Over the past eight years, I’ve tasted many gluten free products. Some were hits, others ended up in the trash. So, I was excited to see what the buzz for Cup4Cup’s mixes was all about!
Cup4Cup boasts it is, literally, a “cup for cup” gluten free replacement for wheat all-purpose flour. This makes it easy for those of us who are gluten free home bakers. Most other gluten free blends do not claim to be equivalent to the measures for wheat all-purpose flour.
The basic blend has a neutral flavor without the aftertaste often associated with gluten free products. It contains all-natural ingredients: cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum.
Additionally, this gluten free flour blend is produced in a strictly gluten free facility which ensures its safety for those of us who follow strict gluten free diets due to Celiac Disease or gluten intolerance. The facility is also soy and nut free, which is important to many people who are gluten free. The product is certified gluten free by the Celiac-Sprue Association.
I admit I was skeptical of Cup4Cup’s claim. I have always been told that gluten free recipes do not substitute regular wheat flour—the measurements are rarely the same. After testing several recipes, I found Cup4Cup is the closest equivalent I have tried. It works great for baking and for crispy chicken!
I also tried three of their more specific mixes
Cup4Cup Pizza Crust Mix – As a child, Saturday mornings were consistently the same—little league basketball, followed by homemade pizza. Once I went gluten free, I tried many ready-made gluten free crusts and mixes, but was always disappointed with the texture of the finished product. After trying Cup4Cup’s mix, my mind was changed. The texture was just as I remembered—flakey and not too dense. The package makes two 12-inch pizza crusts, but I made one pizza crust and two large calzones. Super tasty!
Cup4Cup Chocolate Brownie Mix – I made these brownies for my coworkers and overhead an argument in the break room. “These aren’t gluten free.” “They must be because MeLissa brought them.” “Well, they don’t taste gluten free.” That’s what I like to hear! They received two thumbs up from my gluten eaters—and I agree. That pan of brownies disappeared quickly!
Cup4Cup Pancake and Waffle Mix – These pancakes were fluffy and the texture was very comparable with wheat flour, instead of being dense like gluten free pancakes often are. My gluten-loving husband gave them a perfect score and said they have a traditional pancake flavor.
One of the hardest things to make gluten free is a classic flour tortilla, so I put Cup4Cup’s flour blend to that test, as well. I must say, it is the closest I’ve come and the quesadillas that resulted were very good!
1 1/4 cup Cup4Cup Flour
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup vegetable shortening
1/2 cup hot water
Mix flour, baking powder, and salt in a bowl. Cut in shortening using a pastry knife or cutter until you have fine crumbs.
Add water slowly and stir the mixture together until dough forms. (You may not need all the water.) Knead dough with hands for a few minutes on a lightly floured surface.
Cover with a towel and let it rest for 1 hour.
Divide the dough into small balls (ping pong ball size). Let balls rest another 30 minutes.
Using a rolling pin, roll each ball out onto a floured surface. They should be as thin as possible. If you want them perfectly round, trace around a bowl with a knife.
Place one dough circle into a hot skillet and cook until bubbly, then flip to cook the other side. Remove the tortilla when it is to the desired doneness.
Continue with the remaining pieces of dough. Store tortillas in an airtight bag in the refrigerator.
This recipe came from the Cup4Cup website. It produced light and delicious muffins! I will definitely make them again.
1 1/2 cup Cup4Cup flour
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1/2 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 cup dried blueberries
1/3 cup granulated sugar
1/4 cup Cup4Cup flour
3 tablespoons butter, cold and cubed
1 teaspoon ground cinnamon
Preheat oven to 350 F. Grease muffin pan or line muffin pan with paper liners.
In a bowl, combine flour, sugar, salt, and baking powder.
In a separate bowl, whisk together the milk, oil, eggs, vanilla, and ground ginger.
Add the wet ingredients to the dry ingredients. Stir until dry ingredients are fully moistened.
Fold in dry blueberries carefully, using a rubber spatula. Equally distribute the batter throughout the muffin pan.
Mix together the 1/3 cup sugar, 1/4 cup flour, and 1 teaspoon ground cinnamon in a bowl. Cut in the butter with a fork until it resembles coarse sand.
Sprinkle this topping over the muffins. Bake muffins for 20-25 minutes to until golden brown.