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Bob's Red Mill All-Purpose Flour


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#1 Katrala

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Posted 08 May 2011 - 05:24 AM

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?
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#2 sa1937

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Posted 08 May 2011 - 06:49 AM

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?

Yikes! Baby Zombies :unsure: :ph34r: :lol: I think the color probably came from the blackberries ???

A lot of people simply do not like garbanzo bean flours as they do have a very distinctive taste. It also contains fava bean and sorghum flours. Perhaps you could try using a small portion of it along with a more bland gluten-free flour.

I did make German pancakes with it that were pretty good. But it's a puffy type pancake that uses very little flour. http://www.bobsredmi...ail.php?rid=108
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Positive Celiac Blood Panel - Dec., 2009
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#3 runningcrazy

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Posted 08 May 2011 - 08:23 AM

I think thats a no, in our experience. We used to try everything to mask the taste, never worked. Its definitely the bean flour. Their bread mix is good, though! Happy baking!
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#4 eatmeat4good

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Posted 08 May 2011 - 08:44 AM

No.
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#5 sb2178

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Posted 08 May 2011 - 09:09 AM

Only when mixed into a very heavily spiced apple cake with lots of apples and raisins. Otherwise, I literally used 1-2 T in any given recipe until it was gone. (Took FOREVER.)
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#6 Kinikki

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Posted 08 May 2011 - 09:52 AM

No.



LOL! Actually, I use Bob's all purpose mix for scones....they're pretty darn good :)
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#7 Takala

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Posted 08 May 2011 - 10:03 AM

LMAO ! :D :P :lol:

I haven't actually tried the all purpose mix, but I have made many recipes using garbanzo bean flour that I've added to mixes. I've also eaten bakery gluten free goods that had various types of bean flours added to them. I've made good black bean brownies which my husband liked.

There seem to be two types of people, those who can taste it, and the other kind.

Be sure it is not an old package, and store it in the refrigerator or freezer if not using it quickly. The other thing is that I do the same thing when I cook regular beans, by adding some vinegar and cumin or lemon juice. There is something about sour piquant acid and a pinch of cumin that seems to alter the bean taste. Spices such as sweet spices like a chai or chinese 5 spice mixture also seem to work, there's something about the ginger, cinnamon, and cumin in small quantities that works with it.
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#8 Judy3

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Posted 08 May 2011 - 11:04 AM

I use that flour mix for chocolate cake and other recipes that have cocoa in them.. you don't taste the bean flour after it's baked. I haven't tried a yellow cake yet but I will be soon so I'll let you know. I've read that the bean flavor goes away after it's cooked but from the sounds of things here it doesn't completely :(

Chocolate lot's of chocolate!!!
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*Judy

Food allergies to fish, seafood, tree nuts, aspartame(Equal),flax seed, and many drugs
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Celiac disease- negative test in 2009, positive tests in Nov. 2010
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#9 Kinikki

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Posted 08 May 2011 - 11:06 AM

I use that flour mix for chocolate cake and other recipes that have cocoa in them.. you don't taste the bean flour after it's baked. I haven't tried a yellow cake yet but I will be soon so I'll let you know. I've read that the bean flavor goes away after it's cooked but from the sounds of things here it doesn't completely :(

Chocolate lot's of chocolate!!!


I tried to make vanilla cupcakes with it, and the end result is more muffin-like....kind of a heavier version...and the color is off white and grainy...definitely not a very good gluten-free version of white cake :)
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#10 Katrala

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Posted 09 May 2011 - 05:35 PM

Glad to know that it's not just me. I think I'll go with the "using a tbs of it here and there until it's gone" advice (and keeping it in the fridge - good advice!)

Here are my poor muffins:

Posted Image
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#11 Simona19

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Posted 10 May 2011 - 02:17 PM

I canít help you with the pancakes, but I can tell you that I have been using Bobís bread mix in my cakes. Every time I tried anything from box I didnít like the taste. The Bobís bread mix have ďfunnyĒ taste when raw, but baked is perfect.
I have been using it even in potato pasta, egg stuffing in turkey or chicken or in dumplings in vegetable soup. The result is always perfect.
This flour was the only one that I was able to get in my grocery store right after I went gluten free and before I knew about Trades Joe or Whole food.
People are talking about other flours, how good they are, but for now Iím sticking with Bobís. I know that the result will be good.
Check this:
http://www.celiac.co...015#entry695015

or

http://www.celiac.co...nd-casein-free/
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#12 samuella

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Posted 12 May 2011 - 11:00 AM

Chocolate lot's of chocolate!!!


Yup. :D I make a chocolate cupcake with it that's pretty good!
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#13 Coleslawcat

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Posted 12 May 2011 - 11:19 AM

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?


No sadly. I really wanted to like it. There's a Costco near me that sells the 5lb bag for about $5. The only thing I ever made with it that tasted good (and it tasted really good) was the banana bread recipe on the bag. I made it exactly according to the recipe except I added chocolate chips. After several attempts to use it for other recipes I gave up and just made a ton of banana bread and froze it to get that flour out of my house.
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#14 Kelleybean

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Posted 12 May 2011 - 02:21 PM

LOL baby zombie heads. Now I can't get that image out of my head.

I make blueberry muffins with a mixture of almond meal flour and rice flour. I have never actually baked with Bob's - used it to thicken sauces and in pancakes and they came out OK.
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#15 WinterSong

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Posted 13 May 2011 - 03:15 AM

I use Bob's Red Mill to make chocolate chip cookies, and they actually turned out really wonderful - literally couldn't tell the difference between that and my old cookies. I haven't tried it with anything else, though.
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Diagnosed with IBS - Fall 2007

Diagnosed with Celiac via blood test (tTg off the charts) - March 18th, 2011

Gluten free as of March 25th, 2011 and going strong!

Positive biopsy April 1st, 2011

 

Blood test results back down to normal levels November 2012



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