Gluten Free Baking: Tastes Funny!

[michayla]

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!

[Mizzo]

I believe Bob's uses Garfava flour (bean flour) which many people including myself can taste and don't like.

[Ahorsesoul]

Same here. I do not like the taste.

[cassP]

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

[michayla]

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!

[mushroom]

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.

[Skylark]

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.

[katerzz]

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! Open Original Shared Link

[freeatlast]

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.

[bbuster]

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.

[RideAllWays]

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.

[GFreeMO]

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.

[MelindaLee]

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.

[freeatlast]

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.

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

[mushroom]

AP equals all purpose

[4peasinapod]

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.

[Lostfalls]

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.....