Steiner's Gluten-Free All-Purpose Rice Flour | 4.5lbs / 13 Cups | 1 to 1 Exchange Cup for Cup | Customer and Chef Tested | Real Ingredients | 100% Nut Free | No Preservatives, additives, or shelf-life extenders | (4.5 lb)

I am the only one in the family with a gluten allergy so it is essential that when I do bake or cook GF that my family can not detect the difference. I have made banana bread, lemon pound cake, all sorts of muffins, pancakes and waffles and they have turned out amazing every single time. I keep the flour in the freezer for storage and that has never affected the quality of the finished product.

I was curious about this flour because of the name: Steiner's Coffee Cake of New York. I love to try different flour types and compare them to regular white all purpose flour. I look for how they bake, taste, rise, texture.What this is:4.5 pound bag of all purpose flour blend. Ingredients: corn starch, rice flour, potato starch, xantham gum.In trying this out, I tried two different recipes. Both recipes' results were good to very good. It states in the description 1 to 1 ratio compared to regular flour. This is how I used it.The first recipe I tried were zucchini corn fritters. I used the recipe I always use. I had to add a little more of this flour. The batter seemed looser than usual, but I may not have taken enough water out of the zucchini. The end result was a good to very good fritter. I felt the fritter was a little more dense. To taste it, the texture was slightly different. To take a bite, the corn starch didn't seem to dissolve and slightly felt like I was eating cornstarch in the fritter. This said, if I wasn't able to consume regular wheat flour, this would not be a factor at all.The next way I tried this flour was making my go to pancake recipe that I try with almost every flour I try out. It is a simple pancake recipe of 1 cup flour, 1.5 tablespoons sugar, 2 teaspoons of baking powder, about 1/4 teaspoon baking soda, a little salt and vanilla, 2 tablespoons of oil, 1 egg.What what I forgot to add when I made the pancakes was the egg. I saw it sitting on the counter and added it after I made 3 small pancakes.The results:The batter was definitely different. A little glue like. The pancake cooked up the same as in temperature and browning. It took longer to cool down than the average all purpose flour pancake. To taste it, it is a denser pancake. The first batch because I forgot the egg wasn't as fluffy. The one with the egg turned out more fluffy. The flavor is very good. Very like a pancake. There is no grittiness or the texture of the cornstarch that didn't incorporate right in the recipe. I am happy with the pancake.4 stars: I would definitely use this blend to make pancakes again. Probably not with fritters. I feel like many of these types of flours require a bit of adjustment in recipes. To have mixed results I feel is normal.

I spent a lot of money on the flour, only to be disappointed. I’ve made several attempts at bread and even pierogies. I threw away one of bags because I was tired of wasting my time and other ingredients on this. I really wanted to love this.

Lists cornstarch as first ingredient, something I rarely see. I figured this was going to be interesting to try as I am used to King Arthur or Krusteaz GF flour. This is a very good 1:1 swap. I haven't made a lot of different things yet, there is only so much baking I do because I will eat it all. But I figured a simple crepe recipe would suffice in figuring out if this flour is any good. If you are familiar with Steiners bakery, this is the flour they use. I'm giving it early impression of 4. My next foray is a pizza crust, and a coffee cake. So far so good!I made this crepe recipe (halved, because I dont need to eat that many crepes) found on their website:"Nanci’s Way:2 cups Steiner’s All-Purpose Flour1 TBS granulated sugar2 tps baking powder2 LARGE eggs1.5 TBS oil (vegetable, canola)1.5 – 2 cups milk (depends on the thickness you desire)DIRECTIONS:Mix all ingredients in one bowl.Feel free to mix in a splash of vanilla or a pinch of cinnamon for extra flavor.Spray your pan or skillet with a non-stick product. You do not need to do this with a traditional crepe maker.Cover the surface or the pan with batter thoroughly however not too thick. NOTE – this is NOT a pancake. It should be paper thin.If you are using a crepe maker, dip the cooking surface into the batter so that the surface is coated evenly. Turn your crepe maker back over to complete the cooking process.The hero of our story is Nanci’s all-purpose flour. It took her over 30 years to perfect our amazing blend which is second to none. Our all-purpose flour is chef tested. A 1:1 exchange for any recipe. This flour is specifically made to work for everyBODY, no aftertaste, no grit. Make and serve your favorite crepes, cookies, bread, and cake for any occasion. No one will know it just happens to be gluten free."