Product DescriptionWheat free; gluten free; dairy free. All natural product; you can see our quality. Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test … More >>

Comments

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.
Rating: 3 / 5

With a son recently diagnosed with Autism, I was faced with revamping his diet to a gluten-free, dairy-free diet. I tried mixing different gluten free flours (rice, potato, tapioca) myself, but it’s not nearly as good as this flour blend. I really think the addition of the bean flours makes the difference. I made chocolate chip cookies (dark chocolate chips–no dairy)with it and served it to my daughter’s girl scout troop, and they couldn’t tell the difference. That’s all the validation I needed.
Rating: 5 / 5

This flour stinks of Garbanzo beans, and I like Garbanzo beans on any other occasion, but for some reason the smell is so strong when ground, I have learned to read the labels of GF products and if beans are the first ingredient I will not but it. My guess is some people are more sensitive to it then others, it almost makes me gag when the flour is wet. I do have friends who don’t mind it or don’t notice it, but me and my non Celiac boyfriend think it’s nasty. Since we love to bake, I have found that equal parts white rice flour and Tapioca flour with a teaspoon of xanthem gum work great in place of flour.
Rating: 1 / 5

My daughter can’t eat anything with gluten. She was feeling bad because she loves fruitcake. I made some using this flour. I tasted great; almost impossible to tell that it did not contain flour. The only problem is keeping the bread from drying out by the next day, even in the case of fruitcake which have more liquid than most breads.
Rating: 4 / 5