What are the recommended leavening agents for this? Baking soda leaves a nasty aftertaste for biscuits. I want to like this flour.
2057936
You may want to consider an acid to counteract the soda, for example making the biscuits with buttermilk ( or adding vinegar to your regular milk.) Also I have found that just adding 1 tsp. of hot water to the soda-then allowing to cool, will be enough to negate the aftertaste.
2057937
I was thinking that some gluten free recipes call for baking soda but not enough to cause an aftertaste. Gluten free baking usually uses xantham gum if it's not already in the flour. This is usually the "magic" ingredient that makes it feel like bread and not a brick. Go to the bobsredmill website and check out their gluten free recipes using this particular flour and you might find some you like. The only problem I have with this flour is it's bean based which to me makes it have an aftertase.
2057938
I've never made biscuits without baking soda. Try to mix all the dry ingredients in your recipe together before adding to the wet ingredients, that should help with the taste. You would use this flour like you would a wheat flour cup for cup. You may need to add a little Xanthan gum for elasticity. This flour is mainly a bean flour and the bean flavor can be a bit strong. Happy baking.
2057939
I only use baking powder in my biscuits, not soda. I do need to tell you that Namaste is a far better tasting all-purpose flour. Even better is Pamela's biscuit mix. I am not fond of Bob's Red Mill All Purpose, but it does not have rice flour in it so I can use it for my son.
2057940
I have used this flour with a pumpkin bred and banana bread with great success and no noticeable aftertaste...I would suggest you try even amounts of baking soda and baking powder...OR- switch to GF Bisquick for biscuits..good luck & keep trying !!
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
2057942
I use this flour to make my GF bread and I use granular yeast with it and it taste very good, or try GF baking powder for cakes.
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
2129549
I haven't tried cookie dough yet although it should be OK since the mold can handle 450/F+ degrees.Choosing the best cookie recipe, considering batter consistency,which should be light, is the major challenge.Added chips,nuts or fruit might cause fracturing when unmolding unless they are ground finely before mixing into batter.Cook times will probably be longer than normal due to silicone's poor browning performance.Eventhough it's a silicone mold, I'd still give it a spritz of non stick Pam.I'll be trying batter when I can free up a mold.Can't get there if you don't try. Good Luck ! I haven't tried cookie dough yet although it should be OK since the mold can handle 450/F+ degrees.Choosing the best cookie recipe, considering batter consistency,which should be light, is the major challenge.Added chips,nuts or fruit might cause fracturing when unmolding unless they are ground finely before mixing into batter.Cook times will probably be longer than normal due to silicone's poor browning performance.Eventhough it's a silicone mold, I'd still give it a spritz of non stick Pam.I'll be trying batter when I can free up a mold.Can't get there... » Read More I haven't tried cookie dough yet although it should be OK since the mold can handle 450/F+ degrees.Choosing the best cookie recipe, considering batter consistency,which should be light, is the major challenge.Added chips,nuts or fruit might cause fracturing when unmolding unless they are ground finely before mixing into batter.Cook times will probably be longer than normal due to silicone's poor browning performance.Eventhough it's a silicone mold, I'd still give it a spritz of non stick Pam.I'll be trying batter when I can free up a mold.Can't get there if you don't try. Good Luck ! « Show Less
139014
With silicone, I can't get any browning on the bottom. I use both the silicone and the baking liners, depending on what I want to bake.I like browning on the bottom of my homemade biscuits, but not so much on my sugar cookies. I love these liners and will never be without them.
2116180
This is basically whole wheat bread flour. You're supposed to be able to use it like regular bread flour, but I've never gotten my bread to turn out as good with this, even using extra gluten. If you're not looking for whole wheat specifically, I'd go with something else (you can find regular bread flour in grocery stores).
1013959
I searched a lot of places for a good and simple recipe, and tried a few, I can't really suggest the best place since a lot of it is subjective. After many trials I ended up coming up with my own 1 part baking soda, 1.5 parts cornstarch and 2 parts cocoa butter.
27019
I'm not sure. If it's nice/Waterford crystal I would try vinegar and baking soda first. You can always read the warnings on the back
1891651
Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is processed. She is celiac and uses it freely without any negative consequence. Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is... » Read More Couple of suggestions...try baking for less time. I use a stand mixer and just follow the directions and it turns out fine. The cake mix is a little smaller than a regular boxed mix. I usually use a 9 x 13 but if you use squares or circles use 8 inch rather than 9 inch. You also might get the Gake Doctor Bakes Gluten Free by Ann Byrn for some alternatives that use other ingredients such as sour cream or non-dairy alternatives. A friend of mine puts a tablespoon of King Arthur's Cake enhancer in hers. The product is gluten free although they do not label it as such due to where it is processed. She is celiac and uses it freely without any negative consequence. « Show Less
863010
Did you use Swans Down Cake flour, if not I think it is under cooked and too much oil. I always use butter or Crisco vegetable oil. Some times the temp. of you oven can cause this also. I had this happen to me with a new pan which was heavier than the one I normally use, the next time I used the pan I lower the heat from 350 to 325 and it came out okay. Hope this will be of some help to you.
2129548
I haven't tried cookie dough yet although it should be OK since the mold can handle 450/F+ degrees. Choosing the best cookie recipe, considering batter consistency,which should be light, is the major challenge. Added chips,nuts or fruit might cause fracturing when unmolding unless they are ground finely before mixing into batter. Cook times will probably be longer than normal due to silicone's poor browning performance. Eventhough it's a silicone mold, I'd still give it a spritz of non stick Pam. I'll be trying batter when I can free up a mold. Can't get there if you don't try. Good Luck !
1330999
I use it and nothing else as I am allergic to all cereal grains. I have had a lot of success with it as a solo flour actually and see ZERO reason to mix it with anything else. It is not a mathematically straight swap but cooking with it is a lot easier than these other comments suggest. Just hit some allergy websites for usable recipes.
366078
I have used the Perfect Flour Blend in the Betty Crocker Wheat flour recipe. It seems to work just fine in place of the wheat flour although it does not rise as much (and never will with GF flour).
1148844
i buy the bread flour from costco, as do 2 of my friends. the bread is great. i also make the country french recipe and add nuts, crazens, rasins & cinamon that i pulverize in my nutri bullet, when the machine beeps for the additions. have fun!!
1232582
I would give it a go. I've mostly used it in grain free baking. It's a tad softer than regular shortening. I often measure the amount I want and refrigerate or freeze it before I use it. Cookies can usually handle a pretty soft butter or shortening, though, so I wouldn't worry about that unless you run into problems. If the dough is too sticky to work with, refrigerate it for a while before trying to work with it again or add a little more flour. The next time you make the recipe cut back on the Palm oil instead.
344455
This flour makes good biscuits, but you will also need to follow the recipe on the Bakewell can. Bakewell is the secret ingredient for fantastic biscuits.
1926781
I believe it is a mistake. The label on the front says pure baking soda, and the ingredients list on the back states that the only ingredient is sodium bicarbonate. You can see the nutrition/ingredients label here: http://www.bobsredmill.com/baking-soda.html
841655
Hello Ana,I have the same problem. I tried the baking soda and it didnt' work. Did it work for you or did you find something else that worked?