2014 (1) allergies (7) apples (1) axe (1) bacon (1) battery bank (3) beer (19) bees (122) berries (3) biltong (1) BioDiesel (1) black soldier flies. (1) blueberries (7) book review (14) bread (2) brewing (38) bush knife (1) canning (10) cats (1) cellar (1) chainsaw (1) cheese (9) chickens (26) cider (3) cider review (11) cleaning products (1) cooking (2) coop (3) creek (1) cyder (13) cyser (12) deck (3) dehydrator (4) diary_toledo (28) diy (48) farm (2) fire (1) firewood (1) flood (2) fodder (6) food (13) food review (5) gardening (14) gluten (6) goats (1) goji (1) greenhouse (2) hive check (5) homestead (1) homesteading (10) honey (7) jam (7) kids (1) kittens (1) land clearing (3) lessons (1) mead (1) MH hive (35) move (2) mower (1) muntons (2) mushrooms (2) paleo (1) pork (1) power (3) prepping (1) projects (3) pumphouse (3) queen (2) re-queen (1) review (1) rootbeer (2) septic (2) sharpening (1) shaving (1) shed (17) SJ hive (24) skills (3) soap (2) starter (2) steven harris (1) storm (1) swarm (7) tip (2) to-do (1) todo (1) toledo (3) top bar hives (2) toyon hive (9) trees (2) vanilla extract (1) washington (3) wasps (1) water (3) wax moths (1) well (1) wilderwolf (1) wine (15) winter 2015 (1) winter 2016 (1) wood (1) worms (2) yogurt (2)

2013/01/22

Food review: Bob's Red Mill Gluten Free All Purpose Baking Flour

For the holidays last year I wanted to make a pumpkin pie with a gluten free crust. So I bought this flour mix to see how it worked out.

For pumpkin pie it worked out well, the main ingredient is garbonzo bean flour and works well with pumpkin.

But when I made a crust to make a chocolate pie, the garbonzo taste did not go well with the chocolate and I ended up throwing out the pie after a few slices.

You need to be mindful of what you are making with this flour and consider how the overly strong garbonzo taste will mix with the other ingredients.

Amazon info:



No comments: