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michayla

Gluten Free Baking: Tastes Funny!

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i have made a few gluten free recipes using gluten free all purpose flour (chocolate pumpkin brownies that were originally supposed to be bread but had to make into brownies because they refused to cook! and also pumpkin cinnamon bites). i don't know if it is because i am perhaps sensitive to these things, but i feel as if there is a funky aftertaste that i can't quite describe in the gluten free baking items. the two recipes i used were from completely different sources, and the only explicit gluten free items were the baking soda and the flour. could it be that the flour i am using gives it that aftertaste? it's the bob mill's all purpose.

no one else seems to notice it, and i only say this because i have gotten nothing but incredible and extravagant compliments on the baked goods. but i can't figure it out! maybe it's me? ideas?

thanks!

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Same here. I do not like the taste.


1960s-had symptoms-could have been before but don't remember

1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms

Me, dd and ds diagnosed with Lactose Intolerance

2000-osteopenia

2001-had stroke because of medications I was given

June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months

June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)

May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

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its very hard to find what works, AND what tastes good.

i used Bob's brownie mix once- HATED it- was so gummy

i also hated Pamela's brownie mix and i dont know why- because her Vanilla cake mix is the best gluten-free cake mix ive ever ever ever tried- it totally works!

i didnt care for betty crocker's choco cake mix.

im still trying so hard to make my own gluten-free cake from scratch- no good yet- still too gummy & flat :(

ive made banana breads & pumpkin breads using rice flour- and its been a SUCCESS


1986- Elevated Speckled ANA/no Lupus.negative Sjorgens

2008- AntiGliadin IGA/IGg~ Negative,TTG IGA/IGg~ Weak Positive, Endomysial Antibody~ Positive, IGA Deficient.

no biopsy (insurance denied)

6/2010- Enterolab Gene Test:

HLA-DQB1 Allele 1 0302

HLA-DQB1 Allele 2 0302

HLADQ 3,3 (subtype 8,8)

7/2010- 100% Gluten Free

8/2010- DH

10/2010-Hypothyroid dx-> 12/2010 Hashimoto's dx + 1/11- Graves dx :(

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its very hard to find what works, AND what tastes good.

i used Bob's brownie mix once- HATED it- was so gummy

i also hated Pamela's brownie mix and i dont know why- because her Vanilla cake mix is the best gluten-free cake mix ive ever ever ever tried- it totally works!

i didnt care for betty crocker's choco cake mix.

im still trying so hard to make my own gluten-free cake from scratch- no good yet- still too gummy & flat :(

ive made banana breads & pumpkin breads using rice flour- and its been a SUCCESS

i think that is the problem - i am using all purpose flour - which like everyone has said - is totally gummy. the recipes called for combinations of tapioca, potato and rice, but i figured it didn't matter if i used all purpose. perhaps it's just the fact that all purpose is clearly not supposed to be gluten free. i think i may invest in some rice or potato flour and try it. thanks guys!

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Well, I think we all have our own all purpose flour mixes that we prefer - mine is a combination of rice, tapioca and sorghum, because those things agree with me and they seem to work in recipes that call for all purpose flour. And in gluten free baking all purpose flour seems to require at least 50% of the flour to be a combination of the starchy flours.


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

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Bob's Red Mill all purpose has a strong, unpleasant flavor to me too. I just can't seem to cover it up. I like things made from tapioca, potato, or rice fine so I think it must be the bean flours in the Bob's. By the way, Bob's is a great source of other flours because they test everything that's labeled gluten-free. I also like the Bob's bread mixes, as they don't have the odd taste of the all purpose mix.

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Try better Batter gluten free flour... by far the best success I've had so far. Their website has tons of recipes too, our most recent success was making "box cake mix" and made pineapple upside down cake with it.

There are a LOT of nasty gluten-free stuff out there.. you just gotta find the right things. Get the flour though, totally worth trying it! http://betterbatter.org/

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i think that is the problem - i am using all purpose flour - which like everyone has said - is totally gummy. the recipes called for combinations of tapioca, potato and rice, but i figured it didn't matter if i used all purpose. perhaps it's just the fact that all purpose is clearly not supposed to be gluten free. i think i may invest in some rice or potato flour and try it. thanks guys!

You could have gotten hold of a bad batch of tapioca flour if it's Bob's Red Mill. I posted the phone number on another thread about tapioca after taste. They will send you a replacement if that is the case. They will ask you for the lot number printed on the side with the expiration date.


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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Everyone in our family dislikes the bean flour taste as well, but I think it does improve the consistency of baked goods, so I often will add a small amount (like maybe a heaping teaspoon) to a mix of 2 or more cups other flour.

I avoid soy for the same reason. Maybe what I had went bad, but it had a terribly strong and disagreeable taste.

I mostly use featherlight mix (white rice, tapioca, corn starch with a tiny amount of potato flour), but often add some sorghum flour, brown rice flour, and depending what I am making, almond meal and/or flaxseed for flavor. Sorghum has a great flavor, but you need to mix it with other stuff.

Also, many recipes have potato starch, which is light and fluffy, as opposed to potato flour, which is very heavy and you would only use a tiny amount of. Take note so you don't get the wrong one.

As another poster said, it's a matter of taste and you'll need to work out your own preferences. But for a beginner, I think Pamela's Baking Mix is great - especially for sweets and stuff. Just be aware it already contains baking soda, salt and almond meal.


Bev

Mom of Garrett - Mizzou freshman; diagnosed Jan 2005

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I like Kinnikinnick mixes, but I find that making my own recipes works better. Once you start getting the hang of gluten-free baking it really becomes quite easy..i take any normal recipe and replace the flour with brown or white rice flour, add a tsp of xanthan gum and a tsp of potato starch. Works really well for muffins I find. I use gluten free pantry bread mixes and pie crust..the pie crust is delicious, and all my gluten eating friends love it.

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Try the Betty Crocker gluten free mixes. They are made in a dedicated facility. They are amazing. I have made pumpkin bread, banana bread, pumpkin cream cheese bars and cupcakes with the yellow cake mix and I have made chocolate chip cookies with the chocolate chip cookie mix. I also made ice cream sandwiches with the cookies and a cheesecake using the cookie for the crust. The brownies are delicious as well. The Betty Crocker gluten free website has hundreds of recipes that you can make using the mixes or the Bisquick. I make pizza every Sat. for lunch with the bisquick. It's all great stuff and can be found at the regular grocery store or Walmart.

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I don't care for Bob's due to the bean flour as well. I really like King Arthur's, if you are going to use an AP flour. I did at first when baking, now I have a pretty diverse supply of different flours/starches. :blink:

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I don't care for Bob's due to the bean flour as well. I really like King Arthur's, if you are going to use an AP flour. I did at first when baking, now I have a pretty diverse supply of different flours/starches. :blink:

I'm sorry, what is AP? Also, do you buy all of your flour from King Arthur? Where do you buy it? THANKS!


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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AP equals all purpose :)


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

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The Bobs Red Mill(the AP blend) says on the side that for best results you should add Xanthum Gum to the mix. I don't think it would affect the overall taste of the bean flours, but might help with the aesthetic aspect of your baking. Xanthum gum is a corn derivative i believe.

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Gonna second Better Batter's all purpose flour mix. Works nicely.

Also going to agree with everyone else on the Bob's Red Mill gluten-free AP Flour. The bean flour serves a purpose but man it's nasty, and my friends and family KEEP buying it for me! Since I was diagnosed they find in the store and buy for me and present it like it's a great hidden treasure so proud they found me a gluten-free product. I don't have the heart to tell them I hate it - but I have a couple of time when the gifts were repeated. I must have 5 bags of the stuff headed to the food bank this holiday season. Hope someone out there can use it.....

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