Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Bob's Red Mill All-Purpose Flour

Katrala

Recommended Posts

Katrala Contributor
Katrala
Posted

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?

Yikes! Baby Zombies :unsure::ph34r::lol: I think the color probably came from the blackberries ???

A lot of people simply do not like garbanzo bean flours as they do have a very distinctive taste. It also contains fava bean and sorghum flours. Perhaps you could try using a small portion of it along with a more bland gluten-free flour.

I did make German pancakes with it that were pretty good. But it's a puffy type pancake that uses very little flour. Open Original Shared Link

runningcrazy Contributor
runningcrazy
Posted

I think thats a no, in our experience. We used to try everything to mask the taste, never worked. Its definitely the bean flour. Their bread mix is good, though! Happy baking!

eatmeat4good Enthusiast
eatmeat4good
Posted

No.

sb2178 Enthusiast
sb2178
Posted

Only when mixed into a very heavily spiced apple cake with lots of apples and raisins. Otherwise, I literally used 1-2 T in any given recipe until it was gone. (Took FOREVER.)

Kinikki Newbie
Kinikki
Posted

No.

LOL! Actually, I use Bob's all purpose mix for scones....they're pretty darn good :)

Takala Enthusiast
Takala
Posted

LMAO ! :D:P:lol:

I haven't actually tried the all purpose mix, but I have made many recipes using garbanzo bean flour that I've added to mixes. I've also eaten bakery gluten free goods that had various types of bean flours added to them. I've made good black bean brownies which my husband liked.

There seem to be two types of people, those who can taste it, and the other kind.

Be sure it is not an old package, and store it in the refrigerator or freezer if not using it quickly. The other thing is that I do the same thing when I cook regular beans, by adding some vinegar and cumin or lemon juice. There is something about sour piquant acid and a pinch of cumin that seems to alter the bean taste. Spices such as sweet spices like a chai or chinese 5 spice mixture also seem to work, there's something about the ginger, cinnamon, and cumin in small quantities that works with it.

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

Celiac.com Sponsor (A8-M):


Judy3 Contributor
Judy3
Posted

I use that flour mix for chocolate cake and other recipes that have cocoa in them.. you don't taste the bean flour after it's baked. I haven't tried a yellow cake yet but I will be soon so I'll let you know. I've read that the bean flavor goes away after it's cooked but from the sounds of things here it doesn't completely :(

Chocolate lot's of chocolate!!!

Kinikki Newbie
Kinikki
Posted

I use that flour mix for chocolate cake and other recipes that have cocoa in them.. you don't taste the bean flour after it's baked. I haven't tried a yellow cake yet but I will be soon so I'll let you know. I've read that the bean flavor goes away after it's cooked but from the sounds of things here it doesn't completely :(

Chocolate lot's of chocolate!!!

I tried to make vanilla cupcakes with it, and the end result is more muffin-like....kind of a heavier version...and the color is off white and grainy...definitely not a very good gluten-free version of white cake :)

Katrala Contributor
Katrala
Posted
  • Author

Glad to know that it's not just me. I think I'll go with the "using a tbs of it here and there until it's gone" advice (and keeping it in the fridge - good advice!)

Here are my poor muffins:

IMG_20110507_211709.webp

Simona19 Collaborator
Simona19
Posted

I can

samuella Apprentice
samuella
Posted

Chocolate lot's of chocolate!!!

Yup. :D I make a chocolate cupcake with it that's pretty good!

Coleslawcat Contributor
Coleslawcat
Posted

So last night I tried to make some blackberry muffins using a gluten-free recipe from a book and Bob's Red Mill All-Purpose Flour.

The color was bad - a blue/green that made the muffins look like baby zombie heads in white wrappers.

The taste was about what I'd imagine baby zombies to taste like. It was terrible. I guess it's the beans, but it's like the taste sneaks up on you. You take a bite and it's OK at first (not great,) and then the bean flavor hits you and WHOA. That's bad.

Is there any way to make this stuff taste good?

No sadly. I really wanted to like it. There's a Costco near me that sells the 5lb bag for about $5. The only thing I ever made with it that tasted good (and it tasted really good) was the banana bread recipe on the bag. I made it exactly according to the recipe except I added chocolate chips. After several attempts to use it for other recipes I gave up and just made a ton of banana bread and froze it to get that flour out of my house.

Kelleybean Enthusiast
Kelleybean
Posted

LOL baby zombie heads. Now I can't get that image out of my head.

I make blueberry muffins with a mixture of almond meal flour and rice flour. I have never actually baked with Bob's - used it to thicken sauces and in pancakes and they came out OK.

WinterSong Community Regular
WinterSong
Posted

I use Bob's Red Mill to make chocolate chip cookies, and they actually turned out really wonderful - literally couldn't tell the difference between that and my old cookies. I haven't tried it with anything else, though.

Sarah B Apprentice
Sarah B
Posted

No.

Haha I agree.

I use King Arthur Gluten Free Flour and it is awesome. The food taste just like glutenly food would(And I like the taste of gluten :-) )

In fact I just made some Nestle Toll house cookies with it and it tastes great. Nobody ever notices that they are gluten free.

MyMississippi Enthusiast
MyMississippi
Posted

I make pumpkin muffins with Bob Red Mill all purpose baking flour and I use lots of cinnamon in them. I think they taste good --- no bean taste to me.

zus888 Contributor
zus888
Posted

From what I've been reading from other people's experiences, it seems that Bob's Red Mill All Purpose seems to have a bad taste in baked goods. I used it for my homemade macaroni and cheese, and everyone LOVED it. It's the most fattening recipe for mac and cheese that exists, and I think the cheese completely masks any flavor that the flour might give.

I plan to just use it when I'm cooking, as opposed to baking.

Tina B Apprentice
Tina B
Posted

I like the King Arthur all purpose gluten free flour. Very white and no garbanzo bean flour added.

Archived

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

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


  • Member Statistics

    • Total Members
      129,665
    • Most Online (within 30 mins)
      7,748
    Lucille S
    Newest Member
    Lucille S
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • plumbago
      Cruise and GliadinX

      By plumbago · Posted

      @Joe R Thanks for clarifying! That's what I've heard, too, about Italy, but I've never been, sad face. Almost no one on these boards would recommend the approach of your GI doc, and would instead stick with yours. (Maybe if a "glutening" causes so many discomforts and inconveniences that it just overwhelms your life, and you have nothing else to do...maybe.) But, generally in the clinical setting, coming off prednisone requires a taper, as suddenly quitting can cause problems. Anyway, good for you!
    • Joe R
      Immunologist Referral if IgA Deficient

      By Joe R · Posted

      I am 58 years old and was diagnosed two years ago with Celiac Disease based on an EGD showing lymphocytic infiltrates and blunted villi in my duodenum. Lab work shows a severe IgA deficiency. Is it worthwhile to consult with an immunologist regarding the IgA deficiency?  I don’t seem to have any chronic sinus issues or infections but feel like I should get more information regarding the consequences of not having IgA from an expert. I live in Atlanta and surprisingly I have yet to find an immunologist that specializes in this area. Does anyone have a suggestion as to who I con consult with?  I’m sure that telemedicine consults can easily be accomplished these days if I can’t find a local expert. 
    • Jmartes71
      Lost

      By Jmartes71 · Posted

      I was diagnosed in 1994 with celiac disease by Kaiser with biopsy and was told to stay away from wheat and I'll be just fine.I have and Im not.Had my first baby in 94 and my tolerance level was horrible.Having a celiac episode we all know how its horrible with the vomiting and digestive issues. Never googled because internet wasn't around.Still pushing through that's my normal.In 2001 was busy with my sick baby that went through the ringer with severe chronic Neutropenia it was horrible times he out grew it now almost 24 years old this month. In 2007 still digestive issues had blood drawn and have many food allergies.  told my primary im celiac ( i had primary Dr 25 YEARS up til May 2025.My savior was tramadel thats what my doctor gave me and thats what ive been on up til 2023 stopped when i got covid for the 3rd time to give my body a break. Been through  every test.Gi Dr as well who said I wasn't. celiac in 2024 Ive been glutenfree for 30 years at the time now 31 years. Im going to Standford this year and had breath test and sibo which is positive. I have ulcers on my body and I asked how when it was diagnosed as staph 4 years ago, not wanting to admit its from my dismissed celiac condition. Currently dealing with that.My last job was a bus driver last day of work was in March 2023. I was released from my job because of being out so long dealing with health issues. Disability is not helping at all, no income stressed.Currently doing more test and will be going under again next month with new GI doctor at Standford. Depressed because Im literally falling apart and it seems as if menopause is activating it more.Not eating what im not supposed too,always feeling full, tired, eye sensitivity to sunlight, constant bumps in back of my throat, pain down my left leg. Going through more test.Why is it so hard to get help or is it because I was dismissed all these decades?Should I take legal action?Im Currently not doing well which is keeping me from holding a job and im getting older.I can't push through anymore.Im very much into natural supplements that help but im still declining with one thing after another. What miracle will help so I can get back in the production line to make money.
    • Joe R
      Cruise and GliadinX

      By Joe R · Posted

      That was the suggestion from my GI doc but I never book the medicine and maintained a strict gluten free diet. Actually, Italy is much more sensitive to gluten free diets than the US, I found. 
    • plumbago
      Cruise and GliadinX

      By plumbago · Posted

      @Joe R are you saying that while traveling in Italy as a person with Celiac disease, you are eating gluten-containing foods and taking prednisone to dampen down the flares? Plumbago
×
×
  • Create New...