I often write about gluten free cakes, cupcakes, and cookies, but these amazing treats are nothing without a good gluten free flour. Too often, a standard all-purpose gluten free flour is used; thus gluten free desserts lack variety. This is where Orly Gottesman comes in. Orly the Baker is a major foodie; however, like myself Orly worked in corporate America. Thankfully she, too, left her job in finance and decided to enroll in culinary school in Australia. The result? Orly went on to create a line of gluten free flours; and we’re glad she did!
Each blend is named after a major city and has a specific purpose. Her Paris blend is perfect for cakes and madeleines, Manhattan blend for bagels and challah, and Tuscany blend for, you guessed it, pizza! The best part is, you can use your own recipes. Just replace the regular flour called for with the appropriate Orly flour. My grandma’s famous cinnamon roll recipe came out just as delicious when I used the Manhattan blend, and I made a batch of red velvet cupcakes with the Paris Blend. Next challenge- fudgey brownies with the Sydney blend.
All blends are vegan and free of dairy, corn, and nuts. The Paris and Manhattan blends are soy free, as well!