My friend Autumn graduated from the Baking and Pastry Arts program at the Columbus State Community College (that’s right, we are both alumni of the amazing CSCC). One day after class last semester she came to me and said: “Tayler, I need to make these gluten-free biscuits for you, I trialed them in my baking class and they are amazing“.
I wasn’t going to argue with her. First of all, who could say “no” to someone baking you free gluten-free deliciousness? Second of all, I trust her. Over the years I have seen her crazy talent so I knew they were going to be good.
Then I got the idea, while she was at it, why not compare two different kinds of gluten-free flours together? I had a huge bag of Pamela’s Gluten-Free All-Purpose Flour and Namaste Gluten-Free All-Purpose flour, so I gave them to her and she made a batch of biscuits using each flour.
The results:
Second of all, both Namaste (on the left) and Pamela’s (on the right) had some good qualities.
Namaste Gluten-Free Flour:
- Beautiful color/browning
- Well-rounded taste
- Dense and a tad sponge like
Pamela’s Gluten-Free Flour
- Less browning
- Lighter flavor
- Fluffier texture
Opinions of Non-Gluten-Free Family
I served these biscuits up at Thanksgiving and asked my family to tell me what they thought of each. After comparing
Namaste Gluten-Free All-Purpose flour toPamela’s Gluten-Free All-Purpose Flour to Pamela’s Gluten-Free All-Purpose Flour neither one won.
That’s right, the Battle of the Gluten-Free Flours ended in a tie!
Choosing to use either flour depends on what you want from your biscuit (or baked good for that matter). Personally, I think Pamela’s offers a mild taste while Namaste adds an extra sweetness to baked goods.
Either way, both make a great gluten-free flour option.
Comment below what your favorite gluten-free flour is?