• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Bobs Red Mill gluten-free All Purpose Flour - Any Good ?
0

19 posts in this topic

Ads by Google:
Ads by Google:


I am thinking of buying it from Amazon*.

Its quite a reasonable price, $13 for 88 oz.

But is it any good? I am planning to make Banana bread, Pie crusts, dumplings and maybe some bread.

I assume I would also need Xanthan gum to bind it etc.

Any comments?

* Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)

I can't tolerate anything from Bob's Red Mill. I get a gluten-like reaction.

King Arthur's gluten-free flour didn't bother me. I can get that at the grocery store in the regular flour aisle.

0

Share this post


Link to post
Share on other sites

I don't care for BRM all-purpose. It didn't make me sick but it tastes really "bean-y".

0

Share this post


Link to post
Share on other sites

Don't buy ANY gluten-free flour in bulk til you test it for taste and reaction first!!!

Buy a small bag first, try it out.

0

Share this post


Link to post
Share on other sites

There are a handful of things from Bob's that I love. Recently I finally picked up my first package of all purpose flour. I used it to make a pie crust and to be honest it didn't work nearly as well as it has in the past when I've simply used rice flour. It also tasted like crap. I wouldn't feed it to a dog. I'm not sure if it's something I could use to thicken stews with or something like that, just using it up a little at a time. For now though it's put away and I'll probably debate what to do with it until the apocalypse.

I agree, try little packages first to see how you like it. You may love the stuff and think it's the best bargain in the world, and that's great. But I would never recommend buying anything other than the smallest available package of flour to try before going all in on that much.

0

Share this post


Link to post
Share on other sites
Ads by Google:


I am thinking of buying it from Amazon*.

Its quite a reasonable price, $13 for 88 oz.

But is it any good? I am planning to make Banana bread, Pie crusts, dumplings and maybe some bread.

I assume I would also need Xanthan gum to bind it etc.

Any comments?

* Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)

I agree with the others - I'm not a fan. I do buy my Honeyville almond flour in bulk from Amazon though - so much cheaper than the small bags.

0

Share this post


Link to post
Share on other sites

I would not buy 4 bags of it. A considerable amount of people including myself do not like the taste of chickpea or garbanzo bean flour.

I have a bag of this I am trying to use up instead of just tossing out. I did make an acceptable and good tasting banana bread (I used the recipe on their website) with it but still I noticed an unpleasant aftertaste in my mouth from it. And once I used it in making chocolate cupcakes which were so awful tasting to me that I ended up throwing them out. It makes me wonder that the trick of using it is to cover up the awful taste of it. Sorry, but I am not a fan of this product and think it best you try a bag of it first before you might buy any quantity of it.

0

Share this post


Link to post
Share on other sites

The taste of properly stored and fresh garbanzo bean flour doesn't bother me because of how I season it, (vinegar or lemon or lime, and a pinch of cumin and cinnamon mostly takes care of that) but the Bob's Red Mill stuff is way too cross contaminated with oats for me to use anymore, and this is a serious bummer for me, because this is the brand the local grocery caries the most of in gluten free flours.

I would not purchase any gluten-free flour in bulk, unless I had tested out a smaller package first, both for taste and reactions. And then, sometimes the specific mix just doesn't work as well with certain recipes.

0

Share this post


Link to post
Share on other sites

The Bob's All-Purpose tastes foul to me. The bean flour they use is stone-ground, which means it gets heated up in the milling process, which is why it goes rancid and tastes nasty. At least, that's how it was explained to me. I would imagine a blade-milled bean flour would be much more palatable.

I recommend against it. If you're looking for an all-purpose mix, I'd try a small bag of Pamela's or King Arthur (I haven't tried either) to see if you like them, as they are the most popular here on the board.

0

Share this post


Link to post
Share on other sites

Just had to add a positive review in here. I don't currently eat it because I am grain free, but my family some gluten-free, some not - all use it regularly.

When first gluten free I was buying many various flours for a variety of gluten-free recipes. Eventually we reverted back to all our gluten filled recipes by replacing traditional flour with BRM AP - we use it for gravy - no complaints from gluten-free or gluten eaters. We use it for thickening sauces and baking. We do use rice flour for pie crusts and coating on fried chicken. The only difference we found was some cookies were a bit flatter with the substitution. I buy it from Amazon 4 at a time or at from Costco when they carry the 5lb bag.

The suggestion to pick up a small bag first is a good one - I ended up with a cupboard full of flours I only used once - took me a while to learn the sample it first method ;)

0

Share this post


Link to post
Share on other sites

I use the King Arthur glutenfree multipurpose flour with good results. But it has become too expensive. The site wants 7.95 for a 24 oz. box plus you have to pay shipping. I have found it sometimes here at my ShopRite grocery store for 6.99 a box.

Since it is a mixture of rice flour, tapioca starch, potato starch and brown rice flour I am going to try to make my own blend to save money. According to a glutenfree baking book I have it says a basic blend which substitutes for an all purpose flour is 2 and 3/4 cup rice flour, 1 and 1/4 cup potato starch, 1/3 cup tapioca starch/flour.

0

Share this post


Link to post
Share on other sites

Firstly:

I agree with all buy a small bag first and try it. We have all wasted money trying different things till we found something we liked.

Secondly:

My family is completely happy with King Arthur flour blend. If you live in North East The Demoulas/Market Basket stores sell the 24oz box for $4.99. If you write to King Arthur asking for coupons you will get a $1 off towards a purchase.

My local health food store does allow selective bulk purchases upon request as something to look into after you have tried different blends.

BTW I found rice flour to work best as thickener in saucesand to dust baking pans with, and it's cheaper than anything else.

0

Share this post


Link to post
Share on other sites

I think that I'm the only one here who likes to bake with Bobs Red Mill flours. Check my recipes:

http://www.celiac.co...__1#entry734848

http://www.celiac.co...__1#entry718692

http://www.celiac.co...__1#entry695015

http://www.celiac.co...__1#entry725111

As you can see, I have been using Bob's bread mix, but in the last recipe you can use the all purpose flour. Ones I had a big bag of Bob's all purpose flour and I didn't know what to do with it, so I used it for pork chop (flour, egg, bread crumbs), I made egg noodle for a vegetable soup, or I made fried chicken in a "pancake" dough made from it.

I mixed 3 eggs, salt, 1 cup rice milk, 1/4 teaspoon baking soda and all purpose flour- 3/4-1 cup. I made the dough similar to a "pancake" dough. I couted chicken in the same flour, dipped in the mixture and fried in oil on lower medium heat. It was a hit.

I would like to offer one more tip: If you work with the beans flour, you must cook it, or bake it very good. If your cake is under baked, you will taste the beans, but if is done the right way, nobody knows the different between the real thing. I have been baking from it all kind of pastries. I gave them to the gluten eating people, and nobody noticed any difference.

They loved them.

One more thing: If somebody have problems with legumes, you will react to beans flours the same way, or similar as to gluten. Only think what you can do, is to avoid it. How you will know? You must try it. As other sad, buy just one bag somewhere in a grocery store, bake something with it and you will see, if you will like it. I do.

0

Share this post


Link to post
Share on other sites

I guess I'm also in the minority, here. I love Bob's Red Mill gluten free flours and baking mixes. I've tried other brands, but always come back to Bob's. I like the taste and the price.

0

Share this post


Link to post
Share on other sites

Im not sure how much they sell it for on amazon but check out iherb.com. I placed a huge baking order and they have a ton of gluten-free stuff. And their shipping is 6.00 no matter how heavy your order is. Also if you spend 20, u get free shipping. If you spend 40, u get free 3 day shipping. I just placed another order on Wednesday and it will be here today. They are an awesome company. I actually had an AP flour that had been damaged (imagine a flour explosion ALL over everything) and they had me a new bag in 2 days.

0

Share this post


Link to post
Share on other sites

I am thinking of buying it from Amazon*.

Its quite a reasonable price, $13 for 88 oz.

But is it any good? I am planning to make Banana bread, Pie crusts, dumplings and maybe some bread.

I assume I would also need Xanthan gum to bind it etc.

Any comments?

* Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)

I have been baking a lot of gluten/grain free desserts lately- I do not have a food allergy, but I am trying to broaden my repertoire and help some people out in the process.

I made a cake with Bob's Red Mill AP flour 2 days ago and had to toss the whole thing. My daughter said it tasted like 'plant'. Honestly, it did. I have had wonderful success with mixing and matching other BRM products, but I doubt I'll be using that particular one again.

Good luck!!

0

Share this post


Link to post
Share on other sites

I have to add another positive review for this flour. I love it!

The cheapest way to buy it in bulk (if you do decide you like it) is to get the 25lb bag straight from the BRM website.

0

Share this post


Link to post
Share on other sites

I'm in the vote of it doesn't like me group. Anything bean related makes me bloat something fierce.

0

Share this post


Link to post
Share on other sites

not a fan = don't like the bean-y taste. i would rather mix my own according to what i am making. but in the 'beginning' it was easy to find and i wasn't as picky lolz i just wanted something to eat!!

0

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

  • Forum Statistics

    • Total Topics
      106,452
    • Total Posts
      930,632
  • Member Statistics

    • Total Members
      63,875
    • Most Online
      3,093

    Newest Member
    CJmommy
    Joined
  • Popular Now

  • Topics

  • Posts

    • ^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick.  also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some. 
    • Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement.  Hang in there. 
    • Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks 🍻🍞😩
    • I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc. 
    • I wanted to collect some of the info on NCGI in one place so that visitors who test negative but may still have an issue with gluten can be directed there. I'll add to this post as I find new links, but feel free to add or contribute anything you think may be of use!  Matt ---   Useful links: An overview from Alessio Fasano, one of the world's leading researchers on celiac and gluten sensitivity: https://www.youtube.com/watch?v=VvfTV57iPUY Umberto Volta, another leading researcher in the field gives some of the latest findings about NCGI:  Presentation slides from Dr Volta's visit to Coeliac UK  - NCGS about halfway through A scholarly overview from celiac disease magazine: https://www.researchgate.net/profile/Knut_Lundin/publication/232528784_Non-celiac_Gluten_Sensitivity/links/09e415098bbe37c05b000000.pdf A good overview from a sceptical but fair perspective: https://sciencebasedmedicine.org/a-balanced-look-at-gluten-sensitivity/ Another overview: https://celiac.org/celiac-disease/understanding-celiac-disease-2/non-celiac-gluten-sensitivity-2/ University of Chicago's excellent celiac site's take: http://www.cureceliacdisease.org/category/faq-non-celiac-gluten-sensitivity/ A compelling account in the British Medical Journal from an NCGI patient: http://www.bmj.com/content/345/bmj.e7982 Here's some positive news about a potential new test: http://www.medicaldaily.com/non-celiac-gluten-insensitivity-blood-test-392850 NCGI in children:    NCGI and auto immune study: https://www.ncbi.nlm.nih.gov/pubmed/26026392 Also consider: Fodmaps: http://www.kcl.ac.uk/lsm/research/divisions/dns/projects/fodmaps/faq.aspx This Monash study: http://fodmapmonash.blogspot.co.uk/2015/03/the-truth-behind-non-celiac-gluten.html suggested some who think they're reacting to gluten should actually be reducing fodmaps Sibo: http://www.webmd.boots.com/digestive-disorders/small-intestinal-bacteria-sibo  
  • Upcoming Events