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Better Batter Flour

stolly

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stolly Collaborator
stolly
Posted

Has anyone been using Better Batter flour? I saw a few posts about it in March, mostly people who had just started using it. How do you like it? Anything you made that you really liked? Anything that didn't turn out like you hoped? How much do you go through...do you suggest starting with a small box to try it, or is it so great, that it makes sense to buy a bew boxes to get the discount?

I've made some recipes with flour blends, but it's usually a big project and I don't have a lot of free time. Now I'm hesitant to try recipes because I don't want to waste my time if it's likely to not turn out. I think I would like the convenience of Better Batter flour for some recipes, and if it would help me get over my fear of making lots of mistakes with gluten free baking.

Thanks!

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I used to mix up my own flours, but with a full-time job and 3 kids, I was getting pretty overwhelmed!

I tried the Better Batter flour, and LOVE it! I mail-ordered a huge order of it (I think I got 6 10-pound bags?), and it isn't much more expensive than mixing my own, and a whole lot more convenient!

So far, everything has turned out GREAT--and I bake a lot. I make bread, cookies, brownies, biscuits, muffins, etc.

stolly Collaborator
stolly
Posted
  • Author

Thank you Fiddle-Faddle! Do you use your old recipes (from before you went gluten free) or do you use gluten free recipes and just sub this flour for the flour and xanthan/guar gum? Thanks again!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I do both!

I use it in a recipe to make home-made Bisquick, but I've found it needs extra baking powder and extra milk. For some reason, it works a lot better when the batter is a whole lot stickier than what you'd see with gluten flour.

Best of all, on the website for Better Batter, there are a whole bunch of recipes, and they've figured out the flour/liquid ratio for you.

I also use it in every recipe that calls for any gluten-flour/starch blend, with great results.

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