• 1..Pour flour Into a Large Bowl shopping list
  • This may sound like a trivial subject, but there is a right way and a wrong way to measure flours. How you measure your gluten free flours and starches can affect your gluten free cooking results, for better or for worse. shopping list
  • Pour flour into a large mixing bowl, adding slightly more than the recipe calls for. This makes it faster and easier to spoon flour into the measuring cup. Lightly spoon flour into cup so that it is mounded and brimming over with flour. shopping list
  • What's wrong with scooping flour directly out of a flour bag or storage container? When you scoop flours and starches out of the bag the dry ingredients easily compact, causing you to add more flour, by volume, than a recipe actually calls for. shopping list
  • There is also the possibility that you may end up with less flour than needed when you scoop directly from the bag. But direct scooping is more likely to result in excess amounts of flours and starches in your recipes. shopping list
  • Baking is based on the science of chemistry and accurate measuring is important to consistent baking results. shopping list
  • 2..Cut Through Excess flour with a Knife shopping list
  • While holding the measuring cup over the mixing bowl, use a large butter knife or thin spatula to lightly cut straight down into the flour on the top of the measuring cup. This step encourages the flour to settle loosely in the measuring cup. shopping list
  • 3..Use a Knife or Spatula to Scrape Excess flour from the Measuring Cup shopping list
  • In this step you simply use your knife or spatula to scrape the excess flour or starch from the measuring cup back into the mixing bowl. You now have a cup of accurately measured gluten free flour- ready to add to your recipe. shopping list
  • 4..Put Excess flour Back in the Bag or Container shopping list
  • Spoon or pour the excess gluten free flour or starch back in the bag or storage container. That's it. You have measured your gluten free ingredients in a way that will promote consistent, better baking results shopping list
  • 5..An Experiment - Weighing 2 Different Measuring Methods shopping list
  • To compare the weights of flour scooped from a flour bag and flour spooned into a measuring cup, she used my postal/kitchen scale to weigh each measurement shopping list
  • ............................................................. shopping list
  • First she scooped 1/4 cup of white rice flour directly from the container and weighed it. It weighed in at 1.8 ounces. Next she measured 1/4 cup of the same flour by spooning it into the same measuring cup, cutting the top, scaping off the excess flour and weighing it on the same scale. This 1/4 cup of white rice flour weighed in at 1.3 ounces, a difference of .5 ounces- a big difference when it comes to the chemistry of baking! shopping list
  • she conducted this little experiment twice, to verify the weights and produced identical results. Scooping a variety of gluten free flours called for a recipe could, in fact, add several ounces of excess flour and starch to your recipe, causing a less than perfect outcome. Bottom line- spoon, don't scoop! shopping list

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  • ttaaccoo 9 years ago
    Since moving from the West coast to Buffalo, I have run into my pate brisee via food processor not working. Now, in the summer (high humidity) I weigh the flour. I use a plastic bowl (coolwhip)and set it on top of my postal scale, and put the arrow on zero. This really simplifies life! The difference of regular wheat ap flour is huge when it has absorbed the atmospheric moisture. 1 cup is 4 ounces. weight trumps measuring cup.

    thank you, Miz Peetabear for your work.

    now I weigh letters with the coolwhip bowl!!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Thanks for the info :)
    Was this review helpful? Yes Flag
  • 131joyce 9 years ago
    Who knew?
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