Jules Gluten Free All Purpose Flour Review

Jules Gluten Free makes a really good gluten free all purpose flour. It’s my favorite gluten free all purpose flour and I’ve been substituting it in some of my gluten free recipes with good results. I’ve also tried substituting it for regular (white flour made from wheat) flour in some regular recipes as well.




I substituted Jules Gluten Free All Purpose Flour in the Nestle Toll House Cookie recipe to make delicious chocolate chip cookies.

They did spread a little more on the parchment lined pan than I remember them spreading with regular flour but they were delicious. Interestingly, the cookie dough that I stored in the freezer baked up better, spreading less.

So next I tried the Chocolate Chip Cookie recipe on the Jules Gluten Free website. Some pans of cookies still spread slightly more than I would have liked, but it seemed to be related to which type of pan they were baked on.  The douple layer cookie sheets without sides resulted in cookies that spread more than the jelly roll style pans (with sides).   The cookies were delicious with crispy outsides and soft insides. 


I used the Jules Gluten Free flour in a basic pie dough recipe to make gluten free pie crust with good results as well. It was blander than a pie crust made with regular flour, but it worked well for the chicken pot pie I was making. (Sorry, no picture of the pie.)

Finally, I made gluten free brownies using the Jules Gluten Free flour with the Hershey’s Best Brownie recipe.

And I added a 12 ounce bag of semi-sweet chocolate chips, because that’s how I make brownies.

I haven’t ever made these brownies with regular flour, so I don’t have a good comparison. Actually, I can’t remember the last time I made any brownies without a mix.

{hanging my head in shame}

Observation: this gluten free brownie batter was more fluid than brownie batter from a mix.


The brownies were rich, chocolaty and delicious!

But since I’m a scientist, I’ll have to make brownies again with another recipe for comparison to make sure the results can be duplicated. Because it’s important that results be duplicated – it’s a science thing.

But it’s OK, I’ll make the sacrifice in the name of science.

I don’t know how the Jules Gluten Free All Purpose Flour compares in price to the cost of mixing my own gluten free flour blend, and this is something I plan on looking into. However, Jules Gluten Free has frequent sales, so it’s easy to reduce the cost of buying their flour by taking advantage of these offers.

What's your favorite gluten free flour blend?

Cindy

Comments

  1. AnonymousMay 27, 2011 at 11:02 AM

    Jules is the best! Thanks for the review. I've found that the colder the dough for cookies, the less spread, by the way.

    ReplyDelete
  2. AnonymousMay 31, 2011 at 7:59 AM

    The cookie dough should be refrigerated or frozen prior to baking. This will allow the cookies to set up and not spread. Also, do not use margarine. The "air" cookie sheets are not great for these cookies, regular cookie sheets work best. You can also keep the dough frozen later use. Yummy cookies!!!!

    ReplyDelete
  3. CindyMay 31, 2011 at 8:03 AM

    Thanks for the tips!

    ReplyDelete
  4. Lisa BabcockJune 2, 2011 at 6:09 AM

    Never Tried Jules Flour Blend, I make my own because I like to support my local businesses. Would not mind giving it the old girl scout try tho. I too am a Cancer Survivor. We have that in common. I think mine was undiagnosed Celiac related tho.

    You should come on over for a visit and enter to win the Betty Crocker Baking Mix I'm giving away.

    Extraordinary Life

    ReplyDelete
  5. Food Safety TrainingMarch 5, 2012 at 8:54 AM

    Great review! I, too, haven't use Jules Gluten Free All Purpose Flour. This might really help in baking stuffs like cookies and cupcakes. Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

Homemade Corn Tortillas

Image
My family enjoys having soft tacos for dinner.  The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten.  Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas.  At first, I tried making them by hand, which didn't work well at all.  I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center).  So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process. I just purchased a tortilla press, and making those tortillas is so quick and easy! To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water.  Mix until the dough holds together, adding a little more flour or water if necessary.  It will feel kind of like Playdoh when it's ready. Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to partially flatten e
Read more

Whole Grain Gluten Free Bread

Image
“Have you tried Udi’s bread?” is the question going around the gluten free community. Udi’s Whole Grain Gluten Free Bread is unbelievably good. It is not just “good for gluten free bread”. It is good bread. It is also sometimes hard to find. I appreciate the convenience of being able to buy good gluten free bread and other pre-prepared gluten free foods. However, with both my daughter and myself avoiding gluten, it’s good to be able to prepare gluten free foods at home as well. This is especially true of bread, since we usually eat breakfast and lunch at home and can go through bread quickly. With the Udi’s Gluten Free bread in mind, I developed a recipe for Gluten Free Whole Grain Bread. It also makes really good sandwich rolls. I wish there was some way to share the delicious fragrance in my house when the bread came out of the oven. The whole house smelled like homemade bread, real bread.   When I worked as a food scientist developing products for the food industry, I
Read more

No-Bake Cheesecake (gluten free)

Image
This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling with fruit or pie filling in canning jars makes for
Read more