The dough or batter seems a bit thinner than when made with wheat flour, is that normal?

For breads it is completely normal for Mehl's Flour Company dough to be significantly thinner than traditional wheat doughs. Water is the catalyst which causes the fibers and proteins to mimic gluten's function, so the dough must be thinner until the heat of the oven activates the ingredients.

For cakes, cookies, muffins and those types of items our dough will be much more similar to a wheat based dough, maybe a little thinner, but not nearly to the point that breads will be.

Troubleshooting cookies: my cookies didn't flatten as much as I expected (flattened too much).

Cookies are in many ways the most difficult of almost all recipes to master for a couple reasons. Firstly, put ten people in a room, ask them what their favorite style of cookie is and you may get 10 different answers.

Adding a little water can cause the gluten-mimicking ingredients to add more volume to your cookie, which will make them hold more air and expand better.

If your cookies spread too thin, add a little more flour.

If they don't spread enough, flatten them using a glass cup or coffee cup with a flat bottom. Spray or rub a little oil on the bottom, and press each dough ball down before placing in oven.

Butter, shortening or oil, does it matter?

It matters a lot for personal taste preference.

From a functionality standpoint, we find we like canola oil the best for bread making, a combination of shortening and oil for cookies, oils for cakes, muffins and brownie type items, and we stay away from butters in an attempt to keep our baked goods dairy free. When we use butters for home baking we get good results, and in our opinion a very positive taste. Butter makes everything better they say.

When mixing my ingredients in my recipe, does it matter how much I mix it?

Generally speaking, over-mixing isn't nearly as worrisome for gluten-free as for gluten containing flours. It is important for the dough to be mixed long enough to be visually lump free. It is generally better to mix at a lower speed, as this will provide the gentlest treatment of the flour grains. We like to mix breads a little longer to allow the gums and proteins to bond better. This also seems to help the yeast get fully and evenly dispersed.

My baked goods seem dense, is there anything I can do to lighten them up?

Mehl's Flour Company Flours use gums, which are mostly fiber based, and high protein ingredients to mimic the role that gluten plays in wheat based flours. Both gums and proteins require a catalyst to get them to work properly, and this is generally water, or water and oils.

If your baked goods with our product are coming out too dense, then the first thing we would recommend would be to add a little more water. As an example, when we make commercial cookies, we add about three tablespoons of water per batch. This allows the gums to work their magic and adds a lot of volume to our cookies, giving you a larger and softer cookie.

More information on Gluten-Free Gums?


Is there more information somewhere about how the cellulose and xanthan gums are sourced? Since both can be sourced from wheat, those gums can be a problem for people who are very sensitive to gluten or straight up allergic to wheat. I'd like to recommend this to a few friends and relatives, but I know several of them are not able to tolerate the gums, depending on how they were manufactured.


Mehl’s Flour Company requires a letter of guarantee from every vendor that the ingredients we source are gluten-free.  We only buy from established ingredient companies, and every product we use is certified to meet moisture and protein levels, as well as other safety measures.  Every batch of flour, gums and starches we order is accompanied with a spec sheet showing all the test results for that batch.
Of the more than 60 separate ingredients we use commercially we have documentation on each one that it is gluten-free.