Gluten-free Flours – What Mix Do You Use?

In the past several years, multiple gluten-free flour mixes have appeared on the market.  I’ve tried quite a few including Bob’s Red Mill, Jules, King Arthur, local grocery store brands, or just making up my own.

I’ve found that some are better for breads or cakes or cookies and that I only used one as an all-around go to (Caputo Gluten Free Flour Mix – which I used in Culinary school).  Which mixes do you use and what products do you use them in?  What do you love and hate about it?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s