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Domata Living Flour Verses Better Batter Flour

gracey1037

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gracey1037 Rookie
gracey1037
Posted

has anyone out there used both Domata living Flour and Better Batter Flour? Please tell me which one you liked the best and why. Do you used both ,but for different things , like one for cakes,cookies and muffins and one for bread and pizza dough, which one is truly less trouble and is a better match for one to one in the regular world of gluten flour recipes. Also has anyone tried the Domata pizza dough mix? Do you like it? thanks for your help.

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stolly Collaborator
stolly
Posted

I am wondering the same thing. I've tried both (plus Mr. Ritts flour blend), but at separate times and for different recipes, so I couldn't really compare them. Now I'm ready to buy more and not sure which to buy. I can get Domata for the lowest price, so I'm thinking about going with that one, but would love to hear a review.

MaryJones2 Enthusiast
MaryJones2
Posted

I haven't tried Domata but Better Batter is the best all-purpose mix I've tested so far. I'm interested in what others have to say! One of these days I'll get around to ordering Domata.

mamaw Community Regular
mamaw
Posted

I've tried both plus several others. Both are top of the line flour blends....Better batter has many recipes on her site that I use with her flour so for me that is a plus.I test market for many companies. Oddly, I don't have a bunch of luck subbing flours so I stick to Betterbatter & those recipes.We all have loved everything with better batter.Plus Naomi the owner is a very wonderful person & helps many......

Domata living flour. This is the flour blend that Conte's uses for their gluten-free pasta products. Again a top flour blend maybe a bit heavier than better batter. Domata has a seasoned flour blend that is terrific for breading fish, light & crispy. That is my favorite. Several pizza chains use the domata pizza crusts but they only sell ready made to business'. I made one pizza & the gluten eaters also ate the gluten-free domata one ! I have not got around to trying the domata reg blend as yet.....

I also have tried Meisters gluten-free blend & I also thought it was a top pick.

Some other top choices are authenic super fine flour but you blend with other flours yourself. Jules shepard flour blend.And the old stand-by is Betty Hageman..

happy baking

mamaw

Lisa16 Collaborator
Lisa16
Posted

I have tried both and Jules Nearly normal. As a test standard I made an angel food cake using all three.

The domata wins hands down.

The nearly normal will give you a nice texture, but I found it was heavier and kept the moisture-- in other words, my cake was a bit on the heavy wet side. If you look, you will see it also has expandex which is a modified tapioca starch. It is a starchier flour, if you know what I mean.

The better batter was comparable with the domata, but the texture was not as nice. It is denser somehow.

I hope this helps. I will be using domata as my stand-by.

mamaw Community Regular
mamaw
Posted

expandex is supposed to make things lighter /fluffier as in wheat based goodies!

Lisa16 Collaborator
Lisa16
Posted

Well, angelfoods are tempramental and there are lots of things that can go wrong besides the flours.

I suspect that there are some "ideal" uses for each kind of flour and that it will take more experimentation. Perhaps one is better for bread or breading and another is better for tempura, etc.

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