Customer Reviews

Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)

5 star:		(27)
4 star:		(6)
3 star:		(4)
2 star:		(5)
1 star:		(10)

 

 

This flour works fine for certain things, depending on your taste preferences. It has a very strong aftertaste (kind of bitter/sour) because of the bean flour. Thus it is pretty strong in plain breads and rolls. If you don't mind that, then good for you! (My husband is pretty sensitive and can't tolerate the bean flour or taste very well.) I found it works better in cookies, chocolate or spice cakes, brownies, banana bread, and pizza dough. Because these baked goods are made with other strong flavors, they help mellow out the bean taste which can be pretty overpowering if you don't have something with which to temper it. I like the consistency of this flour better than the rice flour blend I've also been using but again, consider your taste preferences and what you'll be baking/cooking with it.

Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)

This flour finally restored the basic right to eat pizza in my gluten-free household. Whisk together one cup of warm water (90-100 degrees F), 1 teaspoon of yeast, 1 1/2 cups of this flour and a dollop of olive oil. Turn your oven on for a few minutes, pour the batter into an oiled skillet and let it rise in the warmed oven for an hour. Bake just the crust at 375 for 10 minutes. Then spread the cheese or other toppings on the crust and return to the oven until the cheese is bubbly and browning. Serve the pizza and pass the tomato sauce! (Don't bake the pizza with tomato sauce - the crust can't keep liquid from penetrating - that's gluten's job.

I love this flour. I love to bake, so being on a gluten-free diet is not easy. But I use this flour for all of my baking. If the recipe has under 2 cups of flour, I usually use this flour as a straight substitution- and no one knows the difference. This has helped me make everything...cheesecakes, tortes, pies, even for breading chicken. So happy baking!

Tried the gluten-free mix in apple muffins sweetened with applesauce and agave nectar. Awful. Had to throw them out, but I figured it might have been the baking powder that lent this strange, bitter/sour aftertaste. Then I tried it to make a roux for a chicken-broth-based cream sauce - and I had to throw that out too. The aftertaste is highly unpleasant and I don't see how anyone gets past it. I'm very happy with Bob's Gluten-Free Pancake Mix, so this was a surprise.

This mix is a life saver. I know a few people have not given it good reviews. but you owe it to yourself to try it. When making light tasting cookies like sugar cookies, I mix it half and half with tapioca flour or some other light mix, because it can over power super light recipes, but It makes even great pancakes, bread, cake...you name it. You can substitute it cup for cup with almost any recipe. Just add a heaping teaspooon of xantham gum and go for it. I'm telling you...It's awesome.

This flour is perfect for making gluten-free pizza crust. Just remember not to bake the pizza with sauce on it, because gluten is what keeps it from sinking into the crust.

I have only been recently diagnosed gluten intolerant (about six months). I have learned very quickly that opinion on taste is extremely subjective when it comes to gluten free items. What one person raves about another person will discard rather than eat.

I tried this because others have given it good reviews. In my opinion and my daughter's it is too grainy and has too much bean flour in it. The bean flavor is too strong. I am using the left over product to mix in with other flours. I much prefer Pamela's product.

I really like this product since I do alot of gluten-free baking for myself and my daughter and this replaces pretty much cup-for cup with wheat flour without too much finetuning. I've had success with most recipes I've tried although I do make sure to add extra egg replacer or xantham gum to help with the "stretchiness" important in many baking endeavors. The only down-side to this product ironically enough, is the bean flour in the mix, while it adds much of the good protein and fiber that are lost with many GF flours, it also adds a slightly weird flavor that is hard to describe to whatever it is you are baking. It is easy to get used to and we have adjusted.

I've made banana bread and graham crackers so far with this flour and both turned out great! I will use this as my all purpose flour from now on (instead of relying solely on rice flour!).

If you like garbanzo beans, you will like the flour. If not, try to find a flour without this ingredient. It tends to overpower some baked foods. For example, cookie dough made with this tastes awful; when you bake the cookies, they are almost tolerable. Sorry, since I love the other products by this company, but this one isnt on my reorder list.