26 replies to this topic

[Mateto]

I bought Bob's Red Mill All-Purpose flour a few weeks ago, because it was on sale. I made some chocolate-chip "clumps" with them, and me with a major sweet tooth, had to try some of the batter. I tasted a strange, very RAW taste. What is it coming from, do you know? The flour is mostly comprised of bean flours...though there IS potato starch and tapioca flour.

[bartfull]

I think it's the beans. Try adding more sugar next time. It might help to mask the flavor.

[beachbirdie]

I bought Bob's Red Mill All-Purpose flour a few weeks ago, because it was on sale. I made some chocolate-chip "clumps" with them, and me with a major sweet tooth, had to try some of the batter. I tasted a strange, very RAW taste. What is it coming from, do you know? The flour is mostly comprised of bean flours...though there IS potato starch and tapioca flour.

I second the vote on the beans. I don't use Bob's all-purpose for that reason. I don't like the beany taste from ANY of the bean flours.

[IrishHeart]

Personally, I do not like bean flours either...and maybe that is what you taste?

[veronika]

Ah Bob's Red Mill...they love to put bean flour in everything.

I used their Chocolate Cake Mix to make a treat to share with my boyfriend for a special occasion, and I was so happy with how it turned out before I tasted it. It looked amazing, rose perfectly, looked really really chocolate-y. I took one bite and immediately spat it out. Guess I have low tolerance for bean flour, to me it tastes awful.

However, all was not lost, as my boyfriend proceeded to eat the rest of the cake over the course of the week (as he happened to love it!) .

[Simona19]

Hi! I don't like the taste of raw flour mix neither, but the final result is perfect for me.

Check this out:

http://www.celiac.co...__1#entry734848

In this cake you can use 4 cream cheese instead of tofu, or 1 small container of ricotta cheese.
http://www.celiac.co...__1#entry718692

http://www.celiac.co...__1#entry695015



I have been using only the Bob's bread mix in my cakes. The cake will be nice and fluffy and the funny taste will disepeare. Then, when you will put something on top, you wouldn't even know that the dough is gluten free.
This is my latest creation from the Bob's bread mix:

[Darn210]

It's the bean flour . . . but I'm guessing you figured that out by now

Some people like it just fine. I'm not one of them. It's worse in the raw dough than in the finished product (IMO), but there's an aftertaste thing in the finished product.


Plus, heaven help me . . . I gotsta have me some raw dough

[JNBunnie1]

Always tasted like blood to me. Blechh... Glad the brownie mix doesn't have bean flour!

[IrishHeart]

Always tasted like blood to me. Blechh... Glad the brownie mix doesn't have bean flour!

yowzers, that's VERY descriptive, Bunz....blood?

I was going for "dirty socks"...

either way...blech, it is.

[RiceGuy]

I've said it before, and I'll say it again. Bean flours are NOT supposed to taste foul. If it does, then it's spoiled. Rancid.

I have yet to taste a bean flour from Bob's Red Mill that wasn't rancid. Even when shipped directly to me from the company. I can only guess it's due to their stone grinding, creating too much heat, thereby breaking down some of the components in the beans. So I don't buy Bob's at all.

I use bean flours regularly, and although they do have a distinctive taste and aroma, they don't taste foul. But I wouldn't recommend eating them raw at all.

It is also important to note the expiration date on the package. Bean flours don't last long at room temp. I believe this is one reason why a store will occasionally put them on sale. If the package has been sitting at room temp for a few months, then you can bet it's spoiled. Exposure to light doesn't help either. I prefer not to keep any out beyond about 30 days or so. The freezer is the best place to keep them otherwise. Just don't open the container when it's cold, or moisture will condense on the flour, greatly accelerating spoilage.

[IrishHeart]

I use bean flours regularly, and although they do have a distinctive taste and aroma, they don't taste foul. But I wouldn't recommend eating them raw at all.

While I appreciate what you are saying, I have tasted other bean flours and they taste the same to me.

It is not because the BRM I tried were rancid, it is just that I do not like that particular taste.

What some call "distinctive" ....others may call "blech".

Everyone is different.

[kareng]

I have tried different flour mixes with bean flour. I found that they all taste funny as batter or dough but usually cook up well. Considering every baked good in our house must have PB or massive amounts of chocolate or both, they don't taste beany in the end. Maybe they would for a lighter flavored white cake. Used garbanzo bean flour in some pizza rolls that gave it a "different" taste but we still liked them. Lots of cheese and pizza sauce...

[Salax]

I always thought that taste came from the xanthum gum that would need to be added to certain mixes...maybe it is the bean taste....I never knew....

Amazing cake though Simona

[IrishHeart]

K, I think you are right....it is the G-bean flour that I do not care for. I guess with toppings and flavors, it would be masked and less noticeable.

I made a pound cake for the family once using BRM blend. (my one and only time)

They LOVED it!!...me, not so much. I asked Hubs quietly, "does this taste all right?" he said.."it's GREAT!"

meanwhile, I'm thinking...to quote Bunz ... "blech".

I sent it home with his Aunt.

[IrishHeart]

Amazing cake though Simona

YES!!! I add my applause!! it LOOKS FANTASTIC.