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Gluten Free Flour

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I've been buying Bob's Red Mill flour from my local Whole Foods, and most of the packages I get are already rancid, even though they are nowhere near their expiration date. Does anyone know a internet distributor of high quality gluten-free flour that is not too expensive?

Megan

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I've been buying Bob's Red Mill flour from my local Whole Foods, and most of the packages I get are already rancid, even though they are nowhere near their expiration date. Does anyone know a internet distributor of high quality gluten-free flour that is not too expensive?

Megan

Do they have an expiration date? If so you could return them to the store and ask for a fresh package. Sorry can't help more, I've red good things about them and it's the responsibility of the Whole Foods to remove expired packages from their shelves; if it were me I'd talk with the manager.

Maybe someone else could suggest another brand; I haven't baked anything except Betty Crocker cookies from a gluten-free mix. I've also bought Whole Foods gluten-free muffins several times and they were good.

Also I try to remember to save my WF receipts, because the policy of the one near me anyway is, they accept returns on items whether opened or not, as long as the receipt is presented.

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I grind my own flours. You might want to consider getting a grinder if you bake a lot. I can use it for white and brown rice, corn, millet, oats....It's easier to have fresh flour that way - it's better and easier than storing a multitude of flours.

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If they're actually rancid, you can take them back, expiration date or no, and ask for a refund. Whole Foods has pretty decent customer service that way (most of the time). There may be a storage issue in the store you're at; I haven't had that problem.

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Okay soo... are they like moldy or something to that effect?

im asking because my first experience with BRM's baking mix was a bread mix. it was also my first experience with bean flour and i thought the mix was bad because of the smell... i went ahead and baked it and it acted just like it was supposed to... fell a little but looked like bread... but wow the smell and taste! i still have not been able to eat anything with any bean flour. too much for me. is it possible that this is the same situation for you? maybe im way out of left field but i just thought i would share my experience

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I only buy BRM flours b/c that's all our store has...I have never had a problem...yet...it's been over a year now. I keep some bags in the fridge and some on the shelf.

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I use Authentic Foods ultrafine brown rice flour. It's hard to find, I have special ordered it and I believe amazon might have it. I know Whole Foods does though. I blend it with a few other things which I can't think of right now but I can get you if you want to send me an email. It is the best I have found! It doesnt taste gritty at all and it very close to the real thing! So far all my baking has been excellent from it! I can't say enough about it! It's really easy and I make a whole bunch of it and store it in my fridge for whenever I need flour for anything. If I remember tomorrow I will grab the cookbook I got it from (also excellent) and post it.

Also, I LOVE Namaste brownies. I have served this and people have raved about them not knowing they were gluten-free! Pamelas is really good for cakes too but nothing is better than homemade!

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I use Ener-g Foods flours. Never have had a problem with any of them in 4 years. I can usually find the potato starch and sweet rice flour locally--I order white rice flour, corn mix and xanthan gum directly from them. Just placed an order earlier today, as a matter of fact.

http://www.ener-g.com/

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I use Ener-g Foods flours. Never have had a problem with any of them in 4 years. I can usually find the potato starch and sweet rice flour locally--I order white rice flour, corn mix and xanthan gum directly from them. Just placed an order earlier today, as a matter of fact.

http://www.ener-g.com/

I have been getting some flours from Barry Farm off amazon.

http://www.(Company Name Removed - They Spammed This Forum and are Banned)/s/ref=nb_ss_hpc?url=...amp;x=0&y=0

There website lists which flours are certified gluten free. I am kind of sad about the Sorghum Flour which isn't certified gluten free.

http://www.barryfarm.com/flours.htm

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I've been buying Bob's Red Mill flour from my local Whole Foods, and most of the packages I get are already rancid, even though they are nowhere near their expiration date. Does anyone know a internet distributor of high quality gluten-free flour that is not too expensive?

Megan

I've had some problems too with moldy flour and I think it seems to be a problem with the type of flour. Most of the flour I get from BRM is fine but the Arrowroot starch always seems to be rancid. Also buying different brands of Amaranth flour it always seems to be rancid too. Some gluten free flours and starches do not keep very well. The BRM Garbanzo bean flour or any of the mixes with it do have a strong smell but this is normal. All gluten-free flours and starches need to be kept refrigerated and last longer kept in the freezer. If I find a better source for gluten-free flour, I'll let you know, I'm also trying to find one.

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