ABOUT Queen Bee
I threw out the rice flour and kept experimenting until I got what I wanted . . . texture, taste, nutrition, but mostly TEXTURE. I noticed that even folks who weren't about to give up their gluten couldn't tell the difference.
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.
If your new to using Queen Bee Flour, it’s best to first select a Queen Bee recipe and then make the required Queen Bee Flour Blend. Obviously, bread recipes are more involved than muffins or cookies. 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 a few times before starting.
Please visit the FAQ page for any questions regarding additional ingredients such as xanthan gum or Expandex.
Debra Lapatina,
Taos, New Mexico
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Years of baking experimentation went into the creation of Queen Bee Flour blends and recipes.
Please consider making a donation when downloading a recipe. |
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Side-by-side comparison; Queen Bee Bread on the left and a Leading GF Bread Mix (mainly rice flour) on the right. Please note:
1) dispersal of air pockets and connectivity between them
2) the appearance of a crispy, brown crust
3) in the rice flour bread note the condensed areas near the bottom and sides of the bread
4) note the rice flour bread is already starting to exhibit signs of cracking
1) dispersal of air pockets and connectivity between them
2) the appearance of a crispy, brown crust
3) in the rice flour bread note the condensed areas near the bottom and sides of the bread
4) note the rice flour bread is already starting to exhibit signs of cracking