Jump to content
  • Sign Up
0
firefightersgal

gluten-free Flour Question

Rate this topic

Recommended Posts

Do you notice that a certain gluten-free flour or common ingredient has a weird aftertaste? I notice it a lot in Bob's Red Mill cookie and bread mixes. I baked a loaf of bread mix that had so much potential. It had a great texture and looked beautiful...but it had that dreadful aftertaste. Do you know what I'm talking about?

Share this post


Link to post
Share on other sites

Do you notice that a certain gluten-free flour or common ingredient has a weird aftertaste? I notice it a lot in Bob's Red Mill cookie and bread mixes. I baked a loaf of bread mix that had so much potential. It had a great texture and looked beautiful...but it had that dreadful aftertaste. Do you know what I'm talking about?

I suspect it's the bean flour that you dislike.

Share this post


Link to post
Share on other sites

It could be the tapioca. They had a bad batch last winter/fall. They replaced mine for me and the new batch was fine.

Share this post


Link to post
Share on other sites

I suspect it's the bean flour that you dislike.

I agree. I dislike all of the bean flours. Some people (me included) really notice the beany flavor, while others don't seem to taste it all.

Share this post


Link to post
Share on other sites

I learned very quickly that I don't like anything with bean flour in the ingredients. I can taste the beans very strongly. I like the rice/tapioca/potato type combinations better.

Share this post


Link to post
Share on other sites

We react to Bob's RM Flour ... And we think millet flour has an after taste...

Share this post


Link to post
Share on other sites

I learned very quickly that I don't like anything with bean flour in the ingredients. I can taste the beans very strongly. I like the rice/tapioca/potato type combinations better.

Have you tried sorghum and buckwheat (which is not wheat :blink: )?? I incorporate sorghum into all my mixes for the nutrition (and I can't do soy or potato), and I also use quite a bit of buckwheat in breads especially. I shy away from millet and amaranth, avoid quinoa and cannot have beans.

Share this post


Link to post
Share on other sites

Have you tried sorghum and buckwheat (which is not wheat :blink: )?? I incorporate sorghum into all my mixes for the nutrition (and I can't do soy or potato), and I also use quite a bit of buckwheat in breads especially. I shy away from millet and amaranth, avoid quinoa and cannot have beans.

I use Tom Sawyer for baking now. It's more expensive but worth it to me. Before I used that my favorite blend was sorghum, tapioca, and potato starch. I actually liked that one quite a bit.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×