There’s a new gluten-free flour blend on the market, developed exclusively for William-Sonoma by Thomas Keller and Lena Kwak of California’s iconic restaurant, French Laundry.
Earlier this week, the New York Times posted a favorable review of the flour, called C4C (which stands for Cup4Cup, both the ratio at which they recommend subbing this flour for wheat flour and the name of Keller and Kwak’s company).
The review examined the flour for how well it functions as an ingredient; reviewer Florence Fabricant does not normally keep a gluten-free diet. In her words:
“I tried it in a poundcake, a chocolate cake and a pie crust. It works very well, though the cake textures were more delicate than usual and I found that the pie crust was best rolled somewhat thicker for ease of handling….”
You can also read a review (including recipes and photos) at Gluten For Punishment.
The flour is available in Williams-Sonoma stores and on their website, and will soon be available at Keller’s Bouchon bakeries as well. A 3-pound bag is $19.95. For those of you with multiple sensitivities, here’s the ingredient list: cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.
Two things worth noting:
- there are several other flour blends on the market, many of which are certified gluten-free (as of press time, we’ve got no information on this flour’s certification status).
- where there’s gluten-free flour, there could certainly be gluten-free menus in the works…mega-exciting, especially since the best duck confit this blogger’s ever had was at Keller’s Bouchon Bistro in Vegas.
What are your thoughts? When you bake gluten-free, what flour do you like to use?