Customer Reviews

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

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

 

 

Great for pancakes, scones and biscuits, especially the pancakes which are consistently light and fluffy.

this may have been one of the earliest mixes because gf food has come a LONG way from having to eat this. The texture is gritty and the taste is bitter. It even says on the box that it will turn out flatter, harder, and more crumbly than regular bread or biscuits---how's that for advertising? I have tried biscuits and cookies with this mix. Both look, feel, and taste like hockey pucks, and i KNOW it's not my cooking. You are far better off making a mix of your own like bette hagman's classic mix of white rice flour, tapioca flour, and potato starch. for pancakes and waffles, and even biscuits, use the new gluten free Bisquick-they know what they are doing, and they turn out great! don't buy this mix. it is expensive, and you will be disappointed.

I'd like to say that I really like this baking mix, but I don't know if it is for me or not. And maybe I should have known what I was buying, so I have excess boxes of flour. First of all, I've baked the biscuits on the recipes on the back of the box, and the scones. Both taste the same to me, I see no difference. Although, I've made the blueberry muffins that is also shown how to make on the back of the box too, but that is pretty much all I can make. I've tried substituting for other things, but they never turn out right because there are no instruction on how to convert recipes with all-purpose flour. This box contains baking soda and powder in it, so it is hard to gauge how much more to put in, if at all. I think if there was a way for Arrowhead Mills to provide recipes for their products, I'd recommend it. This is for people who probably know what to do with this baking mix.

My son is gluten free, and when we started the diet, the hardest part was giving up my homemade choc. chip cookies. They were his favotire! This mix is the only one that has brought me successful cookies, even to the point where I can serve them to the unsuspecting, and they don't know they are gluten free! I've used it in peanut butter cookies, oatmeal cookies, and choc. chip, and have had great success! I substitute equal amounts for the all purpose flour in the original recipe, but use about 20% coconut or almond flour, which takes away some of the bitterness and gives it the sweetness that the cookies need.