BEST BRAND OF FLOUR? i made some bread and its tasteless
890810
I always seem to buy King Arthur. Easy to find and reasonably priced. They've been around forever!
1006588
Thanks Melanie for taking the time to find out. I was really hoping the flour was white spelt. Thanks again!
1775013
It is a white flour, but I would add a comment. The flour in my earlier order made excellent no-knead bread, not so much my last order.
1736295
The most reliable one I've found is https://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html I didn't have Asian sweet rice handy so I used entirely Asian white rice flour with excellent results! Looked, acted, and tasted like a 'regular' baguette! This recipe is for TWO loaves of French Bread but I made three Baguettes and it worked out just fine, but it IS messy!
344457
Hello Vonda, it is funny Amazon wanted me to give you feedback on biscuits, Just the other day when I looked in my pantry I thought about making them. The only differences is I was going to use Pamela's all purpose pancake and waffle flour(the flour in the yellow bag) I love Pamela's all purpose flours. Only one time did I have a total flop. Please let me know how your biscuits turn out, if you can.
44973
I would try the recipe with half all-purpose, except I use unbleached white and do the other half with a whole wheat flour and see how it turns out. Good Luck!!
1127648
Every rye flour I have purchased, even other brands has a coarser texture than regular AP or Bread flour. But it does make wonderful bread!
879288
I just got my new breadmaker this week. For the second loaf I made, I used 100% whole wheat flour, no other type of flour at all. I used the recipe included in the Panasonic booklet that comes with the machine. The loaf turned out PERFECTLY! Very moist, tall, and delicious! I am going to love this new machine.P. S. I recommend King Arthur flour - I was amazed at the difference in my baked goods when I switched to King Arthur. I've become a faithful follower!
2057941
It might just be the flour. A quick google search will provide you with leavening agent ideas (I haven't experimented with too many of them with this particular flour), but since the main ingredient in this flour is bean-based (garbanzo and fava, plus tapioca flour) then it will usually have a slight to strong bitter aftertaste. I've only ever had success with this flour with pastries like cookies, cakes, and sweet breads (like banana or zucchini bread) where a lot of sugar "fixes" the bean flavor. Stuff like pancakes that don't have a lot of sugar have never tasted good for me, the flour itself is just too bitter. It might just be the flour. A quick google search will provide you with leavening agent ideas (I haven't experimented with too many of them with this particular flour), but since the main ingredient in this flour is bean-based (garbanzo and fava, plus tapioca flour) then it will usually have a slight to strong bitter aftertaste. I've only ever had success with this flour with pastries like cookies, cakes, and sweet breads (like banana or zucchini bread) where a lot of sugar "fixes" the bean flavor. Stuff like pancakes that don't have a lot of sugar have never tasted good for me,... » Read More It might just be the flour. A quick google search will provide you with leavening agent ideas (I haven't experimented with too many of them with this particular flour), but since the main ingredient in this flour is bean-based (garbanzo and fava, plus tapioca flour) then it will usually have a slight to strong bitter aftertaste. I've only ever had success with this flour with pastries like cookies, cakes, and sweet breads (like banana or zucchini bread) where a lot of sugar "fixes" the bean flavor. Stuff like pancakes that don't have a lot of sugar have never tasted good for me, the flour itself is just too bitter. « Show Less
1733911
Angel: New Breadman Ultimate Plus:Purchased new machine on Amazon, baked with reg flour and came out great, twice tried Red Mill gluten free bread mix following the instuctions exactly but both came out larger than 1/1/2 lb and raw in the center of the loaf. Anyone have any suggestions?
1595052
The product we received is raw, unground wheat seeds / "berries". To obtain flour, it has to be ground. We use a "Wonder Mill" to do that. We use a bread recipe and process we found on-line to make sandwich loaves that rise like bread you buy in a supermarket but which are made with 100% flour milled from this product along with an optional tablespoon per loaf of active wheat gluten (protein). Have not tried making biscuits, cakes, cookies, and/or pie crusts yet from the flour we make from the Great River product.
9118
Yes you just make sure you buy the bread flour. I use the white bread one and I have found it is pretty good and better than any I have bought. I have read review on the Artisian one is also good and I plan to try that also. Everything I have purchased of Pamela products have been very good. If you have any further questions feel free to ask.
2009945
Mine didn't really work either...I was disappointed. It's probably flour or something.
1503303
I am sorry, but never heard of wheat flour that is completely gluten free. This flour in particular is low gluten.
868869
I've used it just like regular flour. I made pizzelle cookies for Christmas and they turned out fine, cookies too. I also made pancakes with it.
1396488
Hi Carol....not sure...I wound up buying new ones from King Arthur Flour.No smell with theirs, but they were a lot more expensive. Thanks for your question as I assume it is an attempt to get to the bottom of my problem? But there was another person who noted a plastic smell on their corn bread. Maybe I got a bad batch?
997300
Mine doesn't smell anymore--I have used it for 2 months. Now it smells like flour. It could be that it was just made and you are smelling the glue or just the raw materials. Coat it with flour, let it set overnight and them brush it out--Hope that helps?