If you're gluten-intolerant, gluten-free or anywhere along the spectrum, you know that baking with gluten-free flours is a true science. Many people mix their own with combinations of coconut flour, brown rice flour, tapioca flour and others to acquire the perfect taste and consistency. More and more companies are coming out with their own commercial blends, but now one of California's famed restaurants has their own version. When customers started requesting gluten-free versions of Thomas Keller's specialties at his various restaurants, it was time to look towards a gluten-free flour that didn't compromise the quality, consistency, or taste. And so, Cup4Cup (C4C) was born: a blend of white and brown rice flour, tapioca flour and potatoes, with potato starch and a few other minor ingredients. Keller's looking to use it in his pastries and cakes and according to Florence Fabricant of The New York Times , pound cakes, pie crust, and chocolate cake's turned out beautifully.
• So if you're beginning to experiment with gluten-free flours but aren't quite ready to mix your own, this could be a good option. You can find it at Williams-Sonoma and at Bouchon later this month.
Do you have a favorite brand of gluten-free flour?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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