Tuesday, January 3, 2012


Developed by Chef Lena Kwak, with the support of Chef Thomas Keller of The French Laundry, Cup4Cup is designed to replace regular wheat flour "cup for cup" in gluten free baking.  With such prestigious people behind it, developed exclusively for Williams-Sonoma, and with the claim of doing everything wheat flour can do in most gluten free recipes, Cup4Cup has been getting a lot of attention recently.

Cup4Cup made it onto my Christmas wishlist but I couldn't wait until Christmas morning to open this gift. Cup4Cup is comprised of cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum.  A three pound bag will run you almost $20.  This is an awfully steep price to pay, but for all the hype I wanted to try it anyway.

With my three pounds of Cup4Cup I was able to make:

This banana bread.

These snickerdoodles.

And this corn bread.
All three turned out pretty well.  The banana bread and cornbread were a bit gummier than I'm used to my baked goods turning out.  I'm not sure if this was a result of the xanthan gum in the mixture, but it wasn't necessarily a bad thing.  My only other critique is the breads dried out within a day or two.  With a little butter in the toaster oven they were still good, though.  The snickerdoodles were perfect.  Overall I was pretty happy with Cup4Cup.  At $20 a bag I'm not sure I'll be using it in my everyday baking, but it is a good mix to have around and for those not as comfortable mixing flours in the kitchen.

Have you tried this?  Is it worth the money?  How'd your treats come out?

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