Bobs Red Mill Gluten Free All-purpose Baking Flour, 22 Oz ( Pack of 4)
- Case of Four, 22 oz. bags (5.5 lbs. total)
- Gluten Free; Vegan/Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Good source of dietary fiber
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About the Brand
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Size: Pack of 4
Calories (100 g), Calories From Fat (5 g), Total Fat (1 g), Total Carbohydrate (22 g), Dietary Fiber (3 g), Sugars (1 g), Protein (3 g)
4 Boxes 22oz in each box
Ingredients garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour
Can be used to replace flour in a variety of recipes with the addition of xanthan gum or guar gum.
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Top Customer Reviews
I tried this one again, and snuck some into cookies, then tried the Bob's Red Mill GF Chocolate Cake mix with the bean flour, and it's grown on me. I stand corrected and I am actually kicking myself for not allowing myself to grow a taste for it sooner.
It's opened a new world of Gluten free baking for me just when I thought I had it all together with the rice flour.
I have gone back now and looked at my "Gluten Free Gourmet" book and have a new eye for the recipes requiring bean flour.
It took our stomachs minimal time getting used to the beans, if you catch my drift, but after the first few batches of baked goods (about 3 in a week) we have adjusted.
We feel better after using this mix because of the fiber and protein, as opposed to all that starch and empty carbs of the the white rice flour. I don't have to pass round the laxative anymore (a common reality of switching to the GF diet.)
Make some pancakes (2 cups of the flour mix, 1 tsp baking soda, an egg, 1/4 cup oil, and 1/2 tsp xantham gum--thin with water or milk to desired consistency)and ease yourself into it with butter and syrup. Of course the flour smells like beans (duh), but the flavor of the beans is mild after it has been cooked.
Most Recent Customer Reviews
This is awesome. I have used it as a substitute for floor in recipes I used to be able to make with four. No xantham gum needed. No different in taste!Published 8 days ago by Gayle Rhineberger
I mix this with a little Trader Joe's rice blend and use it for all of my baking. You can use it by itself too. It works well. Read morePublished 25 days ago by JKM
Bob's is not my favorite. For super-white items, this will affect the color as it's much more yellow than other gluten-free brands and all-purpose flour. Read morePublished 1 month ago by Stetson and Megan Jenkins
This is my least favorite GF flour. It leaves a bitter aftertaste that makes cakes and cookies unpalatable. It is also slightly gritty. I won't buy this particular GF flour again.Published 2 months ago by Jen M.
Fantastic stuff. Can mix with other flours (amaranth, teff, millet) for excellent home made gluten free artisan bread.Published 2 months ago by Kerstin Leuther