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

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. cristiana
      - cristiana replied to Dizzyma's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK. Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs. If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend...
    2. trents
      - trents replied to Dizzyma's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods". Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy...
    3. Dizzyma
      - Dizzyma posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Newly diagnosed mam to coeliac 11 year old

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her on a full gluten free diet. my concerns are that she wasn’t actually physically s...
    4. Scott Adams
      0

      Better-Than-Takeout Gluten-Free Chicken Fried Rice

    5. Kimmy88
      - Kimmy88 commented on Scott Adams's article in Winter 2026 Issue
      2

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

      Excellent article!! I shared with my family, so they would understand!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,921
    • Most Online (within 30 mins)
      7,748
    Rusty49
    Newest Member
    Rusty49
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • cristiana
      Newly diagnosed mam to coeliac 11 year old

      By cristiana · Posted

      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK.  Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs.    If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend you join Coeliac UK, as they provide a printed food and drink guide and also a phone app which you can take shopping with you so you can find out if a product is gluten free or not. But one thing I would like to say to you, no matter where you live, is you mention that your daughter is anxious.  I was always a bit of a nervous, anxious child but before my diagnosis in mid-life my anxiety levels were through the roof.   My anxiety got steadily better when I followed the gluten-free diet and vitamin and mineral deficiencies were addressed.  Anxiety is very common at diagnosis, you may well find that her anxiety will improve once your daughter follows a strict gluten-free diet. Cristiana 
    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
×
×
  • 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.