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Domata Flour

bakinghomesteader

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bakinghomesteader Contributor
bakinghomesteader
Posted

I ordered some of this in hopes of better baking. I LOVE IT! I made a pizza tonight with the recipe that was on the bag and it came out better than my gluten pizza used to. My husband said, "I think I can get used to this gluten free thing." It was wonderful. I am going to make some cookies tomorrow and see how that goes. I am very pleased with this, very much. There is hope.

Stephanie

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casnco Enthusiast
casnco
Posted
I ordered some of this in hopes of better baking. I LOVE IT! I made a pizza tonight with the recipe that was on the bag and it came out better than my gluten pizza used to. My husband said, "I think I can get used to this gluten free thing." It was wonderful. I am going to make some cookies tomorrow and see how that goes. I am very pleased with this, very much. There is hope.

Stephanie

what is domata flour and what was different about it than rice, sourgum, coconut or the various other flours we use?

Thanks

Debbie

RiceGuy Collaborator
RiceGuy
Posted

Open Original Shared Link is a blend of Rice Flour, Corn Flour, Tapioca Flour, Xanthan Gum.

I'd also be interested in what makes this flour better, as it doesn't sound much different than the usual.

bakinghomesteader Contributor
bakinghomesteader
Posted
  • Author

I'm not really sure. lol. I do know that it is superfine. Also, it is an all inclusive blend that you use cup for cup. I am not sure of the blend measurements, but I tell ya, it's wonderful. I wondered too, because I use those flours before with xanthan gum, but it still came out crumbly or hard, etc. This is different. I just am very happy with it.

RiceGuy Collaborator
RiceGuy
Posted

Doing some quick calculations, I came up with an approximate blend of 1/5 white rice flour, 1/5 white corn flour, and 3/5 tapioca flour. But I can't account for the sodium without adding it, since the flours are all much lower than what they claim on the label.

  • 3 years later...
fantasticalice Explorer
fantasticalice
Posted

I have been reading a lot of posts and here's my question:

WHAT is it that makes Domata and King Arthur's blends work

so well? I have tried to blend my own after mixing the flours,

to get it super fine. I have a $300 food prossesor and it can't

do it. What REALLY gives to getting this stuff to rise? The

Europeans do it really well! I like all those funny, shrink

wrapped breads, so light and tasty. I did a Hodgson Mill

pizza crust last night. It only has 1 gram of sugar, I can't stand

sugar in my bread, uck, and it was great but didn't rise. It

had a packet of yeast that said 25% more and fast rise. After

reading on here last night I decided I should of let it rise for

a longer time. It's the best tasting bread I've done so far, with

olive oil (2 tablespoons) that's the least amount of fat I've seen.

The blend was brown rice, potatoe starch, tapioca starch, yellow corn meal.

That's a 1st for a blend like that but I don't have the fancy books

most of you do. and yes, I've been doing this for awhile (3 years)

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