For those who have been around the gluten free lifestyle for a while, it’s no secret that wheat flour is difficult to replace. There are lots of different gluten free flours available, but nothing seems to be that perfect blend that lets you entirely forget the taste and texture of foods filled with wheat gluten. Well folks, Domata flour is awfully close. Have you ever heard the phrase, “Do one thing and do it well.”? That is Domata in a nutshell. The company provides just three products, but endless possibilities.
My discovery of Domata was a bit of a fluke. When researching and reviewing Conte’s Pasta, I checked the ingredients of their pasta online. Domata flour was listed as the main ingredient. As it turns out, Conte’s Pasta produces their gluten free flour in-house these days, but I still wanted to give these newfound (on my part) flour mixes a try. The nice people over at Domata were kind enough to send me one box of each of their mixes: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. So how did they fare?
Let’s start with the Recipe Ready Flour. One of the unique features of this flour mixture is that the xanthan gum is already included in the mix, so there is no need to add it separately. There may be other gluten free flour mixes out there that do this, but I am not personally aware of them. This inclusion makes the mix more of a one to one replacement for all purpose wheat flour. On the side of the box is a simple challenge: use Domata Recipe Ready Flour in place of all purpose wheat flour in your favorite chocolate chip cookie recipe and see if you can tell a difference. I accepted the challenge.
My favorite chocolate chip cookie recipe is the basic recipe you will find on the back of most chocolate chip bags. Nothing fancy, but oh-so-tasty. Using the Domata flour gave the batter a slightly different consistency and texture, but it was not particularly difficult to work with. And the cookies? Delicious. There was absolutely no “gluten free” indications in flavor or texture. They were soft, moist, and tasted fabulous. Hands down, these were the best homemade gluten free chocolate chip cookies we have ever eaten. It just goes to show that gluten free flour doesn’t have to mean “gluten free” taste.
The next gluten free flour mix we tried was the Seasoned Flour. Bold is the best description I can give the flavor of Domata’s Seasoned Flour. There is a strong taste of pepper, but aside from that, I can’t pick out any one particular spice. Whatever they are using, it’s nearly perfect. We made chicken strips in the deep fryer, and pork chops in the skillet, and both times the breading came out crispy without being hard. In terms of texture, you can’t find any better gluten free breading than this stuff. My son has requested this gluten free flour to be the breading of choice in the future. I can’t argue with him. It is outstanding!
Lastly, we have the Pizza Crust Mix. To be perfectly honest, we have a recipe that we thoroughly enjoy for homemade pizzas, so I thought we would try something different with this mix. On the back of the box was a recipe for Foccacia bread. We liked this recipe a great deal, and in fact made it twice. With your favorite herbs and dipping sauce, this recipe makes great “breadsticks” to go with your favorite Italian meal. They are firm on the outside while still soft on the inside. This gives the bread a nice crunch with a chewy center. These are definitely worth a try.
My family and I could not have been more impressed with the gluten free flour mixes available from Domata. Each one was simply astounding in each recipe we tried. I strongly encourage everyone to give these products a go and see for yourselves. We have a new gluten free flour of choice, and it’s name is Domata. Enough said.