How gf is Bob's Red Mill Flour

crervin · Post by **crervin** » Tue Dec 22, 2015 10:46 am

Just curious if it's really gf??? I have to bake this holiday and wanted to see if this flour was trustworthy. Thank you guys!

Martha · Post by **Martha** » Tue Dec 22, 2015 11:31 am

I've never tried their gf flour mix, but I've never had any trouble with any of their individual gf flours--white rice, brown rice, sorghum, tapioca, potato starch, etc. I use Bob's Red Mill and Arrowhead Mills flours to make my own gf flour mix, using GF Jules's recipe.

If you are soy-free, you'll want to check to see if their mixture has any bean flours in it, as those might cause a reaction.

I have used Bob's Red Mill pie crust mix, and it didn't cause me any MC problems.

Merry Christmas!

Martha

T · Post by T » Tue Dec 22, 2015 11:43 am

The all purpose flour contains garbanzo bean I was ok with it until I became intolerant to soy now I react to it.

Terry

crervin · Post by **crervin** » Tue Dec 22, 2015 11:59 am

Thank you guys! I will get the individual flours next time. I also have arrowhead mills gf all purpose, it doesn't have garbanzo bean flour.

Post by **tex** » Tue Dec 22, 2015 1:47 pm

Martha,

Here is a post by the Gluten Dude about a voluntary recall of a Bob' Red Mill product:

http://glutendude.com/not-gluten-free/b ... ur-recall/

Note that this was a very minor issue, at 32 ppm.

But this is a somewhat common problem with alternative flours that should naturally be GF. Note the results of a study that involved sampling store shelf products, 5 or 6 years ago:

http://www.glutenfreedietitian.com/cont ... ee-grains/

Outside of soy flour (which most of us wouldn't touch with a 10-foot pole anyway), millet and sorghum flour are typically the riskiest flours.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Tue Dec 22, 2015 1:52 pm

Martha
if you can tolerate coconut, then I would use coconut flour rather than other GF flours...
or make up a mix that is mostly coconut flour.

when cooking with GF type flours, it is best to increase the liquid/oil content of the mix to minimise 'grittiness'
I find a small amount of coconut oil when cooking helps with this

jlbattin · Post by **jlbattin** » Tue Dec 22, 2015 7:15 pm

I've been cooking with both coconut flour and almond flour......Sam's has a big thing of coconut flour and I get my almond flour at Costco.........both are working great for me! The coconut flour tends to taste like coconut so use it primarily in baking (muffins) and the almond flour works if you want to fry a meat with coating.......

crervin · Post by **crervin** » Tue Dec 22, 2015 8:33 pm

Thank you so guys for all your suggestions. My kids love baking at Christmas and I wanted to be able to taste test it.....

I did make my usual and famous 10 loaves of gluten banana nut bread for my aunt's and uncles. Next year, I will find out how to make it gluten free. I just had my mom taste test it for me instead. I've been making those for years and my family was worried i would stop due to my issue.

There are so many flours, it's a little intimidating. Gabes, I know coconut is not a problem nor potatoe so I'm going to start with them. I will use up the gf flour and then go to those. Man this stuff isn't cheap......