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Bob's Red Mill All Purp gluten-free Flour

KrisT

By KrisT
in Gluten-Free Recipes & Cooking Tips

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KrisT Explorer
KrisT
Posted

I've used this "all purpose" flour for cookies twice now, 2 different kinds, and they just aren't good. What is the "best" all purpose gluten-free flour for making simple things like cookies?

I've just placed my first order with allergyfoods.com and ordered several of Miss Roben's mixes. Are they any good?? I'm not a fabulous baker, but before the gluten-free I could at least make good cookies and muffins. I'd like to be able to make things that the whole family will eat even if its a gluten-free food.

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TriticusToxicum Explorer
TriticusToxicum
Posted
I've used this "all purpose" flour for cookies twice now, 2 different kinds, and they just aren't good. What is the "best" all purpose gluten-free flour for making simple things like cookies?

I've just placed my first order with allergyfoods.com and ordered several of Miss Roben's mixes. Are they any good?? I'm not a fabulous baker, but before the gluten-free I could at least make good cookies and muffins. I'd like to be able to make things that the whole family will eat even if its a gluten-free food.

Yuck - don't lick the beaters if you use Bob's! There's nothing like raw garfava flour :wacko:

I mix up Betty Hagman's original gluten-free Rice flour blend and use that and 1 tsp Xanthan gum per 1 c. flour. I always chill the dough for about an hr. after it's mixed - this helps keep the cookies from turning into pancakes. :)

Rice Flour Blend

Mix ahead and use in recipes calling for Rice Flour Blend:

6 cups Rice Flour

2 cups Potato Starch

1 cup Tapioca Flour

Pilgrim South Rookie
Pilgrim South
Posted
I've used this "all purpose" flour for cookies twice now, 2 different kinds, and they just aren't good. What is the "best" all purpose gluten-free flour for making simple things like cookies?

I've just placed my first order with allergyfoods.com and ordered several of Miss Roben's mixes. Are they any good?? I'm not a fabulous baker, but before the gluten-free I could at least make good cookies and muffins. I'd like to be able to make things that the whole family will eat even if its a gluten-free food.

Here is a favorite (THEY ARE DELICIOUS!!!) gluten-free muffin recipe of ours that doesn't use any of the "normal" gluten-free flours:

5 cups ground nuts (we use finely ground pecans)

1/2 cut oil

1 c honey

1 tsp baking soda

pinch of salt

6 eggs (if you can't have eggs, then use pureed fruit)

Mix all of the above together and optionally you can add any of the following:

raisins

add one more egg and two mashed bananas

substitute grated coconut for part of the ground nuts

frozen blueberries

Put into gluten-free paper lined muffin tins

Bake at 375 for 15 to 20 min till the top pops back when you touch it. Enjoy!

gf4life Enthusiast
gf4life
Posted

If you really don't want to mix up your own flour blend you can buy it pre-mixed with the same amounts as the recipe below that TriticusToxicum mentioned. It is called Gluten Free Gourmet Blend by Ener-g and it is very smooth and not grainy at all, even the batter tastes good "raw". I have never had any problems with it and my baked goods come out great.

I just recently bought it in bulk stocking up for my holiday baking. It might seem cheaper to mix it yourself, but not for me since I have a hard time getting tapioca and potato starch locally. It is $10.79 for 5lbs bulk, and there is about 16-17 cups of flour in 5lbs. Open Original Shared Link

If you have access to these flours, then mix it yourself.

Rice Flour Blend

Mix ahead and use in recipes calling for Rice Flour Blend:

6 cups Rice Flour

2 cups Potato Starch

1 cup Tapioca Flour

KrisT Explorer
KrisT
Posted
  • Author

Thank you!! I'll try that Ener-G flour too.

lonewolf Collaborator
lonewolf
Posted

I use a similar recipe to Triticus Toxicum, but use brown rice flour and add xanthan gum. All my cookies turn out great and not too flat.

3 C Brown Rice Flour

1 C Potato starch

1/2 C Tapioca starch

2-1/2 tsp. xanthan gum

Sift together 3 times to make sure the xanthan gum is evenly distributed.

My niece came camping with us over the summer and I brought some chocolate chip cookies, made with this flour. I was eating one and my niece asked my daughter, "Why is your mom eating a cookie? I thought she was allergic to wheat or something." My daughter told her they were gluten-free and she said, "You mean they're made with rice flour? No way!" If a 13 year old likes it, you know something's working right.

Green12 Enthusiast
Green12
Posted
Here is a favorite (THEY ARE DELICIOUS!!!) gluten-free muffin recipe of ours that doesn't use any of the "normal" gluten-free flours:

5 cups ground nuts (we use finely ground pecans)

1/2 cut oil

1 c honey

1 tsp baking soda

pinch of salt

6 eggs (if you can't have eggs, then use pureed fruit)

Mix all of the above together and optionally you can add any of the following:

raisins

add one more egg and two mashed bananas

substitute grated coconut for part of the ground nuts

frozen blueberries

Put into gluten-free paper lined muffin tins

Bake at 375 for 15 to 20 min till the top pops back when you touch it. Enjoy!

These sound really good Pilgrim South, thanks for posting the recipe. I copied it and might try them for the holiday season, using walnuts sound good for the fall too.

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