Cup4Cup’sTM Multipurpose Flour, created by the chefs of Thomas Keller’s renowned restaurants, is the first gluten-free flour and 1:1 substitute for all-purpose and wheat flour in virtually any recipe. Cup4Cup is the ideal gluten-free substitute for your favorite cookies, cakes, cupcakes, quick breads, pie crust, gravy and sauces, scones, muffins, and handmade pasta because, unlike most gluten-free flours, it has a neutral flavor that won’t alter the flavor of your favorite dishes.
- offered in 3 lb. bags
- Licensed as gluten-free
- Ingredients are non-GMO.
- Orthodox Union kosher certification
- Made in USA
What percentage of xanthan gum is in Cup4Cup flour?
You wouldn’t even know something was gluten free! Ingredients White rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum are some of the other ingredients.
What is the best way to store Cup4Cup Multipurpose Flour and/or Wholesome Flour?
Similar to how you would store regular flour, you should store Cup4Cup flour and mixes. Storage in an airtight container in a cold, dry, dark room that doesn’t get too hot, like your pantry, is what we advise for the best outcomes. While we do advise utilizing the flour by the “best by” date indicated on the bag, it will generally last one and a half years if stored properly. The performance of the flour may be harmed by storing in a refrigerator or freezer because these are damp environments.
Can Cup4Cup also be substituted gram-for-gram? What is the weight of 1 cup of Cup4Cup Multipurpose Flour?
A cup of our original Multipurpose Flour weights 140 grams, or 4.9 ounces, according to Cup4Cup’s gram-for-gram system.
How is Cup4Cup Wholesome Flour different from Cup4Cup Multipurpose Flour? Does it perform the same?
Our Wholesome Flour can be used in place of whole wheat flour and is packed with nutrients. Brown rice, flaxseeds, and rice bran are natural sources of fiber and whole grains that give additional nourishment to the dish. Cup4Cup Wholesome Flour produces baked items that are heartier and more dense since it performs similarly to whole wheat flour in terms of taste, texture, and performance. In any recipe, you can substitute it cup for cup for ordinary flour. As with recipes produced with whole wheat flour, recipes may need to be slightly modified due to the high fiber content by adding a little bit extra liquid or oil.
Can I make bread with the Cup4Cup Multipurpose Flour?
Cup4Cup should not be used in place of regular flour in bread recipes that call for yeast. This is so that Cup4Cup can’t accurately reproduce the rise and texture of wheat breads made with yeast. Therefore, baking bread with Cup4Cup is not difficult; nevertheless, the recipe will need to be adjusted and experimented with. For instance, using Cup4Cup, we were able to alter a brioche recipe and create this recipe for Brioche Rolls.
Is Cup4Cup produced in a dedicated gluten-free facility?
Yes, our goods adhere to the rigid requirements to receive the Gluten-Free Certification Organization’s certification (GFCO).
Why do some of your products contain dairy?
Milk powder is only found in Cup4Cup’s Multipurpose Flour and Pizza Crust Mix. The milk powder was chosen precisely because it contributes to Cup4Cup’s signature exceptional taste, texture, and performance.
How is Cup4Cup made?
Lena Kwak co-founded Cup4Cup gluten-free flour while working as a culinary researcher at Thomas Keller’s renowned French Laundry so that diners there might rekindle their affection for the dishes of their youth. The feedback has been incredibly positive—one client sobbed happily into her brioche! and Kwak has since released a pizza mix that is also gluten-free.
Here, we quiz Kwak on the production of Cup4Cup as well as some of her preferred applications for the flour. Read on for her comments and watch her video below to discover more. Then, tune in tomorrow for a gluten-free pizza making instruction!
Food has always had a significant impact on my life. As a child, social interactions with friends and family were always centered around a meal. I inherited my love of cooking from my mother, who always put her heart and soul into every meal she made for the family. Even now, when I cook for you, it’s out of concern for you and a desire to express my love or appreciation for you.
I couldn’t make up my mind on which college to attend when the time arrived. I wasn’t sure what I wanted to do, but my family pushed me to pursue a career in medicine. I therefore made the choice to take some time to research culinary schools before making any final decisions. Give yourself a year to consider what you want to accomplish, I told myself. And since learning to cook would be a skill I might use for the rest of my life, I might as well do it now. I first saw how wide and varied the food industry might be, with so many various opportunities—not only in restaurants—while I was attending culinary school. I chose to specialize in nutritional science after receiving my associate’s degree in culinary arts, where I also attended coursework in research development.
I initially traveled to the French Laundry for a school internship. I had to use my understanding of nutritional science to somehow change the restaurant for my research. (Now that I think about it, I remember being so perplexed since here I was among chefs who take joy in creating delicious food without constraints based on calorie count or fear of words like butter.) There seemed to be a greater demand for options when I spoke with the head chefs at the time regarding those who were dining with certain dietary requirements. such as vegan, diabetic, or celiac. I created gluten-free versions of a couple traditional canaps from French Laundry for my internship project. I made the decision to sit down and put out a proposal for a new position after realizing there was a chance at the restaurant for tasks like this “Chef for Research & Development.
The dining room staff had heard tales of customers who were overcome with happiness when they saw our gluten-free items on the menu. I didn’t fully understand what it meant to be unable to enjoy something as fundamental as wheat until I saw a guest cry with ecstasy after trying our gluten-free bread during lunch one day. Although wheat is rarely the main ingredient in a recipe, we sometimes forget that it frequently serves as the foundation or body of many recipes. I wanted to create something we could share with the world if experiencing something that brought back memories and a love of food affected someone to the point of tears. It felt like a reasonable first step to develop a flour blend that would enable people to cook their preferred recipes once more.
In addition to being my Cup4Cup partner, Chef Keller is also a fantastic mentor. Many times, an idea is just a notion until someone steps in to make it become a reality. We both agree that there is something emotionally charged about preparing and eating, and that the act of sharing food is crucial. Every action we take at Cup4Cup involves Chef Keller listening and working with us. We strive to uphold the standards set by the restaurants he founded in terms of the quality of the food and the whole dining experience.
Do The French Laundry, Ad Hoc, and Bouchon serve C4C products? what precisely?
At The French Laundry, products vary everyday due to the menu’s daily rotation. Cornets, gougeres, desserts, and pastas are just a few products that the restaurant has produced utilizing Cup4Cup. Occasionally, the flour is also used to thicken liquids. For fried chicken and pastries including cupcakes, pies, cakes, and biscuits, Ad Hoc has employed Cup4Cup.
Our goal was to create a gluten-free flour that would closely resemble conventional wheat flour rather than to create the greatest gluten-free flour in contrast to what was already on the market. Although I have learned to prefer a smaller gluten consumption since I simply feel better when I avoid gluten, I am not gluten intolerant. Therefore, it was crucial for me to make sure that this mix tasted excellent enough for the French Laundry chefs to approve of it when I started creating it. It was my intention to create something that would appear, feel, and taste like conventional wheat flour. It was crucial to comprehend the intricacy of wheat flour, to break down and classify the various traits, and to develop a mixture of elements that would imitate those same properties.
Its flavors are neutral. It has the same look and textural qualities as ordinary wheat.” You wouldn’t know it was gluten-free, though!
It is a versatile flour mixture that works well for pasta, quickbreads, cookies, pie crusts, and biscuits. Every day, I am astounded by the fans that use Cup4Cup and the other things they come up with. The majority of the content on our social media platforms is made up of recipes and images taken by users who use Cup4Cup in their own kitchens.
It fluctuates since there are some dishes, like waffles, where utilizing Cup4Cup really works far better than using normal wheat. One of my all-time favorite chocolate recipes is this one.
Receiving client feedback has been amazing. It is extremely inspiring to hear from those who have used it how passionately they feel that Cup4Cup has rekindled their passion for baking and cooking. When I saw a woman cry after eating bread for the first time in seven years, that’s when the idea for Cup4Cup was born. To think that one’s ability to influence people’s lives through food was so overpowering. Despite not having celiac disease, Thomas and I are aware of the emotional impact that food may have.