Your cart

Shipping and discount codes are added at checkout.

Chef Tips

Our chefs are in the kitchen all day every day, and have learned a few things that will help you be successful with our gluten-free flour and mixes at home.

General Tips for Using Cup4Cup in Your Recipes:

  • In general, bake times may be 5 -15 minutes longer. Use visual and physical tests for doneness rather than relying on the exact baking times in your recipe.
  • To make a cake lighter in texture and more fluffy, add an extra egg.
  • When making bread the dough needs to be like a thick cake batter in consistency, therefore the liquid ratio will need to be increase. Try adding more eggs and more liquid. This will help give the final bread more structure.
  • To get the most volume out of your cakes, quick breads and muffins be sure that the eggs are at room temperature before adding them to the recipe. Room temperature eggs mix into a dough or batter more easily and also help to increase volume.
  • When translating a cookie recipe to gluten free with Cup4Cup, you may need to reduce the amount of baking soda by one-quarter to one-half. Since there is no gluten, the cookies will spread more easily. Dialing back the baking soda will prevent over-spreading.
  • Cup4Cup is neutral in flavor and more bland tasting than regular flour. You may need to increase the amount of salt slightly to correct this.
  • When measuring ingredients with a scale, Cup4Cup should also be substituted for traditional flour gram-for-gram.


Tips for Making the Perfect Pie Crust:

  • Cold butter is a must. The cold butter will help make your crust lighter and flakier. It will be easier to work with too.
  • Rest your dough in the refrigerator for a minimum of 1 hour before rolling. This is essential to allow the water to evenly distribute throughout the dough and re-chill the butter.
  • If the dough is too stiff to roll, let is rest at room temperature for a about 15 minutes to allow the butter to soften. This will make it easier to roll out. Conversely, if the dough is limp and sticky, place in in the refrigerator for 10 minutes to chill the butter and it will be easier to roll.
  • If your dough tears or falls apart, just press it back together. If things really went bad, re-form it into a dough ball and start over.
  • Be sure to bake your crust until golden brown. This may take 5 – 15 minutes longer than a wheat crust to bake fully.
  • If you freeze the pie dough, be sure to thaw it in the refrigerator for 1 day before it is needed.
  • Since there is no gluten, this pie crust is easier to work with and roll out.


Making Bread with Cup4Cup:

  • Try reducing the amount of flour
  • Try adding extra egg yolks, egg whites or whole eggs
    • Egg yolks lend more fat, a richness and are an excellent emulsifier
    • Egg whites lend more structure and leavening, especially when whipped
    • Whole eggs are binding agents and add more moisture for a lighter, more tender crumb
  • Try adding more liquid, the dough should be more like a sticky batter in consistency than a dough
  • Try adding baking powder or baking soda to help with the leavening