The Core Components of King Arthur 1:1 Gluten Free Flour
King Arthur's Measure for Measure flour blend is specifically formulated to take the guesswork out of gluten-free baking. Instead of relying on a single gluten-free grain, which often leads to dense or crumbly results, the company uses a balanced mix of several ingredients to achieve a light, tender crumb. The specific ingredients include:
- Rice Flour and Whole Grain Brown Rice Flour: These form the bulk of the blend. Rice flour provides a neutral flavor and a fine texture, while the whole grain brown rice flour adds a nutritional boost and a subtle chewiness to baked goods. Using a combination prevents the grittiness that can be a problem with single-source rice flour.
- Whole Sorghum Flour: A mild, subtly sweet whole grain flour, sorghum contributes to the flavor and helps provide structure. It also helps create a lighter, fluffier texture in baked goods.
- Tapioca Starch and Potato Starch: Starches are critical for providing the lightness and binding properties that gluten would typically provide. Tapioca starch, derived from the cassava root, adds a chewy texture and elasticity. Potato starch is highly absorbent and contributes to a moist, tender result.
- Cellulose and Cellulose Gum: These are plant-based fibers that add structure and improve the blend's texture. They help prevent the final product from becoming too dense or falling apart.
- Xanthan Gum: This is a powerful binder and thickening agent made by fermenting glucose. It mimics the elasticity of gluten, which is essential for giving structure to cakes, cookies, and other non-yeasted items. King Arthur Measure for Measure includes the right amount of xanthan gum, so bakers typically don't need to add any more.
- Vitamin and Mineral Blend: The flour is fortified with nutrients, including Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), and Riboflavin (Vitamin B2). This adds nutritional value to the gluten-free product, which can sometimes be less nutrient-dense than traditional whole wheat flour.
The Function of Each Ingredient
Each component in the King Arthur 1:1 blend serves a specific purpose to ensure reliable baking results. The blend is an example of intelligent food science, where individual properties are combined to compensate for the absence of gluten.
Flour Bases for Structure and Flavor
- White Rice Flour: Provides bulk and a soft, delicate crumb. Its neutral flavor is ideal for highlighting other ingredients.
- Brown Rice Flour: Contributes more fiber and nutrients than white rice flour, adding a wholesome element to the blend. It gives baked goods a subtle chew and improved texture.
- Whole Sorghum Flour: Adds a pleasant, slightly sweet taste and a fine crumb structure, preventing a dry, chalky taste.
Starches for Lightness and Binding
- Tapioca Starch: This light starch helps with browning and adds a desirable chewiness to baked goods. It works well for making cakes and cookies lighter in texture.
- Potato Starch: Absorbs moisture effectively, which helps keep baked goods from becoming dry. It is a reliable binder and provides a moist, tender texture.
Gums and Fibers for Elasticity and Moisture Retention
- Xanthan Gum: The essential ingredient for mimicking gluten's stretchy properties. It prevents baked goods from crumbling and holds them together.
- Cellulose: This plant fiber helps provide overall structure and bulk to the mix.
Flour Blends Comparison Table
| Feature | King Arthur Measure for Measure | Typical DIY Rice-Based Blend | Standard All-Purpose Wheat Flour |
|---|---|---|---|
| Key Flours | Rice, Brown Rice, Sorghum | White/Brown Rice, Oat, or Buckwheat | Wheat |
| Starches Included | Tapioca, Potato | Tapioca, Potato, Corn, or Arrowroot | None |
| Binder Included | Xanthan Gum, Cellulose | Often requires extra xanthan gum | Gluten (naturally occurring) |
| Optimal Use | Non-yeasted recipes (cakes, cookies) | Varies based on ingredients and recipe | General baking, including yeast breads |
| Fortified | Yes, with vitamins and minerals | No, unless added separately | Yes, enriched with vitamins and minerals |
| Best for Beginners? | Yes, 1:1 substitute is straightforward | No, requires precise weighing and mixing | Yes, well-understood properties |
Baking with the King Arthur 1:1 Blend
Understanding what are the ingredients in King Arthur 1 1 gluten free flour is key to getting the best results. This blend is optimized for quick breads, cakes, cookies, and other non-yeasted baked goods. Because of the inclusion of xanthan gum, it provides enough elasticity for these recipes without needing any additional binders. Its balanced flour and starch ratio prevents dryness and produces a soft, moist final product.
For most non-yeasted recipes, you can simply swap this flour blend for the amount of all-purpose flour the recipe calls for. However, in some cases, particularly for recipes with a lot of liquid, you may find that the gluten-free blend absorbs moisture differently. It can be beneficial to let the batter rest for 10-15 minutes before baking to allow the flours and starches to properly hydrate.
While this blend is a fantastic all-rounder for many types of baking, King Arthur notes that it is not recommended for yeasted breads, such as sourdough or pizza dough. For those specific applications, they offer a separate Gluten-Free Bread Flour that contains different ingredients tailored for yeasted doughs.
Conclusion
King Arthur's 1:1 gluten-free flour is a masterful blend of carefully chosen components designed to simplify gluten-free baking. The mix of rice flours, sorghum, tapioca, and potato starches provides a balanced foundation, while the addition of xanthan gum and cellulose offers the necessary structure and elasticity. Fortified with essential vitamins and minerals, this flour is a convenient and reliable substitute for all-purpose wheat flour in most non-yeasted recipes. For those navigating the world of gluten-free baking, understanding these ingredients offers a clear path to consistent and delicious results.
