Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bobs Red Mill

Aeman56

Recommended Posts

Aeman56 Apprentice
Aeman56
Posted

Anyone know if these products taste any good? I found some Mixes at a local store but I don't want to waste the money if they don't taste very good.

Any other good product lines that aren't super expensive?

I just tried to make bread for my son the first time and it cost over 40 bucks and I had to go to 4 different stores to find all the ingredients!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I use them for my flour and bread machine mixes. I love them but my Mom thinks they taste odd.

FMcGee Explorer
FMcGee
Posted

I like the bread mixes! I also like Pamela's and Gluten Free Pantry mixes. I haven't tried any other BRM products yet, but I have some, so I'll re-post when I do.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
Anyone know if these products taste any good? I found some Mixes at a local store but I don't want to waste the money if they don't taste very good.

Any other good product lines that aren't super expensive?

I just tried to make bread for my son the first time and it cost over 40 bucks and I had to go to 4 different stores to find all the ingredients!

Bob's mixes are a bit squirrely. I tried the gluten-free All-Purpose Baking Flour and didn't like it a bit. Gluten Free Pantry's Beth's All-Purpose Baking Flour on the other hand smells and tastes practically exactly like regular white flour.

Bob's other products (I've tried the tapioca and coconut flours) are fine, and I'm sure the mix is an acquired taste. I just didn't acquire it quickly enough.

Another thing to think about: soft corn tortillas are a brilliant substitute for bread. Cheap, tasty, versatile and available in every store I've looked. Most kids think wraps are fun; I'm a 47-year-old kid, and I do.

Edit (6/19): Hey look, I can still edit! I miswrote when I said "Bob's mixes"; would more properly be called "Bob's blended flours." Everybody else says the mixes are fine, and as I've never tried one, I can't judge.

Hummingbird4 Explorer
Hummingbird4
Posted

The Bob's Red Mill chocolate cake mix is excellent! I think their bread mix is just OK. Cornbread mix is pretty good. Mighty tasty hot cereal is OK.

strawberrynin Newbie
strawberrynin
Posted

I think the Pizza crust mix is fabulous, better than even the old wheat stuff I could eat. I would even try to use it as a bread substitute.

terribeth07 Apprentice
terribeth07
Posted
Another thing to think about: soft corn tortillas are a brilliant substitute for bread. Cheap, tasty, versatile and available in every store I've looked. Most kids think wraps are fun; I'm a 47-year-old kid, and I do.

Soft corn tortillas? Are you referring to the things you have to fry up before you eat them?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


FMcGee Explorer
FMcGee
Posted
Soft corn tortillas? Are you referring to the things you have to fry up before you eat them?

I'm not sure what she's referring to, but when I buy them, I just heat them in the microwave or pop them in the toaster oven for a bit to soften them up. I don't fry food, ever, but you could.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
Soft corn tortillas? Are you referring to the things you have to fry up before you eat them?

You don't have to heat them up at all, as they're fully cooked, but they're more pliable (rollable) if you give them about five minutes in an oven or say 10-20 seconds in a microwave. I get mine at Aldi 30 to a bag.

Note to FMcGee: I'm a he.

brigala Explorer
brigala
Posted

BRM bread mix -- I like it OK, and I buy it occasionally. I like that it's high fiber and relatively high protein. I like the flavor of Pamela's or Gluten Free Pantry better.

BRM Cornbread -- I like it, and I use it exclusively now. My family will pretty much clear out a package along with chili or my Mexican version of a shepherd's pie. It makes a better muffin than loaf, as it's very dense and sometimes hard to get it cooked all the way through without overcooking the edges.

Corn Tortillas -- I spread a little peanut butter on one and toss it in the microwave for 10 seconds when I'm craving a sandwich and don't have bread handy. Since I can't find an off-the-shelf bread I can force down, and I don't eat enough bread to warrant baking every day, I don't always have bread available.

-Elizabeth

mushroom Proficient
mushroom
Posted

I just baked a BRM bread mix today, my first; had to bake an extra 7 minutes for the altitude up here; we both love the flavor and texture. Would definitely use again.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I haven't tired any of Bob's Red Mill mixes b/c they all contain tapioca flour or starch in them (I can't have).

I do get their corn starch, potato starch, baking soda/powder, white and brown rice flours and other flours and haven't had any problems.

I "think" I read somewhere that some of their mixes contain bean flours so some people do like them and some don't.

I agree with the other posts... Corn tortialls are very handy and inexpensive.

I get Mission White Corn and heat it up on the stove in a pan. It makes it where it doesn't crack and break and it changes the texture/taste some too.

Good Luck

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Welcome to celiac.com, @Jane02! Have you had your serum D levels checked for deficiency/sufficiency? What about cod liver oil? Egg yolks can also be a good source of vitamin D.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hello, I'm very discouraged. I've been trying to find a safe vitamin mineral supplement brand for months and am tired of testing one after the other and experiencing my typical 'glutening' reactions. I'm really feeling the nutritional deficiencies set in. I'm doing the best I can to get these nutrients from my food, although it's impossible for me to intake enough vitamin D as I can't have dairy and have insufficient sun exposure in the northern hemisphere. I've tried B Complex from Country Life (certified gluten-free) - horrible reaction. I've tried Metagenics vitamin D tab (certified glute-free) - bad reaction. I've tried liquid vitamin D Thorne and D Drops - reactions were mild since I tried a drop of a drop. I understand there could be other things I'm reacting to in my diet, although my diet/intake is pretty consistent with minimal variables so I do think it's something in these supplements. I understand I could be reacting to the active ingredient vitamin/mineral itself or even the filler ingredients. I tried the vitamin D drops since the only filler ingredient is coconut oil, in some brands, which I know I can tolerate really well on its own - I cook with coconut oil frequently and have no 'glutening' reactions at all. Perhaps I'm reacting to the vitamin D itself, although I eat fatty fish every few days, an entire fillet with no 'glutening' reactions, which contains anywhere between 400-600 IU per fillet so I shouldn't be sensitive to vitamin D. All this to say, I'm desperately looking for at least a safe vitamin D supplement. Does anyone know of a safe vitamin D supplement brand? I'd love to know if there are any supplement brands that have absolutely no gluten (especially in flour form) in their facilities. I've heard of Kirkman having no grains in their facility - I may try this brand. Has anyone reacted to this brand?   
    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.