April 23, 2020

Using Better Batter Gum-Free Flour

Using Better Batter Gum-Free Flour

Our gum-free rice-free flour blend is meant to be used as a cup-for-cup replacement in standard recipes. However your grandmother's recipes require some adjustments. Follow these tips to get the best results. MEASURING  We recommend weighing the flour to get a more accurate measurement.  If you do not have a scale for weighing the flour, sift it first. Then carefully spoon the flour into a dry measuring cup and level with a knife to get an accurate measurement.  For recipes that do not include yeast, use 140 grams per cup as a substitution.  One cup of wheat flour in a standard yeast bread recipe can be substituted with 130-135 grams of the new gum-free flour blend. LIQUIDS  Cookies, cakes, quick breads, pie crusts and other non-yeast recipes do not need adjustments to the liquid measurements.  Yeast breads that will be formed into a loaf will require twice the amount of liquid. If your recipe calls for one cup of liquid, add 2 cups to get the best results. Your dough will be like a batter at first. but after mixing the ingredients for 2-3 minutes in a stand mixer or by hand, allow the ingredients to rest and fully hydrate for about 20 minutes. This is a key step for getting the consistency correct.  Yeast breads that will be shaped (such as dinner rolls or braided breads) require one and a half times the amount of liquid. If your recipe calls for 1 cup of liquid, add 1 1⁄2 cups. MIXING  For recipes that do not include yeast as an ingredient, follow the instructions in your original recipe.  Allow cakes and quick bread batter to rest in the bowl for 20 minutes to allow for absorption of the liquid. Stir one more time before adding it to your prepared pans.  After yeast bread dough has fully hydrated, use a dough hook on your mixer and mix at high speed for about 5 minutes until everything comes together. If you prefer, you can knead the dough by hand on a floured counter. Use a lighter touch than you would normally use for kneading the dough. PROOFING  A standard yeast bread recipe requires 2 proofing steps. The first proofing step is eliminated with this flour by allowing the dough to rest 20 minutes after the initial mixing.  To shape yeast breads, turn dough onto lightly floured surface. Add additional flour to the top of the dough and knead gently. Shape bread immediately, place into prepared pans, and let it rise only once. HIGH ALTITUDE ADJUSTMENTS  Decrease the amount of baking soda or baking powder by 20% if you are above 3,500 feet or by 50% if you are above 5,000 feet. Decrease it by 75% if you are above 6,500 feet.  Decrease the amount of yeast by 25% if you are above 3,500 feet and reduce the rising time. Example: A package of yeast (2.25 tsp) weighs 7 grams. Use 4 grams of yeast to replace 2.25 teaspoons.  Increase liquids by 1-2 tablespoons per 1,000 feet.  Decrease sugar by 1 tablespoon per cup.  Increase the amount of flour by 1 tablespoon at 3,500 feet and an additional tablespoon per 1,500 feet.  Increase the temperature of the oven by 15-25°.  Decrease the baking time by 20-30%. Bake as directed in your original recipes. If you are nervous about yeast breads, use any of our fabulous recipes for our gum free line. We have done the conversion for you! Or you can message us and let Patrick help you convert your family bread recipes.