Cup4Cup (2024)

FAQs

Does Cup4Cup flour have xanthan gum in it? ›

I employed my standard vanilla cupcake testing methodology to test Cup4Cup gluten-free flour. The blend contains cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour potato starch, and xanthan gum.

Do Cup4Cup Flours Expire? Cup4Cup flours and mixes have a one & a half year shelf life. Please refer to the “best by date” on each package.

Focaccia made with Cup4Cup gluten-free flour blend was puffy, golden, soft, chewy—all the hallmarks of great bread. The rest were dense, gummy, or simultaneously dry and soggy (no, I can't explain it). Test after test corroborated this truth: Cup4Cup consistently outperformed the other GF flours.

As LBA answered, the main difference between the Measure for Measure Flour and the All-Purpose Flour is: xanthan gum. The M for M Flour has it included so it mimics the texture of gluten that is found in wheat flour (hence Measure for Measure). The xanthan gum acts as a binder.

Xanthan Gum Can Cause Digestive Issues

In human studies, large doses of xanthan gum were found to have the following effects ( 9 ): Increased frequency of bowel movements. Increased stool output.

Xanthan gum, a fine powder that comes from the coating of xanthom*onas campestris bacteria, is a gluten-free baking ingredient that mimics the effects of gluten by binding ingredients together and providing moisture and structure. Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods.

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.

While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.

What is Cup4Cup made of? ›

Featuring nutrient dense ingredients, Cup4Cup Ancient Grains Flour is dairy free and rich in whole grains and protein. Made from a blend of the highest quality whole oats, millet and cassava flours, Cup4Cup Ancient Grains Flour delivers 18 grams of whole grains per serving!

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.

Xanthan gum has become a vital ingredient in gluten free baking. It helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity—a job commonly completed by gluten.

In general, you should never need more than 1 tablespoon of xanthan gum for a gluten-free recipe (unless you're baking commercially). And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

If you're using a nut-based flour like almond flour, then it's likely that the only ingredient will be almonds. However, if you choose to use a pre-made gluten free flour blend, the mix may already contain xanthan gum, and you likely won't need to add more.

In addition to to the Sorghum and Tapioca Flours, the Gluten Free All Purpose Flour has Garbanzo Bean Flour, Potato Flour, and Fava Bean Flour for protein and body. There is no Xanthan Gum in this mixture. For most recipes you'd need to add Xanthan Gum to help bind together your batter/dough for the best texture.

Ingredients: Cornstarch, White Rice Flour, Brown Rice Flour, rBST-Free Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum.

As noted above, start with 1/4 teaspoon of xanthan gum for every 1 cup of flour and adjust from there. Adding more xanthan gum will increase structure; adding less will reduce structure. Gluten-Free Bread Flour can be swapped 1:1 by weight or volume for the bread flour or all-purpose flour in your recipe.