I’ve been experimenting with different gluten-free flours and found that the right blend can really make or break a product. For example, using a combination of almond flour and tapioca starch not only improves moisture retention but also enhances that desirable chewy texture in baked goods. I’m curious if anyone else has had success with specific flour combinations for better texture.
I totally get what you mean about finding the right flour combo! I’ve had great success using a mix of brown rice flour and potato starch. It’s like figuring out the perfect dance partner — some flours just jive better together.
I’ve had luck with a blend of coconut flour and arrowroot. It gives a nice lift, but be careful not to overdo the coconut flour — it can be a bit absorbent, like a sponge at a bakery mishap. By the way, @lucia_confections43, have you tried experimenting with sorghum flour?
Blending almond flour with potato starch has worked wonders for me, too. It gives a real nice balance of moisture and texture, especially in cookies. Just watch the ratios — too much almond flour can make things a bit too dense.