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How To Measure Gluten Free Flours and Starches for Better Baking Results

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An Experiment - Weighing 2 Different Measuring Methods
How To Measure Gluten Free Flours and Starches for Better Baking Results

An Experiment

2008 © Teri Lee Gruss
Is scooping gluten free flours or starches out of the bag really a bad thing? Most of us have measured this way when we bake- if not all of the time, most of the time.

To compare the weights of flour scooped from a flour bag and flour spooned into a measuring cup, I used my postal/kitchen scale to weigh each measurement.

First I scooped 1/4 cup of white rice flour directly from the container and weighed it. It weighed in at 1.8 ounces. Next I measured 1/4 cup of the same flour by spooning it into the same measuring cup, cutting the top, scraping off the excess flour with a spatula and weighing it on the same scale. This 1/4 cup of white rice flour weighed in at 1.3 ounces, a difference of .5 ounces- a big difference when it comes to the chemistry of baking!

I conducted this little experiment twice, to verify the weights and produced identical results. Scooping a variety of gluten free flours called for a recipe could, in fact, add several ounces of excess flour and starch to your recipe, causing a less than perfect outcome. Bottom line- spoon, don't scoop!

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