Measure for Measure: the simplest way to make standard recipes gluten-free

Let’s face it, gluten-free baking isn’t exactly a piece of cake.

It can be a challenge trying to retrofit your favorite recipes to gluten-free. The rice flour and tapioca, the xanthan gum, the wondering about different mixing techniques or baking times… Gluten-free baking can quickly become confusing.

Enter Measure for Measure, our brand new gluten-free flour.

Substitute Measure for Measure 1:1 for the all-purpose or whole wheat flour in your favorite recipe. Bake. Enjoy.

That’s it. No estimating the amount of xanthan gum; no wondering if you should add an egg, or let the batter rest for awhile, or any of those other tweaks you’ve gotten used to making when changing a recipe from gluten-full to gluten-free.

Truthfully, I was a bit skeptical when I started testing this flour. I mean, really? I can make my favorite treats gluten-free WITHOUT CHANGING A SINGLE THING – except the flour?

Measure for Measure via @kingarthurflour

Really. Here’s the original version of our Quick and Easy Fudge Brownies, made with all-purpose flour.

Measure for Measure via @kingarthurflour

Measure for Measure via @kingarthurflour

And here they are made with Measure for Measure (left), and with all-purpose flour (right), for comparison. Same crust. Same moist texture.

And best of all, same wonderful deep-dark fudgy flavor.

Brownies use very little flour, so they’re one of the easiest treats to transition to gluten-free. But how about scones?

Measure for Measure via @kingarthurflour

Here’s our basic scone recipe, gussied up with dried cranberries and sliced almonds.

Measure for Measure via @kingarthurflour

And here’s the same recipe (with sparkling sugar standing in for the almonds) – Measure for Measure version on the left, all-purpose flour on the right.

How about rise and texture?

Measure for Measure via @kingarthurflour

Measure for Measure on the left; all-purpose flour on the right. The gluten-free scones actually rose a bit higher.

[Confession: Yes, I threw some chocolate chips into the dough, just because.]

Measure for Measure via @kingarthurflour

Ah, Morning Glory Muffins – in all their delicious whole-grain glory. Let’s see what happens when we replace the whole wheat flour in this recipe with Measure for Measure.

Measure for Measure via @kingarthurflour

Measure for Measure via @kingarthurflour

Again, Measure for Measure on the left; the original recipe, made with whole wheat flour, on the right.

Rise, texture, flavor? Check, check, check.

And, since Measure for Measure is whole grain, even the nutritional benefits are similar.

Measure for Measure via @kingarthurflour

Measure for Measure works even when you goof up. Here’s our 2015 Recipe of the Year, Chocolate Chip Oatmeal Cookies. They look yummy, right?

Measure for Measure via @kingarthurflour

Measure for Measure via @kingarthurflour

That’s Measure for Measure on the left, all-purpose flour on the right. This is the first instance where I saw a slight difference in performance; the all-purpose flour cookies browned a bit more than those made with Measure for Measure. But taste, texture… well, by now you know the answer.

PERFECT. Measure for Measure yields results indistinguishable from “the real thing” – your favorite recipes baked with all-purpose or whole-grain flour.

And finally, let’s test our moist, dense Golden Vanilla Pound Cake.

Measure for Measure via @kingarthurflour

Here’s the original version, topped with berries; see Six Ways to Dress Up Pound Cake for more great serving suggestions.

Measure for Measure via @kingarthurflour

And here’s the Measure for Measure version (left) stacked up against the all-purpose flour version (right) for comparison.

As always, rise, texture, flavor… well, you simply can’t tell one from the other. And that’s exactly the point.

Now, there’s one caveat: Measure for Measure shouldn’t be used in yeast-based recipes (your grandma’s dinner roll recipe, The New York Times’ no-knead bread, etc.) Gluten-free yeast recipes need a whole different technique than regular yeast recipes. But do go ahead and use Measure for Measure (or our original King Arthur Gluten-Free Multi-Purpose Flour) in yeast recipes written specifically for gluten-free flour: either will work just fine.

At the end of a long day of baking, I have one reaction: totally psyched! It’s sooooo handy to be able to open any cookbook and change the recipe you want from standard to gluten-free – simply by substituting Measure for Measure.

So whether you’re a full-time gluten-free baker, or simply need to make the occasional gluten-free treat, pick up a bag of our new Measure for Measure Gluten-Free Flour. It’s destined to become a pantry must-have.

P.S. I notice a lot of you have asked about making pie crust with Measure for Measure. Yes, you can absolutely make pie crust. It’ll be a “short” crust: tender, rather than flaky. The dough should handle easily, and the crust will taste just fine.

Gluten-free flours in general seem to do better in higher-fat crust recipes, so try to use a recipe with more fat, less liquid. When making pie crust, I use fat totaling 75% of the flour weight; e.g., if the crust calls for 2 cups of all-purpose flour (8 1/2 ounces), I use 6 3/8 ounces of fat (8.5 x .75 = 6.375). I then dribble in just enough liquid to make the dough cohesive, not crumbly. For more on this measuring technique used by professional bakers, see our blog post: baker’s percentages.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Jeanne Noyes

    Take my money please!!! I love your GF All-purpose flour as it was, no one believed I could make a good roux with gf flour and I proved them wrong, now this! Can’t wait to try it. And THANK YOU King Arthur for putting it in a resealable bag! Now I won’t have to pour it into a zip top bag any more.

    Reply
    1. Janet Raistrick

      ….Tried the new flour…I made chocolate chip cookies…the results were great…they were a delicate brown..and delicious…I also love the gluten free mix and the GF flour…
      It is great to have such great products…thanks

    2. The Baker's Hotline

      We’re so glad you’re enjoying the fruits of our test kitchen labor, Janet! Thanks so much to both of you for all the kind words. And Jeanne, we’ll happily take your money any day…Mollie@KAF

  2. JKang

    Sounds great, but are the ingredients in Measure for Measure? I don’t see it here or on the item’s page.

    Reply
    1. MaryJane Robbins

      Our ingredient lists and nutritional fact labels for all of our products can be found via link on the product page. Just look beneath the “add to cart” button and click away. ~ MJ

    2. The Baker's Hotline

      Betty,
      We’re thrilled to hear you’re hoping to get your hands on some Measure for Measure Gluten-Free Flour soon! We are currently in the process of working with retailers to get this product on store shelves, and we anticipate widespread availability in the coming days. For the moment, purchasing from our website is the best way have access to it right away. Happy GF baking! Kye@KAF

  3. Kathleen

    Question. I’ve been using your Gluten Free Baking Mix all the time and I LOVE it. What’s the difference between the measure for measure flour and the baking mix? Or is it pretty much the same? Thanks!

    Reply
    1. The Baker's Hotline

      Hi Kathleen,
      We’re glad to hear you’re a fan of our Gluten-Free Baking Mix! The Gluten-Free Measure for Measure flour is meant to replace the all-purpose flour in your non gluten-free recipes to make them gluten-free. The Gluten-Free Baking Mix should be used in gluten-free recipes that call for it, as it also has salt and baking powder added. Either can be used to make quick, delicious baked goods, it just depends in if you are working from a gluten-free or gluten-full recipe! I hope that helps. Kye@KAF

    1. PJ Hamel, post author

      Sharon, as I mention at the end of the post, gluten-free yeast breads demand a whole different technique. While you can use M4M in yeast breads written specifically for gluten-free flour, we don’t recommend using it in “standard,” non-gluten-free recipes. Here’s the deal: “Now, there’s one caveat: Measure for Measure shouldn’t be used in yeast-based recipes (your grandma’s dinner roll recipe, The New York Times’ no-knead bread, etc.) Gluten-free yeast recipes need a whole different technique than regular yeast recipes. But do go ahead and use Measure for Measure (or our original King Arthur Gluten-Free Multi-Purpose Flour) in yeast recipes written specifically for gluten-free flour: either will work just fine.” Hope this helps – PJH

    1. The Baker's Hotline

      We’re glad to hear you’re already wanting more, Ada! Measure for Measure is only available in a 1 lb. and 3 lb. size currently, but I’m sharing your request to make it available in even larger quantities with our Ingredients Team. Have fun with this! Kye@KAF

  4. D Fisk

    I have a very allergic son. Can you tell me the composition of the flour? He can’t have any soy or nut product.
    Thank you

    Reply
    1. J

      Actually the package doesn’t tell you what you need to know. Soy in particular hides very well. I would like an official statement on soy in particular

    2. The Baker's Hotline

      We’re happy to clarify further. There’s no soy added to Measure for Measure as an ingredient, and like all our gluten-free items, it’s manufactured in a certified gluten-free facility. Please keep in mind that we do not test our finished products for allergens (aside from wheat in our gluten-free line). Because of this, we can’t guarantee there’s never the opportunity for them to come in contact with allergens, for instance, on shared equipment or during shipping or storage. We hope this information helps you made a decision that’s right for you. Kye@KAF

  5. Diana P

    How does Measure for Measure differ from the KAF gluten free multi purpose flour blend that I have been using for my gf recipes? Is it merely the addition of xanthan gum to the formula? It also seems that the flours/ratios of flours also different? Thanks!

    Reply
    1. MaryJane Robbins

      Hi Diana,
      Yes, the blend is different, plus the xanthan as well. The texture and taste of baked goods made with the new M4M is outstanding and boy oh boy is it easy to use. I hope you’ll be able to try it soon. ~ MJ

  6. Marcia Gimeson

    I bake 2 special Christmas yeast breads
    If I send you the recipes can you convert them to gluten free for me. I am not very good at conversions yet.

    Reply
    1. PJ Hamel, post author

      Marcia, so sorry we can’t help. Gluten-free yeast breads are a real challenge, and it’s best to start with a recipe written specifically to be gluten-free, rather than try to retrofit an existing yeast recipe. I encourage you to check out our gluten-free bread recipes to see if you can find anything similar to what you’re seeking. P.S. Our GF stollen is very good! PJH

  7. Ellen B

    Thank you, thank you, thank you! I’ve recently joined other family members in the “gluten free” table (as opposed to the “gluten eaters” table)! Having celiac disease is no fun but KAF makes baking & tasting GF so much easier.

    Reply
  8. Melissa S.

    Super excited about this. I hope to try this to make baked goods for my mom who is trying to cut back on gluten to help with arthritis inflammation.

    Reply
    1. PJ Hamel, post author

      Laura, I substituted Measure for Measure by volume first; e.g., if the recipe called for 1 cup all-purpose flour, I subbed 1 cup M4M – though I did measure that 1 cup by weight (M4M weighs 4 ounces per cup, which makes any calculations easy). Hope I answered your question…? PJH

  9. Jerry

    This is all about how it looks – how do these baked items compare in taste?
    How do they feel on the tongue – what’s the texture, aroma? And, what are
    the contents of M4M (cute) – what am I baking with? What replaces the gluten
    to catch the gases for the rise – is there any rise? Why not with yeasted?
    Jerry (an avid sourdough baker & teacher)

    Reply
    1. MaryJane Robbins

      Hi Jerry,
      I think PJ said it best in her comment about the Morning Glory Muffins she tested: “Rise, texture, flavor? Check, check, check.”. We’ve been hard pressed at times to tell the difference between the standard recipe and the M4M version.
      By now I’m sure you’ve seen several of our links to the ingredient/nutritional link we have on the product page and have had a chance to check out the particulars of M4M for yourself.

      For the yeasted question, there’s a very different method for making gluten-free yeast breads. They’re most batter-based than kneadable, and the rising and shaping is quite different, too. So, for success with M4M and yeast, you’ll just want to begin with a gluten-free recipe and make the swap from there.

      Thanks again for your questions. ~ MJ

    1. The Baker's Hotline

      We’re thrilled you are eager to get your hands on this new product, Linda. Our team is working hard to make the Measure for Measure Gluten-Free Flour available in stores across the country in the coming months. The good news is that it is available right now for ordering from our website. It can arrive in as little as 2 business days if you like! Look for it on supermarket shelves soon. Kye@KAF

  10. Lisa Narkiewicz

    What’s the difference between Measure 4 Measure Gluten Free Flour and Gluten Free Multi Purpose Flour?

    Thanks!

    Reply
    1. The Baker's Hotline

      The primary difference, Lisa is that the Measure for Measure flour has the xanthan gum mixed right in. It’s a whole-grain product with white flour taste, featuring the Whole Grain Stamp (13 grams per serving). It’s made with whole-grain brown rice plus sorghum, and fortified with calcium, niacin, reduced iron, thiamin and riboflavin. The Gluten-Free Multipurpose Flour should be used in recipes that call for Gluten-Free Flour. I hope that helps. Kye@KAF

  11. Lynne Echols

    Can you let us have the nutritional information for this GF flour? I have to watch overall calorie and carb intake too, as a pre-diabetic with Hashimoto’s thyroiditis.,

    Reply
  12. Arlene Arnold

    Each December my church does a chocolate festival to raise money to feed the hungry in our small rural County. I know some people who buy tickets but don’t come because they need to eat gluten-free and we don’t offer that. Now, this year, we can offer gluten-free chocolate desserts!! What a wonderful thing you have done for people. I will be ordering in the fall. Thank you

    Reply
  13. Mary H

    These look yummy! Just like the “real” ones, and………..oh, so much easier to make than trying to figure it all out! Looking forward to giving this flour a try.

    Reply
    1. The Baker's Hotline

      Carole, you can view the full ingredients label for most of our products by clicking on the “Nutrition + Ingredients” link below the orange add to cart button when viewing a product on our website. Here’s the direct product label for our Measure for Measure Gluten-Free Flour. I hope that helps! Kye@KAF

  14. kate

    How does it do with pastry? I usually add an extra egg to bind plain pie pastry and the pastry tends to still be brittle and break easily even after resting. I have only once tried a folded pastry (flaky pastry etc) and it was a disaster. I would love to be able to make these things.
    Kate

    Reply
    1. MaryJane Robbins

      M4M makes lovely pastries and pie crusts. Rolling between parchment or plastic was a big help for me when I worked with it. ~ MJ

  15. Stephanie Conant

    I’m concerned about the modern grain used in normal flour. The modern grain is modified to increase appetite and weight gain. It is far different from the grain our ancestors used.
    Will this gluten free flour do the same?
    Are there any companies that grow and sell flour from the old grain?

    Reply
    1. The Baker's Hotline

      Hi Stephanie,

      It sounds like what you’re referring to is a search for heirloom wheat. We’re always exploring options to add heirloom wheat flour to our product line, but, as of yet, we haven’t found a way to accomplish this as the supply is very limited and unstable. You may find it interesting to know that our whole wheat flours are used at Plymouth Plantation in their baking. The team who works there has expressed that our flours are the closest they’ve found to what the pilgrims used in the 1600s.

      Regarding this product, if you have any concerns about whether or not it’s right for your diet then we recommend seeking the guidance of a doctor or nutritionist.

      Happy baking!

      Jesse@KAF

  16. Elizabeth Z.

    Thank you King Arthur Flour! After having been diagnosed with a gluten allergy about a year ago my passion for baking fizzled as I looked at complex gluten free recipes that just didn’t taste that great. I use your GF mixes for a quick baking fix every now and then and while they taste great, it’s not the same as making something from scratch. I can’t wait to try this product! Maybe it will even inspire me to tackle GF yeast bread some day. Thank you again for supporting so many of us with gluten issues with your new products.

    Reply
  17. Rachele

    These all look fantastic, PJ! Thank you for doing all the testing, although, I volunteer to eat all those yummy treats in your pictures on the left.

    Reply
  18. AM

    I am going to order this flour. I hope it works the way you say it does. Am I understanding correctly, that I just substitute this flour for the same measurement as regular flour in all my cookie, cake, etc. recipes?

    Reply
    1. The Baker's Hotline

      Yes, simply replace the all-purpose flour in your recipes with Measure for Measure and you’re ready to go! The only case where you’ll need to do something different is in yeast breads. If you want to use Measure for Measure in yeast breads, you need to use it in a recipe for gluten-free bread. Enjoy! Kye@KAF

  19. Anita Palmer

    Do I understand correctly that all I have to do is use the same measurement of the Measure for Measure GF flour as the all purpose flour in my recipes? If so, I intend to order this flour. I make batches and batches of everyone’s favorite Christmas cookies and can’t eat any of them! So, if this flour works, I will be very happy.

    Reply
    1. The Baker's Hotline

      Yes, Anita! It’s really that easy. Just use the Measure for Measure flour instead of the all-purpose flour in your favorite recipes, and you’ll have baking success! (Keep in mind that it shouldn’t be used to replace wheat flour in yeast-bread recipes, but other than that, you’re golden!) Happy GF Baking! Kye@KAF

  20. Harriet DeLaughter

    Looks wonderful! When will it be available to purchase here and in our local stores? What is the retail going to be for how much?

    Reply
    1. The Baker's Hotline

      Hi Harriet,
      Our team is eagerly engaged in the process of working with retailers across the country to get this product on store shelves, and we anticipate widespread availability in the coming days. For the moment, purchasing from our website is the best way to be included among the first to enjoy using this premium ingredient in your home. Retail stores will be responsible for setting their own prices, but through our online store it is available at $4.95 for the 1 lb. package and $9.95 for the 3 lb. bag. Happy GF baking! Kye@KAF

  21. LB Servino

    You might want to add a note here concerning the Chocolate Chip Oatmeal Cookies. Oats are on the list of foods that have to be avoided when Celiac patients are on Gluten-Free diets. The reason is that regular Oats are heavily cross-contaminated with Wheat. It is possible to find Oats and Chocolate Chips that are labeled Gluten-Free.
    I am excited to try your new flour, and thank you for all of the examples! Other brands of prepared Gluten-Free Flour that I have tried so far are very gritty.
    Celiac.org is an excellent resource… they even list what candies will work for holidays, down to specific sizes of Hershey Bars.

    Reply
    1. The Baker's Hotline

      You make a great point, LB. Thanks for making our friends in the GF community aware of this; if you’re baking for someone with Celiac’s disease, you’ll want to be sure that all the other ingredients in your recipe are also certified gluten-free. Oats are a great example of an ingredient that does not naturally contain gluten but often are processed in a way that causes cross-contamination. GF oats are available in most local grocery stores. Happy baking! Kye@KAF

  22. Joyce N.

    So the only differences between the M2M and KA “regular” GF flour is that M2M has sorghum flour, and cellulose and xanthan gum already added? Or is the whole formulation different?

    Reply
    1. The Baker's Hotline

      In addition to having the xanthan gum mixed right in, the Measure for Measure Gluten-Free Flour is a whole-grain product (13 grams per serving). It’s made with whole-grain brown rice plus sorghum, and fortified with calcium, niacin, reduced iron, thiamin and riboflavin. We hope you give it a try by using it in place of the all-purpose flour in one of your favorite recipes! Kye@KAF

  23. Heather

    I’m excited too, and the package is beautiful. Any thoughts on cutout cookies? I’ve had the worst luck with those ever since going GF. Too many labor-intensive batches that crumble on contact.

    Reply
    1. The Baker's Hotline

      Hi Heather,
      We’ve tested Measure for Measure in both roll out and cut out cookies–both work beautifully! Give it a try without expecting any problems, and let us know if you come across challenges. We’d be happy to help if necessary. Happy baking! Kye@KAF

    2. Daryl Warner

      Cookies, scones, brownies, cakes, etc. Sounds wonderful. My big question is how does your Measure4Measure work with pie crusts?
      Thank you.
      Daryl

    3. MaryJane Robbins

      Hi Daryl,
      The M4M is outstanding for pie crusts. We’d suggest rolling between plastic or parchment for ease of use, but the taste and texture are marvelous. ~ MJ

    4. Diana

      Consider King Arthur’s Gluten-Free Sugar Cookie Mix. I tried it last Christmas for rolled out anise cookies (I just substituted anise extract for the vanilla extract). They turned out perfectly and were definitely not labor-intensive–very easy to make! I had to order them from the site, though, as the grocery stores in my area don’t carry them.

    5. Jodi

      I’ve had great luck using the King Arthur GF sugar cookie mix. I add a little bit of the Fiori di Sicilia flavoring for a special touch (no one will ever guess you used a mix). I like to roll out my dough between wax paper and then place on a cookie sheet and chill until firm before cutting. In the winter, I just stick the rolled out dough out on my porch to chill it quickly.

  24. Sherry

    Now if we just had an introductory special price or something, we could all use it and attest to how wonderful it is!

    Reply
    1. MaryJane Robbins

      Hi Sherry,
      Oh, believe me, our teams are out there working hard with grocery stores and retailers to get this into the markets near you, and to get you the best prices available. Stay tuned! ~ MJ

  25. Carol

    I’m with the other person who requested a larger quantity of the Measure for Measure. A five pound resealable bag would be awesome.

    I have been using the All Purpose GF flour. It is fantastic to be able to make your favoriate recipes with out a whole lot of experimenting. I tell all my friends about King Arthur flour weather they are GF or not.

    Keep up the good work?

    Reply
    1. MaryJane Robbins

      Thanks, Carol for sharing the good word. We’re so happy to introduce M4M and look forward to seeing it grow as a product (and maybe a bag size!) ~ MJ

  26. RobL

    What about puff pastry and pate a choux?

    I guess I could just BUY a bag and try it out myself, but I was wondering if you had researched performance on either.

    Thanx.

    Reply
    1. MaryJane Robbins

      Done and Done, and while the cream puffs were awesome, puff pastry isn’t really going to work out. A single fold pie crust will work well though. ~ MJ

    1. MaryJane Robbins

      Yes, it makes a lovely, light and flaky crust. I found rolling between parchment or plastic helpful, and the results are just terrific. ~ MJ

  27. Ellen

    Hi1
    How is Measure for Measure different than the King Arthur Gluten Free Multipurpose Flour? I love that flour and am so grateful my friend brought it to me from New Hampshire!

    Reply
    1. MaryJane Robbins

      Hi Ellen,
      M4M has the xanthan gum already added, so it’s a simple 1:1 swap out. With the GF Flour, you have to do a little more and have xanthan on hand, plus play with the xanthan amount a bit depending on the recipe. Also, M4M may not be your first choice for yeast bread recipes that aren’t GF to begin with. Hope this helps. ~ MJ

  28. Marina Utecht

    Couple of questions. 1.) Our family loves gravy. Have you tested this as a thickener for gravies and sauces? {realizing you’re mostly working on baking things}. 2.) Seeing the primary ingredient is brown rice, and having experienced texture issues (grainy/gritty) what is the texture / mouthfeel of your new flour?

    Reply
    1. MaryJane Robbins

      Hi Marina,
      Yes, we’ve tested this in gravy and white sauces and it’s just great. ~ MJ

    1. MaryJane Robbins

      Hi Maureen,
      Yes! The M4M should work just great for your Pyrogi. Huzzah! ~ MJ

  29. Josie codispoti

    I try to make Italian bagel with gf flour but regular yeast.. The dough was so hard to roll -out that it was impossible.My grand daughter loves these bagels but I need to know what to do , because this recipe call for 5lb of flour ,2 cups of oil, 1c. of water salt, anise seeds & yeast. I just bought from you a pound of self-instant yeast don’t tell me that I need a different yeast for the gf flour. I appreciate your answer if possible.Tank you . Mrs Josie C.

    Reply
    1. MaryJane Robbins

      Hi Mrs. C,
      With yeast recipes and M4M, you really need to start with a gluten-free recipe. So, if you can locate a gluten-free version first, you should be able to easily make it with the M4M. ~ MJ

  30. Josie codispoti 2801 shortgrass rd,edmond,ok 73003

    I try to make Italian bagel with gf flour but regular yeast.. The dough was so hard to roll -out that it was impossible.My grand daughter loves these bagels but I need to know what to do , because this recipe call for 5lb of flour ,2 cups of oil, 1c. of water salt, anise seeds & yeast. I just bought from you a pound of self-instant yeast don’t tell me that I need a different yeast for the gf flour. I appreciate your answer if possible.Tank you . Mrs Josie C.

    Reply
    1. PJ Hamel, post author

      Mrs. Josie, you definitely don’t need a different yeast for gluten-free flour. But gluten-free flours don’t gdnerally work in yeast-based recipes not specifically written to be gluten-free. So I suspect that you simply won’t be able to make your Italian bagels gluten-free, unfortunately. Wish I had better news for you – PJH

    2. Diana

      Josie, I don’t know what Italian bagels are, but I make New-York Style water bagels (using gluten free flour that has added xanthan similar to the KAF version, sugar, salt, yeast, water) without any problems, so the KAF flour should work just as well if not better.

      These are the ingredients:

      4 cups gluten free flour blend (with added xanthan)

      1/4 c sugar

      1 Tbsp salt

      1 package active dry yeast

      2 1/4 cups warm water

      You basically mix, roll dough into balls, poke a hole through, let rise 30 minutes, boil 7 minutes turning once, brush with egg white if you want (though not necessary) then bake 10-15 minutes on parchment.

      They look and taste like normal bagels to me. (I often add cinnamon and raisins to mine for cinnamon-raisin bagels)

    1. MaryJane Robbins

      Hi Becky,
      Yes, I tested the M4M on pie crust and loved it! I found rolling between parchment worked best but it was fantastic. ~ MJ

  31. Kathy Swarthout

    Can I use M4M in pie crusts? The ready-made GF pie crusts taste and chew like cardboard. I love your GF mixes as they are the only ones that taste like the “real” (non GF) thing. However, I have been craving pie.

    Reply
    1. MaryJane Robbins

      Hi Kathy,
      I was actually one person who tested the M4M on pie crusts, and it’s perfect! I did find that you need to roll between plastic or parchment but your cravings will soon be over. Happy pie baking! ~ MJ

    1. MaryJane Robbins

      Hi Karen,
      I was actually one person who tested the M4M on pie crusts, and it’s just glorious! I did find that you need to roll between plastic or parchment for the easiest rolling, but man, oh man, is it great! ~ MJ

    1. MaryJane Robbins

      Hi Jean
      I think the M4M would work just fine in your dog treats. You may need to tweak a bit to get the baking time down for the same “crunch” but we’d say Go for it! ~ MJ

  32. Kay

    Very nice! I’m not GF but I support anything that let’s folks who cannot eat gluten return to the world of homemade goods. This will also be nice for when I do “gluten reduced” (I put an explanation that items are baked in a gluten friendly kitchen) for bake sales.

    Reply
  33. Nancy

    Where can I buy? Did I miss it online or is it not there yet? I too would like a larger package as I own a bed and breakfast and cater to all my guests needs, including GF.

    Reply
    1. The Baker's Hotline

      Nancy, our team is eagerly engaged in the process of working with retailers across the country to get this product on store shelves, and we anticipate widespread availability in the coming days. We do have Measure for Measure available online, although today we’ve been experiencing some difficulty with ordering this item. This issue should be resolved by Monday 6/20. I will pass along your recommendation that we carry this product in larger packages. Barb@KAF

    1. The Baker's Hotline

      Cathy, we haven’t explored every type of recipe with this flour yet, but I’m guessing it would work well. Please let us know how your pasta turns out if you give it a try! Barb@KAF

  34. Sherry

    All of the answers have been very helpful! We have missed the biscuits I used to make with self-rising flour. If I make the necessary additions, should this work in our self-rising flour recipes? Thanks!

    Reply
    1. PJ Hamel, post author

      Yes, Sherry; though we find M4M does work better in softer biscuit dough made into drop biscuits, compared to stiffer, rollout biscuit dough. Let us know how they come out, OK? PJH

    1. The Baker's Hotline

      Good question, Paulette! It’s a polysaccharide (or group of sugars hooked together) made from a pure culture fermentation of any carbohydrate (usually corn) by a plant bacteria. It’s often prized in gluten-free baking as a thickener, emulsifier, and stabilizer that improves the texture, “body,” and rise of gluten-free baked goods. Mollie@KAF

  35. Diana

    I look forward to trying this and hope it is in the grocery stores soon!

    I understand that this is not a direct substitute for yeast recipes. For anyone interested, in addition to the gluten-free yeast recipes here on the KAF site, PBS’ America’s Test Kitchen/Cook’s Country has a great gluten-free pizza recipe with yeast which I have had great success with. They even mention using KAF gluten-free all-purpose flour. (It calls for increasing the liquid substantially). I believe there are other GF recipes there as well. (I’ve only tried the GF pizza so far).

    Reply
  36. J

    How will this new flour work in my family’s recipes for butter cookies? I’ve tried for 3 years to replicate our Austrian cookie cutter butter cookies with various GF flours. Every Easter the lamb, cross and bunny cut-outs melt in the oven and crumble after cooling.

    And how will this work for Christmas Spritz cookies?

    I hope this flour will help me replicate our traditional cookies.

    Reply
    1. PJ Hamel, post author

      We hope so, too. Since we haven’t used the M4M in your particular recipe, we can’t guarantee it 100%; but we can say that the more fat in a recipe that’s rather dry (as cookies are dry compared to, say, muffins or cake), the better M4M seems to do. So assuming your butter cookies are fairly high fat, I’d suspect M4M might give you a reasonably good result. Best of luck – PJH

  37. Mel

    Any feedback on using M4M at altitude? We are at 8500 feet and my standard adjustments for gluten baking don’t seem to work the same for GF. Thanks!

    Reply
    1. MaryJane Robbins

      Hi Mel,
      We haven’t been able to test M4M much at altitude, but I’m sure once we do, we’ll post any helpful hints we have. There are some good websites on GF baking at altitude, I’d say try a web search and check out a few to see if you can find a favorite. ~ MJ

  38. Fun size wife

    I think Christmas just came 6 months early! Thank you for the work and research that went into developing this product. I look forward to buying my first bag!

    Reply
    1. The Baker's Hotline

      Nancy, since gluten-free flours don’t contain the type of protein that develops gluten, I don’t think you would need to reduce the protein content in this way, however the MRM is a wholegrain flour and may absorb water a bit differently than cake flour and may also give you a slightly less tender result. Barb@KAF

    1. The Baker's Hotline

      Nur, if the recipe was originally written to be vegan, then our Measure For Measure flour should work just fine. The exception is yeast bread recipes, which do not work well with M4M. Barb@KAF

  39. Amanda

    quick question: would I be able to use this all-purpose flour in your regular, gluten containing recipes on this site? thank you!

    Reply
    1. The Baker's Hotline

      Amanda, yes, our Gluten-Free Measure For Measure Flour is formulated to be substituted one-to-one in your regular recipes. It does not, however, work in yeast-based recipes. For best results when making gluten-free bread we recommend following a gluten-free bread recipe. You can use either Measure For Measure or our Gluten-Free Multi-Purpose Flour in this type of recipe. Barb@KAF

  40. Jessie

    What about cooking with it? I have a recipe for sos that calls for 1 cup flour, butter, milk, and hamburger it turns into a gravy that you pour over toast will i be able to use m4m in this recipe and get the same results I would with regular flour?

    Reply
    1. The Baker's Hotline

      Jessie, the M4M flour works well in gravies and roux, so I think it would work well in your recipe, especially if you add the flour mixture after the hamburger has browned. Barb@KAF

  41. Catherine A. Morris

    Ok, you’ve talked me into trying this, but I have a question: What or how does using your gluten free flour affect the carbs? I’m married to a brittle diabetic.
    Any info would be appreciated. Thanks!

    Reply
    1. The Baker's Hotline

      Catherine, we’re bakers and can’t really offer advise when it comes to dietary concerns. We recommend you take a package along to your partner’s doctor or nutritionist and consult them about your concerns. Barb@KAF

    1. MaryJane Robbins

      Hi Rebecca,
      For yeast recipes, we’ve found that M4M works in recipes that are already gluten-free. So, if you use GF bread machine recipes, you should have good luck using M4M for your regular GF flour in those. ~ MJ

  42. Sally Wilkins

    If i can make my grandmother’s Swedish Coffee Bread with this flour, I will be the happiest celiac ever . . .

    Reply
    1. The Baker's Hotline

      Sally, if your grandmother’s coffee cake does not contain yeast, it should be A-OKAY! Bryanna@KAF

  43. Sara

    How does this work with pizza dough? I know there’s typically yeast in it, but it doesn’t rise and act like a bread dough. My 3lbs should be arriving today and I’m excited to get cooking 🙂

    Reply
    1. The Baker's Hotline

      No, the Measure for Measure is not replacing our Gluten-free Multi-purpose flour, Lisa. You can continue to use it your favorite g-f recipes calling for a gluten-free flour blend. Measure for measure was designed to replace wheat flour in recipes for cakes, muffins, quick breads, pancakes and cookies. Measure for Measure comes in a 3 lb. bag and the cost is $9.95. Gluten-free Multi-purpose flour blend comes in a 24 oz. box and the cost is $7.95. Happy gluten-free baking! Elisabeth@KAF

    1. The Baker's Hotline

      We haven’t tried that ourselves, but we don’t see any reason it wouldn’t work. To be on the safe side, we might recommend making a small test cake ahead of time, just to make sure the texture remains rollable. As an alternative, you might also consider using our designed-to-be gluten-free recipe for a Gluten-Free Chocolate Yule Log. Best of luck and happy baking! Mollie@KAF

  44. Angelia M

    We love love love this flour!! So far I have made pancakes, blueberry muffins, pumpkin muffins, chocolate chip cookies, sugar cookies to cut into shapes for Santa, natural dyed rainbow cake and cupcakes. It has done wonderfully in every single recipe that called for regular gluten flours. My family had a very happy holiday with no baking flops! Thank you!! Our very picky teen swears you can’t tell the difference.

    Reply
  45. TIFFANY

    Please make bigger bags available. 10 lbs and 20 lbs would be amazing. This is the ONLY gf flour we use and we love it.

    Reply
    1. The Baker's Hotline

      Thanks for sharing this request with us, Tiffany. We’re glad to hear you’re eager to bake with Measure for Measure in larger volumes. We’ve passed your feedback along to our Ingredients Team to consider in future discussions about possible package sizes. Kye@KAF

  46. Matthew Fatale

    I make your brownies OFTEN and love them. I make them at sea level and have no issues. What changes do i make for them if i am doing them at 8400 feet?

    Reply
    1. The Baker's Hotline

      We’re happy to hear it, Matthew. Baking at high altitude can be a challenge and often requires some experimentation to get just right. While we aren’t able to test all of our recipes at altitude (since we’re not here in VT), our handy High Altitude Baking Guide can help you identify what adjustments you might want to make. Best of luck and happy baking! Mollie@KAF

    1. The Baker's Hotline

      Hi Cecilia, typically self-rising flour has 1 1/2 teaspoons of baking powder and 1/4 teaspoons of salt per cup of flour. You can add these two ingredients in that ratio to your Measure for Measure Flour to make it act like self-rising. Happy GF baking! Kye@KAF

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