Why do most gluten free pastries taste so bad?
Imagine tasting the best cookie you ever had and then realizing its gluten free. Wow, I had no idea that gluten free pastries could taste so much better after I made one change to the recipe. The Big secret is replacing tapioca flour with arrowroot flour. Tapioca flour leaves a bad after taste in your mouth, which in turn makes any pastry taste awful. The true benefit to using arrowroot flour is that I will take away the bad after taste and complete the products structure needed in the flour. Give it a try I promise you will not be disappointed. Just for reading this article I will include my personally created all purpose gluten free flour recipe for you to use. The Best Ever Gluten Free All Purpose Flour Recipe
Many gluten free pastries recipes depend on the wheat flour to complete the recipe. At last I after 2 years of testing I have come up with the perfect flour recipe. Here is the recipe. Wait first lets go over a few things. A blend of Brown rice flour or white rice flour depending on what you are making which adds the best flavor combine with potato starch, arrowroot flour and xanthan gum or guar gum.
Gluten Free Flour Recipe
2 cups brown rice flour 2/3 cup potato starch 1/3 cup arrow root flour 1t xanthan gum or guar gum
That is it use this recipe in any recipe that calls for wheat flour and remember you can substitute cup for cup with this. The only thing I would not use this for is bread recipes. Gluten free bread recipes are more complex than regular bread recipes. Please visit my webpage for more information about gluten free bread. The benefit of using this recipe is it can be used in almost any pastry recipe. Plus arrowroot flour is easy to find and inexpensive to get. You may find it at almost any grocery store or online. This one minor change will make a major difference in your gluten free pastries. For More insider tips and tricks please visit my website at http://gluten-free-pastries.blogspot.com.