Blends by Orly GF Flour FAQs
For a list of Challah Mix FAQs, click Here!
What is the difference between Blends by Orly and a gluten free cake mix?
Blends by Orly is not a cake mix. Cake mixes are boring and yield pretty much the same result- add eggs, oil, mix together and bake. Blends by Orly contain no sugar or other additives. They are a replacement for wheat flour and can be used 1 for 1 in any recipe.
How should Blends by Orly flour be stored?
The flour is packed in a resealable zipper pouch, so that you don't have to use the entire content of the bag at once. As long as the flour bag is sealed, it will last for up to 2 years in a cool, dry storage area.
Are Blends by Orly 100% gluten free?
YES. Blends by Orly are produced and packed in a gluten free certified environment.
Are Blends by Orly kosher?
YES. Blends by Orly are OU kosher certified
Do Blends by Orly contain any GMO's or allergens ie. dairy, soy, or nuts?
Blends by Orly are dairy free, vegan, corn free and nut free. Blends by Orly are non GMO Certified. London, Sydney, and Tuscany Blends contain soy flour.
Why are your recipes described in proportions of"grams" as well as "cups" and "teaspoons"?
Orly was introduced to baking in Paris, where she apprenticed under a French pastry chef. She continued her formal training at Le Cordon Bleu in Sydney. She studied the importance of using the metric system while baking, in order to achieve the most precise and consistent practice. Most US recipes instruct bakers to use cup measurements. The problem is that a cup is not an exact measurement and two people following the same recipe could have differing senses of what a cup looks like. Before getting started in the kitchen, Orly encourages all bakers to purchase an inexpensive digital baking scale. It makes baking a lot more fun!
How can I find out about your new recipes using Blends by Orly?
Each edition of the Blends by Orly bags will have new recipes for you to look forward to. You can even keep the bags and store them in your recipe book. The recipes on my website will be updated regularly so always CHECK HERE for something new. Check out my Orly the Baker video page on youtube for cooking demos and baking tips and tricks. Engage with Orly the Baker on Facebook and Instagram.
I can’t have soy. Can I use the Manhattan Blend for cakes and cookies?
Yes you can. Since each Blend is custom formulated to be perfect for a specific baking application, the Manhattan Blend will make a more dense cake than the Sydney Blend will. But some of our customers use the Manhattan Blend in their cookies and cakes and love the results, so it’s worth trying it in your recipes! You can also swap out the Tuscany Blend for the Manhattan Blend in recipes for pizza and bread, since they are both flour blends meant to be used for denser/chewier items.
Can I bake breads with Blends by Orly in a Bread Machine?
When making bread with Manhattan or Tuscany Blends, you can use a machine to bake the bread as long as your machine has a gluten-free setting. If your machine does not have a gluten free setting, then I would not suggest you use it to bake the bread. I would recommend mixing the dough in your bread machine. After the dough is mixed, you can transfer it to your work surface and shape it, braid it, or scoop rolls. Let it rise on a sheet pan and then bake it in your oven. In this method, the Bread Machine is mostly acting as a mixer for you.
When a recipe on your website calls for yeast, what kind of yeast should I use?
Active dry yeast is what I refer to unless otherwise specified in the instructions. One packet of yeast contains 7 grams or 2 1/4 tsp.
My bread dough isn't rising. What could be the problem?
There are a few possible scenarios:
1. Your yeast is expired or went bad
2. The temperature at which your bread dough proofed was not hot enough
3. You did not allow enough time for the dough to rise.
I would recommend letting the bread dough rise in an oven set to 100 degrees F for about 30-45 min until you feel that the dough is soft and airy to the touch.
The bread recipe on your website says that the yeast should bubble when mixed with lukewarm water. Why isn't the yeast bubbling?
If you are in a very hot environment, you are likely to see the yeast bubble. In a kitchen at a regular temperature, it is normal if the yeast does not foam after 5 minutes. As long as you are using yeast that has not expired and lukewarm water (not hot) the yeast will start to activate, even if you don't see it "bubbling". The yeast will also have more time to activate when you let the bread dough rise in your oven set to warming mode before 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.
Do you sell your bulk flour wholesale foor food service?
We sell only the Manhattan, Tuscany, Sydney and London Blends in 25 lb bags. The Manhattan Blend is also available in 40 lb bags. For pricing and ordering, please email irene@blendsbyorly.com
Do you sell your Blends in Canada?
Montreal:
IGA in Cavendish Mall
Metro on Queen Mary
Klein’s Grocery
Toronto:
Sobey’s in Thornhill
Savours in North York