Customer Reviews

Gluten Free Mama, Mama's Almond Blend Flour, All Purpose Flour, 4-Pound Pouches (Pack of 2)

5 star:		(18)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(6)

 

 

This is by far the most delicious gluten free flour blend I've used. It substitutes well into any gluten free recipes I currently use (not from Gluten Free Mama's cook book) and is fabulous! I've used it also in recipes from her cook book successfully as well. From now on, this is the gluten free flour blend I will buy, no question!

Yesterday I spent my day in the strawberry patch. I picked eight quarts, and while most of the berries were destined for jam, I made sure to set aside a bowl full of berries to make the first strawberry shortcake of the season. Shortcake in our family consists of a generous portion of sugar-sprinkled fruit, a large helping of fresh-whipped cream (sugar and vanilla, too, of course), and all served on top of a still-warm biscuit fresh from the oven that must be made from scratch (Bisquick? Blech.....). We've only been gluten free for just under two years, and for that time I've neatly avoided, and sorely missed, those homemade biscuits. Last night I grabbed the Mama's Almond Blend that had been waiting patiently in my cupboard, screwed up my courage, and made my mother's old fashioned biscuit recipe with it. Using a fresh-layed egg from one of my hens, baking powder, sweet butter, whole milk, and a small amount of xantham gum, the dough mixed up precisely as it would have had I used wheat-based flour. The biscuits plopped onto the parchment-lined baking sheet like they always used to, and they baked up golden brown and crispy on the outside, soft and tender on the inside. Oh, they were heavenly! The best part of our dinner aside from the food I was inhaling (and yes, our dinner consisted solely of strawberry shortcake - another family tradition on strawberry picking day) was when my non-gluten-free partner in crime took his first bite, and then looked at me and asked, "How come you're eating these biscuits? Aren't you going to get sick?" He literally could not tell that these yummy treats were gluten free! I've tried many other gluten free flours in my role as a gluten free product tester, and this one is literally the best I've had. While other gluten free blends are decent, and can produce the end result many are after, Mama's Almond blend is stellar: texture, taste and results all parallel gluteny flours, and in my recipes Mama's outperforms the rest of the pack of gluten free flours. My little two pound bag is nearly gone - a batch of chocolate chip cookies this morning proved that it is dollar-to-serving worth its weight (and will significantly increase MINE if I continue to bake and eat like this!); the dough didn't even need to be refrigerated like other gluten free doughs before baking. I'm one happy camper - and this will be my personal go-to choice for flour from this day forward. It's a marriage made in gluten-free heaven! Next up for Mama's Almond Blend - cheddar biscuits to go with homemade chili...and with blueberry season around the corner, and peaches ripening shortly after them, I think I'd better stock up - gluten free summer baking never felt so good!

this is more of your white flour blend and can be substituted for anything that has white flour. Don't forget the xantham gum though. I love this blend and use it in a lot of my baking. It makes great sugar cookies and is a great thickener for those who are allergic to corn. Great blend!

I have tried several gluten-free flour mixes and Mama's is by far the best. I use it in all of my favorite baked goods recipes and most people can't tell the difference! A wonderful product for anyone with gluten intolerance!

I bought this along with the baking cookbook. I made the basic brownies from the recipe in the cookbook, it was really good. I am the only one that is gluten intolerant in the family, but since I am the Mom and I do the cooking, we are all eating gluten free. We all like the brownies and I think that this flour blend will be a good replacement for wheat flour. It is also more reasonably priced than others.

I absolutely love this flour blend. It's the only one I use. Delightful texture (not gritty). Anything I make with the gluten free mama's cookbook and flour blend comes out perfectly provided that I don't mess up the recipe! :) Thanks for the cheap & speedy shipping, Amazon!

I really like Mama's Almond Blend. It's great for crackers, breads, almost anything. My mother is able to purchase it retail, although it is $3 more per bag. There isn't a location near me to has it, so I feel lucky I can get it through Amazon.

I hate to rag on something when it should have been "my responsibility" to check whether I'm being screwed.
The product should be simply called "Gluten Free Flour", without any mention of almond, for it contains, if any, only trace amounts of it (I didn't even open the bag, as is the last item on the ingredient list.)
To make matters worse Amazon doesn't allow for returns on food items, which is understandable; I don't fault them for that. But the clear mislabeling of the product should be, in my opinion, Amazon's responsibility.

In short, if you're looking for Almond Flour THIS IS NOT.

This gluten free blend flour is the best I've tried! Sometimes, I blend my own, but buying the 4-lb bags is more budget-friendly. The almond flour is very fine, and there is no buttermilk or milk ingredients in the blend, either.
It adapts itself to any recipe. I like that you have to add your own xanthan gum to create the different textures needed for bread, muffins, cakes or cookies. I have even omitted xanthan gum on accident, and it doesn't make a huge difference to the consistency of the product- baked goods still turn out great! I am addicted to the French Yogurt Bread recipe on the back of the packet, and make it in my bread maker with no problems. I definitely recommend this product!!

This is a great product. I have not had a single baking disaster using this flour blend. Rachel Carlyle's the real deal. It is obvious that developing this blend (& her coconut blend) was a labor of love. Her cookbooks are a must have. Cinnamon Swirl Coffee Cake, yum. Mochaccino Delights are the best cookies I have ever made. And they are easy to make, the recipe makes about 48-56 cookies (and they freeze great). Her blog/newsletter has great recipes also.[..] I have great admiration for Rachel's commitment to gluten free baking. She will convert a recipe to gluten free if you send her the recipe.
This is the only flour blend that I have used that results in baked goods that do not dry out in one day. It is worth every penny. Thank you Rachel!