The Chef's Choice For Gluten Free Baking!
Orly Gottesman ( Orly the Baker ) filled a void in the marketplace when she developed her line of gluten free flour, Blends by Orly. Until Blends by Orly, gluten free baking products were essentially one-size-fits-all. But the truth is - an all-purpose gluten free flour may work well in a cake recipe that is heavily masked with chocolate, but it will often yield an undesirable texture and taste in other baked goods.
What makes Blends by Orly unique is that it's comprised of multiple different blends of gluten free grains - named London, Manhattan, Tuscany, and Sydney after the culinary delights of that city - in order to give bakers the most perfect results whether they're creating bread, cake, cookies, biscuits, brioche, pancakes, or a pie crust. Blends by Orly bread flours even perform wonderfully in bread makers on the gluten free setting.
Simplifying delicious gluten free baking, Orly's tried and true blends can be used as a 1 to 1 replacement for wheat flour in any recipe. The blends are made with the highest quality wholesome gluten free ingredients, including quinoa, sorghum, millet, and brown rice, and they contain no sugar or additives. They're also OU Kosher and Non GMO certified, Nut Free, Vegan and Corn Free.
Orly was driven to develop a gluten free baking product that didn't compromise on taste because of her food-centric husband living with celiac disease. Originally from New Jersey and a graduate of NYU, Orly and her husband were living in Paris when Orly took an apprenticeship at Parisian pastry shop. The initial motivation was, in part, hoping to learn some of the classics so she could re-create them for her husband.... minus the gluten. But it was there she discovered her passion for baking, and Orly went on to receive her formal patisserie training from the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia. Orly's studies were so successful that Le Cordon Bleu has included her research in their curriculum.
Why Do You Need Different Blends of Flour for Gluten Free Baking? What About Gluten Free All Purpose Flour?
With gluten free baking, there is no “one size fits all” solution. An all purpose blend may tick the box in a chocolate cake recipe, but will often yield an undesirable aftertaste and crumbly texture in gluten free bread.
Each purpose-built blend has been created to match the taste and texture of regular baked goods.
Blends by Orly allows a cook or baker to make any regular recipe by just replacing the wheat flour with one of the tried and true Blends.
Each Blend is composed of a variety of wholesome of gluten free grains including millet, quinoa, sorghum, soy and brown rice. Each Blend has different amounts of xanthan gum so that your breads have the perfect chewiness and your cakes are fluffy and light.