Are all your flours and baking mixes gluten free?
Yes. All of our products are created in a dedicated gluten-free facility.
Is the almond meal milled at the Authentic Foods’ facility?
The almond meal is not milled here. It is only packaged here, but it is not packaged in the same room as our other gluten-free baking mixes and flours.
Where is the expiration date on the packages?
The expiration date is on the back or bottom of the package.
Is there an egg substitute I can use?
Yes, there are a variety of egg substitutes you can use. The following are recipes for various egg replacers (substitute each recipe for one egg):
Mix together 1/4 teaspoon of Authentic Foods Xanthan Gum, 2 teaspoons of Authentic Foods Potato Starch, and 1/2 teaspoon of light olive oil or vegetable oil.
Mix together 1 1/2 tablespoons of water, 1 1/2 tablespoons of light olive oil or vegetable oil and 1 teaspoon of baking powder.
Mix together 1 teaspoon of flax meal and 1/4 cup of water
Pulverize 1 teaspoon of whole flax seeds in a coffee grinder or blender. Combine with 1/3 cup of water and bring to a boil. Then reduce heat and simmer for 3 to 5 minutes until the mixture has a consistency of egg whites. Cool mixture before adding to batters or doughs. This is best used in dark dishes since the brown color of flax may discolor baked goods.
What bread machine do you recommend to purchase?
We recommend the Breadman TR3000 or TR2200 by Salton Inc. You can find these machines at most Department Stores. These two machines are great because they have programmable settings for timing the kneading cycle, rising cycle, and baking cycle. This is important because gluten free breads only need one kneading and one rising cycle. Other bread machines are programmable also, but only with fixed settings for making white bread, rye bread, etc. They often do not allow for any changes in kneading, mixing, rising and baking. For more information, click here.
Is potato flour the same as potato starch?
No. Potato flour is different from potato starch.
Is tapioca flour the same as tapioca starch?