On a busy street in Montmartre, Paris, there’s a bakery that sells only gluten free products. “Can I have two loaves of multi-grain bread, please?” one customer asked. “I’ll take the gluten free baguette and a lemon tart,” says the other. Oh yes, they have gluten free pastries, too.
France was the last place I expected to find gluten free baked goods, but I was pleasantly surprised!
The right kitchen appliances are essential for an easier baking job.
The quality of the offerings (artisan and industrial) helps drive the gluten free baking industry’s growth each year. Modern processing techniques have improved gluten free flour’s texture, binding qualities, and shelf life, making it more functionally comparable to wheat flour.
Let’s look at these three awesome gluten-free bread flours that make it easy for home bakers and professionals to create extraordinary breads without gluten.
The Trio That Delivers
In the quest for the perfect gluten-free bread, the combination of ingredients in gluten free flour determines its texture, taste, and flexibility. Only three brands fulfill those promises: Schär Gluten Free Bread Flour, Caputo Gluten Free Bread Flour, and King Arthur Gluten Free Bread Flour.
What sets these brands apart isn’t just their choice of starches and flours but their commitment to ensuring each bag of flour packs the goods needed for gluten-free baking to work.
No more dense, crumbly loaves, these gluten free bread flour blends promise elasticity and moisture retention akin to their glutenous counterparts.
Different Ingredients, Same Quality
Although these three amazing bread flours are gluten free, not all are wheat-free. Let’s dig into their list of ingredients and learn what “gluten-free wheat” is all about.
Schär Gluten-Free Bread Flour contains whole rice flour, corn starch, lentil flour, salt, and dextrose. It also uses hydroxypropyl methylcellulose and psyllium as thickeners to improve the dough’s elasticity, stability, volume, and moisture retention.
Produced by renowned Molino Caputo of Naples, Italy, Caputo Gluten Free Bread Flour is the first known brand to incorporate Gluten-Free Wheat Starch into buckwheat flour, corn starch, and rice flour in its blend. It also contains psyllium and guar gum as thickeners.
King Arthur Gluten Free Bread Flour uses a robust flavor blend of rice flour, tapioca starch, sorghum flour, pea protein, and corn starch. Cellulose, psyllium, and xanthan gum are used as thickeners. Like Caputo, it also added gluten-free wheat starch to its blend.
What In the World Is Gluten-Free Wheat
The term “gluten-free wheat” might sound contradictory, but it refers to wheat which is carefully processed to remove the gluten to levels considered safe for most people with gluten intolerance. That said, it’s certainly not the type of gluten free flour for people with wheat allergies.
The process involves washing the wheat starch to eliminate gluten proteins and testing rigorously to ensure compliance with strict gluten free standards.
Dough By Dough Comparison
When comparing these flours, factors like price, accessibility, and overall functionality are considered. However, the actual test of gluten free flour lies in its versatility across different types of dough.
Versatility
Caputo shines in its ability to mimic the elasticity and structure of gluten in the dough, making it a top choice for pizza dough, rustic gluten free bread, and pasta.
King Arthur excels across a broader range of baking, from bread to cakes, thanks to its ingredients that cut between Caputo and Schar.
Schär‘s strength is bread, cakes, pastry and shortbread biscuits, providing a reliable gluten free flour for those who prefer a straightforward, no-fuss baking experience.
Price and Accessibility
Price-wise, King Arthur has a competitive edge, especially within the United States, where it’s widely available in supermarkets and online.
Originating from Europe, Schär has a higher price point and is more challenging to find outside Europe.
Caputo is sitting comfortably in the middle. It balances quality with cost, though it may require a trip to specialty stores or an online ordering for those outside urban areas.
Overall Functionality
All of them stand out in the quest for flour that replicates the qualities of traditional wheat flour. They provide the best overall functionality in breads, delicate pastry doughs, and special doughs like pasta.
Which Gluten Free Bread Flour Brand Should You Use
Each of these brands brings something unique to the table; whether you prioritize texture, flavor, or nutritional content, there’s one that meets your needs.
It’s important to note that both Caputo and King Arthur contain “gluten-free wheat starch,” which makes them unsuitable for someone with celiac or wheat allergies. On the other hand, Schär is 100% gluten free and wheat free.
So, if you avoid gluten due to sensitivities, go for Caputo and King Arthur brands. Otherwise, if you’re a celiac, then Schär is your best friend. Your choice is clear.
