Why You’ll Love It
About This Brand
Garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour.
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Amount Per Serving
Reviews For Gluten-Free All Purpose Baking Flour
Based on 9 Reviews
I am new to the gluten free thing. I was a bit iffy about trying it, but for the most part, I have had no problems. One or two things had a weird taste, but overall most items tasted the same as normal flour.
I've been gluten free for years and have tried a lot of products. With any gluten free baking, you MUST add xanthan gum to get a good texture. I freely substitute this flour (with xanthan gum, just read the flour bag for amounts) and get great baked goods, especially quick breads and cakes.
Good Multi-purpose Flour
I'm very new to the gluten-free bread baking. However, I used this flour for several loaves of bread for my bread machine, and it worked out great. I recently used a different brand, and it was not such a positive result!
Maybe even the yummiest baked goods taste disgusting! Stick with the regular old gluten-free flour that you can get at Cosco, it's a better value and it tastes better then this will be based flower
Horrible taste for sweets
Just made 2 batches of cookies for a friend's party and the cookies are not good. The garbanzo bean taste is so strong. I thought the sugar would mask the beany taste, but it did not! I made pumpkin pie oatmeal cookies and peanut butter cookies... both should have strong flavors (pumpkin and peanut butter), but the bean taste kills everything. I'm so bummed!
I do a lot of southern cooking, and a recent gluten allergy from my grandmother has required a lot of discovering to find better ingredients. This is one of the things I've found. It works out fantastic for roux, and it doesn't have much of a different taste compared to the gluten-filled variety. Honestly, nobody seems to be able to tell the difference, but it doesn't make my grandmother sick. I'll call that win-win!
- Patricia B.
Not as good as I hoped
Gluten free is supposed to be healthy, I get that, but this flour didn't come out right.
I used it as a substitute for wheat flour in my cookies, but they came out dry and flaky. I tried again, and it was better, but it's hard to judge the right amount since the gluten free flour has a much different texture than white or wheat flour. I like that it's healthier, but still trying to figure out the measurements.
- Odoro W.
Best gluten free flour
I use this flour in a lot of my baking, especially when I went to substitute wheat out of the recipe.
Bob's gluten free flour has a great texture that isn't gummy or dry. You do have to follow the directions when you're using it as a substitute, though, because it's not recommended as a whole use flour. But it's great for those of us who are allergic to gluten.
- Ora Welch
I never knew the difference
Our twins were diagnosed with celiac disease earlier this year. My wife and I were at a loss as to what to feed them. The Internet helped, a lot. Nevertheless, we wanted to make sure the boys were well fed yet preparing food, they would love to eat. We hated to deny them the sweet stuff they had grown to love.
Bob's Red Mill has gone a long way towards helping us prepare delicious baked good, pizza crusts, and pancakes. This gluten-free all purpose flour is terrific!
- Stephen Todd
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