I wanted to make gluten free muffins for soup suppers and breakfasts. Rather than buying multiple kinds of flours and mixing them together, I also wanted something already pre-mixed and ready for baking.
I was already familiar with King Arthur flours and mixes before I realized I was gluten intolerant.
My first tasks was to make blueberry muffins. The flour mixed up nicely with the rest of the ingredients. Nice smooth batter.
The muffins turned out fluffy and tasted great. The only downsides were the muffins were sweeter with the gluten free flour than with regular wheat flour. The muffins were also a bit gritty. I later learned to allow the batter to sit for 30 minutes and that gritty texture diminishes. To cut down on the extra sweetness, I just lowered the sugar in the recipe by about 1/2. Excellent!!
Overall, I was very happy with the King Arthur All Purpose Gluten Free Flour. Two very small recipe tweak and my muffins taste very close to the original.
I have also used the gluten free flour to thicken up soups and sauces. No taste changes occurred. It just blended in nicely and I was able to eat gluten free.
To try the King Arthur Gluten Free Flour: