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Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4) |  | Brand: Bob's Red Mill
Category: Grocery
List Price: $17.36
Buy New: $13.35
as of 3/10/2010 03:32 CST details
You Save: $4.01 (23%)
Seller: Amazon.com
Rating:  reviews
Sales Rank: 878
Number Of Items: 4
Shipping Weight (lbs): 0.9
Dimensions (in): 9.5 x 4 x 8
ASIN: B000ED7M3Q
Release Date: January 26, 2006
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| Editorial Reviews:
Product Description
Wheat 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 to determine if a product is gluten free.
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| Customer Reviews:
 Great Texture But... February 19, 2010
T. Brown (Atlanta, GA)
Pros: Perfect Texture
Cons: Strange Taste
I made my first small loaf of bread in my bread machine using this flour yesterday evening (2/18/2010).
The result was a light golden-brown, very soft, sandwich-type bread that is easy to slice. I simply loved the texture of how the bread came out. It's perfect for making sandwiches and toast. However, it does have a strange taste, which I guess is caused by the bean flour as everyone mentioned.
I would've given this flour 5 stars if it tasted better. I gave it 3 stars because I love the texture so much. The texture is just what I had been looking for in a gluten-free bread but I'm not a big fan of the taste.
I usually buy Pamela's flours which I absolutely love, but when I made her bread machine bread recipe, it was a bit too dense for my liking. Plus Pamela's is a bit out of my budget right now. I bought the Bob's All-Purpose because it is sold in bulk at my local health food store for $1.99/lb. which is a great buy for celiacs/gluten intolerants on a budget.
I'm the gluten-sensitive one in the family but surprisingly, my daughter who is a very picky eater really enjoyed this bread.
This flour is worth the buy if you can get used to the taste.
 Must have for gluten-free cooking February 11, 2010
Gracia M. Harrison (Western NC.)
1 out of 1 found this review helpful
This is the standard flour in my house, though only my husband is gluten intolerant I use it when ever I need flour, just as I would any all purpose flour
Exellent taste and texture! December 31, 2009
Sherry Rowe (GA, United States)
1 out of 1 found this review helpful
My gluten-free (milk-free, soy-free, egg-free) 9-year-old loves it. The taste and texture of the flour in sandwich bread is great. Don't get me wrong. It's not like wheat bread, but it IS delicious. I'm not gluten-free, but I prefer this over wheat bread. I'm not sure what the other reviewers are talking about when they say the bean taste is overpowering or the aftertaste is bitter. We love the taste! It's so much more convenient than trying to mix the flours at home, too. We're big fans! I can't wait to try it in cookies, pancakes, and other items!
Most like Regular Bread December 30, 2009
BekahKnits (Utah USA)
3 out of 3 found this review helpful
We used this for Pancakes Christmas morning. Personally I did not like the bean flour at first, I thought it tasted like soap. My non-gluten-free family, however, LOVED it and *insisted* I use it from now on. They said it was not as gritty as rice flour and had the texture of "real" bread. As for the taste, they didn't know what I was talking about. They loved it.
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.
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Glutino fantastic gluten free crackers, bars, and snacks
Locate Rice Cookers at the Sensible Celiac
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