‘The dry and grainy results wouldn’t persuade me’: the best (and worst) gluten-free plain flour, tested and rated

TruthLens AI Suggested Headline:

"Evaluation of Gluten-Free Plain Flours Reveals Varied Performance and Cost-Effectiveness"

‘The dry and grainy results wouldn’t persuade me’: the best (and worst) gluten-free plain flour, tested and rated analysis cover image

The Guardian 7.3

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Original Article Source: https://www.theguardian.com/thefilter/2025/may/31/best-gluten-free-plain-flour

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Raw Article Publish Date: 31 May 2025

AI Analysis Average Score: 7.3

These scores (0-10 scale) are generated by Truthlens AI's analysis, assessing the article's objectivity, accuracy, and transparency. Higher scores indicate better alignment with journalistic standards. Hover over chart points for metric details.

TruthLens AI Summary

Gluten-free flour is categorized into two main types: individual flours, such as rice and buckwheat, and blends that combine various flours and starches. These blends are generally labeled as gluten-free plain, self-raising, or bread flour, and are designed to mimic the properties of wheat flour for various baking purposes. To evaluate the effectiveness of different gluten-free plain flours, a series of tests were conducted by baking cookies with each product. The evaluation not only focused on the baking performance but also considered the cost, as gluten-free products can often be expensive. The results indicate that while some flours perform well in specific baking applications, the versatility of each blend varies significantly, making it challenging to declare a single 'best' flour for all purposes.

The testing revealed a range of performances among the gluten-free flours. For example, a blend priced at £1.95 for 1kg received a five-star rating for its ability to replicate the performance of wheat flour in various recipes, except for bread. In contrast, a higher-priced blend at £8 for 1kg was better suited for bread-making but lacked versatility due to its gluten-free wheat starch content. Some flours, despite having similar ingredients, produced markedly different results, with one blend rated poorly for its inability to bind and absorb ingredients effectively, resulting in greasy and sticky dough. The findings reflect the complexities of gluten-free baking, highlighting that while some products may excel in specific areas, others may fall short, leading to a nuanced understanding of gluten-free flour options for consumers.

TruthLens AI Analysis

The article presents an analysis of various gluten-free plain flour blends, providing a review based on personal baking experiences. By testing these blends in cookie recipes, the author aims to guide readers in selecting the best gluten-free options, especially considering the often high prices of gluten-free products.

Purpose and Audience Perception

The primary goal appears to be to inform consumers about the best-performing gluten-free flours, particularly for baking. This aligns with the growing trend of gluten-free diets and the need for accessible information on alternative baking ingredients. The article likely seeks to establish trust and authority in the gluten-free community, offering practical advice to those who may be overwhelmed by the variety of products available.

Potential Omissions and Hidden Agendas

While the article focuses on flour blends, it doesn't delve deeply into the nutritional aspects or the health implications of gluten-free diets, which could be an important consideration for consumers. This selective focus may suggest an intent to promote certain brands or products without addressing potential drawbacks or controversies surrounding gluten-free eating.

Manipulative Aspects

There is a slight manipulative tone in the way the flours are rated, as the author uses a star system to quantify quality. This can influence consumer perception by simplifying complex evaluations into easily digestible ratings. Using phrases like "produces satisfying results" may lead readers to a favorable bias toward certain brands.

Trustworthiness of Information

The article appears credible as it is based on practical testing. However, the subjective nature of taste and baking results means that individual experiences may vary. The limited scope of the analysis, focusing primarily on cookies, could make some readers question the applicability of the findings to other types of gluten-free baking.

Societal Implications

This piece could influence consumer behavior by encouraging more people to experiment with gluten-free baking, potentially impacting sales in the gluten-free food market. As consumers become more informed about their choices, this could lead to increased demand for high-quality gluten-free products, which may also affect pricing in the market.

Target Communities

The article likely appeals to health-conscious individuals, those with gluten sensitivities, and the broader gluten-free community. It positions itself as a resource for both novice and experienced bakers looking for alternatives to traditional wheat flour.

Market Impact

While this article may not have direct implications for stock markets, it could indirectly affect companies that produce gluten-free products. Brands featured positively may see increased sales, while those rated poorly might experience a decline in consumer interest.

Global Relevance

In the context of global health trends, gluten-free diets have gained prominence, making this article relevant to ongoing discussions about nutrition and dietary preferences worldwide.

Use of AI in Analysis

There is a possibility that AI tools were utilized in crafting this article, particularly in structuring the reviews and perhaps even in generating consumer-focused language. Such tools may have assisted in refining the presentation of product comparisons and ratings.

Overall, the article serves as a useful guide for consumers navigating the gluten-free market, but it could benefit from a more comprehensive exploration of the broader implications of gluten-free diets.

Unanalyzed Article Content

Source URL: https://www.theguardian.com/thefilter/2025/may/31/best-gluten-free-plain-flour

Gluten-free flour is commonly considered in two ways: there are individual flours, such as rice and buckwheat (and that includes starches such as corn, potato, tapioca), and then there are blends. Blends are a mix of those singular flours in varying ratios, and for familiarity’s sake are usually labelled as either gluten-free plain, self-raising or bread flour. These blends are more versatile, and it’s the plain flours that we’ve got under the microscope today.

To test their mettle, I made a batch of gluten-free cookies with each product. And, seeing as gluten-free food can be extortionately expensive, cost is factored into my ratings, too. A slight caveat: different gluten-free flour blends work better (or worse) depending on the recipe involved. Most will do just fine as a thickener for sauces or as a coating, but when it comes to baking, some are better suited to cakes, others to pastry and others still to bread. That means it’s very hard to say which flour is the “best”, but I’ve done my best to figure it out.

£1.95 for 1kg at Sainsbury’s (20p/100g)£1.95 for 1kg at Ocado (20p/100g)★★★★★

Gluten-free flour blends were originally created to emulate wheat flour (so you can use them to adapt recipes to be gluten-free), and this one produces a similar performance to wheat for everything outside of bread baking. Of course, it’s not magic; you still need good recipes and, in some cases, the addition ofxanthan gum.

£1.10 for 1kg at Asda (11p/100g)★★★★☆

A solid performance for the price, and certainly a blend that will produce satisfying results for baking. It’s a bit less absorbent than I’d expect, which might mean your dough ends up a little stickier, but if you know what consistency you’re looking for, that shouldn’t be hard to remedy by adding a little more to compensate.

£8 for 1kg at Ocado (80p/100g)£8.29 for 1kg at Amazon (83p/100g)★★★☆☆

This blend contains gluten-free wheat starch so, while it’s gluten-free, it’s not suitable for people with a wheat allergy. As such, its strengths lie in bread-making, rather than your average cake or bake. For bread, it would be five stars, but for pure versatility (and considering the sky-high price), it’s not a panacea.

£3.90 for 1.5kg at Ocado (26p/100g)★★★☆☆

While this boasts an unconventional range of ingredients, such as vegetable flour and fibres, it produced results comparable to my best buy. However, the higher price means there’s little reason to go hunting for this one.

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£2 for 1kg at Ocado (20p/100g)★★☆☆☆

With an identical list of ingredients to the Asda flour above, it’s no surprise this yielded almost identical results. However, considering it’s nearly twice the price (and while the Asda flour exists), there’s not much justification for buying this.

£2.50 for 750g at Shipton Mill (33p/100g)★★☆☆☆

This was less able to bind and absorb common baking ingredients, making it feel as if you hadn’t added enough – of course, adding too much can result in heavy, dense or dry bakes. The biscuits weren’t all that far from expectations, but they were a little greasy.

£13.71 for 3kg at Food Angles (46p/100g)£20.82 for 3kg at Amazon (69p/100g)★☆☆☆☆

Even if this was considerably cheaper, the dry and grainy results wouldn’t persuade me to use it in the average recipe. Its absorption and binding are far off expectations – although still not the worst of the bunch – and the finished result gave me the feeling that the balance of the blend must be completely off.

£2.50 for 1kg at Holland & Barrett (25p/100g)★☆☆☆☆

Despite having almost identical ingredients to my best buy, the results this produced were extremely disappointing. It lacked binding power and absorption to the point where it made the dough greasy, sticky and difficult to handle. Sadly, the end results were also excessively greasy and too far away from that of the average flour blend.

Becky Excell is a gluten-free cook and author of Quick + Easy Gluten-Free (Quadrille, £20). To order a copy, go toguardianbookshop.com

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Source: The Guardian