When Jeff and I set out to write Gluten-Free Artisan Bread, we tried every commercially available flour blend to see if there was one that matched the results we got by mixing our own. Sadly, there were none. They either didn’t taste good, which was a deal breaker, or the bread had a dense texture that we weren’t willing to put up with. So, we created our own mix of flours, which creates a great tasting bread with a lovely texture. But, it does require buying several flours to create just the right flavor and texture.
As I slipped through time looking at gorgeous photos on Instagram recently, I noticed a bunch of gluten-free pastries made with Better Batter Gluten-Free Flour. I was skeptical, because of my previous experience with other brands, but I finally gave it a shot. Well, you can guess, based on the fact that I am writing about it, that I LOVED the results. Not only was the flavor there, but the texture was nearly the same as our home mixed flour. It is really convenient to have a single flour to buy, especially for those who don’t do other gluten-free baking and don’t stock a variety of flours.
I mixed up our Master recipe from our Gluten-Free Artisan Bread and used Better Batter ounce for ounce to replace our Flour Mixture #1. After baking these beautifully crusty Epi, I also tested our pita breads, which came out perfectly puffed and had a lovely color. I haven’t tested all the breads in the book, but I think it is worth a try. Until then, I am confident that it works in our Master recipe and will bet it will be a success in any recipe using our Flour Mixture #1.
I contacted Naomi Poe, who started Better Batter and she graciously agreed to host a giveaway with us, so you can have a chance to try out the flour for yourself. She is going to send out a 5-pound box of Better Batter to FOUR lucky winners. All you have to do is write a comment below and you will be entered to win. US citizens only. All of our contest rules apply.
Better Batter flour ingredients: rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin
Shape 8 ounces of the Master Recipe from Gluten-Free Artisan Bread into a baguette (directions here). Place the baguette on a piece of parchment, cover with plastic and allow to rest for 40 to 60 minutes. Dust the rested loaf with flour.
Using Shears, snip the dough to shape the Epi. You want to cut at a 20° angle and cut almost to the parchment, but not quite. Gently place the cut dough off to the side.
Repeat all the way down the loaf. (here is a post done with wheat flour, which will show the angle of the shears)
Slide the epi, on the parchment into the oven onto the preheated Baking Stone. Add steam and bake for about 30 minutes or until richly brown.