Jules Shepard.. Has Anyone Ever Heard Of Her Flour?

[Jamie]

I asked a question about substituting gluten-free flour for regular flour in a forum yesterday and someone responded with a link to her page...Open Original Shared Link and said her product is great... I went to her page and everything looks like the real thing.. has anyone else ever tried her flour? If so.. what do you think? Does it really come out to taste like the real thing? This will be the first all purpose flour I'm trying... I am big into baking so it will mean a lot to me if I can find a flour that can make everything taste "nearly normal".

[flourgirl]

I bought some of her flour not too long ago. It's supposed to be a substitute cup for cup for wheat flour. I've made cookies that came out decent, and a pumpkin bread loaf that was wonderful! My hubby really enjoyed both things very much. I've tried 3 bread recipes and was disappointed. It needs something else...but I can't figure out what that might be. They did not rise like they should have...and while the taste was pretty good they were all very dense and heavy. Maybe someone like you who bakes a lot could figure it out....I'm no whiz in the kitchen

Looking forward to other replies!

[mamaw]

Since I taste test for many gluten-free companies -here's my two cents.

We love Open Original Shared Link plus Naomi has a load of wonderful recipes.

Neaarly Normal Flour is also good but I prefer betterbatter & I think the price is better. You can buy directly through the company or Amazon has a good deal.

I did not care for the breads made with the nearly normal flour. Cookies & quick breads are fine.

I also use Authenic flours since they are super fine & makes ( brown & white rice) great gluten-free goodies using the recipe from Annalise Roberts blend. By the way her cookbook is worth every penny.

Another good flour is Tom Sawyer, another is Domata Living FLour.

I would say these are top of the line in flour blends at this time.

hth

mamaw

[Guest PatMinn]

I use the Nearly Normal Flour mix for everything! I like that the fact that it doesn't rely so heavily on rice flour that makes breads and baked goods really dense and leave an after taste! I make bread in my Breadman Ultra Plus with the Gluten Free cycle and I use the recipe from Bette Hageman's Basic Featherlight Bread. It is perfect everytime and it is so soft and spongy, that first day, that you can actually tear it, not break it! I made this recipe for our Support Group's Annual Holiday Potluck and it was gone before anyone went back for seconds. Like all of our bread, it is better toasted after the first day, but the density is better than any I tried from the markets and my gluten eating husband even likes it! Jules has a dairy free version on this website that I am anxious to try since I am Lactose Intolerant and the bread I make has dried milk and butter.

I highly recommend her flour! Try a bag and you will see for yourself how good it is. Her mix contains Expandex which also aides is the rising an texture of teh finished product.

Good luck with the baking!

[GFMM88]

I tried the Nearly Normal chocolate chip cookies and they were delicious. The best gluten free chocolate chip cookies I have had so far, and definitely worth the price. I plan on trying more of her products in the near future.

[jcumolly]

I buy Nearly Normal flour online and it's by far the best flour I've used! It's great to just have one flour in my pantry and that "gluten free" aftertaste isn't there. I'm pretty picky when it comes to gluten free food that I like, so this flour is a real life-saver!

Here's a blog entry about the flour that I noticed today--check it out: Open Original Shared Link

Molly

[gfhappy]

I've been using "Nearly Normal Gluten Free Flour" with great results! I first learned about it from Jules' cookbook and made her recipe myself until it became available to purchase. Now it's even easier and I use it for everything! I've personally found it to work with everything, especially breads -- quick breads, pretzels, pizza crust, and yeast breads. Works well in my bread machine too. The texture, density and rise make all my cooking and baking totally "normal!"

[Dyan]

I have the Nearly normal cookbook and I have loved everything I've made from it. I keep a Lock and Lock of 'nearly normal' flour that I make myself from the book. The recipe for those chocolate chip cookies are in the book and everyone who eats them says they are the best they've had. She also has a recipe for graham crackers that are very good. I didn't know she has a website, I'll have to google her. If I were you, I'd buy the book.

[Ames]

I have not tried that, but you said you liked to bake so I wanted to say that I found 1,000 Gluten-Free Recipes by Carol Fenster and it is amazing! I make homemade bread and it is delicious! I have made dumplings, pie crusts, pizza crusts, chicken pot pie, etc and loved it all except for one so far. It was the regular brownies (but I used alkali cocoa which the recipe said not to do. .

[caek-is-a-lie]

I thought paying $40 for a bag of flour I'd never tried before was a tad pricey, especially since I don't have much disposable income. Plus, I think it's made with rice and I can't eat that anyway. I subscribed to her mailing list, but it seems that the recipes and cookbook are useless to me since it always calls for using her flour and I wouldn't know what else to substitute. gluten-free flours seem to vary so much!

[tanyah]

After searching and testing different mixes and flours...I LOVE the Nearly Normal mix! I have found it to be the most adaptable, convenient and the taste is exceptional. In fact, over the Holidays I hosted a Tea and made gluten-free scones for my 6 girlfriends...they were raving over them and I didnt even have one leftover for breakfast the next day. They were a huge hit!

[Truleesmom]

I bought a bag of her flour at Whole Foods and I love it for muffins!!! She has a banana blueberry muffin recipe that is so delicious! I've also tried her beer bread recipe, (using gluten-free beer of course) and that turned out really good. But for just regular sandwich bread -- it misses the mark. Seems like it's missing something. I've made it two seperate times and while the texture comes out very nice, it tastes rather bland. If I was a more adventurous baker -- I would experiment a little, but I'm too scared that I'll ruin it! I love Annalise Roberts recipes for just regular bread -- best flavor that I've found so far, though it tends to dry out quicker than Jules'. BTW -- sign up for Jules' newsletter on her website and she'll send you a recipe every week. There is one for pop tarts that I can't wait to try (it uses her graham cracker flour - which makes really good graham crackers - they were sampling them at Whole Foods!)

[pbennett]

does anybody have a recipe that doesn't dry out???

I bought a bag of her flour at Whole Foods and I love it for muffins!!! She has a banana blueberry muffin recipe that is so delicious! I've also tried her beer bread recipe, (using gluten-free beer of course) and that turned out really good. But for just regular sandwich bread -- it misses the mark. Seems like it's missing something. I've made it two seperate times and while the texture comes out very nice, it tastes rather bland. If I was a more adventurous baker -- I would experiment a little, but I'm too scared that I'll ruin it! I love Annalise Roberts recipes for just regular bread -- best flavor that I've found so far, though it tends to dry out quicker than Jules'. BTW -- sign up for Jules' newsletter on her website and she'll send you a recipe every week. There is one for pop tarts that I can't wait to try (it uses her graham cracker flour - which makes really good graham crackers - they were sampling them at Whole Foods!)