People are more in tune with their bodies more than ever today, and with that increased awareness, comes a greater appreciation of what they're putting in their bodies. Against that backdrop, a host of gluten-free offerings have flooded the marketplace, that doesn't mean they all taste good.
Many gluten-free options (especially baked goods) don't taste that great or lack the structure most people expect. But Susan King, with the King Arthur Flour Company says they've taken a big step toward fixing this. King told
Tonia's Kitchen her company's Gluten-Free flour blend took them years
to perfect, and thanks to the right mix of brown rice flour and tapioca, they've been able to get a taste and structure that very closely mimics standard all-purpose flour. She points to their recipe for gluten-free chocolate chip cookies that's exactly like the standard cookie recipe, except for the for different flour. Susan says it tastes and feels almost exactly like you'd expect a chocolate-chip cookie would, delicious!
