Customer Reviews

Arrowhead Mills All-Purpose Gluten-Free Baking Mix, Whole Grain, 28-Ounce Boxes (Pack of 6)

5 star:		(5)
4 star:		(0)
3 star:		(1)
2 star:		(1)
1 star:		(3)

 

 

Amazon won't let me take all the stars off, or I would. I had a really cool, Garrison Keillor-esque review of this up, complete with a discussion about how I made apple pie with this for Thanksgiving.

What I didn't know yet, was that this is not, in fact, actually gluten-free. Then I got a nasty surprise--two days of gluten-symptoms. (The five non-celiac family members who very kindly had a gluten-free Thanksgiving with me didn't get sick at all.)

I looked around online, and in some of the celiac forums--apparently Arrowhead Mills doesn't have dedicated, meaning 'gluten-free only', lines.
So, this isn't gluten-free. It's not even close.

Don't despair, though: there are other companies that had the same idea, specifically, The Gluten Free Pantry makes a basic flour mix with the same ingredients. I can't find anything online that says anyone has ever had a problem with them. (In fact, they are on Clan Thompson's recommended gluten-free list.)

Clan MacDuffie over here thinks we'll go with them instead.

With four of us in the family that are wheat and gluten intolerant, we attempted to use this item to make biscuits for our Thanksgiving feast. Although the flours are ground quite fine, after mixing all ingredients, we found this was still quite "wet". Attempting to roll it out, cut it out, and then place in on a baking sheet proved a real test to patience! The biscuits came out flat, crumbly, and not high on our choice.

When I first became gluten free I tried to mix different flours (rice, tapioca, sorghum, etc) but cakes were always dense. This is a close as you can get to real flour. Still need xanthum gum. cakes a light. also their pizza mix is great. we cook the crust a little to make it crispy and then at the sauce, cheese, and toppings.

Do not buy this if you need to be gluten free. It is badly cross contaminated. I've had a week from hell so far after using it to make an apple pie. POOR POOR PRODUCT. Arrowhead Mills should be ashamed!

I decided to make some cut-out cookies with this mix as a GF treat for my wife's co-worker. The cookies rolled out and baked up fine but the texture was not good: way too mealy. My wife, an admitted salt addict, tried one and said they tasted way too salty. I checked the package and found out that there is 15% DV of sodium in only 1/4 cup! Avoid this stuff if you like good texture or if you are watching your sodium intake.

I should also note that the box I picked up had "Improved Texture" prominently displayed on the front. I shudder to think of what the texture was like before the change.

This is the first gluten free baking mix I have tried and am very happy with it's flavor and texture. I have been baking with wheat or unbleached flours for years and after reading numerous articles on gluten free flours, I was overwhelmed with the different ones available that are gluten free. Rather than attempting an original mix this was available at my local Stop & Shop as was Bob's Red Mill. The main difference between the two being Bob's main ingredient is bean flour, AMill's: rice flour I prefer the rice for baking. I do mix in some White Sorgum (1/4 cup) & Xanthum Gum (3/4 tsp.) to 1cup of mix when making muffins.

I have been gluten free for a few months now. I made gluten free cookies by mixing all the flours together and they tasted like chocolate chip dog biscuits, terrible. I truly miss bread so I thought I would make the recipe on the back of the box for bread. It was okay, grainy, and tasted a bit like cardboard but it was the closest to bread gluten free product that I have eaten. My three year old, who is not on a gluten free diet, wanted to try a piece. He took a bite and made frantic efforts to scrape it from his tongue. He said, "that is gross" I have always baked homemade breads and sweets. He was prepared for something yummy and was unpleasantly surpised.

I made pumpkin bread for the first time a few weeks ago with some fresh pumpkin. My husband needs to eat gluten-free, so we tried this baking mix instead of wheat flour. It was DELICIOUS. We all thought it was so wonderful that we bought 10 more pumpkins just so we can make more! The only thing that I don't like is that it has a small amount of corn starch (in the baking powder) and my son is on a corn-free diet.

This product makes the best muffins and waffles! My son who does not eat anything loves everything I make with this mix!!!!

We used this mix today to make pumpkin bread. The texture was mealy, grainy and unpleasant - almost similar to corn meal. This might be OK for biscuits but I strongly prefer Pamela's gluten-free products.