Jules Gluten-Free Book Give-Away
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Feb 17 2010

Jules Gluten-Free Book Give-Away

Jules Gluten Free flour is the best all purpose flour that I’ve ever used. It’s to be used cup for cup in most any gluten recipe you can think of. Our experiments with it so far include fried chicken fingers, crab cakes, chicken Parmesan, Red Lobster type biscuits, fried onions, quick bread, brunch cake, brownies and pie crust. The only thing I made with the Jules flour blend that I wasn’t crazy about was the pie crust. I’m not sure if I did something wrong there or what happened. Everything else we’ve made produced stellar results. The kind of results that make you say “I can’t believe it’s gluten-free!”

I’ve heard a few people grumble that the Jules flour is too expensive but I can’t quite figure that one out. While I understand someone being hesitant to spend money on a 5 lb. bag of flour that they are not sure they will like, it’s not true that this flour costs much more per cup than many others on the market. It simply doesn’t. Using an average price of a top selling gluten-free flour blend, I did the math and the Jules flour is just a few pennies more per cup than the flour I compared it to. This is based on a 15 cup comparison, making the price difference less than a dollar for 15 cups of flour. That is hardly what most people consider a big price difference. Of course, if one lives in a rural area where the flour prices tend to run higher than in cities, Jules flour actually turns out to be a bargain. If you haven’t tried this flour yet, you might want to consider ordering the $5 sample bag (includes shipping).

For those of you who already know how phenomenal this flour is, Jules is offering her new ebook “Baker’s Dozen” for FREE through February 23rd. Use coupon code “bakers5″ when checking out to get the 100% discount. I already downloaded the book and can’t wait to make brownies and make the pizza crust finally. People routinely speak of breaking down and crying the first time they have the Jules flour pizza crust. Recently, someone who’d just moved was in a panic and sent out an urgent request for the Jules flour pizza crust recipe on the celiac listserv. She had the flour and other ingredients she needed but the actual recipe was packed away in one of the many boxes not yet opened from the move. You might have thought this person was in need of a kidney, the way she was asking for the pizza crust recipe. Her kids were begging for pizza and since making the Jules crust, no other pizza would suffice.

Jules Shepard, the creator of this breakthrough flour, also has a book called The First Year: Celiac Disease and Living Gluten-Free. The good news for our readers is that she is sponsoring a give-away of THREE of these books! The random winners will be chosen from all comments left below. The deadline for comments is February 21st and the winner will be posted in this article on February 22nd. The shipping address for the book must be in the lower 48 states, so please only leave a comment if you can have the book shipped to one of those states. Good luck!

UPDATE 2-22-10: Congrats to Amy, Dorinda and Stacy who all won a copy of Jules’ helpful book!

Special thanks to Jules for sponsoring this give-away for our readers!

Article Written by:

Tiffany is considered a gluten-free advocate as well as the most discriminating gluten-free diner around. Her goal is to help others learn that there is life after a celiac diagnosis. Gluten-free dining and travel are two of her favorite things to do. Tiffany is a contributing writer and the Advertising Manager at "Delight gluten free" magazine. Check out her local blog, Gluten-Free Atlanta, for tips and tricks about living gluten-free in the ATL! Follow Tiffany on Twitter!

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Comments

  1. Vicki Tate says:

    I love Jules GF Flour! Thank you!!!!

  2. Amy says:

    I have not yet tried Jules GF products but we are trying to go GF for our 2 boys who have high functioning Autism. From what I hear, this is a product line I need to become familiar with!! Thanks, Amy K

  3. Barb says:

    Jules gives the recipe to make this flour in her book, The First Year. I have been making the flour at home. It is very easy and cuts the cost dramatically. Everything I have made has been a huge success. If you are on a budget, make your own.

    • Joy Ash says:

      Can you share with me the recipe for making the Jules GF flour? I can’t afford to send for it, but would like to make it myself. Thank you so much. Joy Ash

      • Barb says:

        Joy-She calls is Nearly Normal Flour. 1part fine white rice flour, 1 part potato starch, 1part cornstarch, 1/2 part fine corn flour, 1/2 part tapioca starch, 1 t. xanthan gum per cup of mix. 1 part is 1 c. She suggests mixing it in a large zip close bag because the starches are so light, they can get all over your kitchen. Use cup for cup in exchange for wheat flour. I make double batches. Hope this helps.

  4. Debi Dalio says:

    Though I’ve been trying to live gluten-free for over a year, anything that would help me stay away from gluten would be a bonus. It’s insidious!

    1 a : awaiting a chance to entrap : treacherous b : harmful but enticing : seductive
    2 a : having a gradual and cumulative effect : subtle b of a disease : developing so gradually as to be well established before becoming apparent

  5. Sandra says:

    I’ve been using Jules gluten-free flour for quite some time and I am extremely pleased. I agree with Tiffany that the only thing that hasn’t made me jump for joy is the pie crust made with Jules flour; however, I found that using the Jules pie crust recipe, or any other pie crust recipe for that matter, with one small change produced great results. Instead of using all Jules flour, use 1/2 Jules flour and 1/2 Pamela’s Baking Mix (follow the rest of the recipe as stated). You’ll get pie crust just like grandma used to make. Enjoy!

    • Pat says:

      I have been using Jules flour for quite sometime. It is wonderful. Sometimes non GF eat the baked goods and never know it GF. I used to mix it myself but now just buy it.

  6. Tiffany Janes says:

    Wow Sandra – what a great tip! I am totally going to try your trick for the pie crust. I was really worried about storing 5 lbs. of flour but I found a 15.2 cup Snapware container at Target that just barely held the bag of flour. It didn’t get rancid in the three months it took me to use it up.

    Barb – good point. I forgot that Jules does give out the recipe for her flour so people can make it up on their own. I’m not interested in doing it but would be if I baked a lot.

    Debi – the average amount of time it takes for someone to truly learn the gluten-free diet is a whole year. You’ll get there…and hopefully you will feel the way I do – glad to be gluten-free!!!! Good luck to you!

  7. Stacy says:

    I’m looking forward to seeing how this flour works for those of us that bake by weight and not volume. Anyone know it compares to AP by weight or other GF mixes by weight?

  8. Barb says:

    Stacy-I would suggest filling a 1 cup measuring cup and then weighing the flour. That should make it easy for you to convert to your recipes that call for ingredient weights.

  9. Dorinda says:

    I cook and bake a lot and am happily and successfully using Jules flour in most of my old-fashioned recipes–the gluten eaters can’t tell the difference!

    However I haven’t had good luck with Jules’ french bread.

    Does anyone have a really good French bread recipe using the Jules’ flour?

  10. Stacy says:

    I hate to disagree with the last post I saw in my email – BUT the recipe given for Jules is not entirely accurate. From her website: JULES GLUTEN-FREE FLOUR INGREDIENTS:

    Expandex® Modified Tapioca Starch
    Potato Starch
    Corn Starch
    Corn Flour
    White Rice Flour
    Xanthan Gum

    Expandex is a trademarked brand. It has different properties than regular tapioca starch. You can read more about the unique properties of this product here: http://www.expandexglutenfree.com/

    Stacy
    Celiac and Private Chef

    • barb says:

      Stacy-The recipe I gave was directly from her book. I realize that she now uses Expandex but if Joy can’t afford to order the flour, she probably can’t afford to send for Expandex. The original recipe still works although it doesn’t raise quite as high or have as long of a shelf life. Ii didn’t intend to deceive anyone. I do use Expandex but have to order it on-line with shipping.

      • Dorinda says:

        How much expandex do you use to make your recipe of Jules flour? I have Expandex but haven’t figured out the proportion to use to make it like the Jules I ordered.

        • Stacy says:

          Dorinda,

          I bought the flour already mixed, but this website might help answer your question.

          http://home.comcast.net/~vhdolcourt/gfbaking/breads/dairy-challah.html

          Stacy

        • barb says:

          I have been using the same amount of expandex as tapioca starch but I checked out the web site that Stacy gave and that may be too much. It has worked well in everything I have made but I haven’t made yeast bread where it might be more crucial to have the exact amount. I would suggest that you check out Stacy’s website. It is quite exact and I will probably try those proportions when I make a new batch and see how it compares. I get Expandex from littlebaybaking.com That’s a great website Stacy! Thanks.

          • Stacy says:

            Barb,

            I’m glad I could offer something constructive to this discussion. Please keep us posted as to your results as you experiment with the Expandex.

            Stacy
            GF Private Chef NYC

  11. Stacy says:

    Barb,

    Thanks for writing back. I just wanted everyone to be clear about the difference between that recipe and the flour mix one would receive if they order the flour as it’s now sold. I teach cooking/baking – I know how frustrating it is for people to spend time and money to make any recipe and not have it not live up to their expectations. I just wanted to make sure Joy understood that she shouldn’t expect the same performance from the recipe you posted.

    I didn’t mean to imply that you deceived anyone! I’m sorry if I offended you in any way.

    Stacy

  12. Gail says:

    I love Julie’s flour, but my yeast breads (using regular flour recipes) have not turned out well. They didn’t rise. Would anyone have any ideas? I do think they needed more water. Thanks!

  13. Terry says:

    Can I use the all purpose flour to replace regular flour in all recipes ie., coating meats, soups, thickening gravy? Or is it just primarily used in baking sweets?
    Terry

  14. Tiffany Janes says:

    Sorry I can’t help with bread baking because I haven’t baked bread with Jules flour, except for quick breads which have all turned out fabulously! Terry – yes, you can use the Jules flour in all recipes that call for wheat flour. I use it for coating chicken, making homemade onion rings, as a thickener for soups, etc.

  15. Jules says:

    Gail, I’m so glad you’ve enjoyed using my flour, and I know how frustrating yeast bread recipes can be sometimes! There are several things you can try. First, go to my website: JulesGlutenFree.com to the “Recipes” tab and look for my “Sandwich Bread” recipe. Take a look at that one and give it a try – I make it in lots of my cooking classes and it always turns out great. Also check to see that your leavening agents (baking soda, baking powder, yeast) are all fresh. I prefer using rapid rise yeast in my GF yeast breads since there is no second rise for GF breads – that could also help you. Finally, many folks with breads that don’t rise are not actually letting them rise in a warm enough, covered spot. A 200F oven warmed to temperature, then turned off is a good place to rise your breads. Cover the bread with a damp towel and let it rise in that warm location before baking. Hopefully these tips will help!

  16. Heidi says:

    Jules’ book is great, I highly recommend it to all celiacs, whether you are newly diagnosed or a “veteran.” I felt as though Jules was talking directly to me, it was that personal. Thanks Jules!!

    P.S. Her GF flour blend is awesome too! :-)

  17. barb says:

    I have experimented more on different amounts of Expandex in the formula given in Jule’s book. I have gone back to using the same amount of Expandex in the formula as she lists for tapioca starch. I’ve had consistently good results with that. A consumer science teacher told me that my cutout cookies are better than any she has ever made. I’m satisfied with that!

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