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The New Way of Baking: Part 3

The New Way of Baking: Part 3

The results are finally in on this three-part journey to find the best flour alternative. I am happy to report that we have found a winner within the alternative flour category! But, before we dive into the results, it is important to understand the difference between a single alternative flour and an alternative flour blend.

First of all, it is important to understand why people reach for alternative flour blends. These blends typically involve different combinations of gluten-free flours. These blends are composed of different complementary alternative flours, and are advertised for 1-to-1 substitutions within recipes. However, all gluten-free flour blends are not created equally. If someone compares the ingredient labels on a variety of different blends, they would find that the first, and most predominant ingredient, is not the same on every package. Because the first ingredient is not held as a constant, the flavor, texture, and appearance of the final product will vary greatly.

I happened to find an alternative flour that included cornstarch as its primary ingredient. Because cornstarch is a highly unusual predominant ingredient within a baking recipe, I was intrigued and I decided to give it a whirl. The resulting cupcake was lighter and fluffier than the other flours used within the experiment, but it left a dry and powdery off flavor in peoples’ mouths. Needless to say, this was not the favorite.

I was also interested in testing the Gluten-Free Flour Blend located on our website. I wanted to know what my taste testers would think of our blend when it was presented in a blind taste test. I was surprised that the overwhelming favorite within this study was the Land O’Lakes Gluten-Free Flour Blend.

Many people enjoyed that the flour allowed the vanilla flavor to come through within the cupcake, and the majority also enjoyed its texture. The few people who did not enjoy the cupcake stated that the flour made the cupcake too grainy, which is a common complaint among gluten-free bakers.

As a scientist, baker, and an active problem-solver, I could not rest until I received a 100% acceptance among my participants. I decided to reference my background knowledge as a baker and figure out how to eliminate the graininess.

The solution was to use a higher amount of fat within the cupcake, and since we have European Style Butter on hand, I decided to give it a try.

Due to the 82% milk fat content of this butter, it eliminated the graininess of the cupcake while keeping the structure and flavor constant. This cupcake received a 100% acceptance rate within the blind taste test! Everyone wanted to know my secret for making such a delicious cupcake!

My search to find an acceptable alternative flour for baking has finally come to an end! Check out the Gluten-Free Flour Blend recipe and surprise everyone with your decadent, gluten-free baked goods!

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