Measure for Measure: the best path to a gluten-free breakfast

New year, new beginnings — a new way of eating? If you, a friend, or loved one has decided to welcome 2017 by eliminating gluten from your diet, listen up: the simplest way — by far — to enjoy a fresh-baked gluten-free breakfast is with our Measure for Measure flour.

With Measure for Measure, there’s no need to worry about adding xanthan gum or extra eggs. And no necessity to seek out and try a gluten-free recipe. Simply make your favorite breakfast recipe — pancakes or waffles, scones or biscuits, muffins or quick bread — and substitute gluten-free Measure for Measure flour for the all-purpose flour in your recipe. Note: Don’t try this with your cinnamon rolls or sticky buns; it’s not a good fit in recipes using yeast.

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The result?

The easiest way to get gluten-free treats just as tasty as the original (gluten-full) version. Click To Tweet

Let’s take Measure for Measure for a test drive.

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Measure for Measure Simply Perfect Pancakes

Our most popular pancake recipe produces tender, light pancakes; making the recipe with Measure for Measure yields the same result.

Tip: Vary the amount of milk in the recipe to produce anything from thick, fluffy pancakes to thinner, eggier-type cakes. The more milk, the thinner your cakes will be.

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Serve warm — with butter and syrup, of course.

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Measure for Measure Doughnut Muffins

These high-rising muffins get high marks on our recipe site. With over 300 mostly 5-star reviews, they’re one of our most popular muffins. Redolent of cinnamon and nutmeg, they’ll remind you of the ultimate old-fashioned cake doughnut — in muffin form.

Tip: For perfectly shaped muffins, scoop the batter with a large scoop; our muffin scoop is a practical choice here.

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Mmmmmmmuffins!

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Measure for Measure Bacon-Cheddar-Chive Scones

Don’t fall into the same-old, same-old rut with scones — they don’t HAVE to be sweet. These savory scones, laced with chopped chives, chunks of cheddar, and diced crisp bacon, are the perfect accompaniment to creamy scrambled eggs.

Tip: Don’t stand over the stove tending a pan of hot, sputtering bacon. Bake bacon in the oven and it’ll be done, without any attention at all, in just 30 minutes. 

Never made scones? Here’s how:

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Mix all of the scone ingredients together, and shape into a disk (two disks, for smaller scones). Cut into eight wedges each.

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Brush with milk or cream, to help the scones brown.

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Bake and enjoy!

I hope I’ve convinced any of you baking gluten-free to try our new Measure for Measure flour. Honestly, it’s such a relief not to worry about finding a gluten-free recipe, wondering how it’ll come out… All I have to do is use any of my old favorite recipes, substitute M4M (as we’ve nicknamed it around here), and enjoy a gluten-free treat every bit as good as the original.

Happy gluten-free baking!

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. Dave P

    I used Measure for Measure flour for all of my Christmas cookies this year and no one knew the difference. We have have family “must haves” and no one was the wiser until I told them.

    I have used Measure for Measure for wheat-based recipes including baking, thickening sauce or gravies, and as other savory recipes with great success.

    The only failure I had was when I used it for a gluten-free cookie recipe. The origal recipe called for gluten-free flour mix and xanthan gum. Since Measure for Measure has xanthan gum, I eliminated it from the mixture. For whatever reason, the cookies spread much more than before even though I used the same temperature, the same pans, the same weights of the ingredients and same brands. The butter may have been different but they were both high quality and butter not margarine or spreads.

    Other than the one mishap, it is a great product and I can’t wait to try some of my older recipes with the blend.

    Do the experts know why it does not work with yeasts recipes?

    Reply
    1. PJ Hamel , post author

      Dave, so glad you’re having success with our Measure for Measure! You’ll have the best results if you use it for standard recipes, rather than gluten-free recipes, as you found out; gluten-free recipes are developed for gluten-free flour, while M4M is formulated to work in regular (not gluten-free) recipes. As for the yeast caveat, yeast breads rely on gluten so heavily for their success that gluten-free bread needs to be made an entirely different way, relying on eggs as well as xanthan gum and other products for structure. With so many different yeast bread recipes out there, it would be impossible for us to formulate a GF flour that would work in each and every one. We’ve tried, and we’ll keep trying; but for now, limit M4M to non-yeast recipes, OK? Thanks — PJH

  2. Peggy

    I live in Winchester, VA and find that stores are not stocking enough of your products either in quantity or variety. I am hoping that will change soon.

    Reply
    1. The Baker's Hotline

      We’re glad to hear you’re eager to see more of our products in stores near you, Peggy! We recommend using our store locator tool to see what the stores near you are carrying. Also, we hope you’ll share your request to see Measure for Measure and other products with your local store manager. Customer feedback is invaluable when it comes to determining what ends up on store shelves. Meanwhile, we’ll do our best to continue making our products available to you! Kye@KAF

  3. Alene

    I used M4M in the Christmas cut-out cookies I’ve been making for 40 years or more. They were the best gluten-free cookies I’ve ever come up with, but make no mistake – they are not like the non-gluten free ones. They are different, but that does not take away from the fact that when you need gluten free, this is the absolute best flour to use. The dough is very easy to manage and roll out. My gluten-free daughter said it best, “they’re not as good as the regular ones, but I’m grateful to have them”!

    Reply
  4. Susan

    I have used this successfully in muffins, scones, biscuits, and cookies. I read all the blogs and l also read all the info on each product I purchase from you, so I knew not to use this in yeasted recipes. May I make one suggestion? I saw on the reviews that others have been trying to use this in yeasted recipes. How about putting a little note on the front stating “Not intended for yeasted recipes” – maybe you will stop getting complaints from bakers attempting to make cinnamon rolls, bread, etc …. with this wonderful flour blend. Until you can reprint the bags, maybe put a sticker on the existing packages?

    Reply
    1. The Baker's Hotline

      Thanks for the suggestion, Susan! There actually is a note printed on the back of the Measure for Measure encouraging bakers to use our Gluten-Free bread and Pizza Mix if they’re looking to make yeasted sandwich bread. But we agree, there could be room for making this note more prominent. We’ve shared this feedback with our packaging team, and we hope in the meantime you continue using Measure for Measure to make the very best baked goods. Kye@KAF

  5. Shirley Sanderson

    I was really happy to find out about Measure for Measure. I tried it in a pancake recipe from Cook’s Magazine and in your Fudge Drops recipe. I found it to be drier than the comparable amount of wheat flour and am not sure if that is just the particular batch of MforM that I have or if it is the normal characteristic of this flour. I plan to experiment further and will try familiar recipes using about 4/5 of the wheat flour measurement and adding more MforM only if needed.

    Reply
    1. PJ Hamel , post author

      Interesting result, Shirley — I’ve found that standard recipes made with M4M tend to be a bit moister than normal, and need a tad more baking time. Could be the weather where we each live, perhaps. Good luck with your experiments — PJH

  6. Betty Matthews

    If I am adapting a recipe that is written for gluten free flour, can you give guidance on how much XG is in each cup of MforM? So I can leave out the appropriate amount? And goose it a bit for other recipes where I might want more?

    Reply
    1. The Baker's Hotline

      Thanks for checking, Betty. Since Measure for Measure is specifically designed to act as a 1:1 replacement for all-purpose flour, we don’t recommend using it in designed-to-be gluten-free recipes, which have already been adjusted to account for the properties of gluten-free flour. In addition to xanthan gum, for example, these recipes may call for extra egg or fat and/or employ different techniques. Instead, we suggest reserving Measure for Measure for use converting your favorite gluten-full recipes for cakes, cookies, muffins, quickbreads, and other non-yeasted treats, and using our Gluten-Free Flour in designed-to-be gluten-free recipes. Mollie@KAF

    2. Betty Matthews

      Never mind – just saw a response above that touched on this…I’ll just have to try it and see in these recipes. It’s not just that you took GF flour and added XG….I get it….

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