| | |  | Metal Polishes | Home » » » » Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4) | | | | | | | Description: | | Wheat free; gluten free; dairy free. All natural product; you can see our quality. Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free. | | | Features: | |
• Case of four 22-ounce packages (88 total ounces)
• A unique blend that includes garbanzo, fava bean, and tapioca flours
• An excellent source of protein and fiber
• For use in all kinds of baked goods
• Packaged in Milwaukie, Oregon
| | | Product Details: | | | Product Weight:
| 88.0 Ounces | | Package Length:
| 9.8 inches | | Package Width:
| 8.3 inches | | Package Height:
| 4.0 inches | | Package Weight:
| 5.95 pounds | | Average Customer Rating:
|  based on 75 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 75 customer reviews )
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Most Helpful Customer Reviews
40 of 40 found the following review helpful:
 It's pretty good for certain thingsMay 10, 2007
By H. Mitchell
This flour works fine for certain things, depending on your taste preferences. It has a very strong aftertaste (kind of bitter/sour) because of the bean flour. Thus it is pretty strong in plain breads and rolls. If you don't mind that, then good for you! (My husband is pretty sensitive and can't tolerate the bean flour or taste very well.) I found it works better in cookies, chocolate or spice cakes, brownies, banana bread, and pizza dough. Because these baked goods are made with other strong flavors, they help mellow out the bean taste which can be pretty overpowering if you don't have something with which to temper it. I like the consistency of this flour better than the rice flour blend I've also been using but again, consider your taste preferences and what you'll be baking/cooking with it.
29 of 30 found the following review helpful:
 Just like Mama used to make...Oct 24, 2006
By Jory S. Cannon
"StoryJory"
With a son recently diagnosed with Autism, I was faced with revamping his diet to a gluten-free, dairy-free diet. I tried mixing different gluten free flours (rice, potato, tapioca) myself, but it's not nearly as good as this flour blend. I really think the addition of the bean flours makes the difference. I made chocolate chip cookies (dark chocolate chips--no dairy)with it and served it to my daughter's girl scout troop, and they couldn't tell the difference. That's all the validation I needed.
25 of 26 found the following review helpful:
 Stinky!Apr 01, 2009
By K. Doughty
This flour stinks of Garbanzo beans, and I like Garbanzo beans on any other occasion, but for some reason the smell is so strong when ground, I have learned to read the labels of GF products and if beans are the first ingredient I will not but it. My guess is some people are more sensitive to it then others, it almost makes me gag when the flour is wet. I do have friends who don't mind it or don't notice it, but me and my non Celiac boyfriend think it's nasty. Since we love to bake, I have found that equal parts white rice flour and Tapioca flour with a teaspoon of xanthem gum work great in place of flour.
11 of 11 found the following review helpful:
Most like Regular BreadDec 30, 2009
By BekahKnits
We used this for Pancakes Christmas morning. Personally I did not like the bean flour at first, I thought it tasted like soap. My non-gluten-free family, however, LOVED it and *insisted* I use it from now on. They said it was not as gritty as rice flour and had the texture of "real" bread. As for the taste, they didn't know what I was talking about. They loved it.
I tried this one again, and snuck some into cookies, then tried the Bob's Red Mill GF Chocolate Cake mix with the bean flour, and it's grown on me. I stand corrected and I am actually kicking myself for not allowing myself to grow a taste for it sooner.
It's opened a new world of Gluten free baking for me just when I thought I had it all together with the rice flour.
I have gone back now and looked at my "Gluten Free Gourmet" book and have a new eye for the recipes requiring bean flour.
It took our stomachs minimal time getting used to the beans, if you catch my drift, but after the first few batches of baked goods (about 3 in a week) we have adjusted.
We feel better after using this mix because of the fiber and protein, as opposed to all that starch and empty carbs of the the white rice flour. I don't have to pass round the laxative anymore (a common reality of switching to the GF diet.)
Make some pancakes (2 cups of the flour mix, 1 tsp baking soda, an egg, 1/4 cup oil, and 1/2 tsp xantham gum--thin with water or milk to desired consistency)and ease yourself into it with butter and syrup. Of course the flour smells like beans (duh), but the flavor of the beans is mild after it has been cooked.
10 of 10 found the following review helpful:
Love this flourNov 12, 2008
By K. Anderson
"Living Gluten and Casein free for a better Son"
This is a great GF flour, use it in place of white flour. Only thing I noticed is sometimes you need to add more than a 1:1 ratio in recipes calling for wheat flour to get the stiffness you need. Also the addition of Xanthan gum makes for better consistency using this flour. The back of the packet of flour tells you how much to use depending on the type of finished product you're making. A bag of Xanthan gum is pricey, but the amounts you need (ie 1/4 tsp for each cup of flour for cookies) is minimal, so it will last for oodles of bags of this flour. I use the Bob's red mill Xanthan gum too.
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