I like to try every new gluten-free and allergen-free flour blend that comes out and I was very happy when Allergic Solution sent me a sample of their new All Purpose Mix to review. I have a series of test recipes that I use to test flour blends, with a range of different types of baked goods. My testing over the years has proven that some flour blends are better for certain types of baked goods; I prefer high starch blends for pastries and cookies, whereas breads benefit from more whole grains and batters (muffins and cakes) usually work best with a lower starch blend.
This flour blend is different than any I have previously tried: it is completely rice-free and it uses navy bean flour. The navy bean flour is combined with tapioca starch and sorghum flour for a (relatively) high protein/high fiber blend. It is wheat-free, gluten-free, dairy-free, nut-free, egg-free, soy-free, corn-free, and non-GMO. The facility processes soy and corn.
The package claims that the flour blend can be subbed for wheat flour 1:1, however, my tests show that this flour weighs in at about 138 grams per cup – higher than the 120 grams per cup for a typical wheat flour. Therefore, if replacing wheat flour, less of this flour should be used.
I decided to make some Chocolate Cherry Chunk Muffins to test this blend. Based on the flavor profile of this blend I expected this flour to be best at muffins and breads, and I think I was right:
Chocolate Cherry Chunk Muffins
256 grams Allergic Solutions gluten free flour blend *
1/2 tsp xanthan gum
1/2 tsp salt
3 tsp baking powder
1/3 cup Wholesome Sweeteners Organic Sucanat *
1 cup hemp milk
1/3 cup grapeseed oil
2/3 cup applesauce
1 tsp vanilla
½ cup cherries, pitted and chopped
½ cup Enjoy Life chocolate chunks
Combine the flour blend, xanthan gum, salt, baking powder and Sucanat in a medium bowl. In a separate large mixing bowl combine the milk, oil, applesauce, and vanilla. Mix on medium speed until combined. Add the dry ingredients and mix on medium speed for 2 minutes. Stir in the cherries and chocolate chunks by hand. Bake at 350 degrees for 22 minutes until a toothpick comes out clean.
The muffins browned very nicely (more than is typical with gluten-free blends). I find that baked goods made with bean flours can be spongy until completely cooled and that was true here as well. If you plan to make bread with this blend I recommend letting it cool for a couple of hours before slicing it.
Overall, I give the muffins and the Allergic Solution flour blend a thumbs up! I recommend it for anyone who needs a rice-free blend to make cakes, muffins, cookies (especially chocolate chip cookies), and bread.
* I received complimentary samples of these products from the manufacturers. The views expressed here are my own.
6 comments:
Their mixes taste great, but our corn-allergic daughter had a bad corn reaction to their products. I guess they have more cross contamination then they think. I hope they hurry up and make labeling laws for corn, if they treated it like peanuts nothing would be labeled corn free. :-) Figured I would give the heads up if any other corn allergic follow your blog.
Diane, thank you so much for your comment. Yes, it's good to know. I love that this community is so willing to share to help others!
Diane which mix did you try that your daughter had a reaction to? We actually test for corn and the results came back negative. I also have a corn allergy, I would love to discuss this further with you, contact me at tammie@allergicsolution.com
Colette, thanks for the review, I have found over 3 months of testing the flour worked best subbed 1:1 for regular flour and makes beautiful cakes. I first thought the same with using less but it doesn't seem to be the case in my experience. Doesn't work terribly well with bread from my numerous batches of bread that didn't quite work out. I am going to try your muffin recipe tonight, I love cherries and chocolate so sounds perfect!
Great review, Colette! I am very surprised to hear the comment that Diane made. I have been a consumer of Allergic Solution's products for years, have given them to friends and family members (adults and children) with corn allergies and there has never ever been an issue. Their mixes taste amazing and the health benefits are great. I highly recommend Allergic Solution :) Lisa Cantkier
Lisa, you make a great point about the mixes being (relatively) healthy! Thanks for sharing your experience as well -- good to know!
Diane,
The corn is in the Xantham Gum..try using psyllium husk powder ratio of 1:1. My daughter too has corn allergies, especially if it is not GMO and I sub psyllium husk powder whenever a recipe calls for the "gums".
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