I haven’t had much experience with #glutenfree baking, but this #flour was simple to work with, and I was pretty happy with the results. I used a little over 1.5 cups for my #veganisnotscary matcha-and-chocolate checkerboard cookies; though I didn’t check the weight, it felt like the amount used was just shy of half the bag. When it comes to flour, 1lb isn’t very much; it’s easy to go through this amount in just 1-2 recipes. If you were baking with this flour on a regular basis, you’d end up buying lots of little plastic bags, so the eco-friendliness leaves something to be desired. The garden-variety, gluten-containing flour, in contrast, comes in a paper bag. As usual, gluten-free is also more expensive: though I don’t recall the exact price, I know it was at least $3.99.
The flour performs well in baked goods. #veganbaking It is very finely milled (especially compared to some GF alternatives, like almond flour,) and it produces a consistent crumb. The ingredients are fairly recognizable: millet, potato, tapioca, rice, sorghum, and xanthan gum. My cookies came out with a nice, short texture; there were no aftertastes or odd textures to differentiate it from the APF I typically use. It wouldn’t be my everyday flour of choice because I don’t avoid wheat, but I’d certainly reach for it when baking for those with allergies or sensitivities.
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