Jovial Gluten-Free Pastry Flour
mild, neutral; finely milled organic whole grain brown rice; lighter crumb than standard rice flour blends
3%
Protein
83%
Absorption
130g
Per Cup
12mo
Shelf Life
Water absorption
83% · 45–400% across gluten-free floursAbout average water absorption for a gluten-free flour. See the full spectrum →
About This Blend
Jovial Gluten-Free Pastry Flour is a pre-formulated gluten-free blend, meaning the blend ingredients, starch ratios, and binding agent are already incorporated. You don’t need to add xanthan gum or mix your own flour combination. It’s designed to work as a direct substitute for the wheat flour amounts your recipe calls for.
Yeast compatibility: This blend is not formulated for yeast-leavened baking. For yeast bread, use a dedicated gluten-free bread flour blend (King Arthur Gluten-Free Bread Flour or Caputo Fioreglut are the leading options).
Protein content (3%) and density (130g/cup) data from manufacturer specifications. See methodology for data sources.
Performance Profile
Based on manufacturer stated best-for applications and published baking research for this blend type. Individual results may vary with recipe and technique.
Binding Agents
Xanthan Gum
0.25 tsp / cup
Psyllium Husk
1 tsp / cup
Does NOT contain xanthan gum. Add 1/4 tsp per cup for cookies/cakes; 1/2 tsp per cup for quick breads. Single-ingredient organic whole grain brown rice flour milled to pastry fineness.
Best For
Storage
cool dry place, airtight container. Approximately 12 months shelf life.
Certification
GFCO Certified: Tested to <10 ppm gluten by the Gluten-Free Certification Organization. Strictest standard available.
Convert a recipe with Jovial
Where to Buy
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Quick Facts
- Brand
- Jovial
- Category
- Gluten-Free Blend
- Works with Yeast
- No
- Density
- 130g / cup
- Shelf Life
- 12 months
Similar Flours You Might Like
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King Arthur Gluten-Free Bread Flour
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Almond Flour
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Get the free Gluten-Free Flour Cheat Sheet
One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.