Bobs Red Mill, Baking Flour, 22 Ounce

So our family is recently gluten free and we were having trouble finding an alternative gluten free blend for all-purpose flour that didn’t contain Xanthum gum. I came across this and was so happy the price was less than the BobS 1-1 flour in blue bag!! Also, love the resealable bag. It definitely has a special taste before baking(you’re not to eat it raw anyway) but after baking it, its taste subsides. Great health benefits and nice consistency especially if you sift before mixing in your recipe!

Finally! I don't have to spend half the day mixing and measuring all the different flours to get a loaf of sandwich bread! I agree with some of the other reviewers that it has a slightly beany aroma while baking...bit of a beany taste too...but very faint, and certainly better than all of the other gluten free AP flours I've ever used. My first loaf with this flour was fine. My son will even eat it. For my next bread making session, however, I think I am inclined to add some extra rice flour to this to further mute the bean like aftertaste in the bread. You will enjoy the smooth texture of the breads you bake with this flour. It is a nice break from the grainy texture of rice flour breads, and it will produce a lighter, softer bread, in my opinion.UPDATE: I've been experimenting with this flour. It's ok for just plain sandwich loaf, but I have fallen in love with adding extra oil or ghee (1 Tbsp), dehydrated, minced onions (2 Tbsp), 1/4 cup extra water, and either 1 clove finely minced fresh garlic or 1 Tbsp. garlic powder. What you get for the extra ingredients is a heavenly smelling, onion-y, garlic-y loaf of bread that works great with sandwiches or as toast. Try this bread, toasted, with a patty melt...YUM!

This is a perfect for a gluten free desserts & fryed foods

Used this before for all general purpose gluten free cooking and it works good. I call it the A+ of gluten free cooking and baking. Other flours do the job but not as good as this one.

This is really a baking mix, and it's not a bad one by any stretch. I'd rather use sorghum, tapioca or corn starch for making sauces or thickening soups, though. What's really nice about Bob's Red Mill All-Purpose GF Flour is that it allows for easy substitution in your Betty Crocker cookbook. I wouldn't recommend it for making yeast breads, though I prefer it for quick breads - muffins, cornbread, and the like.As with any gluten-free flour, you have to make some adjustments, both in terms of the recipe and in terms of your expectations of taste and consistency. Without gluten, baked goods won't hold together as well, so you need a binding agent. Xantham gum is best with this flour, but guar gum will also work.Taste ... you really need a strong flavor in the recipe to cover up the aftertaste. Dark chocolate? You won't notice the bean or tapioca flour aftertaste. Fruits? No problem - I've made delicious blueberry muffins and dark chocolate-cranberry muffins. Sweet taste? Aforementioned cornbread was delicious - especially if you make it with buttermilk. Snickerdoodles? I'd start with sorghum honestly.Consistency - this is a dense, heavy flour. Sifting is essential. If you don't sift, your recipes will turn out still, but they'll be thick and heavy. You'll also need to add extra liquid (milk or oil or egg substitute) to help the dough hold together, rise and gain volume. This rules out yeast doughs for me - I think you can successfully make a bread but I prefer a millet-sorghum-tapioca-potato starch loaf (I also like the slightly spicy flavor of millet).All in all, this should be a pantry staple for the gluten-free household, though keep supplemental flours to experiment with.

My favorite when baking GF quick breads and pizzas, unlike many GF mixes, it contains the right balance of flours for good baking results, flavor and nutrition. The ingredients include high protein garbanzo bean flour, potato starch (which lightens the mix making rising easier) tapioca flour (for a yummy chewiness), white sorghum flour (which has the most similar flavor to wheat in my opinion) and fava bean.I've read reviews of others who don't care for the bean flours but those are important flours giving body and chewy texture, while being much higher in protein than some other GF flours used alone like plain white rice flour. Whether you are baking goods that are highly flavored with spices like cinnamon, vanilla, chocolate chips, almond, or pizza ingredients — they produce crowd pleasing results.That said there are better mix recipies when baking YEAST breads or when you need a plain, light cake. I prefer to mix my own yeast bread mixes and my favorite is still the one found in Gluten-Free 101: Easy, Basic Dishes Without Wheat Paperbackby Carol Fenster.Have used this product for years and judging by the fans of my baking it's a five star hit.

I turned to Bob's gluten-free flour mix as soon as I was diagnosed gluten intolerant.I've used it in s variety of recipes- and created some of my own in the process. This flour is great for biscuits, noodles, dumplings and breads. It makes good crackers, but heavier than crackers with a lighter, rice-based flour.For the most part, I use this as a cup for cup substitute in recipes- but usually I need to double the eggs, and/or add a little more liquid. That is pretty typical when converting to gluten-free, at least in my experience.I love the texture of this flour. It is hearty and heavy- but not so heavy it makes for a sad bread product.I also love the bulk pricing.Is a reliable flour for pretty much all gluten-free recipes.

Very good price for gluten free products