The Composition of King Arthur's Gluten Free Measure for Measure Flour
King Arthur Baking Company's Measure for Measure flour is a precisely engineered blend of several components, each playing a critical role in mimicking the properties of wheat flour. The combination of different gluten-free flours, starches, and binders ensures a reliable texture and structure in baked goods, eliminating the need for bakers to measure and mix multiple ingredients.
Core Flour and Grain Ingredients
- Rice Flour: Provides the foundation and bulk of the blend, offering a neutral flavor.
- Whole Grain Brown Rice Flour: Adds whole-grain nutrients and a slightly nuttier flavor, contributing to a more complex profile than white rice flour alone.
- Sorghum Flour: A mild, sweet flour that enhances the overall flavor and helps create a tender crumb.
Essential Starches for Texture
Starches are crucial in gluten-free baking to provide tenderness, lightness, and binding properties that gluten would normally supply. This blend includes:
- Tapioca Starch: Derived from the cassava plant, it provides elasticity and chewiness to baked goods.
- Potato Starch: Helps to create a light and fluffy texture, absorbing moisture and contributing to a tender crumb.
Binders and Emulsifiers
Because gluten-free flours lack the natural elasticity of wheat flour, binders are necessary to hold the baked goods together and prevent them from being crumbly.
- Xanthan Gum: A common gluten substitute that acts as a binder, providing elasticity and structure to mimic gluten.
- Cellulose: A plant-based fiber that adds structure and improves moisture retention, resulting in a softer final product.
- Cellulose Gum: Works alongside xanthan gum to provide a consistent, stable structure.
Nutritional Fortification
To ensure nutritional equivalence with enriched wheat flour, the blend is fortified with a vitamin and mineral blend. This includes:
- Calcium Carbonate
- Niacinamide (Vitamin B3)
- Reduced Iron
- Thiamin Hydrochloride (Vitamin B1)
- Riboflavin (Vitamin B2)
Comparison: Measure for Measure vs. King Arthur's Gluten-Free All-Purpose Flour
Many bakers wonder about the difference between King Arthur's two main gluten-free offerings. The distinction lies in their intended use. The Measure for Measure blend is an all-in-one solution for 1:1 substitutions in existing wheat-based recipes, while the All-Purpose version is formulated for recipes developed specifically for gluten-free flour and requires separate additions of a binding agent like xanthan gum.
| Feature | Measure for Measure Flour | All-Purpose Gluten-Free Flour |
|---|---|---|
| Purpose | 1:1 substitution for non-yeasted wheat flour recipes | For recipes explicitly calling for GF flour blend (often requires added binder) |
| Included Binder | Yes (Xanthan Gum, Cellulose Gum) | No (Xanthan gum must be added separately) |
| Best for | Quick breads, cakes, cookies, pancakes, muffins | Recipes originally formulated for GF baking (e.g., GF bread, pizza) |
| Convenience | High (Ready-to-use, all-in-one) | Lower (Requires additional ingredients and mixing) |
How to Use King Arthur's Measure for Measure Flour
This blend is celebrated for its ease of use, but following these tips can lead to even better results.
Baking with Ease
- Use 1:1 Substitution: As the name suggests, simply replace the amount of all-purpose wheat flour called for in a recipe with the same amount of Measure for Measure flour. This is most reliable for volume-based conversions in non-yeasted recipes.
- Focus on Non-Yeasted Goods: This flour is a standout performer in recipes like cookies, cakes, brownies, quick breads, and pancakes. Its built-in binding system is optimized for these applications.
- Mind the Moisture: While the 1:1 swap is easy, some gluten-free flours are more absorbent than wheat flour. You may need to slightly increase the liquid content of your recipe, or allow the batter to rest for 30 minutes to fully hydrate.
Applications that Shine
- Cookies: The flour produces tender, not gritty, cookies with excellent spread and chewiness.
- Cakes and Muffins: Results in a soft, moist crumb without the dense or gummy texture sometimes associated with gluten-free baking.
- Pancakes and Waffles: Creates fluffy, light breakfast favorites that hold their shape well.
Conclusion: A Blend for Simplified Gluten-Free Baking
King Arthur's gluten free measure for measure flour is more than just a single flour; it's a carefully crafted system of ingredients designed to simplify gluten-free conversions. By blending a mix of rice flours, starches, and gums, and fortifying it with essential vitamins, the company provides a reliable, all-in-one solution for bakers. The result is a high-performing, versatile flour that allows those with gluten sensitivities to enjoy their favorite non-yeasted baked goods with minimal effort and impressive results, making it a valuable pantry staple for many. For further reading on different gluten-free baking applications, the King Arthur Baking website offers a comprehensive guide.
