world of gluten-free flours, distinguishing between individual flours and blends. It emphasizes that while blends are generally more versatile, the effectiveness of gluten-free flours can differ significantly depending on the recipe. The author tests various flour options by baking gluten-free cookies, factoring in cost and performance. Highlights include Freee gluten-free plain white flour as the best all-round option for non-bread recipes, and Asda Free From Gluten plain flour as a budget-friendly choice producing satisfactory results.
Gluten-free flour options come in both individual varieties and blends, with blends being more versatile for various baking needs.
The performance of gluten-free flours varies by recipe, with different blends better suited for cakes, pastries, or bread.
Best all-rounder gluten-free flour: Freee gluten-free plain white flour, which emulates wheat performance well outside of bread baking.
Best bargain: Asda Free From Gluten plain flour, noted for producing satisfactory baking results at an affordable price, though slightly less absorbent.
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