Looking For A Good gluten-free All-purpose Flour

[ebrbetty]

hi guys, I know I can make up my own, but I just want to buy a all purpose mix that would be good to keep on hand for a pizza crust or to make a cake or brownies..things like that

I tried Bobs and was not that happy with it...bean flours do me in lots of pain...it also needs to be dairy free...soooo whats your favorite all-purpose gluten-free flour and where can I get it..'cause Whole foods had nothing today

thanks and happy turkey day!

Betty

[mommida]

I know what you mean about the bean flours! I've been using Kinnikinnick.

Ingedients

white rice flour, tapioc starch, potato starch, sugar, inulim, fructooligosaccharide, glucono delta lactone, dextrose, whole egg powder, sodium bicarbonate, egg white powder, pea fibre, rice bran extract, sodium carboxy methylcellulose, pea protein, salt, fructose

L.

[Guest nini]

I swear by Orgran's gluten-free all purpose flour...

[ebrbetty]

thanks

I swear by Orgran's gluten-free all purpose flour...

are you buying the self rising or the regular all purpose?

[mommida]

I really liked the Orgran's products I tried too. When I tried to go back to the store I got it from, the store was gone, leveled to the ground.

L.

[Guest nini]

thanks

are you buying the self rising or the regular all purpose?

I get both actually... I use them for different things. I like them way better than any of the other all purpse mixes I've tried.

Now for a "baking mix" like Bisquick, I prefer The Gluten Free Pantry's Quick Mix... it works perfect!

I really liked the Orgran's products I tried too. When I tried to go back to the store I got it from, the store was gone, leveled to the ground.

L.

Oh No!!! That would suck! Maybe you can order it from amazon .com or something... I wonder... does Scott sell it on Celiac.com at the Glutenfreemall???

[ebrbetty]

hi nini, for baking cookies or pizza crust would you use the regular or self rising?

I only see it to buy online in small batches, around 2 cups each

thanks bunches!!

[Guest nini]

for cookies I would use regular, for pizza crust, self rising because I do a thin crust without yeast... but if you use yeast you could use the regular. The self rising is a little finer than the regular and it works great for gravies and soups, I use the self rising in muffin and pancake recipes...

[ebrbetty]

thanks nini...now I'm not sure which to order lol

[Guest nini]

thanks nini...now I'm not sure which to order lol

do what I do... get one of each!!!! LOL... seriously, if your just going to get one, get the regular, not self rising, it's more versatile