Thomas Keller’s Cup4Cup

When I first had to go gluten-free, I never imagined I’d bake again. A coffee cake like this, casually on a Sunday morning? It seemed like a dream.

However, if you had told me that I’d bake this coffee cake with a gluten-free flour mix formulated by a team of bakers gathered by Thomas Keller? Well, I would have fainted.

My, how the world has changed in the last six years.

Where I once had to drive to three different stores to find the gluten-free flours I wanted to combine, and order the rest of my ingredients online, gluten-free food has become pretty universally ubiquitous. I did a double take when I was in a small corner market in Breckenridge, Colorado a couple of years ago and found three gluten-free baking mixes, two different kinds of gluten-free pasta, a stack of gluten-free cookies, and some local brownies. What? This was a small store intended for the snowboarders and skiers to stock up on quick food. That’s when I knew gluten-free had become more normalized.

When we received a package of gluten-free rolls from The French Laundry, however, I knew that gluten-free had reached the chefs who truly care about food. That’s when things get interesting.

Chef Lena Kwak, working under the aegis of Chef Thomas Keller, spent a couple of years creating a gluten-free flour mix called Cup4Cup. Danny and I were lucky enough to try some of this mix before it was commercially available. And now, we’d like to recommend it to you. With Hannukah and Christmas coming up in less than two weeks, this might be just what you need.

If you don’t know who Thomas Keller is, you should know that he’s considered one of the best chefs in the world. Of all time. Danny and I have yet to experience The French Laundry or Per Se, but we plan on it someday. Every one of our friends who has dined with Keller’s restaurants has come away astounded. The word gourmet doesn’t do here. He makes food that you might remember all your life.

You might think that the highest echelons of the culinary world would be bothered by those with food allergies or celiac. They want you to eat their food. We’re a nuisance, right?

It has been my experience that the opposite is true. Any chef who truly cares about food, who is driven by curiosity and the desire to give the customer joy in the belly? Those chefs accommodate us just fine. I’ve been told by friends that they have eaten at The French Laundry, at Alinea, at Charlie Trotter’s restaurants without a hint of fear. Gluten-free brioche or cornets or desserts arrive at the table with little fanfare. Of course we deserve great food. Have a seat.

What’s great about this mix is that Cup4Cup takes the dedication to great food and feeding people well out of the most expensive restaurants in the world and onto the shelves. A few weeks ago, Thomas Keller was on the Martha Stewart show, demonstrating how to make gluten-free fried chicken and cheesy polenta waffles. People, we have arrived.

The name communicates its use: this flour mix is for those of you who still want to bake with cups. It has been formulated to work the same way AP flour does. (That means a cup of it, properly measured, weighs 140 grams.) Do you want to bake your grandmother’s fruit bread recipe, gluten-free? Here is your mix. Are you new to gluten-free and still want to make extraordinary cookies? Buy some of this. Does your aunt want to make you a gluten-free baked good but doesn’t want a cupboard full of flour for the occasional visit? This is for her.

Now, I have to say, I’m a little disappointed to hear some grumbling in the gluten-free community about this flour mix. It contains cornstarch. (“But I can’t eat corn!”) It contains milk powder. (“So many people can’t eat dairy!”) And it uses xanthan gum.

Grumble, grumble.

I’ve seen this a lot, whenever a good gluten-free cookbook or food comes out. Someone complains that it doesn’t work perfectly for him or her. The sense of entitlement in this alarms me. This team didn’t set out to create an allergen-free flour mix. They tried to create a great gluten-free flour mix. I can’t eat xanthan gum, except occasionally, and I still love this flour mix.

Will I be using it often? No. We have our own flour mixes, our own baked goods recipes, our own way of baking. However, I respect the years of work that Lena Kwak and her team did to get this right.

And I thank them for caring enough about those of us who are gluten-free to try to make the world — and particularly the holidays — a little easier for us.

 

 

 

75 comments on “Thomas Keller’s Cup4Cup

  1. Jonathan

    Thank you for finally getting the word out on this stuff! I’ve been using it since day 1 in the stores, and it is frankly awesome. As a newly diagnosed celiac I’ve never been subjected to the years of wandering in the desert like some have, and this stuff has been a lifesaver.

  2. Hannah

    I think that’s terrific and applaud any company that endeavors to make baking easier and still taste good. There is no premade mix that will make everyone have every time, that’s why you gave us those lovely ratio mixes to work with, duh! But what a lovely solution for friends and family who dearly want to make something for thier GF loved ones and are terrified of the sometimes overwhelming investment of money and time to find a mix that works and tastes good.

  3. Becky

    That flour mix sounds great! It’s something I can leave at my Mom’s house for when she wants to bake something for the family, but can’t because of me. (yay for being the only gluten free’er!) Now she can have freedom to bake without fear of multiple flours and odd ingredients. This is a great thing! I’m excited-and now that I’ve seen that coffeecake picture, I want coffeecake.

    .…last week’s pregnant craving was chocolate cake. This week’s craving has just declared itself to be coffeecake. Maybe next week I’ll find something healthier to crave… ^_^

  4. Jill

    We had some success with C4C, but at $20 for 3 lbs, it’s almost prohibitively expensive. Here’s hoping they’re able to lower the price a little once they widen their customer base.
    I’m curious if you’ve tried the local Manini’s products yet?

  5. Brenda Hart Neihouse

    I have been generally impressed by your commentary and recipes. However, by talking about people “grumbling” about a GF mix because it has milk (unnecessary) and xanthan gum (also unnecessary), both of which are serious allergens, dropped my estimation of your commentary a notch. You are promulgating a cuisine catered to taking care of serious allergies, yet your comments show disregard for people who have other allergies. Statistically, many people with gluten allergies will be allergic to a number of other substances. In our case it is soy and xanthan gum; and I include milk only as necessary. It would be nice if manufacturers would follow the same guidelines already established: use only what is necessary and avoid as many allergens as possible. Since I bake cup for cup with a flour mix with neither milk nor xathan gum, I know that this cup for cup flour can be devoid of other allergens as well.

    1. shauna

      I’m sorry you were disappointed. I have no disregard for people with other food allergies and often try to accommodate them as best I can. However, gluten-free does not mean allergen-free. This team set out to create the best gluten-free flour mix they could. The milk powder is a great addition, for added protein and softness in the baked goods. I use it all the time as well. We, as a community, do ourselves no service if we grumble that every new food product or flour mix does not work for every person out there. Don’t you think that’s a little ridiculous?

    2. Yael Tiferet

      I don’t think all gluten-free mixes can or should be free of all allergens; is that really even possible? There are not only people who are allergic to milk or soy or corn–there are people who are allergic to rice, which is the basis of 95% of gluten-free baking products.

      Different people have different needs. There should be lots of products so that nobody’s needs go unmet, but no one product can meet everyone’s needs. Let’s acknowledge this and encourage manufacturers to be vigilantly honest about what is and is not in their products.

      I know a lot of people are GFCF, and if/when I cooked for a GFCF person I would of course not use a product like this. (Nor would I use this product to make food for anyone vegan, or to make kosher food containing meat.) But for the most part I bake with butter, and I would totally use this product to cook for the people who usually eat my food, none of whom are currently allergic to dairy. As much as I love Better Batter, which is vegan, I like the idea of having an alternative all-purpose flour mix.

    3. None

      I’m not one who advocates eliminating all possible allergens from all GF products, but I’d like to just add a quick note here, in case other people have the same problem I did. I finally figured out, after three-plus years gluten-free, that I have an equally big problem with tapioca, one of the key ingredients in many mixes. Thanks to Shauna (huge thanks!), I’ve figured out how to substitute flours/starches based on weight, so I don’t find this a huge challenge. But it took YEARS for me to figure out the tapioca issue, because naturopaths don’t usually test for a tapioca intolerance — it’s rare that Westerners have enough in their diets for it to matter. So to anyone else out there who’s still getting sick and can’t figure out why: maybe try dropping the tapioca.

      1. shauna

        That’s a good suggestion. Thank you! I find I don’t like the taste very much, so I have dropped it for that.

        1. Rachael

          Me too! I have a strange strong aversion to tapioca starch in GF things. Though, I do like tapioca pudding. I decided it was my body telling me something and I should listen.

    4. Katie

      It bothers me when manufactures assume everyone who can not tolerate gluten is allergic to milk. My kids have celiac disease…they are not allergic to anything. Their bodies can not tolerate gluten..that’s it. And honestly most allergen free foods are awful, I’d rather have something that is gluten free and taste good than allergen free and taste awful.

  6. Aryn

    Thank you for addressing the sense of entitlement! I remember several occasions where you and other GF sites have been attacked for using eggs or sugar or some other ingredient someone can’t have. This is a gluten-free blog and a gluten-free flour, not a “free of all possible allergens” blog or flour! The very fact that there are now so many options means that nearly everyone can find a GF blog, product, or baking mix that will work for them.

  7. Deanna B.

    I don’t have to do gluten free baking very often, but try to keep some gluten free flours on hand just in case. Since most of my recipes call for cups, I like that this is interchangeable. I ate a Bouchon when I was in Vegas last and it was amazing. It really does stick with you, or some of it does, even if you’re like me and discover your new favorite drink (Blood and Sand) then proceed to drink 2 before the appetizer comes out. The bottle of wine after that probably was not my wisest choice.

  8. Victoria

    The best thing about Cup4Cup… it may use rice flour, but it is a much finer grind than any other rice flour I’ve found so far. It feels like real flour to your hands (I used it for the first fried chicken I’ve had since going gluten-free). This past Thanksgiving I was able to make the same traditional tart crust for my pecan pie that I’ve been making for years… but I used Cup4Cup so it was gluten free, and I actually got got eat a piece of pie this year (I actually had NO desert options last Thanksgiving). And no one else even asked if it was a gluten-free crust when they dug in.

    I think I spent about $40 on flours last year for Christmas baking, and I did not get one cookie that was worth eating out of it all. But this year, I can make kolachkies just like I used to.

    1. Brenda Hart Neihouse

      I buy extremely finely ground Rice flour from the oriental market in Athens, GA where I live. It comes from the Phillipines. You may be able to find some by looking at Asian grocers in your town or online.

  9. Pétra

    I can’t wait to try this mix. While I don’t use mixes much I always want to try out the new ones. I really agree with your comments about grumbling. Maybe it’s because I was gluten free when there was hardly any choices I feel like the more options the better even if it’s something I can’t eat I wouldn’t want someone else to miss out on a good alternative!

  10. Tessa

    Cannot wait to try this! I am very curious about what the specific ingredients are, but I know from my own baking experience that cornstarch is sometimes a most vital addition to my breads and pastries. Everything in moderation, but the idea of a one-size fits all flour is difficult to imagine. I so deeply appreciate (despite its price) such a famous food innovator like Chef Keller getting behind this as it will make multitudes of people take notice, celiac or not. Bravo!

    1. shauna

      Exactly, Tessa! That’s what amazes me too. If Keller is promoting this, other chefs will pay attention. I agree that cornstarch is great, especially for crispness in cookies. The idea of one-size-fits-all anything is pretty impossible.

  11. Susan

    everytime I read your blog, i like you that much more!! This is a great recommendation and I am going to look for it for my baking for my mom.

  12. Annie

    I love Cup4Cup! I used it to make my kids’ birthday cakes this year and they were wonderful, even compared to a gluten-filled cake. This was the first time in 3 years that I was able to eat a piece of my child’s cake!
    I’m thrilled to hear about The French Laundry and Alinea adapting their food to be gluten free.
    A trip to The French Laundry has been on my bucket list for a long time and I thought I would have to give it up when I went gluten free. I’m so excited that it is back on the list!!!

  13. lauren@spicedplate

    How great to have something come to the public’s attention like this. I’d love to be able to try this out on some old recipes from my childhood/my family’s box of hand written holiday treats. What a luxury that would be! The more options, the merrier!

  14. sarah

    Thanks for saying this, Shauna. Since when did it become the responsibility of every company, blogger or home cook to make everything free of all allergens? It would be so wonderful if folks needing other substitutions in recipes would take the initiative to investigate those themselves rather than putting others down for not doing so. Makes sense to me, anyway.

  15. Jen

    I am excited to see a chef like Thomas Keller tackle a challenge such as creating a gluten free flour blend! I don’t get frustrated easily but I am getting frustrated at the complaining from people when something new has been created but it doesn’t suit them. Just buy something else, and let the people for whom it was created for enjoy it! Shauna — you just keep promulgating…

  16. Kimberly

    Shauna:

    Thank you for this lovely post. I agree with you that a product does not have to be everything to everybody all the time.

    I am not gluten free, but I have several friends who are. This will make it much easier for me to make them birthday cakes and baked goods.

  17. Donna V.

    Maybe we could say…“One size fits most”??? And I actually watched the T. Kellar episode on M.S. show…didn’t even know it was about Gluten Free till many minutes into the segment! Hurrah! Hurrah! This will aid our loved ones; who want to please but don’t know, or can’t afford the “how”! Love to all you Aherns this Christmas season!

  18. Meredith

    I too am shocked at the sense of entitlement pouring from many of the reviews on the W-S website. Some of them are flat-out hostile and rude. That is not a way to get anyone to want to come up with more formulations! If I were a pastry chef and I saw those reviews, I might think, “Well, any tweaking I do is probably not going to be good enough for *another* group of people, so why set myself up to get attacked by someone else?” I’m thrilled that GF food has “arrived” as I’m embarking on this journey. The only problem I have with the C4C product is cost, but it wouldn’t be an everyday product, more of a special occasion baking thing, and getting started with all the flours/etc. to make my own blend is pretty expensive too I’m finding! Hopefully the price will come down with time and competition.

  19. Mary

    Thank you for such a logical, right-on post. Like you, I will not use this mix often. My daughter can not tolerate corn. But I am so glad it exits. I have a cousin newly diagnosed and a nephew who is 17 and new to baking. A mix like this is great for them. I wish it was a little cheaper, but that will come eventually. I think you are dead on when you say, “one-size-fits all is pretty much impossible.” Why do Americans insist on that? Take this as the great leap forward for the gluten-free community at large and leave it at that.
    Thank you so much for your blog. I really enjoy reading your posts.

  20. Colleen

    Once again, Shauna, you hit the nail on the head. Nobody should feel like they have to have it all. In fact, so much of the world has so little; even if we had not got a single bit of gluten free food to try we would still be better off than a large part of the world’s population. I would like to try this product and have been experimenting with xanthan gum to see if I can tolerate it after all. My dear son is dairy free, but he is so used to eating different than me that he takes it all in stride.

  21. Lena

    Shauna, thank you for a fanastic review and sharing your thoughts. It has been quite the journey creating Cup4Cup from scratch and still quite a bit ahead of us, but seeing comments like these make the hard work all the worth while. From all of us at Cup4Cup thank you everyone for the support. http://twitter.com/#!/CupforCup

  22. Carol

    I look forward to trying this mix, even though my gf baking is already pretty darn good. I did look at their web site and checked out the pasta recipe; 13 egg yolks? Yikes! Shauna your pasta recipe is wonderful. I’ve used it with great success.

  23. Carol

    Meant to add that I think the price per pound is about average. Most gf flours don’t come in three-pound packages.

  24. Jill

    Thomas Keller is in? There’s hope? We’ve never bothered even trying to get a meal at French Laundry because all I ever eat at fancy restaurants is grilled steak/chicken and green salad. Thank you so much for your take on this.

    We all just want to walk into a store and find a section “(Your Name Here) special foods.” Just like I keep expecting to walk into a bookstore or library and find a book called “Hey, Jill! Cook this for dinner! (It’s gluten-free, multiple-allergen-free, cheap and easy to make, and your uber-picky kid will eat it)”

  25. ellen johnson

    Yours was just the endorsement I needed. My parents are looking for a mix to keep on hand and use when I visit. My sMom will try her hand at making pasta with it. Can’t wait!

  26. Maria

    I had NO IDEA Thomas Keller was the brain behind this flour! It must be amazing!! My husband and I went to Napa for our honeymoon and couldn’t get into French Laundry but we went to Bouchon & Bouchon Bakery. Next time we go back, we will for sure get reservations at FL.

  27. Beth W.

    A friend of mine works in the test kitchen for the San Francisco Chronicle and they made some various baked goods with this flour — in some cases, folks liked the C4C items better than the gluten counterparts.

    For those who have trouble with the ingredients in C4C but want a good AP flour, I’ve been really happy with King Arthur’s all-purpose mix. It doesn’t have cornstarch, xanthan gum, or milk powder. You can use it gram-for-gram the same as regular AP flour and it works beautifully. (And if you’re like me, you can always add a little xanthan gum back in. Or flax/chia. Whatever you like.)

  28. cathy_b

    A recent issue of Vegetarian Times compares several different GF flour mixes (unfortunately Cup4Cup is not included, though) and it is really helpful–they actually tried each mix for different recipes and compare which ones are best for cookies, which for bread, for pie crust, etc. Great to have that info laid out!!

  29. Mary

    wait a tic… I’ve been using your lovely flour conversion chart from real food made easy (which today unfortunately keeps coming up with error code 404) with a cup of ap flour being 125 grams. What to do?!

    1. shauna

      If it has been working for you, then continue! But I always use 140 grams per 1 cup of AP flour, based on my research and the wise counsel of pastry chefs and professional bakers I know.

  30. Leslie DR

    I love the convenience of the Cup4Cup, and use it in my dairy baking with complete success, I’m so glad to have your opinion as well, Shauna, because you guys are baking much more extensively than I do! I still use the Ahern GF flour mix for non-dairy baking or when someone has a milk/corn/etc. intolerance — but the larger point is that the wider world IS accepting that celiac and gluten intolerance are not going away and that great chefs like Thomas Keller want all of us to be able to enjoy good food. It’s so great to have options. In just two years since my diagnosis, I’ve seen grocery shelves and restaurants changing their offerings at a rapid pace. And I think this is in no small part due to Shauna and this community. It takes some time to grieve for foods and recipes we lose, but I am now onto to a stage where I find making up gluten-free (and sometimes dairy-free) recipes to be fun, challenging — and tasty! Keep cooking!

  31. Jessica

    For the past few years I’ve been trying to make my favorite family Christmas cookie recipe GF and it has never come out quite right. Sounds like Cup4Cup might be the solution!

  32. Ginny

    Shauna, your website has been a revelation to me since I went gluten free (I’m gluten intolerant). I tried over the years to take gluten out of my diet, but gave it up because the baking results were always dismal. The grey mush that was supposed to be pasta? Eeeeww. Cookies that were hockey pucks? The dog didn’t want them. Now I have great choices!
    I think some people are just ticked off that they have to eat in a different way, it takes more time and effort, and feel that someone or something owes them.
    Thanks so much for taking the time to try things over and over until they work.

  33. jeanelane

    Entitlement is all over in everything, not just gluten free. It is so sad. I could say more but I won’t :) I love your blog! You bake and cook with ingredients that I should not have, so I substitute or just don’t make. Yes, I am excited that there is something that can make baking easier for me, since I don’t like to experiment! And thank you, Shauna, for introducing us to new things, all the wonderful new things, that you have.

  34. Johnna

    I am one of those who may have been perceived as grumbling (I blogged about baking with this flour here: http://52sweets.blogspot.com/2011/09/sweet-of-week-32i-lingonberry-linzer.html). For me, it doesn’t work because I avoid dairy and xanthan gum. It seems to me many do avoid dairy, however I realize there isn’t a one-size-fits-all solution nor has this flour claimed to be that solution. It also seems many avoid gums, for more reasons than mine which is strictly flavor-based. My primary grumble is about the price. Yes, this flour bearing Thomas Keller’s name has brought gluten-free to the forefront, but it has also priced many people out of the kitchen. I hope the price doesn’t discourage those new to gluten-free baking, there are more affordable alternatives producing delicious results.

    1. shauna

      Johnna, we’re all entitled to our opinions! I think the price is high too, except when you buy a lot of bags of flours? It adds up. It also seems to me that most mixes are sold in 1-pound bags, so the price seems much lower. There’s a very popular gf baking mix, quite good, that’s sold in 3-pound bags, and it’s $18. So when you think of it that way, I don’t think it’s out of line.

      1. Johnna

        I understand that it adds up–there’s a price comparison in my blog post that shows price per cup for a few different options. I have an interest in budget baking and have been doing the math for an upcoming project. It’s surprising the price differences among these flours, some more than $1 a cup. That’s a bit much for my budget.

        1. Brenda Hart Neihouse

          I buy Rice, Glutinous Rice (no gluten), Potato and Tapioca flours at my local Asian market for from $1-$1.25 per pound. I buy Brown Rice for $3.50 or less for 20+ ounces. I grind my own oat flour from rolled oats, $6 for 2 or 3 lbs. I couldn’t even think about paying $6 a pound for flours, I think it’s insulting. I do a lot of baking, muffins, low fat, low sugar cakes, brownies, piecrusts, quiches, quick breads and some yeasted breads. I am experimenting with flatbreads. I cannot imagine having a cake cost me $8 in flour in addition to the cage free eggs, organic butter, etc. I would highly recommend considering playing with blending your own mixes — you can get some amazing results.

  35. Heidi Stillman

    I agree the grumbling can be a bummer, but I think what it may stem from is this: excitement about a possible new product in one’s limited world, and then disappointment that one can’t use it. My poor little daughter can’t eat gluten, dairy, eggs, or corn, and gosh it’s a challenge. (corn may be the hardest of all) So my heart pounds quickly when I see a new product even though I know it’s probably a no-go.…
    Love your blog.…

    1. shauna

      I can completely understand that, Heidi. I guess what bothers me is the folks who can’t seem to move past that disappointment and blame the manufacturers for not doing it the way they need it. I’m so sorry about the challenge for you and your daughter. But I bet you find a way to feed her well.

      1. Brenda Hart Neihouse

        I think I figured out why I was so disappointed. Your post sparked it — you said the way the manufacturer needed to. The point is that the manufacturer could have introduced the simplest mix that worked without all of the big 8 allergens. Then they could have introduced other more complicated mixes. You and I both know that it can be done with minimal ingredients very simply, so the way the manufacturer “needed” to do it doesn’t hold water. It would be nice if the mom who wrote in about her child COULD buy the mix to make life a little easier, because after all, all of us who are GF could use things to get a little easier in the kitchen.

        1. shauna

          I have to say that I disagree. I don’t think Thomas Keller and his team were ever interested in making the simplest mix. They wanted to make the best mix they could make. There are plenty of mixes out there already that cater to the folks that need to be free of many allergens.

        2. Brenda Hart Neihouse

          Actually this is not true — that there are “Plenty of mixes out there that cater to…many allergies.” My daughter and I can eat virtually none of the mixes out there with a wheat allergy and a soy allergy. Almost all of Bob’s Red Mill Mixes are out, as are 3 of the 4 Betty Crocker. mixes. Many of the high end mixes have soy in them or they have soy lecithin. Despite a reaction to xathum gum I will tolerate it occasionally just to have a mix, so I am more than willing to compromise when it’s not a bad reaction but soy is an absolute no for my daughter and me. So finding a GF mix that is also Soy free is near impossible. In our neck of the woods, Georgia, as well as in my online shopping, I have yet to find a rash of mixes out there without gluten and without soy.

          And trying to keep it under $3.50 or $4 a pound, preferably less, just adds to the frustration. Since I put my daughter, and myself, on GF, and then a year later on Soy free, our grocery bill has doubled. I am a student about to enter a Masters/PhD program who is disabled and on disability. God forbid I buy a loaf or two of bread at a natural food store at $6 each — my grocery bill screams at me. Someone is getting rich on the backs of people who cannot afford to feed their kids what their kids need to eat. Please stop talking as if finances are not an issue for families with allergy issues, or that chefs and people in test kitchens should ignore multiple allergies.

          The BEST mix is a subjective rating. I make a BEST mix without soy or other common allergens. So does a friend of mine who had a GF bakery and who has baked huge wedding cakes without soy or gluten.

          And while you are writing your cookbook or your blog, please have the consideration to understand that many people are reading what you are writing. When you condone a certain conduct, say complaining about people who “grumble” about fairness, that other people will follow suit because they admire and emulate you. Fame comes with its headaches. And one of those headaches is influence and another is perception.

  36. Tanja

    Rolls from French Laundry? I nearly had a happy cry for you guys. I have been reading your work since the very beginning and what a journey! Congrats on yet another fun piece!

  37. aurora ann fox

    wish I could afford this so I could try it–have had rather mixed results with baking gluten free.…but this is way too expensive for someone on a limited income…I do understand your applauding that they would go to the trouble to create this–maybe when they sell it more widely–if they do–it will become affordable..

  38. Holly

    Hi Shauna,
    Thank you for addressing many of the issues that face celiac and gluten free people. I am very happy to see you address the entitlement that some people face regarding their food allergies. As an adult diagnosed celiac, it amazes me the amount of victimizing behavoir I see people engaging in. I am less worried about people getting every food option every time in every instance than I am about the thousands of people who do not know that they are celiac or gluten intolerant. These people are unknowingly risking their health and happiness daily. This flour blend is helpful to many gf people, but it is more amazing seeing the increase in recognition and awareness that will ultimately help others and save lives.

    Happy Holidays, have a wonderful new year full of dreams.…

  39. Julie

    Thanks for posting about this flour mix. I’ve been contemplating buying a bag of it, but was a little put off by the price. I just might give it a try now since you liked it so much!

  40. Jasmine

    Shauna,

    I just tried this mix to make some cheese biscuits and boy howdy was I happy with the turnout!! I have had endless failures with breads and biscuits and am very short on time so the 4 different shops to get all of the flours I needed for a couple of recipes really discouraged me. The cost is high, but considering that I only bake every once in a while and am sick of always being out of one essential flour or another, it is totally worth it.

    Thanks so much for recommending it!
    Jasmine

  41. Melissa

    I just returned from my sister’s apartment (we live in the same building) where she is busy baking Christmas cookies. I bought her this flour and she used it to bake our family recipe for Linzer Tart cookies. They turned out perfectly! I thought the taste would be very different and am happily surprised that they taste almost the same. The texture is slightly different but not in a bad way. There is an airiness and flakiness to the cookie. I’m looking forward to using this flour in more baked goods. Thanks for recommending!

    Melissa

  42. pat cutler

    I used the cup4cup to bake a pie crust, made lemon meringue. It was so good, tasted better than I remember my regular crust tasting. It has been almost three years since celiac dx and I ate most of this pie myself:) My family could not tell the difference .

  43. Meandy Bishop

    I have been gluten free for 8 years now and have also discovered my own flour mix that makes all of my recipes taste “normal”, in fact some of my family and friends can’t taste the difference! I am very new to the whole internet thing, guess you can say that I am old fashion and didn’t jump on the bandwagon right away, but was recently introduced to your websight and will be glad to try your recipes and suggestions as well. Where did you learn about the Thomas Keller’s Cup4Cup? I have not seen it at any local stores here, in Santa Fe, NM. It sounds like a good combination of flours, and I would at least like to try it.

  44. Carol

    Shauna,
    Kudos to you for taking Jan. to be “quiet.” As for the cup4cup…I check your blog when my life allows me the time, as I have an 18 year old who was diagnosed at the age of 13, and remembers what it’s like to eat “real” food. She spent the majority of December in the hospital battling one of her many autoimmue disorder, with me by her side much of the time, so of course, I had lots of time to “browse” or catch up…whatever you’d like to call it. While reading your blog (out loud to her), I read about the cup4cup…she wanted to try it, so of course, I ordered it right there from her room. (Who am I to deprive my baby…even at 18, I tell her that’s what she is) So yesterday, she got herself into the kitchen, and baked herself a cake.…and oh what a cake.…it was purple because that’s the color her little sister requested it to be, but it tasted “like a normal cake!!!!!!!” I don’t care that it’s a little pricey, if it will change her attitute about her celiac disease, I will buy it. Thank you so much for bringing it to our attention. We patiently await the release of your new book!!!!!
    Carol E.

  45. Meghan

    Shauna I appreciate that you don’t roll over on people who have their negative comments… this is a gluten-free site, not an allergin-free site.

    I was first told about C4C by a coworker (who isn’t gluten free but a mega foodie who loves TK) and I luckily have a Williams-Sonoma nearby… I’ve had great success with it, and, while it is expensive, so is every other gluten free product I buy compared to non GF. Today I bought a single serving of GF gnocchi for $9 and a package of 4 English muffins for $8. Bob’s Red Mill products also cost a damn fortune. Being in Canada, we have a limited selection of products, though it’s getting better, but it’s nice to have a product like C4C that enables me to make things myself. In the long run, making it with C4C vs. buying a pre-made GF product, I don’t think the price is out of line. Having said that, I think all GF products, pre-made or flours/mixes are ridiculously overpriced.

  46. Shira Berk

    Hi Shauna!
    I just found your amazing website while searching for information about Thomas Keller’s new flour! What a find! I own a small business in New York and we are launching a new line of gluten free cookies for retail. I’ve had such an issue with maintaining the quality of all the cookies on the shelf. I’ve literally tried about 20 different combinations of flours, most recently, a mix of rice, corn, and tapioca flours + potato and corn starch and xanthan gum. Several of the cookies still get that icky gluten free crumbly thing after several days. Do you think this would be a good solution? Any other ideas? I noticed we both have a cookie that has almost the same profile! A quinoa chocolate chip cookie. This one gets the grittiest of all, so I have recently switched to butter and also changed some of the flours. Anyway, great site and I’d love to get you some samples of our stuff and get your feedback on tweaking! You seem to be the GF benchmark!

  47. Barb Cohan-Saavedra

    Shauna,

    Thank you for your blog and for turning me onto C4C flour. I’m off to order a 25 pound bag as soon as I finish writing this.

    I had heard very little about gluten-free diets until two years ago when my husband and I relocated our restaurant to South Philadelphia. I make all of the desserts for the restaurant and have a large selection of sorbets and gelati for our GF guests. I’ve made mousses as well, but longed to find a proper flour so that our GF guests could enjoy baked goods too. It looks like I have my solution.

    The flour is still too pricey for me to use in everything I bake, but I will be able to use it in all of my cheesecake crusts and one or two cakes. GF biscotti can be kept frozen until needed, too.

    Thanks for educating me about options. I will keep reading your blog to learn more!

    Barb

  48. Laura

    Thanks for highlighting the issue of complaining (and entitlement). I’m thankful that a chef like Thomas Keller has taken the time to develop and test a GF Flour mix that helps me bake again. I prefer to have a single bag of all purpose flour plus a few specialty flours like coconut and almond instead of 10–15 little bags of flour falling out of the cupboard every time I open it. As to the price…well it is pretty steep. So I buy one bag to try it and then using all the info I can find about flour mixes and ratios and using C4C ingredients list I make my own mix. Not only does it come out cheaper — I can make mine organic:) Taking the time to customize this flour mix was very satisfying to me and hey if I want; I can remove the potato starch or any other part of the mix that doesn’t work for me specifically, no problem.

  49. LeAnn

    DAIRY! Who would expect to find dairy in flour?
    My sister (vegan), purchased this flour in order to bake for her and my son, who is gluten/dairy allergic/intolerant. Mr. Keller you’ve eliminated a large population of consumers with the addition of milk powder. I’m neither a vegan, nor vegetarian, I still don’t like the idea of animals in my flour.

  50. nano

    why is everyone referring to this amazing flour as ‘thomas keller’s ‘, when you actually stated in your review that lena kwak developed this, over the course of two years. yes it was under the ‘aegis’ of mr. keller, but she did the work, and it is HER creation.

    1. shauna

      I agree! But it being under his aegis, and with his reputation, putting it under his name helps draw attention to the flour mix. Besides, from what I understand, Chef Keller really is in charge of everything in his kitchens.

  51. Gail

    Shauna, thanks for featuring the Cup4Cup product. I came across it at Top Foods (local chain here in Washington State) — on sale, so only $15 rather than $20. How wonderful! I made the classic Toll House cookie recipe on the back of the chocolate chip bag. Ah, the things you crave when you can’t eat them (GF for 6 years). They turned out great. My fiance, who is not gluten-intolerant, ate more of them than I did! Best of luck to your readers with multiple allergies, that would be hard to work with. I only have this one and found that cutting out bread, cookies, cakes, pies, burritos, pasta, and so on encouraged me towards more fresh fruits, veggies, and lean meats. That said, a cookie now and then is pretty great! Thanks again.

  52. Alixy

    C4C is overpriced and overrated, containing the same ingredients that other GF mixes do, nothing new except the proportions (and a lot of xanthan!) I’ve used many other GF mixes cup-for-cup that are better, and far cheaper. Pamela’s is my personal favorite, and the best thing is that she has many versions, which is the smartest way to go for tricky GF baking/cooking: one for muffins and quickbreads (not dairy/nut free), and a couple of different ones for bread/pizza making. Pure Pantry is also another mix that works well and tastes good, and nowadays we celiacs have many choices on the market. Don’t get sucked into the fan-foodism.

  53. Carolyn

    When making cupcakes with C4C, when done as I bring them out of the oven they smell fabulous & look quite lovely. As they cool the dome deflates and they start to shrivel. The frosting hides the ugly tops thank goodness! and although they taste good they are on the denser side.