Gluten free flour substitute

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2 Comments

SeaJambon November 7, 2012
It really depends on what you are cooking. Personally, if making a dessert (cookie, cake, that kind of thing) I find Bob's use of bean flours in their blend to produce too "beany" of a flavor that comes through. So, fine in most savory applications, but not my preference in sweet.

For sweet, you might try the new "Cup 4 cup" (I haven't tried it, as it has dairy -- whey), as I've heard good things about that. Otherwise, look for flour blends on the internet that don't use bean flours.
 
If you're looking for a dependable gluten-free, all-purpose flour, I recommend the blend from Bob's Red Mill: http://www.bobsredmill.com/product.php?productid=827
 
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