We love this flour and this is the best price we've found for it anywhere. When it arrives, I fill my regular jar where I store about 1 gallon of flour for daily use. Then I take the remaining flour in the bulk bag and divide it into gallon freezer bags. Just to be safe, I put each freezer bag into another freezer bag backwards so if the inner freezer bag were to pop open, flour would be contained in the outer freezer bag. I only do this because they go into our deep freezer, where items are often rearranged and stacked. When I see my regular jar running very low, I pull out a bag from the freezer & let it come to room temperature before using it in a recipe.
If you've never tried this brand of GF flour before, you'll want to buy a small bag somewhere first to see if you like it. The different GF flours do have different tastes & textures. We prefer this to rice flours in most recipes because we enjoy the texture. Many people don't care for bean based flours as the taste is slightly different. It's all about balancing preference with performance, and if you're me, cost is certainly a factor as well! I've made quite a lot of mistakes when learning to cook around our allergies (wheat, dairy, and egg!) and came up with some great recipes using this flour.
UPDATE: I've seen some people saying they really didn't like the taste of the batter/dough when using this product. This particular flour mix always tastes awful raw. The flavor changes during baking and is very different in the end result. Please, if you're making a chocolate cake or something else and the batter/dough doesn't taste good to you, at least bake the recipe as directed, allow it to cool to room temp and then taste it before deciding to toss something you've taken the time to create! This is my go-to flour for waffles, pancakes, cornbread, pizza crust, pumpkin bread, chocolate cake, and more! I do use a different flour for biscuits, dumplings in soup, chocolate chip cookies, and vanilla cakes. We much prefer this non-rice based flour for ease of digestion and because the rice flours can leave some recipes with a grainy texture. Experiment and you may find you like the rice-based flours better, but don't throw away a recipe without trying the end-result. Good luck on your gluten-free baking journey!
Garbanzo Bean Flour; Potato Starch; Tapioca Flour; White Sorghum Flour; Fava Bean Flour
