Martha Stewart Living Radio: The Radio Blog

Taste Test: Gluten-Free Baking Mixes

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The 3 loaves, ready to unwrapped and tasted.

1 The 3 loaves, ready to unwrapped and tasted.

Number 1 made with Gluten-Free Pantry all-purpose flour was a little hard to cut.

2 Number 1 made with Gluten-Free Pantry all-purpose flour was a little hard to cut.

Number 2, made with King Arthur Gluten-Free multi-purpose flour was lighter and easier to slice.

3 Number 2, made with King Arthur Gluten-Free multi-purpose flour was lighter and easier to slice.

Number 3, made with Bob's REd Mill Gluten-Free all-purpose baking flour was heavy and a little dry.

4 Number 3, made with Bob's REd Mill Gluten-Free all-purpose baking flour was heavy and a little dry.

And here are the tasting sheets.

5 And here are the tasting sheets.

Inspired by the taste test, and pound cake in the December issue of "Everyday Food" magazine, I decided to do our own blind tasting of gluten-free baking mixes. I made three pound cakes, following the recipe as written in the magazine, with the exception of swapping in golden raisins for the dried cranberries. The cakes rose beautifully, baked in the time stated, and, I might added, smelled delicious as they were baking. The three mixes I tried were the Gluten-Free Pantry all-purpose flour, the King Arthur gluten-free multi purpose flour, and Bob's Red Mill gluten-free all-purpose baking flour.

The cakes were judged on appearance, aroma, how easily and cleanly they sliced, and of course, flavor. Here's what the tasting panel thought.

Steve Gonzalez, engineer for "Everyday Food" was on the fence between number 1 made with Gluten-Free Pantry's mix and number 2, made with the King Arthur's, but ultimately decided on the Gluten-Free Pantry. While he enjoyed it he still found it to be a little dry. Lisa Mantineo (aka Monty) the show's producer and I were in agreement, we preferred the pound cake made with King Arthur's mix. In our opinion, it was the most moist and melted nicely in the mouth. If you need to be gluten-free these products all work well and produce a cake, which is more like a tea bread, that would make you happy.

Comments (1)

  • I graduated from the CIA Hyde Park in 1974. I have Celiacs disease, so you can image my dilemma trying to make high quality baking ang cooking products that were almost identical to ones with regular wheat in them. Betterbatter products,to me, are superior in taste AND texture to anything out there.

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