Better Batter Gluten Free Flour - Award Winning Nutritious Vegan Allergen Free & Kosher - Cup for Cup Alternative All-Purpose Baking Organic Non-GMO 25 lbs

- CUP FOR CUP ALTERNATIVE: Replace your baking flour without replacing your recipes. Our All Purpose Cup For Cup substitute allows you to enjoy a gluten free version of all your favorite recipes. No extra ingredients or conversions required. Great for cookies, gravies, breading or custard! - CERTIFIED GLUTEN FREE: Our flour mix is Non-GMO and GFCO certified gluten-free. All of our products are certified kosher by the orthodox union (OU) and are vegan friendly. - TRULY ALLERGY FRIENDLY: Better Batter products are third-party certified (CFF/KwC) in dedicated environments as free from: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame and egg free. Better Batter products contain no mustard, and are produced in facilities and on equipment without mustard. - CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease. It includes rice flour, brown rice flour, tapioca starch, potato starch, potato flour, pectin and xanthan gum. - OUR PROMISE: We will always be committed to high standards for quality and safety, and we will treat you the way we'd want to be treated! At Better Batter we believe in helping others. 10% of all earnings are donated to organizations in need. Our award-winning gluten-free flour can make a difference!

Product description

Original Blend | Gluten Free All Purpose Flour

Gluten Free (& DF) Crescent Rolls

About Better Batter

CERTIFIED GLUTEN FREE:

KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED:

OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated!

1:1 Substitution: Better Batters All-Purpose Flour Blend is the original gluten-free flour designed for a one-to-one substitution for all-purpose and wheat flour in almost any recipe. This makes it incredibly easy to create gluten-free versions of your beloved dishes without altering the recipe.

NEUTRAL FLAVOR: Unlike many gluten-free flours, Better Batter boasts a neutral flavor that won’t change the taste of your favorite recipes. Enjoy the same delicious flavors you love, now gluten-free and easy going.

CUP FOR CUP ALTERNATIVE: Replace your baking flour without replacing your recipes. Our Better Batter Multipurpose Gluten-Free Flour, is a perfect gluten-free solution for baking your favorite cookies, cakes, cupcakes, quick breads, pie crusts, gravy, sauces, scones, muffins, and even homemade pasta, using the recipes you remember.

White Rice Flour, Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Xanthan Gum, Pectin* (Sucrose, Pectin, Citric Acid). *From Lemons

(Following Info is on the back of the pouch)

Baking powder & xanthan gum supercharge each other, to make your batter thicken FAST. For best results, first mix dry ingredients. Mix wet ingredients separately. Add the dry mix to the wet mix until it looks a little under-mixed (pea-sized lumps). If you really want to thin, use extra eggs or other protein heavy liquid, not water, as extra water will cause structural collapse.

Your recipe will have a range of water; use the largest measure called for. If dough seems a bit dry, add egg, aquafaba, or vodka, instead of water. This will keep your crust from getting tough. If you chill the dough, it might get crumbly, but it will still work! For best results, use plastic wrap or a rolling mat to roll & transfer, since the dough won't stretch.

Preheat and Prepare. Preheat the oven to 400°F. Prepare a baking sheet with parchment paper.

Mix Ingredients. Place all dry ingredients into the bowl of a stand mixer. Using a paddle attachment blend just until combined. Add the wet ingredients and blend on low for another minute or so to combine, then increase to high speed for 5 minutes. Mix until dough is cohesive and fluffy. It will be wet at this point.

1st Prove. Gather dough together in the mixing bowl & cover with plastic wrap. Refrigerate for 1 hour to allow the dough to hydrate and chill.

Shape. Remove the dough from the fridge. Lightly flour your board and put the dough onto it. Divide the dough in half. Working with one half at a time, knead the dough a few times and then roll dough out into a 12-15″ round circle using a minimal amount of flour. Spread the circle evenly with 1/2 cup of softened butter or DF margarine, then cut the circle into 8 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.

Set onto the prepared baking sheet, leaving at least a 1 1/2" space between rolls. Repeat with the remaining dough.

2nd Prove. Cover the crescent rolls with plastic wrap and Let rise in a warm place lightly covered with plastic wrap until doubled, about 30 to 35 minutes.

Bake. Put crescent rolls in the oven and immediately lower temp to 375°F. Bake for 18 to 20 minutes, or until rolls are a rich golden color. Remove rolls from the oven and serve immediately!

In 2006, Naomi started mixing gluten free flour by hand in her kitchen so she could make her mom’s pie crust for her kids with food susceptibilities. Word got out & she quickly became an accidental entrepreneur! Even though the company and product line has grown, she still has the same goal in mind: for you to be able to SAFELY & EASILY make the foods you remember, using the recipes you love.

Certified Non-GMO and GFCO certified gluten-free.

Certified OU Parve and made without animal products or bioengineered ingredients. Vegan instructions on the bag!