Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz

The best gluten free flour in the market and and be used for more gluten free recipes compared to others like king author and bobs red mill

I made a galette that I’ve made before, using a different brand. This one with Namaste came out 100% better! This flour is the best GF flour I’ve ever used!!! Highly recommend!

I’ve tried many over the years. This is by far my favorite gluten free flour. It works well in a rue, baking, and cooking. You may need to add an extra tablespoon in a rue or extra teaspoon of baking powder. This flour by far makes the taste of the food you make better. The value is great too.

I buy this flour for my homemade gluten free bread and it tastes so good! I have this on subscription so I make a weekly loaf. I have tried many different gluten free flours and they have all been subpar compared to this one. This is reasonably priced too, which is a huge plus. I even used this flour to make gluten free sugar cookies and my whole family ate them up so quickly. Definitely recommend!

Bread, biscuits, cookies, and cakes. Made them all with success. Just tastes like flour albeit gluten free-- never quite the same as regular flour, but it makes for perfectly good substitute. I am not gluten free but I tend to enjoy some of the added density that non wheat flours impart. So this also works with half of this, and half of regular flour if gluten free isnt the main objective.

I'm so grateful to Namaste foods for producing this flour! I'm allergic to nightshades and legumes. My husband is gluten free. As of this date, this is the only nightshade (potato)/pea/gluten free flour blend I could find. Guar gum is a legume but I'm able to tolerate the small amount in this mix. I made the bread recipe on the back of the bag using the lower amount of salt, 2 eggs and 1 Namaste egg replacer. I baked it for the full time, removed it from the pan right away, and cooled it on its side so it wouldn't cave in as gluten free breads tend to do. The taste was a bit bland, but it wasn't awful. For the 2nd loaf, I used 2 tsp of salt, 2 eggs and 1 egg replacer and it was much better. The next loaf I make, I will use honey as the sweetener and add a bit more than the recipe calls for. It should be just right. I also made a GF, egg free, vanilla mug cake with this flour blend. The texture was more like a pancake, but it was still delicious. I really love Namaste egg replacer and have successfully baked other bread recipes using it instead of real eggs. My goal is to make a loaf using Namaste GF flour and egg replacer.

This made a delicious loaf of gluten free bread! I was about to give up, and then I bought this.

I have been gluten-free for 7 years and have used many gluten-free flour blends. Some are better than others, but this is, by far, the worst I've ever used. The taste was terrible. Absolutely awful. Other reviewers have described it as an aftertaste, which is not inaccurate. I would only add that the bad taste doesn't start after you've finished eating, it's bad from the first bite and the bad taste lingers. I made only one thing with this flour, a tried-and-true pumpkin coffee cake that is a favorite dessert. My family agreed that the taste was bad. So bad that none of us (we were 6) ate more than 2 bites. I was pretty disappointed as this was the only dessert option for me, and super embarrassed as this culinary disaster occurred on Christmas Eve. I ended up throwing away the entire cake. It tasted old and stale. I couldn't imagine what the problem was, I make this cake often. I checked the flour and it smelled old and stale, almost like drywall dust. Definitely not like food. Unfortunately I had emptied the bag into a glass canister and thrown away the bag, so I wasn't able to check the expiration date. From the taste I have to think it had expired ages ago. The texture of the coffee cake wasn't foremost in my mind, but it was also off. The cake was gummy, as if it was not cooked through, though I had cooked it a full 2-3 minutes longer than I normally do. It wasn't just the center that was gummy, it was the entire cake. As I mentioned, I make this cake often. It's not a new recipe, I'm not experimenting with the cooking time. I have to think the gummy texture was also a result of the flour. I really wanted to like this flour. I live outside the US and finding good quality gluten-free ingredients is a challenge. Unfortunately, my search continues. For the seller I would add that if you stand by your product and think the problem was that the flour was expired (leaving unanswered the question as to why you would have shipped an expired product), I would try it again and amend/remove my negative review if you send a new bag that tastes good. I am not willing to foot the bill for a second attempt.

This brand is one of the best in the gluten-free flour market. No issues substituting in any recipe cup for cup.

This flour is amazing. I have recently found out I have a severe gluten intolerance, and this flour has been a life saver in the kitchen. I use it the same as I would regular flour, so there is no need to convert any recipes. And there is very little difference in the food texture and taste, in fact I find it better in a lot of recipes. Highly recommend!

I have been Celiac for couple of years now and still experimenting with breads and such. To add to my already difficult options, I also have issues with oats, corn and quinoa, not sure why, but anytime I eat anything containg one of the above, I get the same reaction as to gluten containing foods....so , to make long story short, this flour is my number one on the list. I used it for making breads and buns, and results were fantastic, the only thing I learned over time was to add a bit extra potato flour/starch for the moisture. For anyone new to gluten free baking, your yiest dough has to be thinner than with wheat flour, you have to be able to mix it with hand mixer/Kitchen aid and also , I only let it rise once in a baking dish for about 20-25 minutes and straight into heated oven. Furthermore, for bread baking I use dutch oven and start at high temperature (450 F) for first 30 minutes and then uncovered at 400 F for additional 20-30 minutes.....this works the best for me. My only negative with this flour is the price, but considering it is organic , gluten free and yields excellent results, I keep buying it :)

This is the best gluten-free flour I've tried. I can substitute the flour in any of our family recipes with the Perfect Flour Blend with great results. Namaste website have delicious recipes.

Tastes great - made awesome gluten free brownies. Recipe on their website. Love it and will repurchase :)