Gluten Free Mama's Almond Flour/coconut Flour

[minniejack]

Has anyone out there tried gluten free mama's almond or coconut flour? I'm thinking about ordering some for myself for a late mother's day present for me. I saw on someone's blog that they were both pretty good, but just wondered if anyone else used it.

Appreciate any pros or cons.

[MaryJones2]

I haven't tried it yet but when I emailed the company I got a very positive response from the owner. She said they are certified gluten-free through the CSA and test to 2 PPM.

[missy'smom]

I haven't tried that particular brand but I bake with almond flour as my only flour and am happy with it. This company offers CC free almond flour/meal. Open Original Shared Link

[wheatlessAK]

I've used the coconut blend in sugar cookies and banana bread. The cookies had great flavor just a hint of tart tangeness and nice texture. The banana bread was a little gummy in the middle. But the parts that were edible tasted good I think the gummy texture was due to the recipe needing a little tweaking.

[minniejack]

I've had the flour and pancake mix for a few weeks now.

The pancakes are really light and fluffy--like wheat ones. The fam and I can't decide whether we like them or Pamela's the best--they're both delish, but different from each other. We liked both better than Kinnikinnick.

The flour: VERY soft. I like that it doesn't come with any gum in it. Sometimes I have problems with xantham gum. I got the cookbook with it and made the most delicious scones/cookies ever--raspberry with white chocolate.

The cookies were soft not crumbly and sat out on the stove for 2 days without any covering (while everyone just walked by and ate them all) and they never did get too hard or fall apart or a weird taste or crumbly. Just really, really good.

Daughter took some to school and everyone at her table tried--the consensus was that they were the best gluten free thing she ever brought for them to sample! These are 15 yrs olds who thought the cookies were better than wheat versions.

The big test is today--I plan on making bread with it using the recipe from the book.

With kids in school and the entire fam having to be on the diet--we really go through the bread--even only making one slice sandwiches for hubby and teenage daughter.

I'm in love with the Schar's bread because of its non-taste, but I noticed last weekend, because of the Memorial Day holiday and we didn't use the bread for four days, that the bread was really hard and the texture had changed. Even putting in the microwave didn't help.

Since I only have 2 Schar mixes left, maybe the family will like this mix.

Cross your fingers!

Haven't tried the pizza mix because we still have almost a whole bag left of Domata mix. I'll let you know in a few months.