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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,004
    • Most Online (within 30 mins)
      7,748
    Daffodil
    Newest Member
    Daffodil
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Chances of being coeliac

      By Wheatwacked · Posted

      Welcome @JoJo0611. That is a valid question.  Unfortunately the short answer is slim to none.  Be proactive, when the diagnosis process is completed, start GFD.  Remember also that the western diet is deficient in many nutrients that governments require fortification.  Read the side of a breakfast cereal box. Anti-tTG antibodies has superseded older serological tests It has a strong sensitivity (99%) and specificity (>90%) for identifying celiac disease. A list of symptoms linked to Celiac is below.  No one seems to be tracking it, but I suspect that those with elevated ttg, but not diagnosed with Celiac Disease, are diagnosed with celiac disease many years later or just die, misdiagnosed.  Wheat has a very significant role in our economy and society.  And it is addictive.  Anti-tTG antibodies can be elevated without gluten intake in cases of other autoimmune diseases, certain infections, and inflammatory conditions like inflammatory bowel disease. Transient increases have been observed during infections such as Epstein-Barr virus.Some autoimmune disorders including hepatitis and biliary cirrhosis, gall bladder disease. Then, at 65 they are told you have Ciliac Disease. Milk protein has been connected to elevated levels.   Except for Ireland and New Zealand where almost all dairy cows are grass fed, commercial diaries feed cows TMR Total Mixed Rations which include hay, silage, grains and concentrate, protein supplements, vitamins and minerals, byproducts and feed additives. Up to 80% of their diet is food that cannot be eaten by humans. Byproducts of cotton seeds, citrus pulp, brewer’s grains (wheat and barley, rye, malt, candy waste, bakery waste. The wheat, barley and rye become molecules in the milk protein and can trigger tTg Iga in persons suseptible to Celiac. I can drink Grass fed milk, it tastes better, like the milk the milkman delivered in the 50's.  If I drink commercial or Organic milk at bedtime I wake with indigestion.    
    • captaincrab55
      Celiac getting dentures

      By captaincrab55 · Posted

      Can you please share your research about MMA acrylic containing gluten?   I comin up blank about it containing gluten.  Thanks in Advance,  Tom
    • Aretaeus Cappadocia
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Aretaeus Cappadocia · Posted

      I strongly recommend 2 dedicated gluten free (gluten-free) restaurants in my area (East Bay of San Francisco Bay Area) (2025) -- Life is Sweet Bakery and Café in Danville. I've been a few times with friends and tried multiple entrees and salads. All very good and worth having again. I've also tried a number of their bakery goods. All extremely good (not just "good for gluten-free"). https://lifeissweetbakeryandcafe.com/ -- Kitara Kitchen in Albany (they have additional locations). I've been once and had the "Buritto Bowl". Six individual items plus a sauce. Outstanding. Not just "for gluten-free", but outstanding in its own right. Vibrant flavors, great textures. I can't wait to go back. https://www.kitava.com/location/kitava-albany/  
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      I'm 67 and have been celiac for 17yrs. I had cataract surgery and they put a gluten lens in my eye. Through a lot of research, I found out about MMA acrylic...it contains gluten. It took 6 months for me to find a DR that would remove it and replace it with a gluten-free lens . I have lost some vision in that eye because of it . I also go to a prosthodontist instead of a regular dentist because they are specialized. He has made me a night guard and a few retainers with no issues... where my regular dentist didn't care. I have really bad reactions to gluten and I'm extremely sensitive, even to CC. I have done so much research on gluten-free issues because of these Drs that just don't care. Gluten is in almost everything shampoo, lotion, food, spices, acrylic, medication even communion wafers! All of my Drs know and believe me I remind them often.... welcome to my world!
    • trents
      Chances of being coeliac

      By trents · Posted

      If this applies geographically, in the U.K., physicians will often declare a diagnosis of celiac disease based on the TTG-IGA antibody blood test alone if the score is 10x normal or greater, which your score is. There is very little chance the endoscopy/biopsy will contradict the antibody blood test. 
×
×
  • 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.