Getting Started with King Arthur Measure for Measure Gluten Free Flour
King Arthur Measure for Measure Gluten Free Flour is a specially formulated blend of rice flour, whole grain brown rice flour, sorghum flour, tapioca starch, potato starch, cellulose, and xanthan gum. This carefully balanced composition is designed to eliminate the guesswork from gluten-free baking, making it accessible even for beginners. Unlike other gluten-free flours that require additional binders or complex ratios, this blend works directly as a 1:1 substitute for traditional all-purpose or whole wheat flour in many recipes.
The key to success lies in understanding its limitations and best applications. Primarily, this flour is engineered for non-yeasted recipes, meaning quick breads, cookies, cakes, muffins, and brownies are all excellent candidates. For yeasted products, such as artisan breads or pizza crusts, King Arthur offers a separate Gluten-Free Bread Flour designed specifically for those applications. Knowing this distinction is the most important step for achieving perfect results and avoiding disappointing bakes.
The Simple 1:1 Swap for Non-Yeasted Recipes
Converting a recipe with King Arthur Measure for Measure is as simple as it sounds. If your recipe calls for one cup of all-purpose flour, you will use one cup of Measure for Measure flour. The integrated xanthan gum and other ingredients mean you don't need to add any additional binders or make complex adjustments. This eliminates a significant barrier that often frustrates new gluten-free bakers.
Example Swap:
- Original Recipe: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup sugar...
- Gluten-Free Version: 2 cups King Arthur Measure for Measure flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup sugar...
Handling and Measuring for Best Results
Proper measurement is crucial in all baking, and even more so with gluten-free flours. For consistent results, it is always recommended to measure by weight. King Arthur's Measure for Measure flour typically weighs around 124 grams per cup. If you must measure by volume, spoon the flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag, as this can compress the flour and lead to a heavy, dense bake. Another helpful tip is to give the bag a good shake before scooping to aerate the flour and prevent settling.
Tips for Improving Texture and Moisture
While the 1:1 swap is the foundation, a few simple techniques can enhance your gluten-free baked goods. Since gluten-free flours tend to absorb more liquid, the dough or batter may look and feel different than its conventional counterpart. Don't be tempted to add extra flour if the batter seems thin. In fact, some recipes benefit from a slight increase in moisture to prevent a dry, crumbly texture. Consider adding an extra tablespoon or two of liquid, or a tablespoon of mayonnaise or sour cream, to keep things moist and rich.
It's also beneficial to let your batter or dough rest for about 20-30 minutes before baking. This allows the liquid to be fully absorbed by the rice and sorghum flours, preventing a gritty texture in the final product. Additionally, pay close attention to baking times. Gluten-free items can sometimes bake more quickly, so check for doneness a few minutes earlier than the recipe suggests.
Comparison Table: Measure for Measure vs. Standard All-Purpose Flour
| Feature | King Arthur Measure for Measure | Standard All-Purpose Flour |
|---|---|---|
| Best For | Non-yeasted recipes (cakes, cookies, muffins) | Most baked goods, including yeasted breads |
| Substitution | 1:1 for standard flour | Not applicable |
| Xanthan Gum | Included in the blend, no need to add | Not included, must be added separately for GF baking |
| Yeasted Breads | Not recommended as a 1:1 sub | Works well as base for yeasted recipes |
| Flavor | Neutral, with a hint of brown rice | Neutral |
| Texture | Excellent rise, often chewy and thick | Bouncy and light due to gluten |
Troubleshooting Common Issues
- Grainy Texture: If your baked goods feel gritty, it's likely due to the rice flour. Allowing the batter to rest for 20-30 minutes before baking gives the starches time to hydrate and soften.
- Crumbliness: A common problem in gluten-free baking is a lack of structural integrity. Ensuring you use the correct amount of flour and potentially adding a bit more moisture can counteract this. The included xanthan gum should also help prevent excessive crumbling.
- Excessive Browning: Gluten-free baked goods can brown faster than their gluten-containing counterparts. Check for doneness earlier or use aluminum foil to tent the item if the top is browning too quickly.
Conclusion
Using King Arthur Measure for Measure gluten free flour can transform your gluten-free baking, making it a reliable and enjoyable process. By adhering to the simple 1:1 substitution rule for non-yeasted recipes, measuring accurately, and applying a few key moisture and resting tips, you can achieve delicious, consistent results with less effort. This versatile blend is a testament to the brand's commitment to quality and simplifies the transition for anyone seeking to make their favorite recipes gluten-free. For more information, including specific gluten-free recipes, you can visit the official King Arthur Baking website.
Final Checklist for Success
- Confirm the recipe is non-yeasted.
- Substitute the flour 1:1 by volume or, preferably, by weight (124g per cup).
- Ensure the flour has been shaken and fluffed before measuring.
- Let the batter rest for 20-30 minutes if you notice a gritty texture.
- Monitor baking time closely, as it may be shorter than the original recipe.
- Store leftover baked goods in an airtight container to maintain moisture.
