Gluten Free Flour – Handling Tips

23 Apr

When using gluten free flour it is important to measure correctly.  I like to scoop the flour into the measuring cup and level it off with a table knife.  It is also important not to over work the dough. Stir just until the ingredients are all incorporated and moist.

The flour may be stored in either the refrigerator or freezer, just be sure to bring it to room temperature before using.

Otherwise,  use Domata Recipe Ready Flour as you would regular flour. Cup for cup exchange allows you to easily substitute for use in your favorite recipes.


6 Responses to “Gluten Free Flour – Handling Tips”

  1. Pam May 17, 2012 at 8:00 pm #

    Do you have a gluten free flour that doesn’t have corn in it?

    • domataflour May 17, 2012 at 8:31 pm #

      Hi Pam,
      We do not have a gluten free flour which does not contain corn. All of our flours contain corn starch.

      • Elise November 1, 2012 at 11:03 am #

        if you are wondering about this because of being fructose intolerant, I googled “does corn starch have fructose” and the site I found says that corn starch is allowed in a fructose free diet, but please check with your physician first – just thought I’d share..

  2. Donna March 5, 2013 at 10:26 am #

    Do I change anything when I’m using your flour in a regular bread machine recipe?

    • Domata Mama March 13, 2013 at 6:28 pm #

      Yes, there is no gluten in our flour. It doesn’t require the kneading which wheat based flours do. You will need to use a bread machine with a gluten free setting. Otherwise, the dough will be over processed and the bread will be a heavy brick.

  3. Julie Hyre July 9, 2013 at 4:22 pm #

    Love your pizza – ohhhh myyyyy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: