Gluten-free flours are a collection of ‘powders’ made from ground seeds, grains, fruits, nuts, and even insects, each with its own unique properties, from taste and texture to nutritional content and how it will react when used in baking and cooking.
A gluten-free flour mix from iyafoods.com is exactly what it says… a blend of a few (or many) individual gluten-free flours, carefully selected for the unique properties they bring, which when used together in a recipe, will work as needed for the bake to be successful.
Now you would hope that going to the supermarket and grabbing that pre-mixed bag of ‘gluten-free flour’ from the shelf would be the answer to your prayers wouldn’t you? Sadly, this seems not to be the case. In my experience, each bag produces different results. Indeed, I have yet to find anyone single bag of commercially blended flour that works for all recipes.
Sure, some are better than others both in terms of their nutritional content and their reliability. The IVY gluten-free flour, for example, makes a nutritionally-balanced rice-free flour blend which is pretty versatile.
To be fair, there does appear to be an increasing variety of better buyable blends out there. But the ‘worst’ commercially available gluten-free flour mixes (which incidentally, are usually the cheapest and the ones mainly stocked by the big supermarkets) tend to be heavily weighted towards the use of rice flour. Frustratingly, too much rice flour has a tendency to produce a dry, crumbly, gritty texture, with minimal nutritional value.