Which Brands Of Flours Have The Least "grit"

[sullystaub]

Hi,

I've been baking with some different flour blends for awhile. I've found that the Bette Hagman 4 bean flour mix produces a really nice tasting cookie, almost as good as "regular" cookies. However it still has a slightly "gritty" aftertaste. I'm wondering if it might be the brands of flour I'm using. I've used the Bob's Red Mill bean flour, Ener-G tapioca & potato starch flours & Goya white rice flour.

Does anyone have any opinions on which flour brands are best? Thanks.

[Dandelion]

I really like Beth's All-Purpose Baking Flour by Gluten-Free Pantry. Their description is - Description: Use the Gluten-Free Pantry All Purpose Baking Flour blend in all gluten free recipes. To convert any recipe, simply use a cup of all purpose gluten free baking flour to replace 1 cup of regular flour.

[jkmunchkin]

I make my own flour blend using Annalise Roberts recipe. She suggests using Authentic Foods rice flour and I have to say, for me that is the key to "no grit". IMO this is the best flour out there. You can use pretty much any other brand for the other flours, but definately Authentic Foods for the rice flour.

I also really like their pancake mix.

[Guhlia]

I use Kinnikinnick brand flours. You can buy them online at www.kinnikinnick.com. I think they're the finest grit flour I've tried to date. I use them in my normal recipes and they turn out just fine, very normal tasting and normal texture.

[Guest Michelann]

I just went to Alliance Ohio yesterday to a gluten free bakery and asked Kathy what flours are good to use to avoid gritty texture and she uses a mixture with thapioca, and Navy bean flour . Her stuff is very good . I tasted her coffe cake and brownies very good. I don't know exactly what amt to use but also the xanthum gum along with other ingredients usually used in baked goods