Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Uses For Bob's Red Mill gluten-free All-Purpose Flour


Darwin

Recommended Posts

Darwin Rookie

I have a bag or two of Bob's Red Mill gluten-free Flour. I am one of those people who can immediately pick out the bean flavor when I use it in baked goods, but I originally bought a bunch of it because it was on sale. Too bad, because the texture it produces is really nice. Does anybody have any recipes where they can stand the taste of the flour? I'm wondering if bread or anything else not meant to be sweet would taste better...Just thought I would ask. We are moving soon, so anything that we are not planning on using in the future will preferably be eaten before we move.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ElseB Contributor

I use it in muffins or anything else where there's a lot of other ingredients to hide the taste. We made the mistake recently of using it for molton chocolate cakes and it was terrible and disgusting! Tasted beany.

Monael Apprentice

I thought the banana bread was pretty good. There is a recipe on the website. It wasn't the greatest but I also bought a whole lot of it when I found it discounted at Big Lots.

I also like the pizza crust, and am going to use the pizza crust recipe as a basis for an idea I have for focaccia. I do notice that there is a bit of a strongish flavor to it, but I think it is the strong flavors of the sauce, and pepperoni that help. For the focaccia I am thinking of putting onions and garlic cut up in the dough. I haven't had time to try it though.

fantasticalice Explorer

Texas Pecan-banana bread

Karen Morgan

Blackbird Bakery

4 very ripe bananas

1 1/2 cups Bobs Flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter (1 stick) room temp

2 large eggs

2/3 cup organic buttermilk

2 teaspoons vanilla

2/3 cup pecans

Butter 5x9 loaf

oven 350

BAKE the bananas after piercing skin several times. 15 minutes at 350.

Let bananas cool, mash in bowl, set aside.

Combine flour, sugar, baking soda, and salt mix on low speed to blend.

Add butter, on low, until blended. Add eggs and mix on medium speed until blended.

Reduce speed to low, add buttermilk, bring speed up to high until batter is light and fluffy. Add banana pulp, vanilla, and pecans. STIR to blend. Pour into loaf pan, cover with foil, bake 1 hour and 15 minutes or until a wooden skewer comes out clean. Let cool

in pan for 10 minutes, invert on wire rack and let cool.

After note: I found this too be too runny and I used 2 cups of flour. But I didn't add it till after I was all done. I also used brown sugar. This is REALLY good!

Darwin Rookie

Thanks!!! I will look into all of those things. I also have the Babycakes cookbook. I forgot that many of her recipes a use this flour. I was not impressed with the cookies, but I will take the advice of using recipes with a lot of ingredients to hide the taste. I am hoping to use all of this flour up so I am done and over with it.....now that I have been doing this for a year, I have figured out that there is really no magic flour mixture to use with everything. I have had better baked goods by buying the individual bags of flour and using the right mixture for the right thing, though it does take up a lot of pantry space.

MyMississippi Enthusiast

You might like to try baking pumpkin muffins with lots of spices -- that might hide the bean taste.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,566
    • Most Online (within 30 mins)
      7,748

    Rrenee2990
    Newest Member
    Rrenee2990
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      That's great news, you can do this.  Let us know how things go and don't hesitate to ask if you have any more questions. Cristiana 😊
    • petitojou
      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
    • petitojou
      Thank you so much for the information and kind message! Reading this transformed how I’ve been viewing my efforts and progress. Guess there’s still a lot to celebrate and also heal 😌  Yes, I’ve been taking it! Just recently started taking a multivitamin supplement and separated vitamin D! I also took chewable Iron polymaltose for ferritin deficiency 2 months ago but was unable to absorb any of it.  Thank you again! Hearing such gentle words from the community makes my body and heart more patient and excited for the future. 
    • ckeyser88
      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.