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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

"tinny" Taste In Breads
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6 posts in this topic

We're still fairly new to celiac and haven't tried a whole lot of different brands and products. We have noticed a distinctly "tinny" or metallic taste in the gluten-free breads we've made. At first we thought it was from the brand new bread machine and would eventually go away with use. I have only made breads in it that are primarily rice flour. However, we then noticed the same taste in the Bob's Red Mill pizza crust mix, for which I did not use the bread machine. We've noticed it several times, in fact. Since the main ingredient in the pizza crust mix is rice flour and the brand of plain rice flour I've been buying is Bob's Red Mill, I'm wondering ... does all rice flour have a "tinny" taste? Is it only Bob's Red Mill rice flour? Could it be something else altogether? Rhetorical question -- of course, it could be, but rice flour seems to be the common denominator.

Has anyone else noticed a taste like this? My family has individually commented on it so I know it's not just me. Thanks.

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We're still fairly new to celiac and haven't tried a whole lot of different brands and products. We have noticed a distinctly "tinny" or metallic taste in the gluten-free breads we've made. At first we thought it was from the brand new bread machine and would eventually go away with use. I have only made breads in it that are primarily rice flour. However, we then noticed the same taste in the Bob's Red Mill pizza crust mix, for which I did not use the bread machine. We've noticed it several times, in fact. Since the main ingredient in the pizza crust mix is rice flour and the brand of plain rice flour I've been buying is Bob's Red Mill, I'm wondering ... does all rice flour have a "tinny" taste? Is it only Bob's Red Mill rice flour? Could it be something else altogether? Rhetorical question -- of course, it could be, but rice flour seems to be the common denominator.

Has anyone else noticed a taste like this? My family has individually commented on it so I know it's not just me. Thanks.

Actually, if you're using Bob's mixes, it's probably the BEAN flour in them, not the rice flour, that's giving you that taste. A number of people find it distasteful, as do I.

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The breads we've made using bean flour as one of the flours were not good. We like beans, but not bean-flavored bread. The bread I make most often does not have bean flour in it, and it's not a mix. I don't think I noticed bean flour in the pizza crust mix either, but I could have overlooked it. Hmmmm ....

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The breads we've made using bean flour as one of the flours were not good. We like beans, but not bean-flavored bread. The bread I make most often does not have bean flour in it, and it's not a mix. I don't think I noticed bean flour in the pizza crust mix either, but I could have overlooked it. Hmmmm ....

In that case, you may simply not really agree with the taste of rice flour yet. You might try using half sorghum flour in whatever recipe you're using, I find that it has the taste closest to wheat. 1/4 of the recipe buckwheat flour always adds a lovely flavor, but will make what you're baking a bit heavier, so not good for cakes.

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Actually, if you're using Bob's mixes, it's probably the BEAN flour in them, not the rice flour, that's giving you that taste. A number of people find it distasteful, as do I.

I don't like the bean flour either but Bob's flour mix (bean) makes really good waffles.

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I have not used the Bob's mixes and have not noticed a tinny taste.

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