On the left is Queen Bee Bread. Note the even dispersal of air pockets, elasticity and well developed brown crust, On the right is a leading rice flour bread mix. The condensed areas along the side and bottom indicate failure to rise properly. Evidence of dryness is common with rice flour breads as well as the lack of a brown crust.
Queen Bee Flour does not contain rice, corn, soy or bean flours. Instead, we blend nut, seed and root flours like almond, flax, cassava with root starches like arrowroot and potato starch. Queen Bee Flour gives you the one thing you've been missing in all your gluten free baking . . . the same texture variations you got when baking with wheat flour.
In fact, hardcore gluten lovers can't tell the difference! Gluten-y breads, fluffy pancakes, delectable rolls, gooey brownies, flaky pie crusts, chewy cookies and bars, yes! even donuts . . . baked, fried, cream-filled, old fashioned . . . all these and more are back in your baking life to stay.
If your new to using Queen Bee Flour, it’s best to first select any Queen Bee recipes you want to try and then purchase the required Queen Bee Flour for those recipes. Obviously, bread recipes are more involved than muffins or cookies but we strive to make all recipes as easy to follow as possible. NOTE: Some recipes (like yeast breads) require additional ingredients, such as tapioca starch or extra xanthan gum or egg white powder. It's best to read through a recipe before starting.
Please visit the FAQ page for any questions regarding additional ingredients such as xanthan gum or Expandex.