{Gluten-Free} Flour, Too + Giveaway

{Gluten-Free} Flour, Too   Giveaway

If you’re from the Boston area you’ve probably heard of Joanne Chang-Myer’s Flour. If not, you’re in for a treat.

Flour is a local bakery with 4 cafes in the Boston area. They have all sorts of desserts, pastries, sandwiches, entrees and salads. I went one with a friend who’s also gluten-free and we split one of the most delicious meringues I’ve ever had with huge chunks of dark chocolate inside. Just thinking about it makes me want to go back and get another.

{Gluten-Free} Flour, Too   Giveaway Book

Stonyfield offered to send some of their Clean Plate Club members a signed copy of Joanne’s second book, “Flour, Too”, and an extra copy to give away. Flipping through the cookbook I loved the photos, kitchen tips and tricks, and variety. For a cookbook with “flour” in the title, there are plenty of naturally gluten-free recipes from desserts to salads and entrees. It was hard to pick the first recipe to try but I settled on the Vegan Vanilla-Mixed Berry Muffins because the photo was so enticing and it seemed simple enough for a weekday afternoon.

{Gluten-Free} Flour, Too   Giveaway Flour

Gluten-free all purpose flour is a great tool for people new to the gluten-free baking scene. Most allow for a 1:1 substitution for all purpose flour in just about any recipe so you can still make all your favorite recipes. I’ve been using the Bob’s Red Mill brand for 3 years now.

I wanted to stick as closely to Joanne’s recipe as possible so I only swapped the regular flour out for gluten-free all purpose flour and soy milk out for fat-free milk(what I had on hand). The muffins came out flavorful and fantastic. Next time I make them, however, I’d probably swap out half of the oil in the recipe(almost 1 cup) for Stonyfield yogurt to lighten them up. 

{Gluten-Free} Flour, Too   Giveaway Raw

Giveaway:

Stonyfield has a second copy of Joanne’s book “Flour, Too” to give to a lucky US reader along with some Stonyfield coupons to get cooking. There are several different ways to enter. Please leave a comment for each entry.

  1. Leave a comment with your favorite kitchen swap. Yogurt for oil? Gluten-free flour for regular? Something else?
  2. Like Stonyfield Farm on Facebook
  3. Like The Wannabe Chef on Facebook
  4. Like Flour Bakery + Cafe on Facebook
  5. Tweet “I want to win a copy of Flour, Too from @Stonyfield and @WannabeChefEvan http://wp.me/p18mer-20y

I’ll leave the contest open for a week and pick a winner on August 8th.

 

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48 Responses to {Gluten-Free} Flour, Too + Giveaway
  1. Molly
    August 1, 2013 | 9:23 am

    I now swap out creme fraiche with Greek yogurt in my baking. Works every time.

  2. Molly
    August 1, 2013 | 9:23 am

    Tweeted

  3. Molly
    August 1, 2013 | 9:24 am

    “Liked” Flour Bakery on FB.

  4. Alsia
    August 1, 2013 | 10:55 am

    I use Greek yogurt instead of sour cream

  5. Lisa
    August 1, 2013 | 11:51 am

    I wouldn’t say it’s my FAVORITE but I am trying…the gluten free flour. My bf is gluten free and I’m trying to find a good gf flour or mixture that works!

  6. Lisa
    August 1, 2013 | 11:52 am

    I tweeted! @lisaeirene

  7. TC
    August 1, 2013 | 12:39 pm

    My favorite swap is probably replacing sugar with brown sugar or maple syrup.

  8. TC
    August 1, 2013 | 12:40 pm

    I liked Flour on FB.

  9. TC
    August 1, 2013 | 12:41 pm

    I liked Stonyfield Farm on FB

  10. karina
    August 1, 2013 | 3:07 pm

    I love using pumpkin or applesauce to replace oil when baking!

  11. Wehaf
    August 2, 2013 | 12:49 am

    I substitute maple syrup for white sugar.

  12. Dina
    August 2, 2013 | 6:07 am

    I use applesauce instead of oil in baking.

  13. Dina
    August 2, 2013 | 6:07 am

    Like Stonyfield Farm on Facebook

  14. Dina
    August 2, 2013 | 6:08 am

    Like The Wannabe Chef on Facebook

  15. Dina
    August 2, 2013 | 6:12 am

    Like Flour Bakery + Cafe on Facebook

  16. Amy
    August 2, 2013 | 4:48 pm

    My favorite swap/cheat is flax eggs instead of chicken eggs in baking.

  17. Amy
    August 2, 2013 | 4:49 pm

    I have liked your FB page

  18. Amy
    August 2, 2013 | 4:51 pm

    I also liked Stonyfield’s FB page

  19. Robin O'Sullivan
    August 2, 2013 | 4:52 pm

    I Like The Wannabe Chef on Facebook!
    Thank you!

  20. Robin O'Sullivan
    August 2, 2013 | 4:53 pm

    I Like Stonyfield Farm on Facebook!
    Thank you!

  21. D a Furr
    August 2, 2013 | 4:53 pm

    Tweeted & thx!

  22. Amy
    August 2, 2013 | 4:53 pm

    I tweeted

  23. Robin O'Sullivan
    August 2, 2013 | 4:54 pm

    My favorite kitchen swap when baking is to replace fats (e.g. butter) with pureed fruit or vegetables (e.g. applesauce, pear butter, prune puree or pureed pumpkin).

  24. D a Furr
    August 2, 2013 | 4:56 pm

    Liked flours Facebook pg

  25. Robin O'Sullivan
    August 2, 2013 | 4:56 pm

    I Like Flour Bakery + Cafe on Facebook!
    Thank you!

  26. D a Furr
    August 2, 2013 | 4:57 pm

    Substitute yogurt for buttermilk, sour cream, cream frache, and sour milk

  27. Robin O'Sullivan
    August 2, 2013 | 5:08 pm
  28. Jessica
    August 2, 2013 | 6:48 pm

    apple sauce for butter & 1/4 cup black bean flour for 1/4 cup flour in bread, cake, muffin or brownie recipes

  29. Anne A.
    August 2, 2013 | 9:20 pm

    I swap applesauce for oil!

  30. Brandi B.
    August 2, 2013 | 11:52 pm

    chia seed as an egg substitute changes things up:)

  31. Amber G.
    August 3, 2013 | 6:18 pm

    I have two favorite kitchen swaps:
    milled flax seed + water for eggs
    milled chis seeds for pectin in jam
    Thanks!
    karmakaytlyn(at)yahoo(dot)com

  32. Amber G.
    August 3, 2013 | 6:19 pm

    I like Stonyfield on FB as Amber Gillespie.
    Thanks!
    karmakaytlyn(at)yahoo(dot)com

  33. Amber G.
    August 3, 2013 | 6:19 pm

    I like The Wannabe Chef on FB as Amber Gillespie.
    Thanks!
    karmakaytlyn(at)yahoo(dot)com

  34. Amber G.
    August 3, 2013 | 6:20 pm

    I like Flour Bakery and Cafe on FB as Amber Gillespie.
    Thanks!
    karmakaytlyn(at)yahoo(dot)com

  35. nicole lillie
    August 4, 2013 | 2:11 am

    Sunbutter or Almond butter for PB- so much better for you!

  36. Christina
    August 4, 2013 | 9:52 am

    Gluten Free Rice Pasta for regular whole wheat pasta.

  37. Christina
    August 4, 2013 | 9:53 am

    Like on fb too 🙂
    Thanks for the awesome giveaway. So hard to find great gluten-free products!

  38. Christina
    August 4, 2013 | 9:54 am

    Liked Stonyfield too! 🙂 Can’t wait until all packaging has to list whether or not it has gmos in it! So close last month – hopefully next vote we’ll get it!

  39. Katie
    August 4, 2013 | 10:12 am

    I sub coconut oil for all other oil in baking and have recently gone gf. Learning to use coconut and almond flours, your brownies with almond flour are our fav!

  40. dana
    August 4, 2013 | 10:52 am

    greek yogurt for oil in baked goods!

  41. Carolyn in NC
    August 4, 2013 | 7:12 pm

    I swap unsweetened applesauce for oil.

  42. Joy
    August 6, 2013 | 9:35 am

    I swap avocado for butter often

  43. Joy
    August 6, 2013 | 9:36 am

    I like you on Facebook

  44. Cara
    August 7, 2013 | 6:03 pm

    Love your site!!
    Rather boring, but I would say my “favorite” swaps are applesauce for oil and gluten free baking mix for regular flour.

  45. Kary S
    August 7, 2013 | 8:03 pm

    Favorite kitchen swap is lard for shortening. Not so big on imitation stuff.

  46. Kit
    August 7, 2013 | 8:45 pm

    My favorite swap is applesauce for oil.

  47. Kit
    August 7, 2013 | 8:46 pm

    I like Stonyfield Farm on FB.