Bob's Red Mill Gluten-free Flour/baking Mix

[Gluten=bad]

Recently I used Bob's Red Mill gluten-free flour/baking mix to make some banana nut muffins. They smelled good baking, but had a horrible chemical type of taste. Afterwards I had indigestion for the remainder of the day. Has anyone experienced this? I've also made pancakes with this and had the same thing happen. I have bought the Pamela's baking mix, but so far have only used it for a breading for chicken nuggets and for a cherry cobbler. Is it just me?

[RiceGuy]

If you have the mix listed on the company's site, it has garbanzo and fava bean flours. I have determined that Bob's bean flours are rancid because they stone grind the beans, which causes excessive heat, breaking down the oils in the beans. That would be my guess as to the bad taste you experienced. So I'd suggest a different mix. I blend my own, which is generally cheaper too.

[cruelshoes]

It's the bean flour you are tasting. I don't use any of Bob's bread mixes or the all purpose flour for that reason. I can only stomach bean flours in something that has another strong flavor to cover it up. Try using it for making brownies or something with spices. Some of us are supertasters when it somes to the bean flour. I'm the same way with quinoa flour.

[MyMississippi]

I use Bob's Red Mill baking flour all the time in my muffins and it tastes fine to me. No after taste noted. I suppose some people's taste buds are more sensitive than others. I suspect mine are dead ---

[ratgirl]

I actually cried the first time I used their all purpose flour. I was so happy to be able to make cornbread, and it tasted like bloody pennies. It was awful. I hate that stuff. I only bake with Pamela's baking mix now. It tastes just like the real thing.

[Gluten=bad]

Thanks for the advice, I think I'll be sticking to Pamela's mix from now on.