****** - Verified Buyer
4.5
I use this to make a hearty zucchini bread and it taste great.Gluten-free flour made all the difference. I will buy again. I think regular flour is thicker so I’ll have to increase the gluten-free a little in my recipe.I was using another brand of gluten free flour but the taste changed and it was not good. I switched to Bob's and I couldn't be happier! The flour creates beautiful cakes and cookies with no after taste. I use both the baking flour and the all purpose flour.This is a good value buy for bakers and those that need to go gluten free. Bakes nice with the proper adjustments in your recipes.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!So far I was using it in replacement of regular flour and it works just as good. I used it for vegan cake and muffins. Surprisingly, it gives the butter nice texture not heavy. Also, final product( cake, muffin pancakes vegan) does not fell apart , have nice stable structure.This is really a baking mix, and it's not a bad one by any stretch. I'd rather use sorghum, tapioca or corn starch for making sauces or thickening soups, though. What's really nice about Bob's Red Mill All-Purpose GF Flour is that it allows for easy substitution in your Betty Crocker cookbook. I wouldn't recommend it for making yeast breads, though I prefer it for quick breads - muffins, cornbread, and the like.As with any gluten-free flour, you have to make some adjustments, both in terms of the recipe and in terms of your expectations of taste and consistency. Without gluten, baked goods won't hold together as well, so you need a binding agent. Xantham gum is best with this flour, but guar gum will also work.Taste ... you really need a strong flavor in the recipe to cover up the aftertaste. Dark chocolate? You won't notice the bean or tapioca flour aftertaste. Fruits? No problem - I've made delicious blueberry muffins and dark chocolate-cranberry muffins. Sweet taste? Aforementioned cornbread was delicious - especially if you make it with buttermilk. Snickerdoodles? I'd start with sorghum honestly.Consistency - this is a dense, heavy flour. Sifting is essential. If you don't sift, your recipes will turn out still, but they'll be thick and heavy. You'll also need to add extra liquid (milk or oil or egg substitute) to help the dough hold together, rise and gain volume. This rules out yeast doughs for me - I think you can successfully make a bread but I prefer a millet-sorghum-tapioca-potato starch loaf (I also like the slightly spicy flavor of millet).All in all, this should be a pantry staple for the gluten-free household, though keep supplemental flours to experiment with.I think it is the best especially for lightly breading and making chicken fried steak. Makes good pancakes also.
