Sunday, September 4, 2011

Better Batter Flour Review

       Okay, there are hundreds of premixed flour blends out there.  Every cookbook seems to have their own.  Most of them are just different variations of common ingredients - white or brown rice flour, potato starch, and tapioca starch.  Some include cornstarch, some sorghum, millet, chickpea, or buckwheat.    Breads By Anna, (which I will be reviewing in the near future - their pie crust is awesome!) contains pinto bean, navy bean, and chia flours.
       I am sure everyone has their favorites.  I do.  In my cupboard you will find Cybele Pacscal's, Elizabeth Kaplan's, and Mock Pamela's Gluten Free Baking and Pancake Mix.  I admit I am budget conscious with so many kids and buying premixed flour, though convenient, can be costly.
      But I had heard nothing but great things about this Better Batter Flour.  People raved about how wonderful it was.  I was tempted to drink from the well of premade flour mixes.  I resisted for months.  I had a weak moment at MOM's grocery store, and partook.  I am now an owner of six boxes.
       Sometimes, you will buy something, use it, and realize that it wasn't as great as all that.  A tinge of regret and 'I don't think I will buy that again,' sets in.
        NOPE!  Not here!  I am sold, sold, sold!!!!   I have already made three recipes and working on  more.  If you haven't tried this flour.  Do!  And be sure to visit their website for more fantastic recipes.
        Here is what I have cooked so far!

     I started with the Italian Rolls.  The recipe is on the back of the box. 

They tasted as great as they looked.  They were wonderful! Wonderful! 
And look at the texture inside!  

Here is the recipe for these wonderful Italian Rolls from Better Batter.

1 package active dry yeast
2 1/2 cups warm water
1 1/2 tsp salt
3 1/2 cups Better Batter Gluten Free Flour
1/4 c cornmeal, optional for flouring the baking sheet
1 egg white, lightly beaten with 1 Tbsp water (optional)

Optional, poppy seeds or sesame seeds
Ice cubes

Preheat your oven to 450 degrees. Grease your muffin top mold or cookie sheet, sprinkling with optional cornmeal, and set aside.

In the bowl of your electric mixer, mix together the yeast and 1/2 c water and let sit for five minutes.
Add the rest of the water, salt, and flour and beat on high speed for five minutes.
Spoon the batter into the molds, smoothing the top with a spatula.
Spray with water (or wet your hands and shake them over the loaves a few times, and let rise for 15 minutes.
Brush the tops lightly with the egg and water mixture and sprinkle on the seeds, if desired.
Place into the oven, throwing about 4 ice cubes onto the floor of the oven as you do this. Bake for 20 minutes, at 450 degrees.
Turn the oven to 375 degrees and throw in about 4 more ice cubes. Bake for 10-15 more minutes.
The crusts should be golden brown and hard. Cool on a wire rack.

 Pumped from the great results,  I visited their website and browsed through more recipes.  
Oooooh, I was going to be baking for awhile.
And I did.

The Better Batter Southern Style White Bread was the BEST white sandwich bread I have tasted.  I have for years not been able to recommend a white sandwich bread recipe, that is until now.  
This bread was delicious!!  Give this recipe a try and let me know what you think.

It rose beautifully in the oven.

It did sink a little as it cooled. But who cares when it tastes that good!

Here is a closer shot. 

Here is the Super Yummy Souther Style White Bread Recipe from Better Batter .


2 c warm milk (110 degrees)
1/4 cup sugar 

1 tsp salt
1 packet active dry yeast
1/2 c unsalted butter at room temperature 
(I substituted Earth Balance shortening with great results)
3-1/4 c Better Batter All Purpose Flour
Preheat the oven to 400 degrees. Grease an 8×4 inch loaf pan.
In the bowl of your mixer combine the milk, sugar, salt, yeast, and butter.
Stir, making sure the mixture is well blended. Set aside for 5 minutes.
Add the flour, 1 c at a time. When the flour is fully incorporated, beat at high speed for 3 minutes.
Place in the greased loaf pan (the batter should only come 1/2 way up the pan).
Let rise until doubled in bulk (about 30-45 minutes).
Bake at 400 for 10 minutes, reduce the heat to 375 and continue to bake 40-50 minutes or until golden brown.
Turn onto a wire rack and let cool completely before slicing.

Tomorrow is another day and I will be making Better Batter Pillsbury Cinnamon Bun Clone and Pain Au Chocolat.
Mmmm!  I can hardly wait.
Grab a box Better Batter Gluten Free Flour -- 5 lbs.  Don't buy the smaller box. You will be disappointed when you run out and still have more recipes to try.   Be sure to visit their website.  They have an awesome library of recipes to try.
You won't be disappointed! 


  1. I had heard about that Better Batter from Heidi of It sounded promising for my family until I saw Pectin listed on the ingredients. As I learned from your blog, Pectin is a suspect for those with corn allergies, unless it can be verified otherwise (like Pomona's from Denmark). By any chance, have you asked the BB company if they're using corn-free Pectin? Here's your blogpost on corn-free Pectin:

  2. Yes, on the box it's states that their pectin if from lemon. But if you are super sensitive to corn, this may still be bad news, as they use xanthan gum. Fortunately, my son seems to tolerate the xanthan gum. I know everyone's allergies are different and what they can tolerate. I hope this information helps.
    And just so you know what's in their mix, I have included it below as stated on their box:

    Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, pectin- lemon derived, and xanthan gum.

    As an aside, I found a mock Better Batter Mix recipe on the internet, which I have tried, and made it without the pectin. At that point I hadn't had the real Better Batter Flour to compare it with. I am working on comparing the Mock with the real thing. I was looking into finding lemon derived pectin to use, instead of the Ball brand type pectin (corn derived). I will let you know how my investigations turn out. That way you can use guar gum instead of the xanthan, and lemon pectin instead of corn. I will post it when I have something. It may take me some time.

    Thanks for the great question!

    Thanks for the great question!

  3. hey deborah! I was so fluttered and flattered to come across your great post!

    A few things: our products except for our brownie mix are corn free - at last check our xanthan gum was grown on sugar beet molasses in the US and there was no protein content in it.

    Our pectin is sourced in the United States (California) from lemons grown in CA. We work closely with the first line producer of the pectin and know them personally. No corn issues there.

    Financially, I wouldn't suggest you buy it at retail in the store, to be honest. At your level of use, you'd do better to buy directly from the company. We offer amazing financial aid for families on a fixed income and those with children with developmental issues - I've found most large families qualify for the financial aid program.

    Between the financial aid program and our many bulk buying programs available by buying directly, most people find it's actually better to buy from us than to make the Mock Better Batter.

    I carefully source every grain and starch in the mix and we can tell you any all all countries of origin, subingredients etc - as a mom who's survived cancer and who has a family with MANY allergies, I'm personally involved in this part of our company, passionately.

    please feel free to contact us via or to call me at 814.946.0958

    Naomi Poe
    ceo Better Batter

  4. My kids loved the buns! Thank you, we usually use almond flour, but the kids like variety. The directions were great, tasted wonderful. What a treat for the kids. Thank you for posting. Greatly appreciate all the efforts.

  5. We are making the white bread today, for a treat. Did you substitute the milk? We are trying coconut,and earth balance from the red tub, as no dairy, soy, gluten, or egg is allowed for one of my kids. HOpe it turns out as great as the buns. Thanks

  6. Sorry, if I double post here. I am not sure my last response went through.

    I did substitute out the milk with warm water.

    As for the Earth Balance in the red tub, I am not familiar with it. I use to use the Earth Balance margarine sticks until I realized they contained soy. When I used the sticks, I had to cut back sometimes a few tablespoons because my baked goods would come out oily.

    For most of my cooking I use Spectrum or Tropical Traditions Palm Shortening. I haven't had any problems like I had with the margarine sticks.

    Let me know how it turns out. It is always helpful to me and others when certain milks or oils work or don't work, or if amounts have to be adjusted.

    Thanks for your comments!

  7. I'm guessing you didn't have any reactions to this flour? I thought it was completely allergy free until I read their facebook page and found out they do share facilities with egg, soy, almond, coconut, walnut, and pecan. I understand they take a lot of precautions to prevent cross contamination. Just curious about others experience with this. Thanks.

  8. No, we actually didn't have any reactions to the flour. But it is true that since all of us have very different level of reactions that we have to be diligent in label reading and researching our individual needs.
    Since, you bring it up, I am going to add this fact to my Better Batter Review Post about how allergy free are they. That way if someone is reading a review of Better Batter Bread, they will know whether they should spend the money to try it. Nothing worse than wasting money!

    Thanks for you comment !