The gluten-free flour market continues to evolve, and 2026 has brought several promising new blends. We purchased and tested 12 new products across three recipe categories: cakes, cookies, and bread. Our testing methodology measured crumb structure, moisture retention, flavor neutrality, and overall texture. While some blends impressed us with their versatility, others fell short on specific applications. This comprehensive review covers our findings, complete with side-by-side comparisons and specific recipe recommendations for each blend.
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